Easy, delicious, and bursting with sweet aroma, these Apricot Cookies are the perfect treat any time of year.
Packed with the rich sweetness of white chocolate and the fruity brightness of apricots, they're simple to make, wonderfully aromatic, and you can use either fresh or dried apricots, depending on what's in season.
If you love fruit-filled cookies, you might also enjoy my Apple Cookies or Strawberry Cheesecake Cookies - both are just as irresistible!
Why You'll Love This Recipe
- Soft and chewy with a light, buttery texture.
- Easy to make - no mixer required!
- Works with fresh or dried apricots, so you can bake them all year round.
- The white chocolate + apricot combo is absolutely heavenly.
- Great for dessert, snacking, or sharing with friends.
What Ingredients You Need
All you need are simple, everyday ingredients:
- Apricots: dried or fresh
- All-purpose flour: the amount changes slightly depending on whether you use dried or fresh fruit
- White + brown sugar: using both gives the perfect balance of flavor and softness
- Butter: melted, for that ideal chewy texture
- 1 egg
- Vanilla extract, baking powder, and a pinch of salt
- White chocolate: chop a regular bar into small chunks for the best flavor and texture (better than chips!)
How to make them
This recipe is adapted from my Lemon White Chocolate Cookies, and it's wonderfully easy. You need just a whisk and a bowl.
- Bake smart: Place your cookies on the top rack of the oven. Watch them closely: if the edges start to brown while the centers still look soft, switch to top heat only.
Don't worry if you slightly overbake them on the bottom - they'll still be delicious, just a bit more golden! - Mix and chill: Once you've made the dough, chill it for 30-60 minutes. This helps the cookies keep their shape while baking and ensures even cooking.
Fresh vs. Dried Apricots
You can make these cookies with either type or even a mix of both!
- Dried apricots: give a more concentrated, caramel-like sweetness.
- Fresh apricots: add a juicy, fruity flavor. Just keep in mind that they add moisture.
If using fresh apricots, add about 10 grams of flour (½ tbsp) for each fresh fruit you include to balance the texture. Firmer apricots work best.
Final Thoughts
I can't recommend these cookies enough! They're soft, buttery, and full of sweet fruit flavor, perfectly balanced by the creamy white chocolate.
Bake a batch and enjoy them warm with a cup of tea or coffee. I am sure you'll fall in love with their texture and taste.
And if you want to keep baking, try these next:
📝 Recipe
Soft Apricot White Chocolate Cookies
Ingredients
- 8 dried apricots, finely chopped (or 4-5 fresh)
- 3,5 oz/ 100 g white chocolate, chips or chopped block
- ¼ cup/ 50 g granulated sugar
- ½ cup/ 100 g light brown sugar
- 1 ¾ cups/ 220 g all purpose flour, (see notes for fresh apricots)
- 1 egg
- 2 tbs vanilla extract
- ½ cup/ 110 g butter
- ⅓ teaspoon salt
- ½ teaspoon baking powder
Instructions
- In a bowl combine flour, salt and baking powder. Stir and set aside.
- Place the butter in a small bowl over a pan of simmering water. Whisk until almost melted. Remove from the heat and whisk until melted completely.
- Transfer the butter to a large bowl. Add the two kind of sugar and whisk shortly with a hand whisk. Add egg and vanilla and whisk until combined. Add the chopped fruits and the chocolate pieces and whisk gently, until combined.
- Gradually fold the flour mixture into the batter, mixing gently with a wooden spoon until just absorbed. A soft buttery dough should form (if using fresh fruits you might need to add 1-2 more tbs flour, if the dough still looks runny).
- Leave the dough in the bowl and cover it with cling film. Refrigerate for 30-60 minutes.
- Preheat oven to 180℃ /350℉. Place the oven shelf on the top position in the oven.
- Line 2 large baking tins with parchment paper.
- With your hands make balls out of the dough and arrange them on the prepared tins. Leave some distance between the cookies as they will grow a bit during baking.
- Bake for 8-10 minutes or until the cookies start to get brown on the edges. If they still look uncooked on the top, switch to top heat only for few minutes.
- Let them cool on the tin for 5-10 minutes (they will be too soft and fragile when hot).
- Transfer with a spatula to a wire rack to cool completely.
Notes
- If using fresh apricots (4 medium for one batch), add 1 tbs/ 10 g all purpose flour for every fresh apricot. That means that if you use only fresh apricots, you would need 2 ⅓ cups or 260 g flour.
- For my batch of cookies I used 2 fresh and 5 dried apricots with 2 cups/ 240 g flour.
Miglena Ivancheva says
Много са вкусни.Направих ги със сушени кайсии - чуднички 🙂 А и бъзо стават. Благодаря за рецептата 🙂
Daniela says
Много се радвам, че са ви харесали, Миглена. Благодаря, че споделихте!
И на мен сякаш повече ми допадат със сушени кайсии 😊