Ingredients for Cream Cheese Apricot Cookies
- 8 ounces (225g) softened cream cheese
- 1/2 cup (115g) softened unsalted butter
- 1 large egg
- Sugar Cookie Mix
- Apricot
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How to Make Cream Cheese Apricot Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, cream together 8 ounces (225g) of softened cream cheese and 1/2 cup (115g) of softened unsalted butter until light and fluffy. Use an electric mixer for best results.
- Beat in 1 large egg until well combined.
- Gradually add 1 ½ cups (180g) of your favorite sugar cookie mix, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup (150g) of dried apricot bits (or chopped fresh apricots).
- Drop rounded teaspoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden brown. Keep a close eye on them to prevent burning.
- Remove from oven and let cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
7g
Carbs
0g