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Spelt White Chocolate Cranberry Cookies

Stack of spelt white chocolate cranberry cookies with visible chips and dried cranberries on a white ceramic plate, linen cloth

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
Unbaked spelt cranberry white chocolate cookie dough balls on parchment-lined baking sheet ready for the oven

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.
Two spelt white chocolate cranberry cookies on a white plate next to a ceramic mug of tea on a wooden table
Prep Time 15 mins
Cook Time 12 mins
Rest Time 30 mins
Total Time 57 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 170  C
Servings: 18
Estimated Cost: 0.35
Calories: 165
Best Season: Fall, Winter
Dietary: Contains Dairy, Contains gluten (spelt), contains-eggs, Vegetarian
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
  • 220 g white spelt flour (spooned and levelled)
  • 0.5 tsp baking soda
  • 0.25 tsp fine sea salt
  • 115 g unsalted butter (room temperature)
  • 100 g light brown sugar (packed)
  • 50 g caster sugar
  • 1 large egg (room temperature)
  • 0.5 tsp vanilla extract
  • 120 g white chocolate chips (plus extra for topping)
  • 80 g dried cranberries (sweetened or unsweetened)
Instructions
  1. 1
    Whisk together the white spelt flour, baking soda, and salt in a medium bowl. Set aside.
  2. 2
    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.
  3. 3
    Add the egg and vanilla extract to the butter mixture and beat until fully combined and smooth.
  4. 4
    Add the flour mixture to the wet ingredients and stir until just combined and no dry streaks remain. Do not overmix.
  5. 5
    Fold in the white chocolate chips and dried cranberries until evenly distributed through the dough.
  6. 6
    Cover the bowl and refrigerate the dough for at least 30 minutes. This step controls spread and improves the flavour.
  7. 7
    Heat the oven to 170 C / 340 F. Line two baking sheets with parchment paper.
  8. 8
    Scoop rounded tablespoons of dough (about 35 to 40 g each) onto the lined baking sheets, spacing them 5 cm apart.
  9. 9
    Press 3 to 4 extra white chocolate chips onto the top of each dough ball for a finished look after baking.
  10. 10
    Bake for 10 to 12 minutes until the edges are lightly golden and just set but the centres still look soft and underdone.
  11. 11
    Remove from the oven and leave the cookies on the hot baking sheet for 5 minutes. They will continue to set as they cool.
  12. 12
    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.
Keywords: spelt white chocolate cranberry cookies, spelt cookies, white chocolate cranberry cookies, spelt flour cookies, festive spelt baking

Equipment

  • large mixing bowl
  • wooden spoon or silicone spatula
  • tablespoon cookie scoop
  • baking sheet (half-sheet pan)
  • parchment paper
  • wire cooling rack

Tips

  • Chill the dough for at least 30 minutes before baking to control spread and deepen flavour.
  • Scoop dough balls onto the baking sheet with a tablespoon measure to keep cookies uniform in size.
  • Pull the cookies from the oven when the edges are just set but the centres still look underdone - they firm up as they cool.
  • Press a few extra white chocolate chips onto each ball before baking so the tops look visually full after baking.
  • Leave cookies on the hot baking sheet for 5 minutes before transferring to a rack so they don't break while still warm.

Variations

  • Swap white chocolate for dark chocolate chips and add orange zest for a cranberry-orange version.
  • Add 50 g toasted pecans or macadamia nuts for crunch alongside the white chocolate and cranberries.
  • Use wholegrain spelt flour instead of white spelt for a nuttier, denser cookie with more fibre.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. Placing a small piece of bread in the container helps the cookies stay soft.

The unbaked dough balls freeze well. Arrange them on a lined tray, freeze until solid, then transfer to a freezer bag. Bake from frozen at 170 C / 340 F for 14 to 16 minutes.

Baked cookies also freeze for up to 2 months. Thaw at room temperature for about 20 minutes or warm briefly in a low oven at 150 C / 300 F for 5 minutes.

Serving Suggestions

These cookies work well alongside a cup of strong tea or filter coffee, where the bitterness offsets the sweetness of the white chocolate. They also pair naturally with a glass of cold milk.

For a simple dessert, serve two cookies warm with a scoop of vanilla ice cream. The contrast between the soft cookie and cold ice cream is clean and satisfying.

On a festive spread, arrange them on a board with other small bakes - shortbread, ginger snaps, or spelt brownies. The white and red of the white chocolate and cranberries makes them look tidy without any extra effort.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-white-chocolate-cranberry-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!