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Looking for a cookie recipe to have on hand all spring and summer? These apricot almond white chocolate chip cookies are going to become a favorite for warmer days.
We love having a cookie recipe on hand for every occasion! And as the temperatures start to heat up, it’s good to have a go to dessert recipe for spring and summer gatherings. These thick, doughy cookies are filled with tart dried apricots, white chocolate chips, crunchy sliced almonds and topped with a light almond glaze to make a delicious gourmet cookie for spring and summer.
These apricot almond white chocolate chip cookies are a lighter, less sweet cookie that will pair well with almost any cuisine or summer party menu! They are loaded with flavors and textures to make sure you get a taste of everyone in each bite. We used the base dough of our toffee potato chip chocolate chip cookies and swapped the fill ins!
Apricot Almond White Chocolate Chip Cookies
What’s in this recipe?
All purpose flour: This cookie recipe requires a bit more flour than most, but a lot of flour gives these cookies the nice thick consistency without being too dry.
Brown sugar: Brown sugar is typically added in chocolate chip cookies to give the dough almost a caramel-y taste.
Cane sugar: Cane sugar helps to give the cookies a nice crust and caramelization as well.
Salt: A pinch of salt will balance out the sweetness of the cookies.
Salted Butter: We prefer salted butter in this cookie because it provides more saltiness to the cookie. But if you have unsalted butter, it works just as well in the cookies.
Eggs: Just a couple eggs in these cookies help hold the cookies shape and provide moisture to the cookies.
Almond extract: In almost every cookie recipe we make, we opt for almond extract over vanilla. Sometimes we will add a combination of both. But a dash of almond extract always adds a nuttiness to the dough thats delicious.
Dried Apricots: Chopped dried apricots add the perfect bit of tartness to the cookies
White Chocolate Chips: We went with white chocolate chips because they add just the right amount of sweetness to the cookies.
Sliced Almonds: Sliced almonds are added for an extra crunch in every bite!
Powdered Sugar Glaze: A light combination of powdered sugar, milk and almond extract make a delicious glaze to add a bit more sweetness to these cookies
How to make these cookies?
Make the dough…
In a medium bowl, gently whisk together your flour, salt, baking powder and baking soda. Set aside and start creaming your butter and sugars together in a bowl. Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture. Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
Next add two eggs and almond extract to the creamed butter. On medium-high speed, mix to incorporate. Pour in your flour mixture in thirds, waiting to make sure the flour mixture is incorporated completely before adding more.
Once your mixture is fully blended together, remove mixing bowl from the stand mixer. You will have a very thick dough and that is what you want! Next add in your chopped dried apricots, white chocolate chips and sliced almonds to the batter. Using a wooden spoon, mix everything into the dough. The dough will be thick, so it may take a bit of mixing and arm strength. Who knew you would get an arm workout from baking cookies. Win, win!
Scoop, chill and bake…
After you have your dough mixed evenly, prepare a baking sheet with parchment paper. Scoop and roll dough into large dough balls. They should be about 2 inches thick to make large cookies. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill.
While the cookies are chilling, preheat your oven to 375*F. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes.
Make the almond glaze….
Once the cookies have cooled a bit, make whip up your almond glaze. In a small bowl, add one cup of powdered sugar, 1/2 tsp almond extract and 2 tbsp of milk. If you need to thin the glaze, add a little milk at a time until you reach the desired consistancy. It should be thin like a syrupy thickness. Add a spoonful of glaze to each cookie, and spread over the top to cover. Let the glaze set for about 5 minutes. After the glaze has set, you can enjoy!
Cookie Glazing Tip!
Place your cookies on a wire cooling rack. Put your cookie sheet, lined with parchment paper underneath the rack. This way your glaze will be caught on the cookie sheet. Reducing the mess and clean up time!
Apricot Almond White Chocolate Chip Cookies
A thick, doughy cookie filled with tart dried apricots, sweet white chocolate chips and crunchy sliced almonds.
- Total Time: 1 hour
- Yield: 12 cookies 1x
Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 sticks butter (chilled)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp almond extract
- 1/2 cup chopped dried apricots
- 1/2 cup white chocolate chips
- 1/2 cup slivered almonds
Almond Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp almond extract
Instructions
Apricot Almond White Chocolate Chip Cookie Dough
- In a medium bowl, gently whisk together your flour, salt, baking powder. Set aside and start creaming your butter and sugars together in a bowl.
- Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs and almond extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Once your mixture is fully blended together, remove mixing bowl from the stand mixer. Add in your chopped apricots, white chocolate chips and slivered almonds to the batter. Using a wooden spoon, mix everything into the dough.
- Prepare a baking sheet with parchment paper. Scoop and roll dough into large dough balls. They should be about 2 inches thick to make large cookies. Place on prepared baking sheet a couple inches apart and place in freezer for 30 minutes to chill.
- While the cookies are chilling, preheat your oven to 375℉. After your cookies are chilled, place the cookies in the oven and bake for 20-22 minutes, until golden brown on the top. Remove from the oven and let cool for 10 minutes.
Almond Cookie Glaze
- In a small bowl, add cup powdered sugar, tbsp milk and tsp almond extract. Whisk together until your glaze has formed.
- To thin glaze: add a small amount of milk (1/2 tbsp at a time) until you reach desired consistency. To thicken glaze: add more powdered sugar (1/4 cup at a time)
- Top each cookie with one spoonful of glaze, spreading around the top of the cookie with the back of your spoon.
Notes
Glazing tip to reduce mess and clean up time! Place your cookies on a wire cooling rack and put your cookie sheet lined with parchment paper underneath the wire cooling rack. This will catch any glaze that drips off the cookie. And the parchment paper should catch most (if not all) the glaze that drips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
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