Malted Robin’s Egg Cookies

Malted Robin’s Egg Cookies

Robin's egg blue royal icing is speckled with tinted vanilla extract in these delicious malted cookies.


30 to 35 cookies



  • 2 1/2 cups all-purpose flour
  • 3/4 cup malted milk powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cream of tartar
  • 1 cup (2 sticks) butter, room temperature
  • 1 cup Domino® Organic Raw Cane Sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Royal Icing

  • 4 cups Domino® Confectioners Sugar sifted
  • 1/2 cup water
  • 1/4 cup meringue powder
  • 1 teaspoon vanilla extract
  • 2 to 4 drops sky blue gel food coloring


  • 1 to 2 drops brown food coloring gel
  • 2 teaspoons vanilla extract

Malted Robin's Egg Cookies



In a large bowl, whisk together flour, malted milk powder, salt and cream of tartar; set aside. 

In a mixing bowl, cream butter and sugar until light and fluffy. Mix in egg and vanilla. Add dry ingredients 1/2 cup at a time until soft dough forms. If dough is sticky, add additional flour, 1 tablespoon at a time.

Divide dough into 2 discs, wrap in plastic wrap and chill for 2 hours.

Preheat oven to 350°F.  Line a baking sheet with parchment paper.  

Let dough sit out for 5 minutes before rolling. Roll dough out on a surface lightly dusted with confectioners’ sugar  to 1/4-inch thickness. Using a 3-inch egg-shaped cutter, cut out cookies. Place on prepared baking sheet. Roll remaining dough into a ball, roll out and continue to cut out cookies.

Bake 7 to 8 minutes.

Royal Icing

In a large metal or glass bowl, beat all ingredients except food coloring, at medium speed, 7 to 10 minutes. Add food coloring and incorporate by hand.

Spoon frosting into pastry bag fitted with a #2 icing tip. Pipe icing onto cookies, covering completely. Allow to dry completely before serving.

Keep icing covered with a damp paper towel while working to prevent drying. Store in refrigerator to keep icing from hardening.


Cover work area with waxed paper.

In a small bowl, mix food coloring and vanilla. Using a stiff paintbrush designated for food only use, dip brush into “paint” and blot lightly on a paper towel so the brush is not too wet. Flick the brush bristles with a fingertip.  Do a sample cookie to see how close you need to be to get the best spatter. Continue with remaining cookies until they are all speckled.