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Home » Blog » Recipes

Chewy Apricot Molasses Cookies

Tyler April Townley — Leave a Comment

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These are my absolute favorite cookies. They have crunchy caramelized sugar on the outside, a super chewy inside, and they’re loaded with apricots and ginger. It was very difficult not to eat them all before I could get pictures.

My husband calls these “the gingerbread fruitcake cookies” and I urge you to take that to heart. I add dried apricots, and sometimes candied ginger, but these would be amazing with your favorite dried or candied fruit. If you don’t have a nut allergy, they’re also spectacular with some toasted walnuts and/or pecans.

You can make these with white granulated sugar, or brown sugar. If you want them extra molasses-y, use dark brown sugar. Sprinkle the tops or roll them in sugar or sanding sugar before baking for extra crunchy sugary goodness.

You can omit add-ins if you’re not big on cookies with fruit or nuts, and they’re still great as a soft gingerbread cookie.

If you want to make the cookie dough ahead of time, these freeze well. Just scoop out your cookies, place them on a cookie sheet lined with a silicone mat or parchment paper, stick them in the freezer for an hour, and then transfer them to an airtight container. They will be good in your freezer for 2 months.

Allow frozen cookie dough to come to room temperature before baking.

Scoop out cookie dough, pop into the freezer, then transfer frozen scoops of dough to an airtight container, and freeze for up to two months.

If you make cookies often, and don’t already have some, grab yourself some disher/server scoops. These make scooping out cookie dough a quicker and easier process. They also ensure that you have uniform cookies.

Before baking these cookies, squish them down just a little, and then sprinkle some sugar over the tops.

Baked cookies will stay fresh for a week stored at room temperature in an airtight container.

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Apricot Molasses Cookies

Chewy molasses ginger cookies with dried apricots.
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Course: Dessert
Cuisine: American
Keyword: molasses cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2 dozen
Calories: 166kcal

Equipment

  • measuring cups and spoons
  • mixing bowls
  • whisk
  • large chef's knife
  • cutting board
  • wooden spoon or stiff spatula
  • stand mixer with paddle attachment
  • cookie scoop/server
  • silicone baking mats or parchment paper
  • cookie sheets

Ingredients

  • 1 ½ sticks unsalted butter room temperature
  • 1 cup sugar white or brown, light or dark
  • 1 large egg room temperature
  • ¼ cup molasses
  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup dried apricots roughly chopped
  • ¼ cup chopped candied ginger (optional)
  • ¼ cup chopped pecans or walnuts (optional)
  • granulated or sanding sugar for rolling (optional)

Instructions

  • Preheat oven to 350°F
  • In a large bowl, whisk together flour, ginger, cinnamon, cloves, and baking soda, and set aside.
  • Cream butter and sugar with a paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Beat egg and molasses into butter and sugar mixture on medium speed until fully incorporated.
  • Add dry ingredients and mix on low speed just until dough starts to come together and no dry bits remain.
  • Fold in apricots with a wooden spoon (and candied ginger and nuts, if using).
  • Using a cookie scoop, scoop out dough, roll in or sprinkle tops with sugar or sanding sugar (optional), place on a silicone mat or parchment lined cookie sheet 2 inches apart, and slightly flatten.
  • Bake for 10-15 minutes, depending on size of cookies, or until tops are cracked.
  • Allow to cool on baking sheets, or move to cooling racks.
  • Cookies will stay fresh for a week stored at room temperature in an airtight container.

Notes

These cookies can be made with whatever sugar you prefer. If you have white sugar, use that. If you want more molasses flavor, use brown sugar. 
I typically only add dried apricots, but these are also amazing with other dried fruit, candied ginger, nuts, or without any add-ins. 
A 1.25 oz serving scoop will yield about 2 dozen 2.5″ cookies. 1.25 oz cookies took 11-12 minutes to bake.
You can make this dough ahead of time and freeze. Scoop out dough and place onto a cookie sheet and freeze for an hour. Then place frozen cookies into an airtight container. Allow dough to come to room temperature before baking. Cookie dough will last for 2 months in the freezer. 

Nutrition

Serving: 24cookies | Calories: 166kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 138mg | Fiber: 1g | Sugar: 17g | Vitamin A: 384IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg
Did you make this recipe?I’d love to hear how it went! Rate & comment below!

Categories: Christmas Cookies, Cookies, Drop Cookies, Recipes

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Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

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Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

Instagram Pinterest Facebook Twitter YouTube
About · Blog · Shop · Subscribe

Subscribe for Updates

Never miss a recipe or new online!

You can also follow on Instagram & Facebook!

Learn to Decorate Today!

  • Online Cookie Decorating Masterclass
    Online Cookie Decorating Masterclass
  • Products included in my Cookie Decorating Starter Kit
    Cookie Decorating Supply Starter Kit

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