Best 12 Apricot Cookie Frosting Recipes

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Indulge in the delectable symphony of flavors with our exquisite Apricot Cookie Frosting recipes. Embark on a culinary journey where sweet and tangy apricots intertwine with creamy, velvety frosting, creating a harmonious balance that will tantalize your taste buds. Whether you prefer a classic buttercream frosting or a luscious cream cheese frosting, our curated collection offers a variety of recipes to suit every palate. Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure your frosting turns out perfect every time. Prepare to elevate your cookies, cakes, and pastries to new heights of deliciousness with our Apricot Cookie Frosting extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT TEA COOKIES



Apricot Tea Cookies image

It just wouldn't be Christmas without these dainty melt-in-your-mouth apricot cookies on my platter! Filled with fruit and drizzled with frosty glaze, they couldn't be more delectable.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 13

1-1/4 cups all-purpose flour
6 tablespoons sugar
1/8 teaspoon salt
4 ounces cream cheese
1/2 cup cold butter, cubed
1 tablespoon sour cream
FILLING:
1-1/4 cups chopped dried apricots
1/2 cup sugar
5 tablespoons orange juice
GLAZE:
1 cup confectioners' sugar
4 teaspoons water

Steps:

  • In a large bowl, combine the flour, sugar and salt. Cut in cream cheese and butter until mixture resembles coarse crumbs. Add sour cream, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 1 hour. , Meanwhile, in a large saucepan, combine the filling ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; simmer 7-9 minutes longer or until most of the liquid is absorbed, stirring occasionally. Cool., Divide dough in half. On a well-floured surface, roll out each portion into a 10-in. square; cut each into 2-in. squares. Place about 1/2 teaspoon of filling in the center of each square. Bring two opposite corners of square to the center; pinch firmly to seal. , Place on greased baking sheets. Bake at 325° for 18-20 minutes or until edges are lightly browned. Remove to wire racks to cool. Combine the glaze ingredients; drizzle over cooled cookies.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 70mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

DARK CHOCOLATE APRICOT COOKIES



Dark Chocolate Apricot Cookies image

Prize-Winning Recipe 2010! Go to the dark side of chocolate for a special fruity cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 36

Number Of Ingredients 7

Reynolds™ Parchment Paper
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1/4 teaspoon orange extract
1 egg
1 cup chopped dried apricots
1 package (12 oz) dark chocolate chips

Steps:

  • Heat oven to 375°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms. Stir in apricots until blended.
  • Drop dough by rounded teaspoonfuls 2 inches apart on lined cookie sheet.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of Reynolds Parchment Paper in tightly covered container at room temperature.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 12 g, TransFat 1/2 g

FROSTED COCONUT APRICOT COOKIES



Frosted Coconut Apricot Cookies image

A friend at church gave me this recipe and I tweaked it a bit. The cookies are biscuit-like and the frosting makes them very special. I'm sorry the picture is out of focus and I will try to post a better one when I make these again, perhaps this weekend.

Provided by Kathie Carr

Categories     Cookies

Time 20m

Number Of Ingredients 16

COOKIES:
1/2 c butter, room temperature
1 pkg (3 ounce) cream cheese, softened
1 Tbsp milk
1/4 c brown sugar, firmly packed
1/2 c apricot preserves
1 1/4 c all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1/2 c finely chopped pecans
FROSTING:
1 c powdered sugar
1/4 c apricot preserves
1 Tbsp butter
1/2 c flaked coconut

Steps:

  • 1. COOKIES: Preheat oven to 350 degrees. Grease cookie sheets or use parchment paper. In a medium bowl, cream together the 1/2 cup butter, cream cheese and milk until well blended. Stir in the brown sugar and 1/2 cup of apricot preserves. Combine the flour, baking powder, cinnamon and salt; stir into the batter. Mix in the pecans last.
  • 2. Drop by rounded spoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • 3. FROSTING: To make the frosting, combine the powdered sugar, remaining apricot preserves and 1 tablespoon butter. Mix well. Frost cooled cookies and sprinkle liberally with coconut.

APRICOT COOKIES



Apricot Cookies image

These cookies have a great tart and sweet taste. These are not just a Christmas cookie, but they get asked for every year! You can substitute cranberry sauce for apricot preserve, or try doing half apricot and half cranberry, yum!

Provided by Kathy Lusk

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Yield 24

Number Of Ingredients 9

1 cup butter
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup apricot preserves
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour.
  • On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets.
  • Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.2 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.9 g, Sodium 126.5 mg, Sugar 18.5 g

APRICOT DROPS WITH APRICOT FROSTING



Apricot drops with Apricot Frosting image

This recipe is the same as my Aunt Mary's Pineapple Drop cookies. I challenged the recipe using a can of Apricots! They are VERY good....VERY VERY GOOD! "Enjoy"

Provided by Janet Scott

Categories     Cookies

Number Of Ingredients 2

1 can(s) apricots in lite juice
see my recipe for pineapple drop cookies

Steps:

  • 1. Make your Apricot drops using the same exact recipe for "Aunt Mary's pineapple drop cookies"
  • 2. Measure out 3/4 cup chopped apricots and 1/4 cup of the juice in place of your pineapple You should have a few left over in your can for your frosting

FROSTED APRICOT COOKIES



Frosted Apricot Cookies image

Make and share this Frosted Apricot Cookies recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Drop Cookies

Time 27m

Yield 42 cookies

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, softened
1 (3 ounce) package cream cheese, softened
1 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/2 cup apricot preserves
1/2 cup chopped pecans
1 cup sifted powdered sugar
1 tablespoon butter or 1 tablespoon margarine, softened
1/4 cup apricot preserves

Steps:

  • Beat butter and cream cheese at medium speed on mixer until fluffy.
  • Combine flour,sugar and baking powder,stir into creamed mixture.
  • Add apricot preserves and pecans,mixing well.
  • Drop dough by tablespoons onto greased cookie sheet.
  • Bake at 350 for 12-15 minutes.
  • Cool slightly on wire racks.
  • Spread with frosting while still warm.
  • FROSTING:combine all ingredients and beat until smooth.

Nutrition Facts : Calories 81, Fat 4.2, SaturatedFat 2.1, Cholesterol 8.8, Sodium 34.5, Carbohydrate 10.8, Fiber 0.2, Sugar 6.2, Protein 0.7

APRICOT OATMEAL COOKIES



Apricot Oatmeal Cookies image

Dried apricots spice up oatmeal cookies with a new-fashioned twist.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 72

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon or cardamom
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
3/4 cup chopped dried apricots
1/2 cup finely chopped pecans

Steps:

  • Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
  • Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  • Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

APRICOT-FILLED COOKIES



Apricot-Filled Cookies image

The recipe for these rich, buttery cookies originally called for dates. Apricots have long been my favorite fruit, so using them as a substitute seemed natural. -Bonnie Waliezer, Brush Prairie, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

1/2 cup shortening
1-2/3 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups canned apricots, mashed
2/3 cup water
1/2 cup finely chopped almonds
1 teaspoon lemon juice
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour. , Meanwhile, in a large saucepan, combine apricots, water, almonds, lemon juice and remaining sugar. Cook and stir until thickened, about 15 minutes. Cool completely. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in thickness. Cut half of the dough with a floured 2-1/2-in. round cookie cutter. Cut second portion with a 2-1/2-in. doughnut cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 8-10 minutes or until edges are very lightly browned. Remove to wire racks to cool. To assemble, spread bottom of solid cookies with filling; top with cutout cookies. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 237 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 92mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT FROSTING



Apricot Frosting image

This recipe is from Martha Stewart Kids magazine and is to be used for frosting Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This is a VERY buttery buttercream frosting. :) This is the lighter yellow color stuff in the photo.

Provided by CraftScout

Categories     Dessert

Time 10m

Yield 4 cups

Number Of Ingredients 4

2 cups unsalted butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
1/4 cup apricot jam (Apricot Whip, or your own jam)

Steps:

  • Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed.
  • Reduce speed to medium, and add sugar in 1/2 cup at a time.
  • Mix in vanilla and Apricot Whip.
  • Use immediately or refrigerate airtight up to 3 days and stir before using.

Nutrition Facts : Calories 1101.6, Fat 92.2, SaturatedFat 58.3, Cholesterol 244, Sodium 21.3, Carbohydrate 73, Fiber 0.1, Sugar 66.4, Protein 1.1

APRICOT AND NUT COOKIES WITH AMARETTO ICING RECIPE - (4.3/5)



Apricot and Nut Cookies with Amaretto Icing Recipe - (4.3/5) image

Provided by á-4084

Number Of Ingredients 12

1/2 cup (1-stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 large egg
1 1/4 cups all-purpose flour
1/2 cup dried apricots, coarsely chopped
1/4 cup slivered almonds, toasted
2 tablespoons pine nuts, toasted
1 3/4 cups confectioners' sugar
5 to 7 tablespoons almond flavored liqueur (amaretto, if you have it)

Steps:

  • In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts. Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours. Preheat the oven to 350°F. Line 2 heavy baking sheets with parchment paper. Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing. Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur until the mixture is of drizzling consistency. Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes. Per cookie (24); Calories: 139; Total Fat: 5 grams; Saturated Fat: 2.5 grams; Protein: 1 gram; Total carbohydrates: 21 grams; Sugar: 15 grams; Fiber: 0.5 gram; Cholesterol: 19 milligrams; Sodium: 99 milligrams

APRICOTS AND CREAM CHEESE CAKE



Apricots and Cream Cheese Cake image

This sweet apricot dessert is topped with decadent cream cheese frosting and is large enough to satisfy a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 16

Number Of Ingredients 18

1 can (15.5 oz) apricot halves in heavy syrup, well drained
1 cup butter, softened
1 3/4 cups granulated sugar
4 eggs
1 teaspoon vanilla
2 3/4 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (5.5 oz) apricot nectar (about 2/3 cup)
4 oz (half of 8-oz package) cream cheese, softened
1 cup butter, softened
5 cups powdered sugar
2 teaspoons vanilla
1/4 cup reserved apricot puree
5 soft, dried apricots
1/4 teaspoon granulated sugar
2 lemon leaves or rose leaves

Steps:

  • Heat oven to 350°F. Grease 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. In food processor bowl with metal blade, place canned apricots. Process 30 seconds or until smooth, scraping bowl after 15 seconds; set aside.
  • In large bowl, beat 1 cup butter and 1 3/4 cups granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour, baking powder, baking soda and salt; beat on low speed until mixed. Measure 1/4 cup apricot puree; set aside. Add remaining apricot puree and apricot nectar to batter; beat on low speed until mixed. Beat on medium speed 2 minutes. Spread about 2 cups batter in each pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 40 minutes.
  • In large bowl, beat cream cheese and 1 cup butter with electric mixer on medium speed until creamy. Add powdered sugar, 2 teaspoons vanilla and reserved puree. Beat on low speed until mixed. Beat on medium speed until creamy. Spoon about 1 1/2 cups frosting into decorating bag fitted with medium star tip.
  • Place one cake layer on cake plate, top side down. Spread about 3/4 cup frosting over top. With decorating bag, pipe a wavy ring of frosting around outside top edge of cake, extending slightly over edge. Top with second layer, top side down. Repeat frosting and piping. Top with third layer, top side up. Frost top with remaining frosting; pipe edge. (Side of cake is not frosted.)
  • For garnish, separate 2 dried apricots into 4 halves. With rolling pin, roll each apricot half between 2 pieces of plastic wrap to 1 1/2-inch diameter. Set aside. Roll remaining 3 apricots between plastic wrap to about 2-inch diameters. To form rose, roll one of the apricot halves into a tight roll (center of rose). Place remaining 3 apricot halves around roll to form petals, pinching at bottom to secure. Place larger apricot circles around smaller ones, pinching together at bottom to complete rose. Sprinkle lightly with 1/4 teaspoon sugar. Place in center of cake. Place lemon leaves next to rose. Store in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 83 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 63 g, TransFat 1 g

APRICOT BUTTER COOKIES



Apricot Butter Cookies image

Enjoy these delicious cookies topped with dried apricots - perfect for a dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 48

Number Of Ingredients 9

1 cup butter or margarine, softened
3/4 cup powdered sugar
1 teaspoon vanilla
1 1/2 cups Gold Medal™ all-purpose flour
1/4 cup finely chopped dried apricots
1/4 cup butter or margarine, softened
1/4 cup apricot preserves
1 cup powdered sugar
3 medium dried apricots, cut into 48 strips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheet). In medium bowl, beat 1 cup butter, 3/4 cup powdered sugar and the vanilla with electric mixer on medium speed until smooth. Beat in flour until well blended. Stir in finely chopped apricots.
  • Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 2 inches apart.
  • Bake 8 to 12 minutes or until bottoms are light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small bowl, beat 1/4 cup butter and the apricot preserves with electric mixer on medium speed until smooth. Beat in 1 cup powdered sugar until well blended. Spread frosting over cookies. Top each cookie with apricot strip.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 0 g

Tips:

  • Choose ripe, juicy apricots: The better the quality of your apricots, the better your frosting will be. Look for apricots that are plump and have a deep orange color.
  • Use a food processor or blender to puree the apricots: This will help to create a smooth and creamy frosting.
  • Add a little bit of lemon juice to the frosting: This will help to brighten the flavor of the apricots and balance out the sweetness.
  • Don't overbeat the frosting: Overbeating can cause the frosting to become grainy.
  • Use the frosting immediately or store it in the refrigerator for later use: The frosting can be stored in the refrigerator for up to 3 days.

Conclusion:

Apricot cookie frosting is a delicious and easy-to-make frosting that is perfect for any occasion. It is made with fresh apricots, cream cheese, and powdered sugar, and it has a smooth and creamy texture. This frosting is also very versatile and can be used on a variety of cookies, cakes, and cupcakes. So next time you are looking for a delicious and easy-to-make frosting, give apricot cookie frosting a try!

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