Easy Apricot Drop Cookies
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.
Ingredients
- 2 cups +1 tablespoon all purpose flour
- 1½ 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
Tried this recipe?Let us know how it was!