Malt-in-Your-Mouth Valentine’s Cookies

Here’s a malty twist to the traditional Valentine’s Day sugar cookie. Snitch 1/4 cup of Briess Caramel 40L Malt from your malt stash, mill into flour using a standard coffee grinder then bake these for your beer soul mate. The caramel malt adds a nice touch of color and flavor…plus it’s whole grain!

Malt-in-Your-Mouth Valentine’s Cookies

  • 2/3 cup softened butter
  • 3/4 cup granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • 1-3/4 cups all purpose flour
  • ¼ cup Briess Caramel Malt 40L ground into flour


  • In a large mixing bowl beat sugar and butter together. Add baking powder and salt. Mix until well blended. Beat in egg, milk and vanilla until thoroughly combined. Beat in flours 1/4 cup at a time. Chill dough for 30 minutes.
  • On a lightly floured surface, roll half of the dough one-eight to one-fourth inch thick. Use a heart-shaped cookie cutter to cut out cookies. Place on ungreased cookie sheet.
  • Baked at 375ºF for 8-9 minutes, or until edges are firm. Transfer to a wire rack to cool.
  • Frost with buttercream frosting, cream cheese or your favorite frosting tinted pink. Sprinkle with red sugar.

About Judie Giebel

Judie GiebelJudie has extensive experience with the malting and food ingredients divisions at Briess. Indepth knowledge of production processes, capabilities and scheduling, raw materials, quality control procedures, ingredient applications and new product development. Hands-on and applications development experience.

Posted in Recipes, The Briess Beat | Tagged .
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