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Malted milk speckled egg cookies - Easter Baking Recipes


Malted milk speckled egg cookies

If you love malted milk robin eggs this time of year (or Whoppers year round!), you’re going to love these cookies. And if you’re not a big malted milk fan, just make traditional sugar cookies shaped like eggs instead and still decorate them with this great technique! They’re almost too pretty to eat, but I’m sure you can convince someone to give them a try. Happy Spring!!

  • Ingredients:

For the speckled malted milk cookies:

3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
1 eggs
1 egg yolks
2-1/2 tsp vanilla extract
1-3/4 cups flour
1/4 cup + 2 tbsp malted milk powder
1/2 tsp salt
1/2 tsp baking powder
1/4 cup semisweet chocolate, chopped finely

For the royal icing:

2 cups powdered sugar
2-1/2 tbsp meringue powder (available at craft stores)
1/3 cup water + more for thinning consistency
1/4 tsp vanilla extract
Aqua, turquoise, and green food coloring
2 drops brown food coloring + 1 tbsp water

  • Directions:

For the speckled malted milk cookies:

In the bowl of an electric mixer, beat together butter and sugar for about 2 minutes, until light and fluffy. Add the egg and egg yolk and beat until smooth, and then add the vanilla.

In a separate bowl, sift together the flour, malted milk powder, salt, and baking powder. With the mixer on low speed, slowly add the flour mixture and beat until just combined. Add the finely chopped chocolate and fold in by hand with a rubber spatula until evenly distributed. Wrap dough in saran wrap and chill in the fridge for an hour (or more).

Preheat oven to 350 degrees. On a lightly floured surface, roll out dough and cut desired egg shapes, placing them about 1 inch apart on a cookie sheet. Bake for 8-9 minutes - they may seem underbaked but this ensures that they're soft! Transfer to a wire rack and allow cookies to completely cool before decorating.

For the royal icing:

In the bowl of an electric mixer, mix together the powdered sugar, meringue powder, water, and vanilla until smooth (about 2 minutes). To achieve the 20 second icing, keep adding water 1 tbsp at a time until a ribbon of icing drizzled over the bowl disappears/"melts" back into the bowl of icing in about 20 seconds. It's somewhere between the consistency of outlining royal icing and flood icing if you've made royal icing before. Keep adding water until you're happy with the consistency, and make sure to beat well in between each addition.

Add desired food coloring (to get this robin egg blue, I did a few drops of turquoise, a few of aqua, and one drop of leaf green) and beat until evenly colored. Transfer icing to a plastic squeeze bottle or piping bag fit with a #2 round tip. Cover all of your eggs with icing and allow them to dry uncovered for at least 6-8 hours.

To speckle, place the dried cookies on a large sheet of parchment paper and mix together the brown food coloring and tablespoon of water in a small bowl. It's best to have a glove handy so you don't dye your fingertip brown. Dip a small paintbrush in the food coloring/water and flick the mixture onto the cookies using one of your fingertips. Rotate the direction of your finger to make sure you get all of the cookies evenly. Have fun with this! (And try not to make a huge mess...)

Allow the speckles to dry for another two hours before storing in an airtight container at room temperature for up to two weeks.