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.
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!
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
- 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!