These cookies crack open in the oven and pull back to reveal a dark, fudgy interior under a dusted sugar crust. The crinkle effect happens because the dough is cold and coated in powdered sugar before baking – the outside sets faster than the inside, forcing the surface to split.
Spelt flour works well here because its gluten is softer than wheat gluten. The dough stays tender without overworking, and the finished cookie holds a slight chew without turning cakey.
Dried sour cherries are not decoration. They break up the dense chocolate base and add a sharp, fruity note that keeps each bite from feeling too rich.
Chill the dough for at least two hours before rolling. Cold dough holds its shape, rolls cleanly through the sugar coatings, and bakes into a rounder, more defined crinkle.
Why You’ll Love This Recipe
- Spelt flour gives a soft, tender chew without any fuss
- Dried sour cherries balance the dark chocolate base
- Double sugar coating creates a clean, crackled crust
- Dough can be made ahead and chilled overnight
Ingredient Notes
- Whole spelt flour: Whole spelt flour adds a mild, nutty flavour and keeps the texture soft. White spelt flour also works and gives a slightly lighter crumb.
- Dark chocolate (70%): Melted dark chocolate is stirred into the batter for depth. Use 60-70% cacao – anything lower makes the cookies too sweet, anything higher can turn bitter.
- Dutch-process cocoa powder: Dutch-process cocoa gives a smooth, dark colour without acidity. Natural cocoa powder works as a substitute but produces a slightly redder, more acidic cookie.
- Dried sour cherries: Dried sour cherries are tart and chewy, which contrasts the dense chocolate base. Dried cranberries work as a substitute if sour cherries are unavailable.
- Granulated white sugar + powdered sugar: Rolling in granulated sugar first, then powdered sugar, is what creates the distinct crackle effect. Skipping the granulated layer causes the powdered sugar to dissolve before the crust sets.
- Eggs: Two whole eggs bind the dough and give it structure. The recipe has not been tested with egg replacers – the eggs are structural here, not just for moisture.
- Neutral oil: Neutral oil (sunflower or vegetable) keeps the cookies moist. Melted coconut oil adds a faint coconut note that works well with the cherry-chocolate combination.
Spelt Chocolate Cherry Crinkle Cookies
Description
Whole spelt flour keeps the texture soft and slightly dense, while cocoa and melted dark chocolate give each cookie a deep, bitter-edged richness. Dried sour cherries cut through the sweetness and hold their chew even after baking.
Ingredients
Cookie dough
Sugar coating
Instructions
Make the dough
- Whisk together the whole spelt flour, cocoa powder, baking powder, and salt in a medium bowl until evenly combined. Set aside.
- Melt the chopped dark chocolate in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from heat and let it cool for 5 minutes.
- Beat the oil and granulated sugar together in a large bowl with an electric mixer on medium speed for 1 minute until combined. Add the eggs one at a time, beating after each addition, then mix in the vanilla extract.
- Pour in the cooled melted chocolate and mix until smooth and glossy.
- Add the dry ingredients and mix on low speed just until no dry streaks remain - do not overmix.
- Fold in the dried sour cherries with a spatula.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or overnight.
Shape and bake
- Heat the oven to 175 C / 350 F. Line two baking sheet pans with parchment paper.
- Place the granulated sugar and powdered sugar in two separate shallow bowls.
- Scoop the cold dough into 24 portions using a 1.5-tablespoon cookie scoop and roll each portion into a smooth ball between your palms.
- Roll each ball first in the granulated sugar to coat fully, then roll generously in the powdered sugar until completely white. Place on the prepared trays, spacing 5 cm apart.
- Bake for 11 to 12 minutes, until the surface shows wide cracks and the edges feel just set. The centres will look underdone - that is correct.
- Leave the cookies on the tray for 5 minutes before transferring to a wire rack. They firm up as they cool.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 118kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Cholesterol 16mg6%
- Sodium 35mg2%
- Potassium 90mg3%
- Total Carbohydrate 18g6%
- Dietary Fiber 2g8%
- Sugars 11g
- Protein 2g4%
- Vitamin A 30 IU
- Calcium 18 mg
- Iron 1 mg
- Vitamin D 5 IU
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.06 mg
- Riboflavin 0.05 mg
- Niacin 0.5 mg
- Vitamin B6 0.04 mg
- Folate 8 mcg
- Vitamin B12 0.05 mcg
- Phosphorus 55 mg
- Magnesium 20 mg
- Zinc 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill dough for minimum 2 hours - overnight gives the deepest flavour and cleanest crinkle.
- Do not skip the granulated sugar layer before the powdered sugar coat.
- Pull cookies from the oven when centres look underdone - residual heat finishes them.
- Use a kitchen scale for flour - spelt compacts easily and too much dries the dough.
- Dried cherries can be soaked in warm water for 10 minutes if they feel very hard and dry.
