One of the shake flavors I love in the summer is a vanilla malt, all thanks to my dad. That’s his favorite flavor and even though chocolate is always a good option for me, I find myself ordering vanilla malt shakes when asked now. Dipping french fries in a vanilla malt? Perfect mix of salty and sweet and a little bit of caramel (how I feel malt tastes). We are always looking for a twist on a sugar cookie that will beat our classic almond sugar cookie, and this one is definitely a contender!
- 2 ¼ cups all-purpose flour
- ¾ cup malted milk powder (not chocolate)
- ½ tsp. baking powder
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 Tbsp. vanilla extract
- Royal icing & Sanding sugar, for decorating
Whisk the flour, malted milk powder, and baking powder in a medium bowl.
With and electric mixer, beat the butter and granulated sugar on medium-high speed until light and fluffy, 3-5 minutes.
Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches.
Divide the dough evenly between 2 sheets of plastic wrap; pat into disks and wrap.
Refrigerate until firm, 1 hour or overnight.
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
Working with a disc at a time, roll out the dough on a floured surface until ¼ inch thick. Cut out cookies with 2-3 inch cookie cutters. Arrange about 1 inch apart on prepared baking sheets. Gather the scraps and reroll once to cut out more cookies. Freeze until firm, 5-10 minutes.
Bake 12-15 minutes or until golden brown. Transfer the pans to racks and let cool 5 minutes before removing from the baking sheets to the racks to cool completely.
Have fun decorating with the icing and/or sanding sugar. Let set about 1 hour.
This recipe is courtesy of the Food Network Cookie Magazine 2020