Introduction
Oh, hello there, friend! Remember those simple, sweet treats that just make you feel good? The kind that bring back memories of grandma’s kitchen or lazy Sunday afternoons? Well, today I’m sharing a recipe that’s exactly that kind of magic. These Apricot Sugar Cookie Hand Pies are so incredibly easy, they feel like a little cheat, but taste like a million bucks. They combine the buttery goodness of a classic sugar cookie with a sweet, slightly tangy apricot filling, all wrapped up in adorable little packages. Seriously, you’re going to fall in love with how simple and utterly delightful these are.
Why You’ll Love This Recipe
- Fast – Whip up the dough and assemble in no time!
- Easy – Basic ingredients, simple steps, perfect for bakers of all levels.
- Giftable – Package these up and share the love with friends and family.
- Crowd-pleasing – Who can resist a sweet, handheld treat?
- Portable – Perfect for picnics, lunchboxes, or just a sweet snack on the go.
Ingredients
Gather ’round, let’s talk about the simple stars of this show. You probably have most of these in your pantry already!
- 2 1/4 cups all-purpose flour: Our sturdy base! Fluff it up before measuring.
- 1/2 teaspoon salt: Just a pinch to balance the sweetness.
- 1/2 teaspoon baking powder: Helps give our cookie pastry a little lift.
- 1 cup (2 sticks) unsalted butter, room temperature: Make sure it’s softened, but not melty. This is key for that perfect cookie texture.
- 1 cup granulated sugar: Sweetness, pure and simple.
- Zest of 1 medium lemon: This adds a bright, fresh counterpoint to the sweet apricot. Don’t skip it!
- 1 egg, room temperature: Helps bind everything together.
- 2 teaspoons pure vanilla extract: Always use the good stuff for that classic comforting flavor.
- 1/2 cup good-quality apricot preserves: The heart of our filling! Using a quality preserve makes all the difference here. Look for one with real fruit pieces.
- 1/4 cup organic turbinado sugar: For sprinkling on top – it adds a lovely sparkle and a slight crunch.
How to Make It
Ready to make some magic? Let’s get baking!
First, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This makes cleanup a breeze!
In a medium bowl, whisk together the flour, salt, and baking powder. Set this aside for a moment.
In a large bowl, using an electric mixer (or a strong arm and whisk!), cream together the softened butter, granulated sugar, and lemon zest until it’s light and fluffy. This usually takes 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in the egg and vanilla extract until just combined. Don’t overmix here.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until everything is combined and a soft dough forms. Be careful not to overmix the dough once the flour is added.
Turn the dough out onto a lightly floured surface. Roll the dough to about 1/8 to 1/4 inch thickness. You can do this between two pieces of parchment paper if you prefer, which makes handling easier.
Using a round cookie cutter (about 3-4 inches in diameter), cut out circles. You can reroll the scraps once or twice.
Place half of the dough circles on your prepared baking sheets.
Spoon about 1 to 1 ½ teaspoons of the apricot preserves onto the center of each dough circle on the baking sheets. Don’t overfill, or your delicious filling might try to escape while baking!
Brush the edges of the dough circles with a little bit of water (just dip your finger in water and run it around the edge). This helps the top piece stick.
Place the remaining dough circles on top of the circles with the filling, aligning the edges. Use a fork to gently crimp the edges all around, sealing the pies closed. Poke a few holes in the top of each pie with the fork to allow steam to escape.
Sprinkle the tops of the pies generously with the turbinado sugar.
Bake for 10-12 minutes, or until the edges are lightly golden brown. The baking time might vary slightly depending on your oven, so keep an eye on them.
Let the pies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely. Waiting is the hardest part!
Substitutions & Additions
Feeling creative? Here are a few ways you can play with this recipe:
- Fruit Filling: Not an apricot fan? Try raspberry, strawberry, cherry, or even fig preserves! Just be sure the preserves aren’t too watery.
- Citrus Zest: Orange zest would be lovely instead of lemon, or skip the citrus if you prefer.
- Spices: A pinch of cinnamon or cardamom added to the dough or even mixed into the apricot preserves could add a cozy warmth.
- Nutty Crunch: Finely chopped toasted almonds or pecans could be folded into the dough or sprinkled on top with the sugar.
Tips for Success
- Room Temperature Ingredients: Ensure your butter and egg are truly at room temperature for the best creaming and dough texture.
- Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops too much gluten, resulting in tough cookies.
- Chill the Dough (Optional but helpful): If your dough seems too soft to handle or roll easily, wrap it in plastic wrap and pop it in the fridge for 20-30 minutes.
- Quality Preserves Matter: A jam or preserve with good fruit flavor and not too much added liquid will give you the best filling results.
- Seal Those Edges: Take a moment to really seal the edges well with the fork to prevent the filling from leaking out while baking.
- Monitor Baking: Sugar cookies can go from perfectly baked to overdone quickly. Watch for those lightly golden edges.
How to Store It
Once cooled, these little pies are pretty sturdy and keep well.
Store baked Apricot Sugar Cookie Hand Pies in an airtight container at room temperature for up to 3-4 days. They tend to get softer over time, but are still delicious.
If you want to make the dough ahead, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days or freeze it for up to 3 months. Thaw in the refrigerator before rolling.
You can also assemble the unbaked pies and store them layered with parchment paper in an airtight container in the fridge for up to 2 days, or freeze them solid on a baking sheet before transferring to a freezer bag for longer storage (bake from frozen, adding a few minutes to the bake time).
FAQs
Can I use pie crust dough instead of sugar cookie dough?
While you absolutely can use pie crust, the sugar cookie dough gives these a unique, sweet, and slightly softer texture that’s different from a traditional pie. It’s worth trying the cookie dough for this recipe!
My filling leaked out! What happened?
This usually happens if the pies were overfilled or not sealed tightly enough around the edges. Make sure to use only about 1 to 1.5 teaspoons of filling and really crimp those edges well with the fork.
Can I freeze the baked hand pies?
Yes! Once completely cool, wrap them individually or place them in a freezer-safe container separated by parchment paper. They should keep for up to 1-2 months. Thaw at room temperature.
Easy & Sweet Apricot Sugar Cookie Hand Pies
Equipment
- Baking sheets Line with parchment paper
- Parchment paper For lining baking sheets and rolling dough
- Medium bowl
- Large bowl
- Electric mixer Or whisk
- Round cookie cutter About 3-4 inches in diameter
- Fork For crimping edges and poking holes
- Wire rack For cooling
Ingredients
Cookie Dough
- 2.25 cup all-purpose flour Fluff before measuring
- 0.5 teaspoon salt
- 0.5 teaspoon baking powder
- 1 cup unsalted butter (2 sticks), room temperature, softened
- 1 cup granulated sugar
- 1 lemon zest Zest of 1 medium lemon
- 1 egg room temperature
- 2 teaspoons pure vanilla extract
Filling & Topping
- 0.5 cup good-quality apricot preserves Look for one with real fruit pieces
- 0.25 cup organic turbinado sugar For sprinkling on top
- water A little bit, for sealing edges
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the {ing_1}, {ing_2}, and {ing_3}. Set this aside.
- In a large bowl, using an electric mixer, cream together the softened {ing_4}, {ing_5}, and {ing_6} until light and fluffy (2-3 minutes). Scrape down the sides as needed.
- Beat in the {ing_7} and {ing_8} until just combined. Do not overmix.
- Gradually add the dry ingredients [{ing_1}, {ing_2}, {ing_3}] to the wet ingredients [{ing_4}, {ing_5}, {ing_6}, {ing_7}, {ing_8}], mixing on low speed just until everything is combined and a soft dough forms. Be careful not to overmix once flour is added.
- Turn the dough out onto a lightly floured surface. Roll the dough to about 1/8 to 1/4 inch thickness (can roll between parchment paper).
- Using a round cookie cutter (3-4 inches), cut out circles. Reroll scraps once or twice.
- Place half of the dough circles on your prepared baking sheets.
- Spoon about 1 to 1 ½ teaspoons of the {ing_9} onto the center of each dough circle on the baking sheets. Do not overfill.
- Brush the edges of the dough circles with a little bit of {ing_11} (dip finger in water and run around edge).
- Place the remaining dough circles on top of the circles with filling, aligning edges.
- Use a {equipment_fork} to gently crimp the edges all around, sealing the pies closed.
- Poke a few holes in the top of each pie with the {equipment_fork} to allow steam to escape.
- Sprinkle the tops of the pies generously with the {ing_10}.
- Bake for 10-12 minutes, or until edges are lightly golden brown. Baking time may vary.
- Let the pies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.