Ambrosia Cookies: 7 Sweet Variations You Must Try

Ambrosia Cookies are sweet and chewy sugar cookies with oatmeal, coconut, pecans, citrus zest, and dried fruit in every bite.

Scale

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar, plus another ½ cup more for rolling
1 cup firmly packed light brown sugar
2 large eggs, well beaten
½ teaspoon vanilla extract
½ teaspoon Fiore di Sicilia extract (or use another ½ teaspoon of vanilla extract)
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
1 cup sweetened flake coconut
1 ½ cups rolled oats, uncooked
1 cup chopped pecans
2 cups chopped dried apricots (or other dried fruit such as raisins or dates)
1 tablespoon lemon zest
1 teaspoon orange zest

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Position oven rack to center of the oven, then preheat oven to 350 degrees F. Line cookie sheet(s) with parchment paper and set aside.
In a large mixing bowl cream butter until light and fluffy. Gradually add both sugars, mixing well until smooth. Add beaten eggs and mix well again. Stir in vanilla and Fiore di Sicilia extracts, and mixing once more to combine.
In a medium bowl combine flour, baking powder, baking soda, salt, coconut, oats, pecans, apricots, lemon zest, and orange zest. Stir to combine.
Add flour mixture to butter mixture and mix well.
Portion cookie dough into balls using a medium scoop (1 ½ teaspoon).
Roll each portion into balls, then roll the balls in granulated sugar and place on prepared cookies sheets about two inches apart.
Bake for approximately 12 minutes per cookie sheet or until the edges of the cookies are just slightly golden.
Cool cookies slightly on baking sheet, then transfer to cooling racks to finish cooling.
Store cooled cookies in airtight container at room temperature.