This Apricot Slice is a delicious and easy-to-make dessert. It has a soft sugar cookie base topped with a layer of apricot jam and another cookie layer on top. Every bite is even more delicious than the last!

Sliced Apricot Bars with one on its side to show the layers.

I am obsessed with this recipe.

The cookie dough is a mix between a shortbread and soft sugar cookie to create the perfect texture.

Every bite is a little slice of heaven, making you come back for more.

A layer of apricot jam adds more dimension and a delicious flavor to these soft-baked cookie bars.

However, my favorite part is how incredibly easy and simple they are to make!

Main Ingredients

Ingredients measured out to make apricot bars.

Why You Will LOVE This Baked Apricot Slice

Easy to Make. This recipe is simple and easy to make.

The dough uses the typical cookie dough ingredients. And the dough comes together effortlessly.

The flavor and texture. The soft sugar cookie dough pairs perfectly with the bright jam.

Every bite melts in your mouth and keeps you coming back for more!

Customizable. Try this recipe with any flavor of jam to make it a seasonal treat.

The cookie base and topping has a delicious but neutral taste that will pair well with many flavors of jam.

How to Make Apricot Slice Recipe

  1. Preheat the oven to 350 degrees F
  2. Grease a square 8×8 pan with non stick spray and add a piece of parchment paper for easy removal
  3. To a large mixing bowl, add the softened butter, sugar, egg and vanilla extract
  4. Use a hand electric mixer to combine until whipped and creamy
  5. Add the dry ingredients
  6. Blend again until combined
  7. Transfer about 2/3 of the dough to the pan and spread in an even layer to fully cover the bottom (Reserve 1/3 of the dough for topping)
  8. Add the apricot jam and spread in an even layer
  9. Press pieces of the remaining dough on top, leaving a few pockets for the jam to show through
  10. Bake for 60-64 minutes or until the edges are golden and dough is fully baked
  11. Let cool completely
  12. Remove from the pan and slice into bars
  13. Enjoy!
Wet ingredients in a mixing bowl.
Add the wet ingredients to a large mixing bowl
Wet ingredients blended together in a mixing bowl.
Blend until combined
Wet ingredients blended together in a mixing bowl topped with dry ingredients.
Add the dry ingredients
Dough mixed together in a bowl.
Mix again
Scooping the dough from bowl.
Scoop the dough
Dough being added to a greased 8x8 square pan lined with parchment.
Transfer to the baking pan
Dough spread into a greased 8x8 square pan lined with parchment.
Spread in an even layer
Dough spread into a greased 8x8 square pan lined with parchment and topped with the Apricot Jam.
Add the jam
Dough spread into a greased 8x8 square pan lined with parchment and topped with the Apricot Jam spread in an even layer.
Spread in an even layer
Clumps of dough added on top of the apricot jam in the baking pan.
Add the rest of the dough
Baked Apricot Bars in the pan.
Bake
Sliced Apricot Bars on a platter.
Let cool before slicing
Apricot Bar on its side to show the layers of cookie and jam.
Enjoy!

Frequently Asked Questions

Can this recipe be made gluten-free friendly?

It can! Swap the All Purpose Flour for a Gluten Free All Purpose Flour at a 1:1 ratio.

Note: This has not been tested but this swap works in most baking recipes.

Will any flavor of jam work in this recipe?

Yes! Swap the apricot jam out for any of your favorite jam flavors at a 1:1 ratio.

Can I use unsalted butter?

You can, however, I recommend adding about 1/2 tsp of salt to enhance the flavor of the other ingredients.

How do I know the Apricot Bars are done baking?

When a toothpick comes out of the center clean. It can be hard to tell with the jam layer, however, there should be no batter on the toothpick. The edges and tops should be golden color as well.

What is the best way to store the bars?

Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.

Slice of an apricot bar on it's side with a bite taken out of it.
Sliced Apricot Jam Bars with one on its side to show the layers.

Baked Apricot Slice

Yield: 10 slices
This Apricot Slice is a delicious and easy-to-make dessert. It has a soft sugar cookie base topped with a layer of apricot jam and another cookie layer on top. Every bite is even more delicious than the last!
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 cup Salted Butter, softened
  • 1 cup Granulated Sugar
  • 1 large Egg, room temperature
  • 2 tsp Vanilla Extract
  • 2 1/4 cups All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 10 oz Apricot Jam

Instructions
 

  • Preheat the oven to 350 degrees F
  • Grease a square 8×8 pan with non stick spray and add a piece of parchment paper for easy removal
  • To a large mixing bowl, add the softened butter, sugar, egg and vanilla extract
  • Use a hand electric mixer to combine until whipped and creamy
  • Add the dry ingredients
  • Blend again until combined
  • Transfer about 2/3 of the dough to the pan and spread in an even layer to fully cover the bottom (Reserve 1/3 of the dough for topping)
  • Add the apricot jam and spread in an even layer
  • Press pieces of the remaining dough on top, leaving a few pockets for the jam to show through
  • Bake for 60-64 minutes or until the edges are golden and dough is fully baked
  • Let cool completely
  • Remove from the pan and slice into bars
  • Enjoy!

Nutrition

Serving: 1bar, Calories: 281kcal, Carbohydrates: 25g, Protein: 3g, Fat: 19g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 212mg, Potassium: 41mg, Fiber: 1g, Sugar: 3g, Vitamin A: 579IU, Vitamin C: 0.5mg, Calcium: 46mg, Iron: 1mg
Author: Jessica Selensky
Course: Dessert, Snack
Cuisine: American
Keywords: Apricot Jam, Apricot Slice, Cookie Bar, Dessert Bar, Easy Desserts, Fruit Desserts, Spring Baking, spring desserts, Sugar Cookie Bar

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.