11 Apricot Christmas Cookies Fruity Delights

Apricot Almond Biscotti

Apricot Almond Biscotti are delightful Italian cookies that are twice-baked, giving them a wonderfully crunchy texture. With the sweetness of dried apricots and the nutty flavor of almonds, these biscotti are perfect for dipping in coffee or hot chocolate, making them a wonderful treat for the holiday season.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper for easy cleanup.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
3. Cream Butter and Eggs: In another bowl, cream the unsalted butter until smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla and almond extracts.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients. Stir until a dough begins to form. It may be sticky; this is normal.
5. Add Fruits and Nuts: Fold in the chopped dried apricots and sliced almonds until evenly distributed throughout the dough.
6. Shape the Dough: Dust your work surface with flour and divide the dough into two equal portions. Roll each portion into a log shape, about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving enough space between them.
7. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they are lightly golden and firm to the touch. Remove from the oven and let them cool on the baking sheet for about 10 minutes.
8. Slice the Biscotti: Once slightly cooled, carefully transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2 inch thick pieces.
9. Second Bake: Return the sliced biscotti back to the baking sheet, standing them upright. Bake for an additional 15-20 minutes, or until they are crisp and golden brown.
10. Cool and Store: Remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, they can be stored in an airtight container for up to two weeks.

Enjoy your homemade Apricot Almond Biscotti with a cup of tea or coffee during the festive season!

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Chewy Apricot Oatmeal Cookies

Chewy Apricot Oatmeal Cookies are a delightful treat that combines the wholesome goodness of oats with the fruity sweetness of dried apricots. These cookies are soft and chewy, making them perfect for enjoying with a glass of milk or as a quick snack during the busy holiday season. Packed with flavor and texture, they are sure to become a favorite for both kids and adults alike.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper for easy removal of the cookies.
2. Mix Dry Ingredients: In a medium bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and cinnamon. Stir until everything is well mixed.
3. Cream Butter and Eggs: In a separate large mixing bowl, use an electric mixer to cream the softened unsalted butter until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the vanilla extract.
4. Combine Mixtures: Gradually add the dry ingredients mixture to the wet ingredients. Mix on low speed until just combined; do not overmix.
5. Add Dried Apricots: Gently fold in the chopped dried apricots using a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie for spreading.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly browned but the centers still look soft.
8. Cool the Cookies: Once baked, remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Enjoy: Once cooled, enjoy your chewy apricot oatmeal cookies with a glass of milk or your favorite hot beverage! Store any leftovers in an airtight container at room temperature.

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Apricot Shortbread Squares

Apricot Shortbread Squares are a delightful holiday treat that combines the buttery richness of shortbread with the sweet, tangy flavor of apricots. These squares have a melt-in-your-mouth texture and are perfect for serving at festive gatherings or as a special homemade gift. Simple to make and beautifully appealing, they are certain to be a hit among family and friends.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch baking pan or line it with parchment paper for easy removal of the squares.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Use an electric mixer or a wooden spoon to mix until the mixture is light and fluffy.
3. Add Vanilla and Dry Ingredients: Stir in the vanilla extract. In another bowl, combine the all-purpose flour and salt. Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.
4. Incorporate Dried Apricots: Gently fold in the chopped dried apricots until evenly distributed throughout the dough.
5. Press the Dough into the Pan: Transfer the dough to the prepared baking pan. Using your hands or a spatula, evenly press the dough into the bottom of the pan, smoothing the top.
6. Bake: Place the pan in the preheated oven and bake for about 25-30 minutes, or until the edges are lightly golden and the center is set. Keep an eye on them to confirm they do not overbake.
7. Cool and Cut: Once baked, remove the pan from the oven and let it cool completely in the pan on a wire rack. Once cooled, transfer the shortbread to a cutting board and cut into squares.
8. Serve: If desired, dust the cooled apricot shortbread squares with powdered sugar before serving. Enjoy these delightful squares with a cup of tea or coffee during your holiday celebrations!

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Apricot Pecan Thumbprints

Apricot Pecan Thumbprints are delightful cookies that feature a buttery, sweet base filled with a delicious apricot jam and accented with crunchy pecans. They are perfect for holiday gatherings or as a special treat to enjoy with friends and family. The thumbprint design not only adds a charming touch but also makes them easy to fill with fruit preserves, creating a beautiful, tasty masterpiece.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer or a wooden spoon to cream the ingredients together until the mixture is light and fluffy.
4. Add Egg and Vanilla: Incorporate the egg yolk and vanilla extract into the creamed butter and sugar, mixing until fully combined.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Incorporate Pecans: Gently fold in the chopped pecans into the dough, ensuring they are evenly distributed.
7. Shape the Cookies: Take small portions of the dough (about 1 tablespoon each) and roll them into balls. Place the dough balls on the prepared baking sheet, leaving some space between each cookie.
8. Create Thumbprints: Using your thumb or the back of a small spoon, gently press down in the center of each dough ball to create an indentation for the jam.
9. Fill with Jam: Spoon about 1/2 teaspoon of apricot jam into each thumbprint, ensuring not to overfill.
10. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
11. Cool: Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Serve: Enjoy these tasty Apricot Pecan Thumbprints as a delightful addition to your holiday cookie platter or gift them to friends and family!

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Spiced Apricot Cookies

Spiced Apricot Cookies are a delightful treat infused with warm spices and sweetened with dried apricots, making them perfect for holiday festivities or cozy afternoons. These cookies offer a unique blend of flavors and textures, enhanced by a hint of cinnamon and nutmeg that complements the chewy apricots. Enjoy them with a cup of tea or coffee for a delightful snack!

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer or a wooden spoon to cream the ingredients together until the mixture is light and fluffy.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until the ingredients are well incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix.
6. Incorporate Apricots and Nuts: Gently fold in the chopped dried apricots and chopped walnuts (if using) into the cookie dough until they are evenly distributed.
7. Shape the Cookies: Take small portions of the dough (approximately 1 tablespoon each) and roll them into balls. Place the dough balls on the prepared baking sheet, ensuring to leave some space between each one.
8. Flatten the Cookies: Gently press down on each dough ball to flatten them slightly. This will help the cookies bake evenly.
9. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
10. Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your delicious Spiced Apricot Cookies fresh or store them in an airtight container for a delightful snack later!

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Apricot Coconut Macaroons

Apricot Coconut Macaroons are a delightful twist on the traditional macaroon, combining the sweet, tropical flavor of coconut with the chewy richness of dried apricots. These no-fuss cookies are perfect for holiday treat trays or simply as a sweet indulgence any time of year. With their golden exterior and soft, flavorful interior, they make for a satisfying bite that pairs beautifully with a cup of tea or coffee.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (163°C) and lining two baking sheets with parchment paper.
2. Combine Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, chopped dried apricots, sweetened condensed milk, vanilla extract, and ground almond (if using). Stir the mixture until all the ingredients are well combined.
3. Whip Egg Whites: In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. This should take about 2-3 minutes. Gently fold in the salt, taking care not to deflate the egg whites too much.
4. Incorporate Egg Whites: Gradually fold the whipped egg whites into the coconut mixture. Use a gentle hand to combine the ingredients, ensuring everything is evenly mixed without losing the fluffiness of the egg whites.
5. Scoop the Mixture: Use a cookie scoop or tablespoon to drop heaping portions of the mixture onto the prepared baking sheets. Leave about 2 inches of space between each mound because the macaroons will spread slightly while baking.
6. Bake: Place the baking sheets in the preheated oven and bake for 15-20 minutes or until the tops are lightly golden brown and the edges are crispy.
7. Cool the Cookies: Once baked, remove the baking sheets from the oven and let the macaroons cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Serve and Enjoy: Once cooled, the Apricot Coconut Macaroons are ready to enjoy! Store any leftovers in an airtight container at room temperature for several days.

These delightful bites will surely become a favorite at your holiday gatherings or cozy afternoons at home!

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Apricot Ginger Snaps

Apricot Ginger Snaps are a delightful combination of sweet and spicy flavors, perfect for the holiday season or any time you crave a chewy cookie. The chewy texture of dried apricots pairs beautifully with the zing of ginger, creating a comforting treat that is sure to impress. These cookies are easy to make and will fill your kitchen with a warm, inviting aroma while they bake.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
4. Add Egg and Fresh Ginger: Add the large egg and grated fresh ginger to the butter-sugar mixture. Beat until well combined.
5. Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix.
6. Incorporate Dried Apricots: Gently fold in the chopped dried apricots using a spatula, ensuring they are evenly distributed throughout the dough.
7. Form the Cookies: Using a tablespoon or cookie scoop, scoop out uniform portions of the dough. Roll each portion into a ball, then roll the ball in granulated sugar for a sweet, sparkly finish. Place the sugared dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly browned and the centers are still slightly soft.
9. Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, your Apricot Ginger Snaps are ready to enjoy! Store any leftovers in an airtight container at room temperature for up to a week.

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Apricot Chocolate Chip Cookies

Apricot Chocolate Chip Cookies are a delicious twist on the classic chocolate chip cookie, combining sweet, chewy apricots with rich, melted chocolate. These cookies are perfect for any occasion, bringing warmth and comfort with each bite. The hints of vanilla and buttery goodness, paired with the fruity flavor of apricots, create a delightful treat that will leave everyone wanting more.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Beat in the large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until well combined.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter-sugar mixture. Mix on low speed until just combined, being careful not to overmix.
6. Fold in Chocolate and Apricots: Gently fold in the semi-sweet chocolate chips and chopped dried apricots using a spatula, ensuring they are evenly distributed throughout the dough.
7. Form the Cookies: Using a tablespoon or cookie scoop, scoop out uniform portions of the dough. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Enjoy: Serve your Apricot Chocolate Chip Cookies warm and enjoy the delightful combination of flavors!

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Apricot Cream Cheese Rugelach

Cooking Steps Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the softened cream cheese, unsalted butter, and granulated sugar. Use an electric mixer to beat until smooth and creamy. Mix in the vanilla extract and salt. Gradually add the all-purpose flour, mixing until just combined. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Make the Filling: In a small bowl, combine the finely chopped dried apricots, brown sugar, ground cinnamon, and chopped walnuts (if using). Mix well until the apricots are evenly coated with the sugars and spices.
4. Roll Out the Dough: Remove the chilled dough from the refrigerator. On a lightly floured surface, divide the dough into quarters. Take one quarter and roll it out into a circle about 12 inches in diameter, making sure it’s about 1/8 inch thick.
5. Add the Filling: Sprinkle a portion of the apricot filling evenly over the rolled-out dough, leaving a small border around the edges.
6. Cut and Shape: Using a sharp knife or pizza cutter, slice the dough circle into 8-12 wedges (like slicing a pizza). Start from the wide end of each wedge and roll it up towards the point, forming a crescent shape. Place them on the prepared baking sheet with the point side down.
7. Egg Wash: Brush each rugelach with the beaten egg to give them a golden glaze while baking.
8. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the rugelach are golden brown.
9. Cool and Serve: Once baked, remove the rugelach from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful treats warm or at room temperature!

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Apricot Walnut Sandies

Apricot Walnut Sandies are delightful buttery cookies that are rich in flavor and perfect for holiday gatherings or simply enjoyed with a cup of tea or coffee. The combination of sweet dried apricots and crunchy walnuts creates a lovely texture, while the powdered sugar gives these cookies a fun, festive touch. These sandies are a classic treat that will bring warmth and cheer to your baking repertoire.

Cooking Steps Instructions:

1. Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and powdered sugar using an electric mixer. Mix until the mixture is light and fluffy, which should take about 3-4 minutes. Add in the vanilla extract and blend until well combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this mixture to the butter and sugar mixture, mixing until just combined.
3. Add the Fillings: Gently fold in the chopped dried apricots and walnuts until they are evenly distributed throughout the dough.
4. Chill the Dough: Divide the dough into two sections and shape them into logs, about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice.
5. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Slice the Cookies: Once the dough is firm, remove it from the refrigerator. Unwrap the logs and slice them into 1/4-inch thick rounds. Place the slices on the prepared baking sheet, spaced about 1 inch apart.
7. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until they are lightly golden around the edges. Keep an eye on them to avoid overbaking.
8. Cool and Dust with Powdered Sugar: Remove the baking sheet from the oven and allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the cookies lightly with additional powdered sugar for a sweet finish.
9. Serve and Enjoy: Your Apricot Walnut Sandies are now ready to be enjoyed! These cookies can be stored in an airtight container for several days or shared with friends and family during the holiday season.

Apricot Citrus Sugar Cookies

Apricot Citrus Sugar Cookies are a vibrant twist on the classic sugar cookie, bringing together the sweetness of dried apricots with the bright, zesty flavor of citrus. These cookies are soft, chewy, and bursting with flavor, making them the perfect treat for holiday cookie exchanges or as a cheerful addition to any festive table. The delightful combination of sweet apricot and invigorating citrus creates an uplifting bite that’s sure to leave everyone wanting more.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the Egg and Flavorings: Add the egg, vanilla extract, and grated citrus zest to the butter-sugar mixture. Beat until well combined and smooth. The zest will add a lovely fragrance and flavor to the cookies.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
5. Fold in the Apricots: Gently fold the chopped dried apricots into the dough, ensuring they are evenly distributed throughout the mixture.
6. Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. They will spread slightly while baking.
7. Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as they cool.
8. Cool and Dust with Sugar: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust the tops with powdered sugar for an extra touch of sweetness.
9. Enjoy: Serve the Apricot Citrus Sugar Cookies warm or at room temperature as a delightful treat at your holiday gatherings or as a sweet snack any time of year!