Fun Apricot Crescent Cookies Recipe

Apricot crescent cookies is one of those unique cookie recipes I love. And when I make them for friends, they do, too. Some links in this post are affiliate links that earn me a commission if you purchase through them.

I hosted a cookie swap a couple weeks ago with friends – and I already told you about the awesome Sweet (and Sour) Christmas Cocktail we made for it, but I haven’t shared any of the cookie recipes with you.

One of the things I love about hosting parties, and the cookie swap in particular, is that it’s a great chance to try new foods.

In the years I’ve hosted the cookie swap, only once has anyone brought the same cookie as someone else. That year, it was a snickerdoodle and a chocolate snickerdoodle, which aren’t even really the same.

This year, a friend brought bacon chocolate chip, which was surprisingly good.  Another brought salted coffee cookies that were amazing (I still need to get that recipe), and others brought chocolate chip macaroons and mint chocolate chip cookies and truffles and more.

As for me, I had a hard time deciding what to make this year.  I wasn’t inspired by anything for some reason, unlike last year where I decided easily and quickly to make molasses cookies and egg nog cookies.

They were awesome, but I wanted to make something else.

I finally decided on what kind of cookies to make with Mister Man’s help.  And the apricot crescent cookies were delicious.  They took some time and effort, but they aren’t hard.

They sort of kind of resemble a kolackzis, but the recipe is nothing like it.  They’re really a sugar cookie-ish base, but oh did they turn out good!

The other cookie I made also has a sugar cookie type base and goes back to my childhood. These Maraschino cherry cookies have chopped bits of cherry in every bite and yummmm!

How to Make Apricot Crescent Cookies

Cream the butter and sugar in a bowl until light and fluffy. Add the egg and vanilla, and beat until well combined.

Add the salt and baking powder and mix again.  Mix in the flour and stir until just combined.  It will be a dry and stiff dough.  That’s ok.

Turn the dough out onto plastic wrap.  Fold the plastic wrap in half atop the dough and use it to help form the dough into a flat disc.

It won’t be perfect, and that’s fine.  You’ll see it come together nicely when pressing it with the plastic wrap.  Chill in the fridge for an hour.

Preheat oven to 350 degrees, and prepare your cookie sheets either with silpats or parchment paper, if you have it.

Have you seen the parchment paper that’s cut to the size of your cookie sheet or your cake pan? I’m in love!!!

On a lightly floured surface roll dough out to 1/4 inch thick – or so. Cut the dough into circles.

I used my ravioli cutter because it gives pretty edges, but use what you have.  A round cookie cutter or glass works nicely, too.

Use a rolling pin to flatten the circle just a bit if it’s uneven – just don’t make them too thin.

Place a small drop of preserves into the middle of the circle.  I had an open jar of apricot – and yum! – but use whatever you have on hand.  This would be great with cherry or pomegranate or peach, too.

Brush the edges of the dough circle with water and fold the dough over so that the cookie is in the shape of a crescent.  Press firmly on the edges to seal them shut.

You don’t want preserves sneaking out, or it will burn.

Bake the cookies for 9 to 11 minutes, or until just lightly golden brown. Let cool for two to three minutes, then dust the cookies with powdered sugar while still hot.

If you do the powdered sugar right away, it will melt into the cookies, but you want it while they’re still warm so it sticks to the cookie.

After you dust them with the powdered sugar, place them on a wire rack to cool the rest of the way. These will stay soft and delicious for up to three days.

Make sure to store them in a tightly sealed container on your counter. Alternatively, you can freeze them up to a month.

Have you ever enjoyed apricot crescent cookies?

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