Frosted Malted Cookies

I love the taste of malt. When I was a kid and we would get ice cream, I never wanted a cone or a sundae – I always wanted a chocolate malted.

When I found out that you can actually buy powdered malt in the grocery store, I got really excited. It tastes great sprinkled on top of ice cream, in a milkshake like I used to love, just with milk alone…or as a baking ingredient! Here, it’s used in both the cookie and the frosting, for a real malt taste!

Difficulty: easy
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Ingredients

2 cups flour
6 T powdered malt
1 t baking powder
½ t baking soda
¼ t salt
¼ t allspice
½ cup butter, softened to room temperature
1 cup, dark brown sugar
2 eggs
8 t sour cream
2 t vanilla

Icing

¼ cup dark brown sugar
2 T butter
2 T milk
8 t powdered malt
½ t vanilla
1 ½ cups powdered sugar

Directions

Ok, first off, in case you don’t know what to look for in the grocery store, here’s what a container of powdered malt looks like.

Now that we have that out of the way, lets get to work, starting with the cookies.

In a bowl add the flour, powdered malt, baking powder, baking soda, salt and allspice. Whisk together until combined and set that aside.

In a separate bowl, put the butter and cream that with your mixer or hand mixer for about a minute. Then, add in the brown sugar and mix again for a couple minutes until they’re well combined. Next add in the eggs, sour cream and vanilla and once again beat until the whole thing is pretty liquid.

Get the bowl of dry ingredients you just set aside and slowly start incorporating that into the butter mixture until everything is well blended. Cover with plastic wrap and cool in the fridge for a couple hours. Go do something fun.

When you’re ready to bake, get your dough out of the fridge and roll it into balls about the size of a ping pong ball. Place the dough on a cookie sheet lined with parchment paper, 6 to a sheet. NOTE – the batter will be very sticky! Roll the balls fast and put the batter back into the fridge between each round.

Bake at 350 for about 10-11 minutes, until they start to get golden brown on the bottoms.

Take them out of the oven, let them cool on the sheets for a couple minutes then move to a wire rack to cool completely.

As always, you’re not going to want to add the icing to these until the cookies are completely cool or the icing will just slide off and it’s messy and sad.

When your cookies are cooled, it’s on to the icing.

Add the brown sugar, butter and milk to a small saucepan and cook over low flame, stirring frequently, until the sugar has melted. Add in the powdered malt and the vanilla, stir that until it’s well blended and take the pot off the flame. Add in the powdered sugar, stir that in and let the pot cool for about 15 minutes.

Take a teaspoon and put a blob of icing on each of your cookies, then spread it a bit with a knife. Once the icing is completely cool and hardened, they’re ready for you to dig in. Enjoy!