Apricot Spice 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.
Also try this recipe with dried cranberries or dried cherries in place of the dried apricots. The cherries may need to be chopped.
Preheat oven to 350°. Line cookie sheets with parchment paper.
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.