30-Minute Spelt Spiced Almond Wafer Cookies
Delicate, crispy-edged wafer cookies made with white spelt flour and warm spices like cinnamon, ginger, nutmeg, and cloves. Butter and coconut oil create a tender crumb, while sliced almonds top each cookie. Perfect for holiday gift-giving, afternoon tea, or as a sophisticated treat. This version balances the earthiness of spelt with aromatic warming spices and the subtle sweetness of dual sugars, making it more complex than standard sugar cookies.
Ingredients
- 3 ½ cup white spelt flourall-purpose flour1:1gluten-containing alternative
confident
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 ½ teaspoon ground cinnamon
- 2 ½ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ cup unsalted butter, room temperature
- ½ cup coconut oil
- 1 cup unrefined cane sugar
- ¼ cup unrefined coconut sugar
- 2 large eggsflax eggs2 tablespoons ground flax + 6 tablespoons waterveganeggs-free
lower-confidence, may affect texture
Full guide → - ½ teaspoon almond or vanilla extract
- ¼ cup sliced or slivered almonds, for topping
Instructions
- 1
Whisk together flour, baking soda, salt, and spices in a medium bowl; set aside.
- 2
Beat butter, coconut oil, and both sugars on medium speed for 4 minutes until slightly liquidy.
- 3
Add eggs one at a time, beating well after each; add extract.
- 4
On low speed, mix dry ingredients into wet until a thick, soft dough forms.
- 5
Divide dough in half, flatten into circles, wrap tightly, and refrigerate 1-2 hours until hardened.
- 6
Preheat oven to 350 degrees F and line 4 baking sheets with parchment or silicone mats.
- 7
Working with one dough circle, roll to 1/8-inch thickness on a floured surface, dusting with flour to prevent sticking.
- 8
Cut shapes and place on prepared sheets; repeat with remaining dough.
- 9
Top each cookie with a few almonds and refrigerate sheets for 10 minutes.
- 10
Bake for about 10 minutes until lightly browned at edges.
- 11
Remove from oven and cool on baking sheets for 5 minutes, then transfer to cooling racks until completely cool.
Tips
Chill dough twice: once after mixing (1-2 hours) and again after shaping (10 minutes). This prevents spreading and ensures crisp, defined edges.
Roll between parchment sheets instead of on the counter to reduce flour buildup and sticking; transfer paper and dough to baking sheet for easier handling.
Cool cookies on the baking sheet for 5 minutes before moving to racks; they set slightly and won't break apart while still warm.
Good to Know
Store in an airtight container at room temperature for up to 7 days, or in the freezer for up to 3 months. Layer between parchment to prevent breakage.
Dough can be prepared up to 2 days in advance and refrigerated, or frozen for up to 1 month. Thaw in the refrigerator before rolling and baking. Baked cookies freeze well for 3 months.
Serve with tea, coffee, or hot chocolate. Arrange on a platter for holiday gatherings, gift boxes, or afternoon entertaining. Room temperature preferred.
Common Mistakes
Skip the second chill before baking to avoid thick, cakey cookies that spread too much.
Don't over-mix the dry ingredients into wet to avoid tough, dense cookies.
Don't overbake; remove at light browning to preserve crispness and prevent dry, bitter edges.
Substitutions
Vegan Options
lower-confidence, may affect texture
Full guide →Gluten-Free Swaps
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General Alternatives
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FAQ
Can I use all-purpose flour instead of spelt?
Yes, substitute 1:1 for a more neutral flavor. Spelt adds a subtle nutty taste and tender crumb; all-purpose will yield a denser texture. All-purpose may also require slightly less liquid due to different protein content.
What if my dough is too sticky to roll?
Ensure it's fully chilled for the full 1-2 hours. Roll between two sheets of parchment paper instead of on the counter. If still too soft, freeze for another 10-15 minutes before rolling.
How long do these cookies keep, and can I freeze them?
Stored in an airtight container at room temperature, they last 7 days. Frozen baked cookies keep 3 months. You can also freeze the dough circles for up to 1 month before rolling and baking.