Sugar Cookies are everyone's favorite, but making them with Spelt flour will have you thinking they are healthy and have you begging for more. These extremely soft and chewy cookies are paired with an almond flavor buttercream that compliments the natural nutty flavor of the spelt perfectly. Designed for Valentine's Day, with the heart center, but this is a cookie recipe you can bake any time of the year.
Ingredients
To make cookie
- ¾ cup salted butter at room temperature
- ¾ cup organic cane sugar
- 2 farm fresh eggs
- splash of homemade vanilla extract
- 2⅓ cup white spelt flour Can use all purpose as well
- 1½ tsp baking powder
Almond Butter Cream Frosting
- ¼ cup salted butter
- 2 cups powdered sugar
- ¼ tsp almond extract
- 3-5 tbsp milk
- Pink food coloring if desired
Instructions
- Preheat your oven to 350 °F. Line a cookie sheet with parchment paper and set aside.
- Using a stand mixer or electric hand mixer, cream together your butter and sugar until light and fluffy. About 3 minutes.
- Scrape down the side of the bowl and add in the eggs and a splash of vanilla. Mix again until well combined. About 3 minutes.
- In a separate bowl whisk together the flour and baking powder. Once mixed, add the dry ingredient to the wet ingredient and mix until a soft dough forms.
- Using a large table spoon or a cookie scoop, portion out your dough into equal round balls on your prepared cookie sheet, leaving 1 or 2 inches of space between them.
- Use the back of a spoon to gently flatten each ball slightly. Then use a round chop stick or something similar to press two lines into each cookie forming a heart indent if desired. If not baking for Valentine's Day, simply leave as it.
- Bake at 350 °F for about 9-10 minutes depending on the size of your cookies and the way your oven bakes. Watch them closely. They will puff up and will no longer look wet when they are done. Be sure to pull them out before they turn brown.
- Allow the cookies to cool completely on the pan. If they have puffed up too much and the heart is no longer indented, simply redo using the same chop stick and method as above.
- While your cookies are cooling, make the buttercream frosting.
- Using a stand mixer or electric hand mixer, cream the butter until it is smooth.
- Add in ½ a cup of icing sugar and 1 tbsp of milk and mix, repeat this process until you have a smooth and thick butter cream frosting. If it is too thick, add in more milk until you reach your desired texture and thickness.
- Add in your almond extract and pink food coloring if using. Mix until incorporated.
- Once your cookies are completely cooled, fill a piping bag with your butter cream frosting and fill each heart on the cookies with frosting.
Tried this recipe?Let us know how it was!