Unsalted butter is best: I’m a big fan of using unsalted butter, especially when it comes to baking. It allows for me to have control over how much salt is added, plus it helps create a better texture and flavor. So opt for unsalted butter for this recipe.
Apricot preserves, or your favorite variety: Apricot preserves offer really great sweet tanginess and delicious fruity aroma for these sugar cookie pies, but strawberry, raspberry or peach work delectably as well! You can use whatever variety of preserves or jam is your favorite, even use a couple of different types for variation.
Serve these apricot sugar cookie pies warm or at room temp: These cookie pies are terrific served warm from the oven, or cooled. Either way, they’re mouthwatering. And if you want to make things extra decadent, serve with vanilla ice cream!
How to make apricot sugar cookie pies ahead: If you’d like to prep these ahead to bake later, you can prep up to the point of assembling and sprinkling with sugar, then keep on a baking sheet wrapped in plastic wrap and in the fridge. Or, you can wrap and freeze, then bake when ready. You can also freeze any uneaten apricot sugar cookie pies that have already been baked, then allow to thaw at room temp the day you’d like to enjoy.
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