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
Units
Scale
- 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