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Apricot Pistachio Cookies Recipe

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4.3 from 4 reviews

Delightfully chewy apricot pistachio cookies that combine the natural sweetness of dried apricots with the rich crunch of pistachios. These easy-to-make cookies use simple ingredients and baking techniques to create a perfect treat for any occasion.

Ingredients

Wet Ingredients

  • ½ cup + 2 tablespoons unsalted butter (room temperature)
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¾ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • 1 ¾ cups all-purpose flour

Add-ins

  • ½ cup dried apricots (approximately 12–15, small diced)
  • ½ cup shelled pistachios (finely chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: Using a hand mixer, beat together the room temperature butter, brown sugar, and granulated sugar until light and fluffy. This step helps to aerate the dough for a tender cookie.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture by beating until fully combined and smooth.
  4. Mix Dry Ingredients: Add the fine sea salt, baking soda, and all-purpose flour to the wet ingredients. Mix gently until just combined to avoid overworking the dough, which can make the cookies tough.
  5. Fold in Apricots and Pistachios: Carefully fold the diced dried apricots and chopped pistachios into the dough to ensure even distribution without breaking them down too much.
  6. Chill (Optional): For thicker cookies, chill the dough for 15 minutes. This helps control spread during baking. If you want to eat cookies sooner, you can skip chilling.
  7. Portion and Bake: Using a cookie scoop or spoon, place approximately 1 ¾ tablespoons of dough evenly spaced apart on the parchment-lined baking sheet.
  8. Bake: Bake in the preheated oven for 10–12 minutes, until the edges are lightly golden brown.
  9. Cool: Allow cookies to sit for a minute on the baking sheet before transferring them to a cooling rack to cool completely.
  10. Store: Once cooled, store the cookies in an airtight container to maintain freshness.

Notes

  • Room temperature ingredients help achieve better texture and mixing.
  • Chilling the dough is optional but recommended for thicker cookies.
  • Do not overmix the dough once flour is added to avoid tough cookies.
  • Use parchment paper for easy cleanup and to prevent sticking.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://bitezly.com/apricot-pistachio-cookies-recipe/