Soft, chewy, and studded with bright bites of fruit, these cookies are a cozy treat for snacks and lunchboxes. Soft Dried Apricot Cookies come together with simple pantry ingredients and a short baking time, making them perfect for weeknight baking or sharing at gatherings. Pair them with a nutty treat like soft chewy pistachio cookies on a cookie board for a pretty spread.
H2: Why You’ll Love This Soft Dried Apricot Cookies
- Bright, naturally sweet apricot flavor in every bite.
- Quick to prepare and ideal for weeknight baking.
- Great for meal prep—stores well for lunches and snacks.
- Family-friendly texture that kids and adults adore.
- Makes a lovely homemade gift or cookie swap addition.
H2: Ingredients Needed
- Baking & Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- Wet Ingredients:
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- Add-ins:
- 1 cup dried apricots, chopped
H2: Step-by-Step Instructions 5 (always use H2 and H3)
H3: Preheat the oven Preheat the oven to 350°F (175°C).
H3: Mix dry ingredients In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
H3: Cream butter and sugars In another mixing bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
H3: Add egg and vanilla Add the egg and vanilla extract, mixing well until combined.
H3: Combine, fold, and bake Gradually add the dry ingredients to the wet mixture and stir until combined, then fold in the chopped dried apricots. Drop spoonfuls of dough onto a baking sheet lined with parchment paper and bake for 10-12 minutes or until edges are golden. Let cool on a wire rack before serving.
H2: Serving Suggestions Soft Dried Apricot Cookies
- Serve warm with a mug of chai or black tea for an afternoon pick-me-up.
- Add a smear of cream cheese or mascarpone for a richer bite.
- Arrange on a cookie board alongside fruit and brown sugar rhubarb cookies for a pretty dessert spread.
- Pack with fresh fruit and nuts for an easy picnic dessert.
H2: Tips for Success Soft Dried Apricot Cookies
- Chop apricots uniformly so pieces bake evenly and distribute through dough.
- Cream butter and sugars until just fluffy to keep cookies tender, not cakey.
- Watch baking time closely; remove at 10 minutes for a softer center.
- Store in an airtight container at room temperature for up to 4 days.
- For best make-ahead results, freeze dough balls on a tray then transfer to a bag; bake straight from frozen, adding 1–2 minutes if needed, and try pairing with buttery brown sugar cinnamon cookies for variety.
H2: Variations Here are a few easy ways to change it up:
- Swap dried apricots for chopped dried apricots and orange zest for a citrus kick.
- Make dairy-free by using a vegan butter substitute and the same measurements.
- Add a handful of chopped nuts or shredded coconut for texture.
Follow us on Pinterest for more cozy ideas.
Ingredients
Baking & Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 1/2 cup butter, softened Can be substituted with vegan butter for dairy-free version.
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup dried apricots, chopped Chop uniformly for even baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another mixing bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
- Add the egg and vanilla extract, mixing well until combined.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Fold in the chopped dried apricots.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are golden. Let cool on a wire rack before serving.
