Oh my gosh, you have to try these Apricot Sugar Cookie Pies! They’re my go-to when I need a little sunshine in cookie form—chewy edges, soft centers, and that sweet-tart apricot jam surprise in every bite. I first made these on a rainy afternoon when my pantry was nearly empty, and now they’re my niece’s absolute favorite. Just imagine buttery sugar cookie dough hugging bright orange jam… I’m telling you, one bite and you’ll be hooked. Best part? They come together faster than you can preheat your oven!
Why You’ll Love These Apricot Sugar Cookie Pies
Listen, I know you’re going to adore these little jam-filled gems as much as I do. They’re the kind of treat that makes people think you spent hours in the kitchen when really? You barely broke a sweat. Here’s why they’re absolutely magical:
- Foolproof baking: Even if you usually burn toast, you can’t mess these up. The dough comes together in one bowl, and the thumbprint method is so forgiving – no fancy piping required!
- Instant mood booster: That pop of apricot jam is like biting into sunshine. The sweet-tart flavor cuts through the buttery cookie perfectly.
- Customizable cuties: Swap the apricot for raspberry, peach, or even lemon curd – they’re all delicious. I’ve even done half-and-half trays for parties.
- Time saver: From bowl to cooling rack in under 30 minutes? Yes please! They’re my secret weapon when surprise guests show up.
- Crowd pleaser: Kids go nuts for the jam centers, adults appreciate the not-too-sweet balance. I bring them to every potluck and never take leftovers home.
Trust me, once you make these once, you’ll start keeping apricot preserves in your pantry at all times – just in case the cookie craving strikes!
Ingredients for Apricot Sugar Cookie Pies
Okay, let’s talk ingredients—because using the right stuff makes all the difference here. I’ve learned the hard way that skipping or substituting certain things can turn these dreamy cookies into a sad, crumbly mess. Here’s exactly what you’ll need (and why each one matters!):
- 1 cup unsalted butter, softened – Important: softened, not melted! It should leave a slight indent when you press it. Salted butter works in a pinch, but then skip the added salt.
- 1 cup granulated sugar – Not packed, just gently spooned into your measuring cup. This gives the cookies their signature crunch.
- 1 large egg – Room temperature, please! Cold eggs make the dough weirdly lumpy. If you forgot to set it out early, just place the egg in warm water for 5 minutes.
- 1 tsp vanilla extract – Real vanilla, not imitation. That fake stuff leaves a weird aftertaste, and these cookies deserve better.
- 2 1/2 cups all-purpose flour – Spoon it into the measuring cup, then level it off. Packed flour = hockey pucks instead of soft cookies.
- 1/2 tsp baking powder – The tiny lift it gives is perfect—not too puffy, not too flat.
- 1/4 tsp salt – Just a pinch to balance the sweetness. Trust me, you’ll miss it if it’s not there.
- 1/2 cup apricot preserves – The star of the show! I prefer the “fruitier” kind with bits of apricot, but smooth works too. Raspberry or peach jam? Also delicious.
See? Nothing crazy or hard-to-find. Just simple, good-quality ingredients that come together to make something magical. And hey—if you’re feeling adventurous, a little lemon zest in the dough or a drizzle of white chocolate on top never hurt anybody!
Equipment You’ll Need
Grab these basics – you probably already have most in your kitchen! A large mixing bowl, electric mixer (or strong arm and wooden spoon), measuring cups/spoons, baking sheets, and a small spoon for jam filling. That’s it! No fancy tools needed for these easy, delicious cookies.
How to Make Apricot Sugar Cookie Pies
Alright, let’s get baking! These little apricot jewels come together so easily, but I’ll walk you through each step to make sure they turn out perfect. Follow along, and soon your kitchen will smell like a cozy bakery!
Mixing the Dough
First things first—preheat that oven to 350°F (175°C). Now, grab your softened butter and sugar. Cream them together in a big bowl until they’re light and fluffy—about 2 minutes with a mixer, or 3-4 minutes by hand. You’ll know it’s ready when the mixture looks almost like whipped cream and has paled in color.
Next, beat in the egg and vanilla. Don’t rush this! Let them fully incorporate so you don’t end up with weird streaks. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough should be soft but not sticky—if it clings to your fingers, add a tablespoon more flour.
Shaping and Filling the Cookies
Time for the fun part! Roll tablespoon-sized portions of dough into smooth balls (I use a small cookie scoop for even sizes). Place them about 2 inches apart on ungreased baking sheets—they’ll spread a bit. Now, use your thumb or the back of a teaspoon to make a deep well in each cookie. Don’t be shy—press almost to the bottom, but leave a thin base so the jam doesn’t leak through.
Fill each indentation with about 1/2 teaspoon of apricot preserves. Pro tip: If your jam is too thick, warm it slightly for easier spooning. And don’t overfill—these babies puff up in the oven, and we don’t want jam volcanoes!
Baking and Cooling
Pop those trays in the oven (middle rack position is best) and bake for 10-12 minutes. You’re looking for lightly golden edges while the centers stay soft. They might seem underdone, but trust me—they firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack. This waiting period is crucial—if you move them too soon, the jam will ooze everywhere!
Once completely cooled (about 30 minutes), they’re ready to devour. The jam will have set into this gorgeous glossy pool, and the cookies will have that perfect chewy-crisp texture. Try not to eat them all in one sitting—I dare you!
Tips for Perfect Apricot Sugar Cookie Pies
Okay, here’s the inside scoop to make these cookies absolutely foolproof—because even the simplest recipes have their little secrets! First, that room-temperature butter thing? Non-negotiable. If it’s too cold, your dough won’t cream properly; too melted, and you’ll get flat cookies. Test it by pressing your finger in—it should leave an indent without sinking all the way through.
Uniform sizing is key for even baking. I use a cookie scoop or tablespoon measure to portion the dough—no eyeballing! And about that jam: if it’s too runny, chill it slightly; too thick? Warm it for 5 seconds in the microwave. You want it just viscous enough to stay put when spooned into those thumbprint wells. Oh, and rotate your baking sheets halfway through for golden perfection on all sides. Easy peasy!
Variations and Substitutions
One of my favorite things about these cookie pies is how easily you can mix them up! Here are all the fun twists I’ve tried over the years—some became instant favorites, others were delicious experiments. Don’t be afraid to play around!
- Jam switcheroo: Raspberry gives a gorgeous red pop, peach keeps that sunny vibe, and blackberry makes them extra fancy. My neighbor swears by fig preserves—sounds weird but tastes incredible!
- Citrus sparkle: Add 1 tbsp lemon or orange zest to the dough for a bright twist. The citrus plays so nicely with apricot, but it’s also amazing with raspberry jam.
- Nutty buddies: Roll the dough balls in finely chopped pecans or almonds before thumbprinting. The toasty crunch against the soft jam? *Chef’s kiss*
- Drizzle magic: Melted white chocolate or a simple powdered sugar glaze (1 cup sugar + 2 tbsp milk) takes them over the top. Do this after they’ve cooled unless you want a melty mess!
- Spice it up: A pinch of cardamom or ginger in the dough adds warmth. Perfect for holiday versions with cranberry jam.
- Dairy-free option: Swap butter for coconut oil (solid state) and use flax egg—they’ll spread more but still taste great.
- Mini marvels: Use a teaspoon to make bite-sized versions—just reduce baking time to 8-9 minutes. Kids go wild for these at parties!
See? Endless possibilities! My only rule? Always save at least one for yourself—bakers deserve the first taste test!
Storing and Freezing Apricot Sugar Cookie Pies
Okay, let’s talk cookie survival—because let’s be real, these little apricot jewels rarely last long in my house! But just in case you have leftovers (or want to get ahead for a party), here’s how to keep them tasting fresh and fabulous.
Room temp storage: Pop cooled cookies in an airtight container with parchment between layers. They’ll stay perfect for 3-4 days—the jam actually makes them moister over time! Pro tip: If your kitchen is humid, toss in a piece of bread to absorb excess moisture and prevent sogginess.
Freezing like a boss: Yes, these freeze beautifully! Fully cool the cookies first, then arrange them in a single layer on a baking sheet to freeze solid (about 1 hour). Transfer to freezer bags or containers with parchment dividers. They’ll keep for 2 months—though mine never last that long! Thaw at room temp for an hour when cravings strike.
Dough prep shortcut: My secret weapon? Freeze the unfilled dough balls in a zip-top bag for up to 3 months. When you’re ready, thaw overnight in the fridge, let them come to room temp, then thumbprint and bake as usual. Fresh cookies on demand—you’re welcome!
Reviving leftovers: If cookies lose their crispness, a quick 5-minute warm-up in a 300°F oven works wonders. For frozen ones, I sometimes pop them straight in the toaster oven—just until the jam gets slightly bubbly again. Heaven!
Nutritional Information
Alright, let’s talk numbers—but don’t worry, I won’t make you feel guilty about sneaking that extra cookie! (We’ve all been there.) These values are estimates per cookie based on my standard recipe, but remember: nutrition can vary depending on your specific ingredients and jam brand. Here’s the scoop:
- Calories: About 120 per cookie – totally worth every bite!
- Sugar: 8g (mostly from the jam and cookie dough’s natural sweetness)
- Fat: 6g (that glorious butter giving us the perfect texture)
- Saturated Fat: 3.5g (hey, everything in moderation, right?)
- Carbohydrates: 15g (mostly from the flour and fruit preserves)
- Protein: 1g (not bad for a sweet treat!)
- Sodium: 25mg (just a pinch of salt for balance)
- Fiber: 0.5g (those apricot bits count for something!)
Important note: If you’re using sugar-free jam or gluten-free flour substitutes, your numbers will be different. Same goes for any of those fun variations we talked about earlier—adding nuts or chocolate will change the profile. But honestly? Sometimes it’s okay to just enjoy the deliciousness without overanalyzing. Life’s too short not to savor every apricot-filled bite!
Frequently Asked Questions
Can I use frozen dough for these cookies?
Absolutely! I freeze dough balls all the time for emergency cookie cravings. Just thaw overnight in the fridge, let them come to room temp for 30 minutes, then make your thumbprints and add jam before baking. Works like a charm!
How do I prevent the jam from spilling over?
Two tricks: 1) Don’t overfill—just 1/2 teaspoon per cookie is plenty. 2) Make sure your thumbprint goes nearly to the bottom but leaves a thin base. And always let them cool on the baking sheet—moving too soon is the #1 cause of jam disasters!
Can I make these gluten-free?
Yes! Swap the all-purpose flour 1:1 with your favorite gluten-free blend (I like ones with xanthan gum already added). The texture will be slightly more delicate, but still delicious. Just handle the dough gently when shaping.
Why are my cookies spreading too much?
Usually means your butter was too soft or the dough got warm. Next time, chill the shaped cookies for 15 minutes before baking. Also, double-check your flour measurement—packed flour = flat cookies.
Can I use fresh apricots instead of preserves?
Tempting, but fresh fruit releases too much water. If you’re set on it, finely chop 1/2 cup dried apricots and soak them in orange juice first—they’ll give that fruity pop without the sogginess!
Irresistible 3-Ingredient Apricot Sugar Cookie Pies Bliss
- Total Time: 27 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Sweet and chewy apricot sugar cookie pies with a fruity center.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup apricot preserves
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla.
- Whisk flour, baking powder, and salt, then mix into wet ingredients.
- Roll dough into balls and make a thumbprint indentation in each.
- Fill each with apricot preserves.
- Bake for 10–12 minutes or until edges are golden.
- Cool before serving.
Notes
- Use room-temperature butter for easy mixing.
- Adjust baking time based on cookie size.
- Replace apricot preserves with other jams if preferred.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
Keywords: Apricot, Sugar Cookies, Pies, Dessert, Fruity