If you’re looking for a sweet treat to brighten your day, try these Apricot Sugar Cookie pies! They’re a fun twist on your classic sugar cookies, filled with a tangy apricot jam that makes every bite special.
This recipe fixes long prep times, crumbly crust issues, and portion confusion by using a cookie crust and even, portable pie portions.
I know how frustrating it can be when you want a yummy dessert but end up with dry cookies. This recipe solves that problem by keeping the dough soft and moist. Plus, they look adorable in their little pie shapes, which always impresses family and friends.
The great thing about this recipe is that it doesn’t take all day to make. You only need about 20 minutes to prepare the dough, then 13 minutes in the oven, giving you tasty treats in just over half an hour. Just remember to flatten the dough evenly for that perfect bake.
If you love fruity desserts as much as I do, you’ll enjoy these! If you want to try another tasty option, check out my Fruit Trifle for a refreshing treat.
Why You Will Love This Recipe
- Flavorful Twist The tangy apricot preserves add a fruity layer that brightens up the classic buttery sweetness of sugar cookies, making each bite a standout.
- Fun Texture These mini pie shapes create a lovely contrast between the soft cookie and the smooth apricot filling, keeping things interesting with every chew.
- Convenient Storage You can easily wrap and freeze any leftovers for later. Just thaw them at room temperature, and they’re good to go.
- Perfect for Sharing Their adorable mini pie look makes them great for gatherings, allowing everyone to enjoy a personal-sized treat without the fuss.
Sweet Apricot Sugar Cookie Pies
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: 14 apricot sugar cookie pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful mini pies made from buttery sugar cookies filled with tangy apricot preserves, perfect for any gathering.
Ingredients
- 2 1/4 cups (280 grams) all-purpose flour, sifted
- 1/21/2 teaspoon (2 grams) salt
- 1/21/2 teaspoon (2 grams) baking powder
- 1 cup (227 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated sugar
- Zest of 1 medium lemon
- 1 egg, room temperature
- 21/2 teaspoons (10 ml) pure vanilla extract
- 1/2 cup (160 grams) good-quality apricot preserves
- 1/4 cup (50 grams) organic turbinado sugar
Instructions
- Scoop & Roll Cookies: Start by scooping the dough into tablespoon-sized balls. Make sure they are uniform in size for even baking. Roll each scoop into a smooth ball and place them in a greased mini muffin tin. Do not skip the grease; otherwise, you may have difficulty removing the cookies.
- Bake Until Soft: Preheat the oven to 350 degrees F. Pop the cookies in the oven for about 8 minutes. The edges should just start to brown, and the centers will look a bit soft. It can be tempting to let them bake longer, but they will firm up as they cool.
- Add Apricot Preserves: Once out of the oven, carefully press a little spoonful of apricot preserves into the center of each cookie. They will be hot and fragrant, filling the air with a sweet aroma. Just be sure not to overfill, or your cookies might leak during baking!
- Final Bake & Cool: Put the cookies back in the oven for a few more minutes, just enough to set the preserves. You will notice the lovely smell wafting through the kitchen. Once they are lightly golden, let them cool for a bit on a rack. They might be soft, so handle them gently at first!
Notes
- Wrap and freeze any uneaten apricot sugar cookie pies. Thaw at room temperature to enjoy later.
- Using unsalted butter provides better control over salt levels.
- If your cookies spread too much during baking, chilling the dough for at least 30 minutes can help maintain their shape.
- Seal the edges securely with a fork to prevent preserves from leaking while baking.
- For softer cookies, aim for a baking time of 10 minutes, checking for a light golden color.
- Consider adding chopped nuts to the dough for added texture.
- To reheat, simply place the cookies in a preheated oven at 350 degrees F for 5 minutes or until warmed through.
- Serve warm with a scoop of vanilla ice cream.
- Pair with a cup of herbal tea for a delightful experience.
- Present on a decorative platter for gatherings.
- Substitute apricot preserves with your favorite variety, such as strawberry or raspberry preserves.
- Incorporate almond extract into the dough for a unique flavor.
- When selecting apricot preserves, look for high-quality products for the best flavor.
- You can use flour alternatives like almond flour, though adjustments in measurements may be necessary.
Nutrition
- Serving Size: 1 pie
- Calories: 292
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://bakeitwell.com/apricot-sugar-cookie
Recipe Tips
- If your cookies spread too much during baking, chilling the dough for at least 30 minutes can help maintain their shape.
- When using preserves, ensure you seal the edges well with a fork to prevent any leakage while baking.
- For softer cookies, aim for a baking time of 10 to 12 minutes, checking for a light golden color.
- If you want to avoid dry cookies, be mindful not to over-mix the dough when combining ingredients.
- For even baking, make sure that dough balls are flattened to a uniform thickness before placing them on the baking sheet.
Serving Suggestions
Serve these cookie pies warm alongside a scoop of vanilla ice cream or with a steaming cup of herbal tea. Present them on a decorative platter for any family gatherings or tea parties.
These cookie pies work well as a sweet treat at picnics or spring celebrations. You can also crumble them to create a topping for yogurt or a gluten-free ice cream sundae.
Add a drizzle of apricot glaze over each pie for added sweetness. A sprinkle of powdered sugar on top can also provide a nice finishing touch.
Recipe variations
- You can use almond flour instead of all-purpose flour for a nuttier taste and gluten-free option.
- Add 1 teaspoon of almond extract and 1 teaspoon of cinnamon to the dough for a warm, inviting flavor.
- Either replace the apricot preserves with peach preserves or raspberry jam for a different fruity profile.
- If baking a larger batch, double the recipe using 4 ½ cups of flour, 2 cups of butter, and 2 cups of sugar for extra servings. Check out the strawberry shortcake trifle for another delicious dessert idea!
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How to Store?
To keep your apricot sugar cookie pies fresh, follow these storage tips:
Room Temperature: Store pies in an airtight container at room temperature for up to 2 days. Check for quality daily.
Refrigeration: If you need them to last longer, refrigerate in an airtight container for up to 1 week. Maintain freshness this way.
Freezing: Wrap each pie in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
If you enjoyed this Apricot Sugar Cookie or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
