Lightly chewy cookies with a really fantastic flavor sandwich a matching delightful frosting! These are some pretty filling cookies, and they’re really really nice.
Ingredients:
Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 10 tablespoons unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup malted milk powder
- 1 large egg, room temperature
Filling:
- 8 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- 1/3 cup malted milk powder
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Position your oven’s racks in the upper and lower thirds of the oven, then preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside. In a small bowl, sift together the flour, salt, and baking soda, then set aside.
In a large bowl, beat together the sugar and vanilla until light and fluffy.
Beat in the malted milk powder, then the egg.
Add the flour mixture and beat on low until combined.
Scoop the dough by teaspoonfuls onto the lined sheets.
Bake 12-14 minutes, rotating from top to bottom and spinning the pans halfway around halfway through the baking time. Let cool a few minutes (3-5) on the pans, then transfer to wire racks to cool completely.
Once the cookies are cool (which doesn’t take too long), beat together all the filling ingredients until smooth.
Scoop into a piping bag (or sandwich baggie that you seal and then snip a corner off of) and pipe about 2 teaspoons’ worth onto half the cookies.
The perfect size!
Use the remaining cookies to create sandwiches, then let rest for about an hour for the filling to firm up before serving.
Malted Brown Sugar Sandwich Cookies
From The Next Door Baker.
Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 10 tablespoons unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup malted milk powder
- 1 large egg, room temperature
Filling:
- 8 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar, sifted
- 1/3 cup malted milk powder
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Position your oven’s racks in the upper and lower thirds of the oven, then preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside. In a small bowl, sift together the flour, salt, and baking soda, then set aside.
In a large bowl, beat together the sugar and vanilla until light and fluffy. Beat in the malted milk powder, then the egg. Add the flour mixture and beat on low until combined. Scoop the dough by teaspoonfuls onto the lined sheets. Bake 12-14 minutes, rotating from top to bottom and spinning the pans halfway around halfway through the baking time. Let cool a few minutes (3-5) on the pans, then transfer to wire racks to cool completely.
Once the cookies are cool, beat together all the filling ingredients until smooth. Scoop into a piping bag and pipe about 2 teaspoons’ worth onto half the cookies. Use the remaining cookies to create sandwiches, then let rest for about an hour for the filling to firm up before serving.
sparecake 