Malted Sugar Cookies

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These one-bowl treats are hiding a nutty, toasty secret.
malted sugar cookies recipe: stack of malted sugar cookies on light pink background
Yossy Arefi/Snacking Bakes

Maybe you’re looking for an unconventional submission for this year’s holiday cookie swap. Or perhaps you’re just craving something sweet that won’t leave you with a million dirty dishes to clean. Either way, the super simple, one-bowl malted sugar cookies from Yossy Arefi’s new cookbook, Snacking Bakes, fit the bill.

“The nutty toastiness of the malted milk powder in this recipe gives these cookies an edge over your average sugar cookies that makes them worth seeking out,” writes Arefi. “Only some of the butter in this recipe is melted, which helps keep the dough cool and thick enough to scoop and bake right away.”

Want to mix things up? Add two tablespoons of crushed, freeze-dried blueberries, raspberries or strawberries to the dough along with the flour. The results will be sweet-tart, fruity and photo-worthy.

Snacking Bakes” Copyright © 2023 by Yasameen Arefi-Afshar. Published by Clarkson Potter, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.


1 stick unsalted butter, divided

1 cup (200g) sugar, divided

1 large egg, cold

1 teaspoon vanilla extract

½ teaspoon fine sea salt

¼ teaspoon baking powder

½ teaspoon baking soda

¼ cup (30g) malted milk powder

1½ cups (190g) all-purpose flour


1. Position two racks as close to the center of the oven as possible and preheat to 350°F. Line two large, rimmed baking sheets with parchment paper.

2. On the stovetop or in a microwave, melt 4 tablespoons of the butter. Cut the remaining 4 tablespoons into 8 pieces.

3. In a large bowl, combine the melted butter, butter pieces and ¾ cup (150g) of the sugar. Whisk vigorously until smooth and creamy. The unmelted butter may get stuck in the whisk at first, but just keep going until the mixture is light and pale. A few small lumps of unmelted butter are okay; they will smoothen out when you add the egg and vanilla.

4. Add the egg, vanilla and salt and whisk until thickened and pale, about 45 seconds.

5. Whisk in the baking powder and baking soda. Whisk in the malted milk powder. Fold in the flour with a spatula and mix until no streaks remain. The dough will be soft.

6. Place the remaining ¼ cup (50g) of sugar in a shallow bowl. Use a 1½-tablespoon cookie scoop or a heaping tablespoon to portion the dough into 20 cookies. Toss each piece of dough in the bowl of sugar as you go. Arrange the cookies evenly on the prepared baking sheets, ten per sheet.

7. Bake the cookies until just set and barely golden on the edges, but still quite soft in the center, 8 to 10 minutes, switching racks and rotating the pans front to back halfway through baking.

8. Let the cookies cool on the baking sheets. Store them in an airtight container at room temperature for up to four days.

Nutrition Facts
  • 121 calories

  • 5g fat

  • 18g carbs

  • 1g protein

  • 10g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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