Apricot Cookies
These apricot cookies are soft, tender, and filled with a sweet apricot jam center. The yogurt keeps the dough delicate, while the cornstarch helps create a finer texture and the coconut adds a light nutty finish.
Apricot jam gives these cookies more than sweetness, its slight acidity cuts through the buttery dough and keeps the filling bright instead of heavy.
What I love most about these cookies is the contrast between the soft pastry and the glossy fruit filling. They look simple from the outside, but once opened, the apricot center makes them feel much more special.
Why You’ll Love These Apricot Cookies
These cookies are soft, fruity, and easy to make with basic ingredients.
The dough is tender from the yogurt and oil, while the apricot jam adds moisture and a concentrated fruit flavor. Coconut brings a little texture and works especially well with the apricot filling.
They are perfect for afternoon coffee, holiday cookie trays, family gatherings, or anytime you want a filled cookie that feels homemade but still looks neat and elegant.
The Ingredients That Make These Cookies So Good
- Apricot jam: Adds sweetness, moisture, and the main fruit flavor.
- Yogurt: Keeps the dough soft and tender.
- Cornstarch: Helps give the cookies a finer, more delicate texture.
- Oil: Adds moisture without making the dough too heavy.
- Egg: Binds the dough and gives it structure.
- Vanilla essence: Adds warmth and rounds out the apricot flavor.
- Flour: Forms the base of the cookie dough.
- Baking powder: Gives the cookies a little lift.
- Coconut flakes: Add texture and a subtle coconut flavor.
- Powdered sugar: Gives the finished cookies a simple, bakery-style look.
Helpful Tips Before You Start
- Use thick apricot jam so it stays inside the cookies during baking.
- If the jam is very loose, cook it briefly to reduce excess moisture.
- Mix the dough only until it comes together.
- Avoid adding too much extra flour, or the cookies may become dry.
- Do not overfill the cookies, or the jam can leak out.
- Seal the edges well before baking.
- Bake at 180°C (350°F) for about 20 minutes, or until lightly golden.
- Let them cool before dusting with powdered sugar.
The Best Way to Store Apricot Cookies
Store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, keep them in the refrigerator for up to 5 days.
If refrigerated, let them sit at room temperature for a few minutes before serving so the dough softens and the apricot filling becomes more aromatic.
Apricot Cookies Questions Answered
Can I use another jam?
Yes. Peach, raspberry, strawberry, plum, or orange marmalade would all work well.
Can I leave out the coconut?
Yes. The coconut is optional and the cookies will still work without it.
Why is cornstarch added to the dough?
Cornstarch lowers the overall gluten strength of the dough slightly, helping the cookies bake with a softer, more delicate texture.
Can I make the dough ahead of time?
Yes. You can prepare the dough ahead and refrigerate it briefly before shaping. If it becomes too firm, let it soften slightly at room temperature before rolling.
