Freshly-baked sugar cookies are a favorite treat, and my apricot sugar cookie pies take these beloved cookies to a sweet and delicious new level. For this recipe, homemade sugar cookies are slathered with apricot preserves and then sandwiched together to form cute little sugar cookie pies, perfect to bring a bit of sweet tanginess to the spring and summer season!
Simple Sugar Cookies Become Apricot Sugar Cookie Pies
I just adore the uncomplicated, sweet, buttery deliciousness of a simple sugar cookie...
Very little beats the warm, vanilla-infused delectable aroma as it gently wafts from the oven as the cookies bake, making its way through the kitchen and into every room until the whole house is perfumed with sweet, sugary goodness. Who can resist?
Part of what I love about sugar cookies is that they make a terrific canvas for other bells and whistles—fruit jam or preserves being a terrific option.
Because I love apricot preserves (you can check out my homemade apricot jam if you'd like), I wanted to create sweet and delicious little apricot sugar cookie pies made from sugar cookie dough delectably sandwiched together with those preserves, baked up to look like cute little pies.
They're the perfect treat for the warmer, sunnier seasons, when we crave a bit of tangy, fruity sweetness. And they remind me of all the pleasure that homemade desserts, prepared with lots of love and care, can bring to both little kids and big kids alike!
My Recipe for Apricot Sugar Cookie Pies
This sweet little cookie pie recipe starts with my basic sugar cookie dough, kissed with lots of vanilla and rich butter.
And to create these cute little cookie pies, I simply take equal portions of the cookie dough, flatten each out between my palms to create a small, pie dough-like disc, then dollop on my apricot preserves. I simply cover the preserves with another disc, then use a fork to seal the cookie pies and give a decorative edge before baking.
Sprinkled with a touch of turbinado sugar, these delectable apricot sugar cookie pies bake up a pale golden color, soft in the center, and simply bursting with the tangy, bright flavor of apricots!
Here's a sneak peek at my apricot sugar cookie pies recipe: (or just jump to the full recipe...)
- To get started, I prepare my sugar cookie dough, and chill the dough.
- I scoop out 1 ounce portions of the cookie dough, flatten each into a thin, pie dough-like disc, then top half of the cookie discs with apricot preserves, and use the remaining cookie dough discs to cover the preserves, creating the top of the cookie pies.
- Next, I use a fork to press and seal the edges of the apricot sugar cookie pies closed, then create a few slits on top for venting, and sprinkle with turbinado sugar before baking.
- I allow the cookies to cool slightly (or even completely) before serving.
Recipe
Apricot Sugar Cookie Pies
by Ingrid Beer
These delectable apricot sugar cookie pies are sweet, tangy and absolutely mouthwatering, the perfect bright and sunny treat!
Category: Dessert
Cuisine: American
Yield: 14 apricot sugar cookie pies
Nutrition Info: 292 calories (per apricot sugar cookie pie)
Prep Time: 20 minutes (does not include dough chill time)
Cook time: 13 minutes
Total time: 33 minutes
Ingredients:
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 cup unsalted butter, room temp
- 1 cup granulated sugar
- Zest of 1 medium lemon
- 1 egg, room temp
- 2 teaspoons pure vanilla extract
- ½ cup good-quality apricot preserves
- ¼ cup organic turbinado sugar
- Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
- In a medium bowl, whisk together the flour, salt and baking powder to combine, and set these dry ingredients aside for a moment.
- To the bowl of a mixer fitted with a paddle attachment, beat or cream the butter by itself for about 30 seconds to 1 minute, then, add in the sugar and the lemon zest, and continue creaming for another 2 minutes or so, or until the butter/sugar is fluffy.
- Add in the egg and continue to mix until that is incorporated, then add in the vanilla and mix that in.
- With the mixer off (or on very low), add in the dry ingredients and slowly mix those into until well-blended, but take care not to over-mix as to not create tough cookies. Chill the dough for about 30 minutes to 1 hour.
- Preheat the oven to 350°, and line a couple of baking sheets with parchment paper or silicon baking mats (my preferred method).
- To make the cookies pies, scoop out 1 ounce-size portions of the dough and roll into balls, placing the balls onto the prepared baking sheets. Then, take the dough balls and flatten them out between your palms making them into a fairly thin “disk” shape, and lay them back down on baking sheet.
- Spoon about 1 heaping teaspoon worth of the apricot preserves into the center of the disk, then cover that with another disk of dough, pressing the edges together like you would a mini pie. Using a fork, crimp the edges, and with a paring knife, create 4 little slits on top to resemble a pie.
- Sprinkle the tops with the turbinado sugar, and bake the cookie pies for about 13 minutes, until lightly golden along the edges and baked through. Allow to cool slightly, and serve slightly warm, or even room temp.
Tips & Tidbits for my Apricot Sugar Cookie Pies recipe:
- Unsalted butter is best: I'm a big fan of using unsalted butter, especially when it comes to baking. It allows for me to have control over how much salt is added, plus it helps create a better texture and flavor. So opt for unsalted butter for this recipe.
- Apricot preserves, or your favorite variety: Apricot preserves offer really great sweet tanginess and delicious fruity aroma for these sugar cookie pies, but strawberry, raspberry or peach work delectably as well! You can use whatever variety of preserves or jam is your favorite, even use a couple of different types for variation.
- Serve these apricot sugar cookie pies warm or at room temp: These cookie pies are terrific served warm from the oven, or cooled. Either way, they're mouthwatering. And if you want to make things extra decadent, serve with vanilla ice cream!
- How to make apricot sugar cookie pies ahead: If you'd like to prep these ahead to bake later, you can prep up to the point of assembling and sprinkling with sugar, then keep on a baking sheet wrapped in plastic wrap and in the fridge. Or, you can wrap and freeze, then bake when ready. You can also freeze any uneaten apricot sugar cookie pies that have already been baked, then allow to thaw at room temp the day you'd like to enjoy.
Craving more sweet, delicious and sunny treats? Check out this fresh Lemon Bundt Cake, these Strawberry Lemonade Scones, this Peaches and Cream Coffee Cake, these Strawberry Oatmeal Bars, these Blueberry Bars, or these Lemon Apricot Scones!
Cook's Note: This recipe was originally published in 2016, and has been updated with even more love!
Victoria @ Pleasant Kitchen
yummy, i love your recipe
The Cozy Apron
Thanks, Victoria!
Corinne khan
When I was a little girl I have fond memories of baking these with my mom but we always rolled out the cookie dough and used a glass to cut like cookie cutters lol then we used the lid to the vanilla to cut a center hole in one half of the cookie then fill the other one and top with the center hole one an use a fork to seal it up. I'm 64 now and still make these for my kids and grandkids. I've never found a recipe close to my moms until I found yours. Thankyou so much for bringing it to me.
The Cozy Apron
Corrine, what a lovely thing to share... I am so very touched that these little sugar cookie pies are a little reminder of those you made with your mom! Food has such a wonderful way of conjuring some of the best moments of our lives, those precious moments that live in our hearts forever.
How wonderful that you still make these for your own kids and grandkids, and to have my recipe be a reminder to you of the ones you lovingly prepared with your owm mom makes my heart so very happy. So glad you found this recipe, and so honored to have it be a part of the memories you are currently creating with your loved ones through food. Thanks so much for sharing this with me.
Happy baking to you! 🙂
Lesli
Making this now
The Cozy Apron
Lesli, hope you enjoy! ❤
Anita
Just made these delicious cookie pies. They are so good by themselves with the lemon zest. Then you add the apricot or strawberry preserves in the center. They are just so good. I put strawberry in one batch and apricot in the other batch. Next time I make them I will make them smaller in size than I did this time.
The Cozy Apron
Hi Anita, I'm so thrilled you made these! Glad you enjoyed! I love the idea of using strawberry preserves as an alternative, as well. Thanks for sharing!
Lisa
I’ve made these several times! Great cookie!
The Cozy Apron
Lisa, I'm so happy to read that! So glad you've been enjoying these sweet, summery treats!
Suzanna
Can you make the dough ahead of time and refrigerate for 24 hours?
The Cozy Apron
Absolutely, Suzanna!
Sandra
Can you used store bought sugar cookie dough?
The Cozy Apron
Hi Sandra, I think that should be fine!
Charles
I have a bag of dried apricots. Can I simmer these with sugar and water to make the filling?
The Cozy Apron
Hi Charles, since I have not tried this process, it’s hard for me to tell you if you’ll end up with a preserve-like consistency, which is what is needed; however, if you have experience with this, and feel you can achieve that, it should be fine! (I think the apricots should break down fairly well in the water/sugar mixture, but maybe don’t use too much water...)
8BitBaker
I made these tonight for the first time and they are so adorable! I split a fresh one with my boyfriend and I couldn't help but smile while eating it. The sugar cookie base was just the right amount of crunch and softness and the apricots make them so bright and joyful to eat.
I made mine in two batches of 10 because my oven is quite small and cooks unevenly as is (they took 20 minutes for me). I weighed out my cookie dough into 40 equal balls and mashed them into discs that way rather than opting for 14, since some other commentors mentioned they were a bit big. I also found it was much easier to fork the edges using a separate surface, then place them into the pan for finishing touches (adding the 4 cut and turbinado sugar).
Ultimately, the 20 cookies that I made also took about 1/4C low sugar apricot preserves and about 2 tbsp turbinado sugar as well. For anyone wondering about nutrition, this brought the calories per cookie to ~180 each for me.
Thank you for the adorable recipe!
The Cozy Apron
Your comment put a smile on my face! 😉
Thanks for sharing your experience, and your tweaks, with other readers. Happy baking to you!
AnnMarie
I am in the process of making this recipe. For 28 cookies, we would require 56 1 ounce dough balls, i.e., 1 for the top crust and one for the bottom.
I just weighed out 29 one ounce dough balls from this recipe. That is enough for 14.5 cookies.
Unless I have misunderstood something.
The Cozy Apron
Hi AnnMarie, 14 is the correct amount of cookie "pies", with both top and bottom "crust", plus filling, etc.
In the recipe I mention that this yields enough for 14 sugar cookie "pies", or 28 single cookies (without tops, filling, etc. in case someone wanted to use the recipe for just plain sugar cookies).
So you have enough there to make the 14 cookie pies, indeed, with a top and bottom "crust". Hope that clarifies!
Diana
Can you roll the dough out and cut with a cookie cutter so all are the same size?
The Cozy Apron
Hi Diana, I haven't tried this method with this particular dough, so I can't say for sure whether it would be too sticky or not; but I say give it a try—if you feel it's a bit too sticky, then just sprinkle over a touch more flour.
Hope you enjoy!
Nancy Barbish
Do you need the lemon zest in the apricot cookie pies
The Cozy Apron
Hi Nancy, I think the lemon zest really does add something extra special, as it's a natural partner with apricots, and adds subtle bright note. But if you'd rather not add it, feel free to leave it out.
Becky Grant
Can you assemble these up to the point of baking and freeze them, then bake the frozen pies?
The Cozy Apron
Hi Becky, great question!
In full transparency, I have not tried this method as of yet, but I don't see why freezing them, raw, and then baking from that frozen state wouldn't work.
It's the same as when we buy frozen cookie dough and bake the cookies up that way, so I'd say give this a try. I have a feeling they'll turn out really well!
Kathleen Clifford
Thank you so much for this recipe!!!!!!!
My sister. (Rest her soul) made these cookies every year Christmas and I have not been able to find the recipe.
Thank you again... For the memories and the recipe 😊
The Cozy Apron
Kathleen, your comment touched me so very much. My condolences on the loss of your sister. I am so very happy you found the recipe, and I hope you will now be able to make these cookies for your family for Christmas. May you enjoy them, and think of her! ❤️
Russ and Shirley Pearce
I enjoy your recipes but it would be rally wonderful to be able to save it to Pinterest.
Thanks for sharing...
Shirley
The Cozy Apron
Hi Shirley, glad you enjoy the recipes! And you definitely can "Pin" our recipes to Pinterest. If you hover over any of our images, the Pinterest button will pop up for you in the left hand corner. 🙂
Hannah
I was thinking of making these with pastry dough and assorted local jams as I have to make a large quantity of them. Do you think it would work and rather than a sugar cookie pie it being like a mini hand pie? Still with the slits and sugar on top.
The Cozy Apron
Hi Hannah, I don't see why not! I think they'd be super cute and tasty. 🙂