Apricot Walnut Cookies

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Apricot Walnut Cookies

Soft, chewy, and beautifully fragrant, these Apricot Walnut Cookies are made with buttery brown sugar dough, warm nutmeg, toasted walnuts, and tender pieces of dried apricot. The dough chills before baking, allowing the flavors to meld and creating a perfect texture: crisp on the outside, soft and slightly chewy on the inside.

This recipe comes from a traditional Lebanese family kitchen and has all the charm of an heirloom cookie. They’re ideal for holidays, gifting, dessert platters, or simply enjoying with tea or coffee.

Why This Recipe Works

  • The combination of granulated and brown sugar creates a perfect balance of flavor and texture.
  • Chopped dried apricots add gentle sweetness and chewiness.
  • Toasted walnuts introduce richness and depth.
  • Chilling the dough ensures the cookies bake evenly and do not spread excessively.

Ingredients

  • 1 cup dried apricots, coarsely chopped (149 g)
  • 1 cup toasted walnuts, finely chopped (128 g)
  • 1 teaspoon pure vanilla extract (4 g)
  • 1 cup light brown sugar, packed (213 g)
  • 1 cup granulated sugar (200 g)
  • 1 cup unsalted butter, softened (226 g)
  • 4 cups unbleached all-purpose flour (480 g)
  • 4 teaspoons baking powder (16 g)
  • 1 teaspoon fine sea salt (6 g)
  • 1 teaspoon ground nutmeg (2 g)
  • 3 large eggs, lightly beaten
  • 1 teaspoon baking soda (6 g)
  • 1 tablespoon hot water (14 g)

Instructions

1. Toast the Walnuts

  1. Preheat the oven to 350°F (177°C).
  2. Spread the walnuts in a single layer on a baking sheet.
  3. Bake for 10–12 minutes, or until fragrant and lightly golden.
  4. Allow them to cool completely before chopping.

2. Make the Dough

  1. In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, granulated sugar, brown sugar, vanilla, dried apricots, and walnuts. Beat on medium speed until thoroughly combined.
  2. In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg.
  3. Add the dry mixture to the butter mixture and mix on low speed just until incorporated.
  4. Add the lightly beaten eggs and mix for 1 minute, until the dough is smooth and consistent.
  5. Dissolve the baking soda in the hot water and add to the dough. Mix on medium speed for 30 seconds.

3. Chill the Dough

  1. Scrape down the bowl and cover the dough tightly with plastic wrap.
  2. Refrigerate for at least 2 hours or up to 3 days.

4. Shape and Bake

  1. Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. Roll the dough into 2-tablespoon portions (about 42 g each) and arrange them 2 inches apart.
  3. Bake one tray at a time for 12–14 minutes, or until the edges are lightly golden.
  4. Allow the cookies to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Variations

  • Different Dried Fruit: Substitute apricots with raisins, chopped dates, dried figs, cherries, or dried plums.
  • Alternative Nuts: Pistachios, almonds, or pecans may be used instead of walnuts.
  • Warm Spice Options: Replace nutmeg with cinnamon, cardamom, ginger, or a baking spice blend.
  • Smaller Cookies: For bite-sized cookies, use 1 tablespoon of dough per cookie and shorten the bake time.

Storage

Store fully cooled cookies in an airtight container at room temperature for up to 5 days. The dough can also be frozen for up to 2 months and baked as needed.

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