Recipes

Malted Vanilla Mint Sugar Cookies

By: The Local Palate
TLP Featured Image

“I originally adapted this cookie from Lee Bailey’s recipe for Cracked Sugar Cookies published in his book Country Desserts (Three Rivers Press, 1988). We bake this recurring favorite version at City House every December for our dessert menu’s cookie plate—in our special yearly holiday gift box cookie compilation—and they make the most divine ice cream sandwich cookies, too,” says Nashville chef Rebecca Turshen.

Delicious and versatile, these mint sugar cookies are not just for the holiday season! Turshen puts a spin on the flavors year-round by adding chilled brown butter for a cozier fall vibe.

recipe heading-plus-icon

yields

Makes 30 cookies

    For the cookie dough:
  • 1 cup unsalted butter
  • 1¼ cups plus 4 tablespoons sugar, divided
  • 3 egg yolks
  • ½ teaspoon vanilla extract
  • ¼ teaspoon mint oil (not extract)
  • 2¼ cups flour
  • 1 teaspoon vanilla malt powder
  • 2 teaspoons salt, divided
  • 1 teaspoon baking soda
  • ¼ cup King Leo peppermint candy, crushed into pea-sized bits
  • For the sugar salt sprinkle:
  • 4 tablespoons sugar
  • 1 teaspoon salt
steps
  1. Preheat oven to 350 degrees. In bowl of a stand mixer fitted with paddle attachment, cream butter and 1¼ cups of sugar on high speed until pale yellow, about 3 minutes. Pause mixer. Scrape down sides of bowl before adding egg yolks, vanilla, and mint oil.
  2. In a separate bowl, whisk to combine flour, malt powder, 1 teaspoon salt, baking soda, and peppermint candy. Return mixer to low speed. Slowly add half dry mixture to butter mixture. Mix until fully incorporated. Add remaining dry mixture, continue mixing until well combined.
  3. In a small bowl, combine remaining 4 tablespoons sugar and 1 teaspoon salt. Set aside. Line cookie sheet with parchment paper. Using 1-ounce cookie scoop to portion balls of dough, arrange cookies on sheet spaced 2 inches apart. Sprinkle with sugar-salt topping. Bake until cookies look “cracked” on top and have lightly toasted edges, about 10-12 minutes.
  • Recipe By
    From Rebecca Turshen of City House in Nashville

Related Recipes

Recipes

Mint Gelato Sandwiches

In a small saucepot, bring water to boil over medium-high heat. Add mint leaves [...]

Recipes

Salted Rye Icebox Cookies

Cream butter and sugar until light and fluffy. Beat in egg and pinch of [...]

Recipes

Frosted Sugarbird Cookies 

In bowl of stand mixer fitted with paddle attachment, cream butter and sugar on [...]

Leave a Reply

Be the first to comment.


sale left

Subscribe

get 1 year for $24.99

get
1 year for $24.99

Save 72% off newsstand prices!

Suscribe Now
sale right