Crème Fraîche Apricot Cookies

These Crème Fraîche Apricot Cookies were created by our editor-in-chief, Brian Hart Hoffman! This is one of his top cookie recipes of all time that he bakes on repeat throughout the year. It fuses warm and golden brandy, jewel-like dried apricots, crunchy pearl sugar, and a dose of silky crème fraîche.

Crème Fraîche Apricot Cookies
Makes about 24
  • ⅔ cup (85 grams) diced dried apricots
  • ½ cup (120 grams) brandy
  • ⅓ cup (76 grams) unsalted butter, softened
  • ¾ cup (150 grams) granulated sugar
  • 2 large egg yolks (37 grams)
  • 1 large egg (50 grams)
  • ½ cup (120 grams) crème fraîche
  • 2½ cups (313 grams) all-purpose flour
  • ½ teaspoon (2.5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ¼ teaspoon kosher salt
  • 1 cup (200 grams) pearl sugar*
  1. In a small saucepan, bring dried apricots and brandy just to a boil. Reduce heat, and simmer, stirring occasionally, until almost all liquid is evaporated, 8 to 10 minutes. Remove from heat, and let cool completely.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed just until combined, 1 to 2 minutes. Beat in egg yolks and egg. Add crème fraîche, beating until combined.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Gently stir in cooled apricots. (Dough will be sticky.) Refrigerate for 30 minutes.
  4. Preheat oven to 350°F (180°C). Line 3 rimmed baking sheets with parchment paper.
  5. Place pearl sugar in a small bowl. Using a 1½-tablespoon scoop, scoop dough, and roll into balls. (If dough is sticky, you can dampen your hands with water to roll into balls.) Roll balls in pearl sugar, and place 2 inches apart on prepared pans. Flatten slightly with the palm of your hand.
  6. Bake, one batch at a time, until cookies are set but not browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
*We used Lars Own Swedish Pearl Sugar.



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