Why You’ll Love This Recipe

Fresh Flavor: Uses real apricots for a natural, tangy sweetness.
Perfect Texture: Buttery and tender with fruity bursts in every bite.
Easy to Make: Simple ingredients and straightforward steps.
Versatile Treat: Great for snacks, desserts, or sharing with friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract

Fruit

1 cup fresh apricots, finely chopped

Directions

Prepare the Dough

In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing well until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the chopped apricots.

Chill and Bake

Cover the dough and chill it in the refrigerator for 30 minutes to prevent spreading.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges turn golden brown.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is key to preventing the cookies from spreading too much while baking.
Use ripe but firm apricots for the best balance of sweetness and texture.
Store cookies in an airtight container for up to one week.

Variations

Add a sprinkle of cinnamon or nutmeg for warm spice notes.
Mix in chopped nuts like almonds or pecans for added crunch.
Substitute dried apricots soaked in warm water if fresh apricots are unavailable.

Storage and Reheating

Keep cookies in an airtight container at room temperature for up to 7 days.
Reheat slightly in the oven for a freshly baked taste.

FAQs

Can I use frozen apricots?

Yes, but thaw and drain them well to avoid excess moisture in the dough.

Can these cookies be made gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

How do I keep the cookies soft?

Store in an airtight container with a slice of bread to retain moisture.

Can I freeze the dough?

Yes, wrap the dough tightly and freeze for up to 3 months. Thaw before baking.

What size should I make the cookies?

Use tablespoon-sized scoops for uniform cookies that bake evenly.

Can I substitute butter with margarine or oil?

Butter is recommended for flavor and texture, but margarine can be used as a substitute. Oil is not advised as it may alter texture.

Are these cookies suitable for kids?

Yes, they’re tender, mildly sweet, and packed with fruity goodness.

Can I add a glaze or icing?

A simple powdered sugar glaze pairs beautifully with these cookies.

How do I prevent apricots from making the dough too wet?

Chop apricots finely and pat them dry with paper towels before folding into the dough.

Can I use apricot jam instead of fresh apricots?

Fresh apricots are best for texture; jam will change the dough consistency and baking time.

Conclusion

Apricot cookies offer a wonderful balance of tart fruit and rich buttery sweetness in a soft, tender cookie. Easy to make and perfect for sharing, they bring a fresh and delightful twist to your baking repertoire. Try this recipe for a fresh fruit cookie that everyone will love.

Apricot Cookies

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Delicious cookies combining the tartness of fresh apricots with a sweet, buttery base, perfect for any occasion.

Author: Amy
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Whisk together flour, baking powder, and salt in a medium bowl.
Cream softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
Add egg and vanilla extract; mix until combined.
Gradually add dry ingredients to wet mixture, stirring until just combined.
Gently fold in chopped apricots.
Cover dough and chill for 30 minutes to prevent spreading.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Drop tablespoon-sized spoonfuls of dough spaced 2 inches apart on baking sheets.
Bake for 10–12 minutes until edges are golden brown.
Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Chilling dough prevents excessive spreading during baking.
Use ripe but firm apricots for optimal sweetness and texture.
Store cookies in airtight container for up to one week.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 85mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg