Apricot Sugar Cookie Pies Recipe
Introduction
Take everything you love about buttery sugar cookies and sweet fruit pies, then mash them together into a hand-held dessert you’ll want to bake on repeat. These Apricot Sugar Cookie Pies combine soft, lemon-zested cookie dough with a gooey center of luscious apricot preserves. Perfect for parties, gifts, or just treating yourself, these little pies are the ultimate crowd-pleaser.
Why I Love This Recipe
This recipe is the sweet spot (literally) between pie and cookie. The dough is tender and lightly citrusy, perfectly complementing the tangy-sweet apricot filling. What makes it extra special is the texture contrast: soft, jammy centers wrapped in crisp, sugar-dusted cookie shells. And they look as good as they taste—golden, crimped, and bakery-worthy.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- Zest of 1 medium lemon
- 1 egg, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup good-quality apricot preserves
- 1/4 cup organic turbinado sugar
Ingredient Swaps and Notes
- Apricot Preserves: You can sub in raspberry, peach, or even fig preserves.
- Turbinado Sugar: Adds great crunch, but regular granulated sugar works in a pinch.
- Lemon Zest: Optional but brightens the flavor beautifully—orange zest is a fun alternative!
How to Make Apricot Sugar Cookie Pies
- Mix the Dry Ingredients
Whisk together flour, salt, and baking powder in a bowl. Set aside. - Cream Butter and Sugar
In a stand mixer or with a hand mixer, cream butter until smooth (30–60 seconds). Add sugar and lemon zest, then beat for 2 minutes until fluffy. - Add Wet Ingredients
Mix in the egg and vanilla until well combined. - Combine and Chill
Gradually add the dry ingredients, mixing just until incorporated. Chill the dough for at least 30 minutes. - Preheat and Prep
Preheat your oven to 350°F (175°C) and line baking sheets with parchment. - Form the Cookies
Roll 1-ounce dough balls and flatten into disks. Place a teaspoon of apricot preserves in the center of half the disks, then top with another disk. Press edges to seal and crimp with a fork. Cut 4 slits in the top of each for steam. - Add the Finishing Touch
Sprinkle the tops with turbinado sugar. - Bake
Bake for 13 minutes or until lightly golden. - Cool and Enjoy
Let cool slightly before serving warm or at room temp.
Tips for Success
- Seal well: Prevent filling leaks by pressing edges firmly and crimping.
- Work quickly: If your kitchen is warm, chill dough again briefly before assembling.
- Uniform size: Use a kitchen scale for even baking and prettier pies.
Serving Suggestions & Pairings
These are great with a glass of cold milk or a hot latte. For a fresh, fruity pairing, serve alongside Blueberry Lemonade. Hosting a summer party? Pair them with this Easy Ice Cream Sandwich Cake for a fun dessert spread.
Storage & Leftovers
- Room Temp: Store in an airtight container for up to 4 days.
- Freeze: Unbaked assembled pies can be frozen and baked straight from frozen (add 2–3 minutes baking time).
- Reheat: A quick zap in the microwave revives the gooey center!
More Recipes You’ll Love
Check out these delicious desserts to try next:
- Chocolate Chip Cookie Dough Brownie Bombs – the ultimate indulgence.
- Big Family Banana Pudding – perfect for potlucks and family nights.
- Sheet Pan Quesadillas – a savory follow-up for dessert lovers who need a snack break.
Final Thoughts
These Apricot Sugar Cookie Pies are a charming way to add a touch of sweetness and style to your dessert game. Easy to make, fun to serve, and sure to impress—what’s not to love?
👉 Tried it? Let me know what jam you used in the comments, and don’t forget to follow for more cozy and creative bakes from Chef Maniac!
