Apricot Sour Cream Cookies
Apricot Sour Cream Cookies
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a small bowl, soak the chopped dried apricots in hot water for about 10 minutes. Drain and set aside.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Add the sour cream and vanilla extract to the butter-sugar mixture and mix until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
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Gently fold in the chopped apricots until evenly distributed throughout the dough.
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Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
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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.
Nutrition Facts
Serving size: 1 cookie- Calories
- 160 kcal per cookie
- Total Fat
- 7 g per cookie
- Saturated Fat
- 4 g per cookie
- Cholesterol
- 20 mg per cookie
- Sodium
- 100 mg per cookie
- Total Carbohydrate
- 23 g per cookie
- Dietary Fiber
- 1 g per cookie
- Sugars
- 13 g per cookie
- Protein
- 2 g per cookie
These Apricot Sour Cream Cookies are best enjoyed fresh but can also be stored in an airtight container at room temperature for up to 3 days. The tangy apricots combined with the creamy sour cream create a unique flavor profile that will surely impress your family and friends. So, the next time you're in the mood for a delicious and comforting homemade treat, give these cookies a try. Happy baking!