Malted sugar cookies from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More (page 44) by Yossy Arefi

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Notes about this recipe

  • ch_cmh on May 19, 2026

    The malt is a nice touch, turned out a bit too sweet for my taste though. I'd reduce the sugar in the dough next time, although that may affect texture. I used a mix of white sugar, turbinado, cardamom, and flaky salt for the topping. About 35g total and didn't use it all.

  • mimisingh on August 19, 2025

    Missed the note about switching the racks and turning the sheet around. The ones I had on the top rack turned out pretty thin unfortunately but they still tasted pretty good. I like the malted flavor (trying to find recipes to use up a big jar I bought to make a malted pound cake). I found the dough to be kind of wet so it was difficult to shape these into cookies because the dough just kept getting stuck on my hands. I regretfully ate 4 of them to try to figure out which one I liked the best and I think lower temp (325f) most of the time and shorter baking time is ideal. It isn't as crispy on the edges but it has more of a chewy and less of a dry texture which I like in a sugar cookie.

  • natastrophik on June 14, 2025

    So so easy and good, texture is best the first day.

  • et12 on May 24, 2025

    I really liked this cookie. You can really taste the malted milk and it’s a great crispy on the outside chewy in the middle texture

  • averythingcooks on April 02, 2025

    Sugar cookies are not something I really ever made and I now have a 2nd "favourite" version (other = Brown Sugar Cookies from 100 cookies). My small scoop is 1 tbsp & so I settled on 30 g balls which gave me 18. A 10 minute bake seemed about right as I wanted them "more crispier" than soft. It was pretty annoying trying to roll the soft dough in the sugar (this time using a spiced vanilla sugar) & I was much happier after a 10 minute chill in the fridge.

  • mamacrumbcake on March 15, 2025

    Nice! Thin sugar cookie with a lightly crisp exterior and a soft interior. #40 scoop yielded 19 cookies. Baked for 10 and a half minutes. My family can’t agree if they are perfectly baked or slightly underdone. I might try baking them for a minute longer next time to see how they turn out. I love the method of creaming butter and sugar—so easy! The dough is too soft to form into balls. I just plopped the scoop of dough into the sugar, tossed it about a bit, and gently transferred it to the baking pan. Surprisingly, most of the cookies baked up uniformly round. I baked the cookies immediately without chilling.

  • gootenbeez on February 23, 2025

    Love these. So easy to make with a toddler, and quick too! Delicious, chewy and not too "malty."

  • jessncanfield on February 15, 2025

    Made these twice in the same week and they were gobbled up both times. A crowd pleaser for sure.

  • hirsheys on February 15, 2025

    Easy (love that these recipes don’t require softened butter) & tasty, with a great texture. I found them a bit boring on the first day, but they improved a lot on days 2 & 3.

  • CaptainPantsless on December 29, 2024

    We’ve made these so many times now. You can’t identify the malt as malt, but it makes the perfect sugar cookie. I didn’t know there were sugar cookies I liked until this recipe. It’s nothing like those horrible one note things from the store!

  • lholtzman on July 27, 2024

    I love these. They were soft and delicious.

  • stef on July 06, 2024

    I used malt mix(Olvatine) and the cookies are still delicious. #40 scoop gave me 20 cookies. Takes no time at all to make them. Will be repeated.

  • Zosia on January 17, 2024

    Agree with mindyb and they have great texture too - crisp edges, chewy centres. Delicious! I thought I used the right size scoop but my yield was only 17 cookies with a bake time of 11 minutes.

  • mindyb on December 12, 2023

    Made these- so good and so easy- love the extra flavor the malted milk powder provides

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