Simple Blueberry Spelt Butter Cookies (from scratch)
These gorgeous blueberry spelt butter cookies are a more-ish combo of sweet, buttery cookie and tart berries. The cookies can be made with all-purpose (plain) or spelt flour.
Our two blueberry bushes have flowered and tiny buds of fruit are beginning to appear, so I wanted to use up those we still have in the freezer. What better excuse to make these spelt butter cookies?
Although we’ve only had the blueberry bushes for three years, they yield so much fruit. The only thing is that the berries are on the small side. I am not sure if that’s just the type of blueberry they are or whether they will grow bigger every year as the bushes mature.
As with most of my recipes, these blueberry spelt butter cookies are easy to make. The only real bit of faffing is rolling the dough out and trying to get the cookies as round as you can.
However, if you not fazed by slightly imperfect shaped cookies, then this recipe for spelt butter cookies will be a cinch.
Do I have to use spelt flour?
If you’ve found yourself here, it’s likely you are interested in using spelt flour. If not, you can still create this recipe using regular flour. Most of the recipes on my blog had been made with either gluten free or regular flour (or sometimes, both) long before I discovered spelt flour. Spelt flour can easily be swapped with regular flour, without adjusting the amount.
Can you use any other berries?
If you don’t like blueberries, you can easily substitute them with something else. Raspberries worked so well in my raspberry thumbprint cookies, so I think they would be awesome in this recipe. Blackberries or strawberries would also be a great replacement for blueberries.
More blueberry recipes
There are so many ways to use blueberries in baked goods. Here are some of my other gorgeous recipes bursting with blueberry flavour:
- White chocolate and lemon kladdkaka with blueberries
- Caramel apple and blueberry Swedish smulpaj (crumble)
- Baked Greek yoghurt cheesecake with blueberry compote (no refined sugar)
- Vanilla Swedish snittar with blueberry jam
- Yorkshire puddings with blueberry jam
Blueberry Spelt Butter Cookies (from scratch)
Ingredients
- 75g (½ cup) icing / confectioners' / powdered sugar
- 170g (¾ cup) butter (softened)
- 1 tsp vanilla extract
- 240g (2 cups) spelt flour (see note 1)
- a handful of blueberries
- 1-2 tbs sugar (for sprinkling)
Instructions
- Beat the sugar and butter together for several minutes until light and fluffy (I used my stand mixer).
- Add the vanilla extract and beat quickly again.
- Add the flour and continue to work until the mixture pulls together as a sticky dough.
- Roll the dough into a rough, thick sausage shape, cover with cling-film and pop in the fridge for an hour or so.
- Pre-heat the oven to 175ºC (350ºF) and line a large baking tray with greaseproof paper.
- Remove from the fridge and cut into two parts (it’s easier to roll when a little smaller).
- With both parts of the dough still in rough sausage shapes, start to roll each one with the palms of your hands until it starts to lengthen and smooth out a little, and you are left with a thick roll.
- Cut each roll into six slices, each with a thickness of around 1.5cm (½ inch), ending up with 12 cookies. These are large but if you wanted to make them smaller just work the dough roll until it is longer and thinner.
- Place the cookies on the tray and gently push around four blueberries into the tops (if they are smaller cookies you will use fewer blueberries).
- Bake for around 18-20 minutes until the edges are just turning golden brown (the rest of the cookies will be pale).
- Remove from the oven, sprinkle with a little sugar and leave to cool completely before moving them from the tray. Enjoy!
Notes
- You can use spelt or regular flour for this recipe (just use the same amount).