Easy Apricot Drop Cookies

These Apricot Cookies are an easy drop cookie recipe that takes no time at all! The dough is quick to make and the cookies are ready to take out of the oven in about 30 minutes. Quick, easy, and every bite has fresh apricot.

Apricot cookies in a white bowl.

During the summer I look for every excuse to bake with fresh fruit and apricot drop cookies are one of my favorite easy cookie recipes. They’re studded with fresh apricots and couldn’t be easier to make. 

These are called apricot drop cookies because once you’ve mixed up the cookie dough you drop the dough by the spoonful onto a baking sheet. I like to sprinkle some raw sugar over the cookies before baking them for a crunchy sweet texture.

I love to use apricots in this recipe because they have a tart flavor that goes so well in the sweet cookie. But you can use any stone fruit you like including chopped peaches, nectarines, or even plums. 

Of course, I can always eat fresh apricots out of hand but using them to make cookies might be even better. Especially when they’re as easy to make as this recipe.

Apricot cookies on a plate and 2 on the board.

Ingredients

  • All-purpose flour
  • Bakingpowder
  • Salt
  • Large egg
  • Vanilla extract
  • Granulated sugar
  • Melted butter – allow it to cool before using it.
  • Peeled and chopped apricots
  • Raw sugar or granulated sugar

How to Make Fresh Apricot Drop Cookies

Whisk the flour, baking powder, and salt in a medium bowl.

The dry ingredients whisked in a blue bowl.

In a large mixing bowl, whisk the egg, sugar, and vanilla until smooth. Add the cooled melted butter and mix until combined.

Mixing the wet ingredients in a white bowl.

Add the dry ingredients to the wet ingredients and mix until almost combined. Fold in the chopped apricots.

Adding the flour and apricots and mixing to form a batter.

Drop tablespoons of dough onto prepared baking sheets lined with parchment paper. Chill the cookie dough for 20 minutes.

Drop cookies on the cookie sheet before baking.

Preheat the oven to 350°F while the dough is chilling. Sprinkle the raw sugar over the tops of the cookies and then bake them for 15 to 20 minutes or until they are golden around the edges. 

Cookies baked on the cookie sheet and a wire rack.

Leave them on the cookie sheet for five minutes or so before transferring them to a wire rack to cool completely.

Storage Tips

Once the cookies are cooled store them in an airtight container and they will keep well at room temperature for several days.

You can also freeze them in a freezer bag or container for up to three months. Thaw them at room temperature before serving.

Can you use dried apricots?

Yes, but you should soak them in hot water to soften them first. Drain them well and pat them dry before chopping them and adding them to the batter.

Cookies on a black plate.

Why are my cookies flat?

First, check that your baking powder is not expired. If it is, it won’t work properly causing your cookies to not puff up when they bake.

The other reason your cookies are flat is skipping the chilling step. Chilling the dough allows the butter to firm up before you bake the cookies. This keeps them from spreading too much when they are baked.

Ready to get some fresh apricots so you can make these cookies? I hope you do because these apricot cookies are one of the best ways to use them. Enjoy!

Apricot cookies on a white plate.
Apricot cookies on a white plate.

Easy Apricot Drop Cookies

Rosemary Molloy
Easy Apricot Cookies with fresh apricots in every bite! This drop cookie recipe is so easy – the best way to use summer-fresh fruit in a cookie.
5 from 2 votes
Prep Time 20 mins
Cook Time 15 mins
Chilling Time 20 mins
Total Time 55 mins
Course Dessert, Snack
Cuisine American
Servings 20 cookies
Calories 126 kcal

Ingredients
 
 

  • 2 cups +1 tablespoon all purpose flour
  • teaspoons baking powder
  • 1 pinch salt
  • 1 large egg
  • 1 teaspoon vanilla
  • ¾ cup granulated sugar
  • ½ cup butter (melted cooled)
  • 1 cup peeled and chopped apricots

EXTRAS

  • 1-2 tablespoons sugar (Demerara or granulated) for sprinkling (optional)

Instructions
 

  • Line 2-3 cookie sheets with parchment paper.
  • In a medium bowl whisk the flour, baking powder and salt. Set aside.
  • In a large bowl whisk until smooth the egg, sugar and vanilla, add the melted cooled butter and combine well. Stir in the flour mixture until almost combined. Fold in the chopped apricots.
  • Drop by tablespoons onto the prepared cookie sheet. Refrigerate for approximately 20 minutes while the oven is pre-heating.
  • Pre-heat oven to 350F (180C).
  • Sprinkle with sugar (I used Demerara sugar). Bake for approximately 15-20 minutes on the middle rack until golden around the edges and underneath. Let cool 5-8 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!

Notes

Once the cookies are cooled store them in an airtight container and they will keep well at room temperature for several days.
You can also freeze them in a freezer bag or container for up to three months. Thaw them at room temperature before serving.

Nutrition

Calories: 126kcalCarbohydrates: 19gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 9mgSodium: 91mgPotassium: 40mgFiber: 0.5gSugar: 9gVitamin A: 366IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword apricot cookies, apricot drop cookies, drop cookies
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8 Comments

    1. Hi Christine, yes you can, but you should soak them in hot water to soften them first. Drain them well and pat them dry before chopping them and adding them to the batter. Hope that helps. Take care.

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