These could also be called whoopie pies or cookie sandwiches. The tartness of the cranberries is perfect to cut through the sugar and rich chocolate and makes for a killer combination. I rehydrated the cranberries in butter for a few minutes, then drained and chopped them. In summer you might swap the icing for any seasonal berry ice cream. Enjoy with coffee or milk.
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Spelt Chocolate Cookies with Cranberry Butter Icing
- Total Time: 25 minutes
- Yield: Makes 12 cookies 1x
- Diet: Omnivore
Description
Tart cranberries meet rich chocolate in these delightful spelt cookies, perfect for a sweet treat or a festive gathering. The cranberry butter icing adds a touch of homemade magic.
Ingredients
- 1/2 cups (118 ml) butter, softened
- 2/3 cups (149 ml) brown sugar
- 1/4 cups (59 ml) quality cocoa powder
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cups (237 ml) spelt flour
- 1/4 cups (59 ml) white flour
- 1/2 teaspoon baking soda
- pinch sea salt
- 1/4 cups (59 ml) butter, softened
- 1/2 cups (118 ml) icing sugar
- 1 tablespoon heavy cream or yogurt
- few cranberries, cooked and chopped
Instructions
- Preheat oven to 350°F (177°C).
- In a bowl, mix together the butter, sugar, cocoa, egg, and vanilla.
- In another bowl, mix the flours, soda, and salt.
- Gradually add the dry ingredients to the wet ingredients until combined.
- Split the dough into 12 chunks and roll into balls.
- Bake on parchment paper for 8-10 minutes.
- Leave to cool on a cookie rack.
- For the Cranberry Butter Icing:
- In a bowl, mix together the butter and sugar.
- Gradually add the cream and mix well.
- Stir in the cranberries.
- If the icing is too soft, refrigerate for a few minutes.
- Scoop a spoonful of icing between two cookies. Repeat.
Notes
- For richer chocolate flavor, use dark cocoa powder.
- To prevent the cookies from spreading too thin, chill the dough for at least 30 minutes before baking.
- If you don’t have spelt flour, you can substitute all-purpose flour, but the cookies may have a slightly different texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Carbohydrates: 30
- Fiber: 2
- Protein: 2
- Cholesterol: 20
Frequently Asked Questions
Can I substitute all-purpose flour for spelt in these chocolate cookies?
You can, but spelt has a slightly nuttier flavor and softer texture that contributes to the finished cookie. If swapping, use the same weight rather than volume, and expect a marginally chewier result. 
How thick should I spread the cranberry butter icing?
A thin, even layer is all you need since the icing is meant to complement the chocolate rather than dominate. Let the cookies cool completely before icing or it will melt and slide off.
Why did my cookies spread too much during baking?
Spelt flour has less gluten than all-purpose, so the dough can spread more if the butter was too soft or warm before baking. Chilling the shaped dough for 20 to 30 minutes before putting it in the oven helps them hold their shape.
