Save on Pinterest

Frosted Malted Milk Cookies

Total Time

Prep: 40 min. Bake: 10 min./batch + cooling

Makes

4 dozen

My family loves anything made with malt or chocolate malted milk balls, so these cookies are one of our favorites!—Nancy Foust, Stoneboro, Pennsylvania
Frosted Malted Milk Cookies Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 1 cup butter, softened
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 4-3/4 cups all-purpose flour
  • 3/4 cup malted milk powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 3 cups confectioners' sugar
  • 1/2 cup malted milk powder
  • 1/3 cup butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 3 to 4 tablespoons 2% milk
  • 2 cups coarsely chopped malted milk balls

Directions

  1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, sour cream and vanilla. In another bowl, whisk flour, malted milk powder, baking powder, baking soda and salt; gradually beat into creamed mixture.
  2. Divide dough into 3 portions. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets.
  3. Bake until edges are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
  4. For frosting, in a bowl, beat confectioners’ sugar, malted milk powder, butter, vanilla and enough milk to reach a spreading consistency. Spread over cookies. Sprinkle with chopped candies.

Nutrition Facts

1 cookie: 189 calories, 6g fat (4g saturated fat), 22mg cholesterol, 131mg sodium, 31g carbohydrate (20g sugars, 0 fiber), 2g protein.

Recommended Video