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Spicy Apricot Snickerdoodles

These delicious apricot spice snickerdoodles can be made in about 30 minutes and are perfect for a crowd or party.

Spicy Apricot Snickerdoodles

Our apricot spice snickerdoodles recipe riffs off the classic snickerdoodle by incorporating dried apricots and toasted almonds to give the cookies a chewy texture and a nutty flavor. A sweet coating of cinnamon sugar makes these cookies a longtime crowd-pleaser.
Prep Time20 mins
Cook Time13 mins
Chill1 hr
Total Time1 hr 33 mins
Course: Dessert
Cuisine: American
Keyword: Chewy, Christmas, Holidays, Snickerdoodles, Soft, Spicy Apricot Snickerdoodles, sweet and spicy
Servings: 36



  • ¾ cup Chopped almonds


  • 3 cups All-purpose flour
  • ½ tsp. Cream of tartar
  • ½ tsp. Baking soda
  • ½ tsp. Table salt
  • 2 Sticks unsalted butter, softened (16 Tbsp.)
  • 1 ½ cups Sugar


  • 2 Eggs 
  • ½ tsp. Almond extract 
  • ¾ cup Chopped dried apricots


  • ¼ cup Sugar
  • 1 tsp. Ground cinnamon
  • ½ tsp. Ground nutmeg
  • ¼ tsp. Ground cloves


  • Preheat oven to 350°. Line cookie sheets with parchment paper.
  • Toast almonds, spread out on a baking sheet, in the preheating oven until fragrant and lightly browned, 8–10 minutes. Remove almonds from the oven.
  • Whisk together flour, cream of tartar, baking soda, and salt in a bowl.
  • Cream butter and 1½ cups sugar in a large bowl, using a hand mixer on medium speed, until mixture is light and fluffy, about 5 minutes.
  • Add eggs and almond extract to creamed mixture; beat on low speed until well blended. Add half of the flour mixture; beat on low until ingredients are combined. Add remaining flour, beating only until flour is incorporated into dough.
  • Fold almonds and apricots into dough until evenly distributed. Cover dough; chill at least 1 hour.
  • Combine ¼ cup sugar, cinnamon, nutmeg, and cloves in a shallow bowl.
  • Shape dough into 1½-inch balls. Roll dough balls in the spiced sugar. Transfer cookies to the prepared cookie sheets, spacing cookies 2 inches apart.
  • Bake cookies, one sheet at a time, until edges begin to brown lightly, 12–13 minutes. Let cookies cool on cookie sheet for 5 minutes, then transfer them to a rack to cool completely.


  • 3 cups all-purpose flour ½ tsp. cream of tartar
  • ½ tsp. baking soda
  • ½ tsp. table salt
  • 2 sticks unsalted butter, softened (16 Tbsp.)
  • 1 ½ cups sugar

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Written by Lisa Yarde

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