Spelt flour produces a cookie that stays soft in the centre and just crisp at the edge. The slightly nutty flavour of wholegrain spelt works well here because it cuts through the sweetness of the white chocolate without making the cookie dense.
Dried cranberries add a clean tartness that keeps each bite balanced. I use Mae Ploy-level precision here: the ratio of butter to flour matters, and chilling the dough for 30 minutes before baking makes a real difference to the final spread.
These are straightforward drop cookies. One bowl, no mixer required, and the dough comes together in under 15 minutes. You can bake them straight away or refrigerate the dough overnight for a deeper flavour.
They’re a good fit for festive baking, afternoon tea, or a lunchbox treat. The texture stays soft for days if stored properly.
Why You’ll Love This Recipe
- Wholegrain spelt adds a mild nutty depth plain flour lacks
- Tart cranberries balance the sweetness of white chocolate
- Soft and chewy centre with a lightly crisp edge
- Dough can be made ahead and chilled overnight
Ingredient Notes
- White spelt flour: White spelt flour keeps the cookies lighter and more tender. Wholegrain spelt works but produces a slightly denser, earthier result.
- Unsalted butter: Butter should be at room temperature so it creams evenly with the sugar. For a dairy-free version, use a firm plant-based butter like Naturli block.
- Light brown sugar: Brown sugar adds moisture and a faint caramel note. You can swap half for caster sugar if you prefer a crisper cookie.
- White chocolate chips: Use good-quality white chocolate chips with at least 25% cocoa butter for the best melt. Chopped white chocolate bar works just as well.
- Dried cranberries: Standard sweetened dried cranberries are fine here. Unsweetened work too and make the tart contrast more pronounced.
- Egg: One large egg binds the dough and adds richness. A flax egg (1 tbsp ground flaxseed plus 3 tbsp water, rested 5 minutes) is a workable vegan substitute.
- Vanilla extract: Pure vanilla extract gives a cleaner flavour than vanilla flavouring. Half a teaspoon is enough alongside the white chocolate.
- Baking soda: Baking soda helps the cookies spread and brown at the edges. Make sure it’s fresh or the cookies will spread unevenly.
Spelt White Chocolate Cranberry Cookies
Description
Wholegrain spelt flour gives these cookies a slightly nutty base that balances the sweetness of white chocolate and the tartness of dried cranberries in every bite.
Ingredients
Instructions
- Whisk together the white spelt flour, baking soda, and salt in a medium bowl. Set aside.
- Beat the room-temperature butter with both sugars in a large bowl using a wooden spoon or spatula until pale and creamy, about 2 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined and smooth.
- Add the flour mixture to the wet ingredients and stir until just combined and no dry streaks remain. Do not overmix.
- Fold in the white chocolate chips and dried cranberries until evenly distributed through the dough.
- Cover the bowl and refrigerate the dough for at least 30 minutes. This step controls spread and improves the flavour.
- Heat the oven to 170 C / 340 F. Line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough (about 35 to 40 g each) onto the lined baking sheets, spacing them 5 cm apart.
- Press 3 to 4 extra white chocolate chips onto the top of each dough ball for a finished look after baking.
- Bake for 10 to 12 minutes until the edges are lightly golden and just set but the centres still look soft and underdone.
- Remove from the oven and leave the cookies on the hot baking sheet for 5 minutes. They will continue to set as they cool.
- Transfer to a wire rack and cool completely before storing.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 165kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4.8g24%
- Cholesterol 22mg8%
- Sodium 75mg4%
- Potassium 60mg2%
- Total Carbohydrate 22g8%
- Dietary Fiber 1.2g5%
- Sugars 13g
- Protein 2.5g5%
- Vitamin A 150 IU
- Calcium 28 mg
- Iron 0.6 mg
- Vitamin D 8 IU
- Vitamin E 0.4 mg
- Vitamin K 1 mcg
- Thiamin 0.08 mg
- Riboflavin 0.05 mg
- Niacin 0.5 mg
- Vitamin B6 0.02 mg
- Folate 8 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 45 mg
- Magnesium 10 mg
- Zinc 0.3 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 at least 30 minutes for thicker cookies with less spread.
- Do not overbake - edges set, centres should look soft when you pull the tray.
- Measure spelt flour by spooning into the cup and levelling off, not scooping directly.
- Press extra chips on top before baking for a more finished look.
- Rest baked cookies on the hot tray 5 minutes before moving to a wire rack.
