72-Hour Cold-Fermented Butter Cookie Dough with Malted Milk Recipe

Master how to make these extraordinary homemade cookies using the best cold fermentation technique for next-level flavor development. The 72-hour wait transforms simple ingredients into complex, caramelized perfection with malted milk adding nostalgic depth to this easy yet sophisticated baking recipe.

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted European-style butter, cold and cut into small cubes</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, cold from refrigerator</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">55g malted milk powder (such as Horlicks or Ovaltine)</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">Flaky sea salt for finishing (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Silicone spatula</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Ice cream scoop or cookie scoop</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the cold cubed butter in the bowl of your stand mixer fitted with the paddle attachment. Beat on medium speed for about 1 minute until the butter starts to break down but isn't fully softened. Keeping the butter cool helps create a cookie with distinct layers rather than a completely homogeneous texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add both sugars to the butter and mix on medium speed for just 2 minutes. Unlike traditional cookies where we cream until fluffy, we're looking for a coarse, grainy mixture with visible sugar crystals and small butter pieces. This incomplete incorporation is key to the texture development during cold fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the cold eggs one at a time, mixing for only 15 seconds after each addition. The mixture will look slightly curdled – this is perfect! Add the vanilla extract and mix for another 5 seconds. The cold eggs help maintain the cool temperature of the dough, slowing enzyme activity for more complex flavor development.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, malted milk powder, baking soda, and salt until evenly combined. The malted milk powder not only adds flavor but also contributes to caramelization during baking due to its sugar and protein content.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the dry ingredients to the mixer bowl and run on low speed for just 20-30 seconds until barely combined with streaks of flour still visible. Immediately stop the mixer and use a spatula to gently fold in any remaining dry ingredients. Minimal mixing prevents gluten development, ensuring tender cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the dough to an airtight container or divide into two portions and wrap tightly in plastic wrap. Refrigerate for exactly 72 hours. This extended cold fermentation allows enzymes in the flour to break down starches into simpler sugars, developing complex flavors and improving browning potential. The dough's structure also changes, creating a cookie with crisp edges and a chewy center.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>After 72 hours, preheat your oven to 180°C and line baking sheets with parchment paper. Remove the dough from refrigeration and let it sit at room temperature for 10 minutes – just long enough to make it scoopable but still very cold.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a cookie scoop, portion the dough into 50g balls and place on prepared baking sheets, leaving 8cm between each cookie to allow for spreading. If desired, press gently to flatten slightly and sprinkle each with a few flakes of sea salt, which will enhance the caramel notes developed during fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes, rotating the pan halfway through. Look for deeply golden edges with centers that appear slightly underbaked – they'll continue cooking on the hot sheet. The exact time depends on your oven, so watch carefully for that perfect visual cue of caramelized edges.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow cookies to cool on the baking sheet for 5 minutes (during which time they'll continue to set) before transferring to a wire rack to cool completely. The flavor will continue to develop as they cool, with the malted milk notes becoming more pronounced. Store in an airtight container for up to 5 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in 72-Hour Cold-Fermented Butter Cookie Dough with Malted Milk Recipe?

This recipe combines European-style butter, granulated and brown sugars, cold eggs, vanilla, flour, malted milk powder, baking soda, and sea salt. The malted milk adds complexity while cold ingredients create the perfect texture through careful fermentation.

How to cook 72-Hour Cold-Fermented Butter Cookie Dough with Malted Milk Recipe at home?

Learn how to cook 72-Hour Cold-Fermented Butter Cookie Dough with Malted Milk Recipe by starting with minimal mixing of cold ingredients, then refrigerating the dough for exactly 72 hours. After fermentation, portion into balls, sprinkle with sea salt if desired, and bake at 180°C for 10-12 minutes until the edges are golden but centres remain slightly soft.

Why does cold fermentation improve cookie flavour and texture?

Cold fermentation allows enzymes in the flour to break down starches into simpler sugars, developing complex flavours and improving browning. The slow process also modifies the dough structure, creating distinct textural contrast – crispy edges with chewy centres that can't be achieved otherwise.

Can I substitute or omit the malted milk powder in these cookies?

While malted milk powder adds distinctive caramel notes and enhances browning, you can substitute it with non-diastatic malt powder or omit it entirely. Without it, consider adding 1 teaspoon of espresso powder or additional vanilla to maintain flavour complexity.

Is it possible to freeze this cookie dough after fermentation?

Yes, after the 72-hour fermentation, the dough can be portioned into balls and frozen for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time. This makes it convenient to enjoy freshly baked cookies whenever the craving strikes.

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