Imagine biting into a cookie that perfectly balances sweet, chewy, and buttery flavors in one irresistible bite. These Sugary Dried Apricot Cookies are not just another ordinary dessert - they're a delightful culinary adventure that transforms simple ingredients into a mouthwatering masterpiece. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver cookies so delicious, they'll have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup dried apricots, chopped
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, finely chop the dried apricots into small, uniform pieces and set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chopped dried apricots, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the ideal texture for creaming.
- Chop apricots uniformly to guarantee even distribution and consistent cookie texture.
- Don't overmix the dough after adding flour to keep cookies tender and soft.
- Use parchment paper for easy cookie removal and even baking.
- Let cookies cool completely before storing to maintain their crisp edges and soft center.
- For extra richness, consider toasting the chopped apricots lightly before adding them to the dough.
- Store in an airtight container with a slice of bread to keep cookies moist for up to 5 days.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
