Apricot Cookies

These apricot cookies get their fruity sweetness baked right into the dough, not drizzled on top. Apricot preserves are creamed directly with butter and cream cheese, which distributes the fruit flavor through every bite instead of concentrating it in pockets.

The cream cheese does two things: it adds tanginess that keeps the cookies from being one-dimensionally sweet, and it makes the crumb incredibly tender. Cookies made with cream cheese have a soft, almost cake-like texture that stays moist for days.

Flaked coconut folded into the batter brings a chewy texture and a toasty sweetness that pairs naturally with apricot. As the cookies bake, the coconut on the edges gets lightly golden and crisp.

These are drop cookies, so there’s no rolling, cutting, or shaping. Scoop by the teaspoon onto an ungreased sheet and they’re in the oven in minutes.

Chef Tips

• Use room-temperature butter and cream cheese for smooth creaming. Cold lumps won’t incorporate the preserves evenly.
• Choose preserves with visible fruit pieces for more texture in the cookies, or use a smoother jam if you prefer a more uniform dough.
• Don’t overbake. Pull them when the edges are just set and lightly golden. The centers will firm up as they cool on the sheet.
• Space the cookies about 2 inches apart. They spread slightly during baking.

Variations

• Raspberry swap: Use raspberry preserves and white chocolate chips instead of apricot and coconut.
• Pecan crunch: Add ¼ cup of chopped toasted pecans to the batter alongside the coconut.
• Glazed finish: Drizzle cooled cookies with a simple glaze made from powdered sugar and a splash of apricot nectar.