Blackberry Spelt Cookie Cups

These blackberry spelt cookie cups are the irresistible combination of crunchy, rich cookie and sweet, soft blackberry icing. They can be adapted to use any berry and can be made with either all-purpose (plain) or spelt flour.

What are cookie cups?

As the name suggests, cookie cups are little holders for delicious fillings, made out of cookie dough. I’ve made them so many times, and my recipe is foolproof. I love how you can mould soft, pliable baked cookies into cups, just ready to fill with your favourite things.

Cookie cups are beyond simple: you load up your muffin tins with dough, push them down a bit to make a hole, bake them, and when they come out of the oven, press down again (as the hole closes a little when baked). The space you make is a little larger than cookie cups’ cousin, thumbprint cookies. This is good news because you can add more of your favourite filling. You leave the cookies to harden up in the pan, then they pop out, easy as pie, ready to be filled.

Blackberries in baking

The benefits of blackberries, other than being so dang delicious, are numerous, and I use the luscious berries often in my recipes. They also add such a pretty colour to baked goods. The hue deepens, depending on how many blackberries you use, or which other ingredients are added. They became a vibrant pink when added to icing sugar for my blackberry iced buns yet stayed a vivid dark purple in my overnight buns. 

The frosting filling for these blackberry spelt cookie cups came about due to having leftover frosting from my blackberry lemon cake (is it only me who always has leftover frosting, no matter what she makes?). And I was really pleased with the end result. I loved the pretty hue of the blackberry icing (the photos don’t do it justice).

Adapting the recipe

Last time, I made a luscious, rich chocolate Malteser ganache to fill my cookie cups. Next time, I am planning on making really deep, millionaire shortbread cookie cups, and I am already pretty confident they will taste sublime. 

You could add whatever filling you fancied. Caramel, jam, peanut butter, or chocolate. Or even just a simple icing sugar and milk version, like the one I used in my raspberry thumbprint cookies. If you’d like to keep the berry theme, use raspberries, blueberries or even a combination of berries.

Of course, as always, my recipes are easily adapted to use all-purpose flour if you don’t have access to spelt. The recipe yields a fairly small batch (six), but you could simply adapt the recipe by doubling the ingredients to make more.

More spelt cookie recipes

Here are some of my best cookies made with spelt flour:

• Gooey soft triple chocolate cookies
• Classic chocolate chip cookies
• Jam love heart cookies
• Spelt butter cookies
• Vanilla snittar cookies (with homemade blueberry jam)
• Ginger spiced butter cookies dipped in chocolate
• Ginger cookie sandwiches (with a lemon cream cheese filling)

Print Pin

Blackberry Spelt Cookie Cups

Course Cookie

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

fridge 15 minutes minutes

Servings 6 cookies

Ingredients

Cookies:

• 55g (¼ cup) butter (softened)
• ½ tsp vanilla
• 35g (3 tbsp + 1 tsp) icing / powdered sugar
• 75g (¼ cup + 3 tbsp) spelt flour (see note 1)

Filling (see note 3)

Instructions

• Pre-heat the oven to 175°C (350°F) and lightly grease the holes of a muffin tin.
• Beat the butter, vanilla, and icing (powdered) sugar together until nice and light.
• Add the flour and mix, just until a dough forms.
• Place the dough in the fridge for around 15 minutes to firm up a little.
• When ready, divide the dough into six fairly equal bits.
• Roll each bit into a rough ball shape, then place them in the muffin tin.
• Using a small spoon, or with your fingers, flatten the dough down the middle, gently pushing so that the dough spreads up the sides creating a large crater.
• Bake for around 10 minutes, just until the edges begin to brown (they will look pale and be very soft to the touch). Don't overbake!
• Remove from the oven. The holes will have closed up a little when baking, so just use the back of a small spoon (or similar) to press the cookie down and re-create the large craters. Leave to cool completely.
• Remove from the muffin tin (they should just pop out fairly easily) and fill with blackberry icing, or whatever filling you've decided on. Enjoy!

Notes

 

Please note: I use scales to measure my ingredients but have included cups and ounces to help my readers. Because I have not used imperial measurements myself, results cannot be guaranteed if you choose to use cups and ounces. 

1. I've made these with spelt and regular flour and they've been awesome. Just use the same amount of flour for whichever you choose.
2. I used the leftovers from the icing for this cake, so can't give the specific amounts used. I would guess that you would need around 75-100g fruit. However, you can fill the cookie cups with whatever you fancy.