Buttery Apricot Cookies
Delight your taste buds with these luscious buttery apricot cookies, a perfect balance of soft, chewy texture and sweet-tart flavor. Made with rich unsalted butter, a blend of granulated and brown sugars, and studded with bits of tender dried apricots, these cookies offer a melt-in-your-mouth experience in every bite. The recipe comes together effortlessly with a quick 20-minute prep time and features a lightly golden exterior while maintaining a soft, tender center. For an optional finishing touch, a dusting of powdered sugar adds a hint of elegance and extra sweetness. Perfect for tea-time treats, holiday baking, or anytime snacking, these homemade cookies will quickly become a household favorite. Enhance your cookie repertoire with this easy, fruit-filled recipe today!
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 320 grams All-purpose flour
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 200 grams Dried apricots (chopped)
- 2 tablespoons Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes using a hand or stand mixer.
Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Gently fold in the chopped dried apricots, ensuring they’re evenly distributed in the dough.
Using a cookie scoop or a tablespoon, drop tablespoon-sized portions of dough onto the prepared baking sheets, ensuring there’s about 5 cm (2 inches) of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once the cookies are fully cooled, dust them lightly with powdered sugar for a decorative touch and added sweetness!
Nutrition Facts
Calories |
4478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 117.3 g | 586% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 2033 mg | 88% | |
| Total Carbohydrate | 635.1 g | 231% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 370.3 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 317 mg | 24% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2468 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
