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Spelt Chocolate Cherry Crinkle Cookies

Stack of spelt chocolate cherry crinkle cookies with crackled powdered sugar crust on a dark wooden board

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
Rolling a dark spelt chocolate dough ball in powdered sugar before baking crinkle cookies

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 broken open to show fudgy interior beside an espresso cup
Prep Time 15 mins
Cook Time 12 mins
Rest Time 120 mins
Total Time 2 hrs 27 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 175  C
Servings: 24
Estimated Cost: 0.45
Calories: 118
Best Season: Fall, Winter
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
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
  • 180 g whole spelt flour (spooned and levelled, not packed)
  • 40 g Dutch-process cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp fine sea salt
  • 100 g dark chocolate (70% cacao) (chopped, melted and cooled slightly)
  • 60 ml neutral oil (sunflower or vegetable)
  • 150 g granulated white sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 100 g dried sour cherries (roughly chopped if large)
    • Sugar coating
  • 50 g granulated white sugar (for first coat)
  • 80 g powdered sugar (icing sugar) (sifted, for outer coat)
Instructions
    Make the dough
  1. 1
    Whisk together the whole spelt flour, cocoa powder, baking powder, and salt in a medium bowl until evenly combined. Set aside.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Pour in the cooled melted chocolate and mix until smooth and glossy.
  5. 5
    Add the dry ingredients and mix on low speed just until no dry streaks remain - do not overmix.
  6. 6
    Fold in the dried sour cherries with a spatula.
  7. 7
    Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or overnight.
    8. Shape and bake
  8. 8
    Heat the oven to 175 C / 350 F. Line two baking sheet pans with parchment paper.
  9. 9
    Place the granulated sugar and powdered sugar in two separate shallow bowls.
  10. 10
    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.
  11. 11
    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.
  12. 12
    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.
  13. 13
    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.
Keywords: spelt chocolate cherry crinkle cookies, spelt crinkle cookies, chocolate cherry cookies spelt flour, spelt baking recipes, wholegrain chocolate cookies

Equipment

  • stand mixer or electric hand mixer
  • medium mixing bowl
  • cookie scoop (1.5 tablespoon)
  • two rimmed baking sheet pans
  • parchment paper
  • wire cooling rack

Tips

  • Chill the dough for at least 2 hours - cold dough rolls cleanly and bakes into a defined crinkle shape.
  • Roll each ball first in granulated sugar, then in powdered sugar - this two-step coating preserves the white crust through baking.
  • Use a cookie scoop to portion uniform balls so all cookies bake evenly in the same time.
  • Do not flatten the dough balls before baking - they spread and crack naturally in the oven.
  • Pull the cookies from the oven when the surface is cracked but the centre still looks underdone - they firm up as they cool on the tray.

Variations

  • Swap dried sour cherries for chopped dried apricots and add half a teaspoon of cardamom to the dough.
  • Stir in 50g of finely chopped dark chocolate chunks alongside the cherries for pockets of melted chocolate.
  • Use white spelt flour and add one teaspoon of espresso powder to deepen the cocoa flavour.

Storage and Reheating

Store baked cookies in an airtight container at room temperature for up to 5 days. The powdered sugar crust softens slightly after day two but the texture stays fudgy.

The unbaked dough keeps well in the fridge for up to 3 days, tightly wrapped. You can also roll the dough into balls, freeze them uncoated on a tray, then transfer to a bag and freeze for up to 2 months.

To bake from frozen, coat the frozen balls in both sugars and add 2 to 3 minutes to the baking time. Do not thaw first.

Serving Suggestions

These cookies work well alongside a strong espresso or a cup of lightly sweetened black cherry tea. The bitterness in the drink balances the sweetness of the sugar crust.

For a simple dessert plate, serve two or three cookies with a small scoop of vanilla ice cream and a few fresh cherries on the side. The contrast in temperature and texture is clean and satisfying.

They also pack well for gift boxes or bake sales - the crinkle pattern holds overnight and the cookies travel without crumbling.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-chocolate-cherry-crinkle-cookies/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!