If you have a soft spot for tender, melt-in-your-mouth cookies that boast a burst of fruity sweetness and creamy decadence, then this Apricot Cream Cheese Cookies Recipe is about to become your new obsession. These delightful cookies combine the smooth richness of cream cheese with the bright, tangy zing of apricot preserves, all wrapped up in a buttery, cake-like dough that’s perfectly balanced with a touch of almond and lemon. Whether you’re making them for a cozy tea time treat or to impress holiday guests, these cookies are sure to become a beloved staple in your baking repertoire.
Ingredients You’ll Need
This recipe calls for a handful of simple yet purposeful ingredients, each playing a vital role in creating the perfect texture and flavor profile. From the cream cheese that gives the dough its signature softness to the apricot jam that adds a sunny touch, every element counts.
- All-purpose flour (2 1/2 cups/313g): The sturdy base for the dough, providing structure without making the cookies tough.
- Baking soda (1 teaspoon): Helps the cookies rise just enough to stay tender and light.
- Salt (1/4 teaspoon): Balances sweetness and enhances flavor.
- Full-fat brick cream cheese (6 ounces/170g): Adds a rich, tangy creaminess that keeps the cookies soft and moist.
- Unsalted butter (1/2 cup/113g): Contributes to the luscious texture and buttery flavor.
- Granulated sugar (1 cup/200g): Sweetens the dough without overpowering the apricot.
- Large egg (1): Binds ingredients and adds moisture for tender crumb.
- Lemon zest (1 teaspoon): Lifts the flavor with fresh, citrusy brightness.
- Pure vanilla extract (1 teaspoon): Deepens the flavor with warm, aromatic notes.
- Almond extract (1/2 teaspoon): Adds a subtle nutty nuance that complements the apricot perfectly.
- Apricot jam or preserves (6-7 tablespoons/120-140g): The star of the filling—the fruity pop in each bite.
- Optional sliced almonds (3/4 cup/95g): For a delightful textural contrast and pretty presentation.
- Optional confectioners’ sugar (3 tablespoons/23g): Perfect for a gentle dusting to add a touch of sweetness and elegance.
How to Make Apricot Cream Cheese Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking soda, and salt in a medium bowl. This ensures the leavening agent and seasoning are evenly distributed, which is key for a consistent texture across all your cookies.
Step 2: Cream the Cream Cheese and Butter
In a large bowl, use a mixer to beat the softened cream cheese until completely smooth and creamy. Then add the softened butter and continue beating until combined. This step is crucial for creating the soft, tender dough that defines this recipe.
Step 3: Add Sugar and Flavors
Next, beat in the granulated sugar until the mixture is light and fluffy—about two minutes. Then add the egg along with lemon zest, vanilla extract, and almond extract. Beat these together on high speed to fully incorporate the flavors and ensure a smooth batter.
Step 4: Combine Wet and Dry Ingredients
Slowly add the flour mixture to the wet ingredients, beating on low speed until just combined. The dough will be very creamy, soft, and a little sticky—this is exactly what you want for these irresistible cookies.
Step 5: Chill the Dough
Cover the dough and place it in the refrigerator for at least 3 hours, or up to 4 days. Chilling is essential; it lets the flavors meld and firms up the dough so it’s easier to handle when rolling.
Step 6: Shape and Fill the Cookies
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Scoop tablespoon-sized dough balls, dusting your hands lightly with flour or confectioners’ sugar if they get too sticky. Roll each ball in sliced almonds if using. Arrange the balls 3 inches apart on the baking sheets, then create a thumbprint indent in each. Fill each indent with a heaping 1/2 teaspoon of apricot jam.
Step 7: Bake and Cool
Bake for 14 to 15 minutes, until cookies are lightly golden around the edges. The jam centers may look a bit loose but will set as the cookies cool. Let them sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Finish with a Dusting
Once cooled, dust with confectioners’ sugar for a pretty, sweet finish that melts slightly into the jam, creating an elegant look and an extra hint of sweetness.
How to Serve Apricot Cream Cheese Cookies Recipe
Garnishes
If you want to elevate your cookies, consider sprinkling some finely chopped pistachios or edible flowers on top of the apricot filling before baking for a festive, colorful touch. A gentle dusting of cinnamon sugar alongside the powdered sugar can also add a cozy flavor dimension.
Side Dishes
These cookies pair brilliantly with a hot cup of herbal tea or fresh-brewed coffee. For brunch or a special occasion, serve them alongside fresh fruit salad or a creamy mascarpone spread to complement the soft, fruity flavors.
Creative Ways to Present
Arrange your Apricot Cream Cheese Cookies Recipe on an elegant platter with sprigs of fresh mint or lavender for a beautiful, inviting display. You can also sandwich two cookies together with a layer of cream cheese frosting or more apricot preserves for a delightful cookie treat.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 2 days. For longer freshness, keep them in the refrigerator where they will stay good for up to a week, retaining their soft texture.
Freezing
You can freeze the unbaked dough balls for up to three months. When ready, thaw them overnight in the refrigerator, then roll in almonds and fill with jam before baking. Baked cookies can also be frozen for up to three months; just thaw overnight before serving for a fresh-baked taste anytime.
Reheating
To warm the cookies, pop them in a preheated oven at 300°F (150°C) for 5-7 minutes to restore their soft, freshly-baked texture. Avoid microwaving as it can make the jam too hot and the cookies chewy.
FAQs
Can I use low-fat cream cheese in this recipe?
While you can substitute low-fat cream cheese, the cookies might spread more and lose some richness and tenderness. Full-fat cream cheese is highly recommended for the best texture and flavor.
What kind of apricot jam works best?
A good-quality apricot preserves with a balance of sweetness and tartness works beautifully. Brands like Bonne Maman offer excellent flavor and texture that hold well in baking.
Can I use other types of jam or preserves?
Absolutely! Peach, raspberry, or strawberry preserves all work well and lend a slightly different but equally delicious twist to this Apricot Cream Cheese Cookies Recipe.
Is it necessary to chill the dough?
Yes, chilling the dough is key to preventing excessive spreading and developing the rich flavors. It also makes the dough easier to handle when rolling.
How do I prevent the cookies from spreading too much during baking?
Keep the dough cold, roll the balls tightly, and consider chilling the shaped cookies on the baking sheet for about 10 minutes before baking. This helps them keep their shape and lovely thumbprint indentations.
Final Thoughts
This Apricot Cream Cheese Cookies Recipe is truly a gem for anyone who loves cookies that are soft, flavorful, and just a little luxurious. I can promise you’ll find these little treats impossible to resist once you try them. So grab your ingredients, get baking, and share the joy of these heavenly cookies with friends and family—you’ll be glad you did!
PrintApricot Cream Cheese Cookies Recipe
Delight in these irresistible Apricot Cream Cheese Cookies featuring a soft, creamy dough infused with lemon zest and almond extract, rolled in sliced almonds, and topped with a luscious dollop of apricot jam. These thumbprint cookies offer the perfect balance of buttery richness and fruity sweetness, ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 30 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Rolling & Filling
- 6–7 Tablespoons (120-140g) apricot jam or preserves
- optional: 3/4 cup (95g) sliced almonds
- optional: 3 Tablespoons (23g) confectioners’ sugar for dusting
Instructions
- Combine Dry Ingredients: Whisk the all-purpose flour, baking soda, and salt together in a medium bowl and set aside.
- Cream the Cheese and Butter: In a large bowl, beat the softened cream cheese using a hand mixer or stand mixer fitted with a paddle attachment on medium-high speed until completely smooth and creamy. Add the softened butter and beat until fully combined, scraping down the sides and bottom of the bowl as necessary.
- Add Sugar and Flavors: Add the granulated sugar and continue beating on medium-high until smooth and creamy, about 2 minutes. Incorporate the egg, lemon zest, vanilla extract, and almond extract, then beat on high speed until everything is combined, about 1 minute. Scrape the bowl as needed and beat again to ensure thorough mixing.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients and beat on low speed until just combined. The dough will be creamy, sticky, and soft. Cover and chill the dough in the refrigerator for at least 3 hours or up to 4 days.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats for easy cleanup.
- Shape Cookies: Remove the chilled dough from the refrigerator. Roll the dough into 1 tablespoon-sized balls. Because the dough is sticky, lightly dust your hands with all-purpose flour or confectioners’ sugar if needed. Optionally, roll each dough ball in sliced almonds to coat.
- Make Indents and Fill: Place the dough balls on the lined baking sheets spaced 3 inches apart. Using your thumb or the end of a silicone spatula or wooden spoon, create an indent or crevice in the center of each dough ball. Spoon a heaping 1/2 teaspoon of apricot jam or preserves into each indent. To prevent spreading, refrigerate the shaped baking sheet for 10 minutes before baking.
- Bake the Cookies: Bake for 14-15 minutes or until the edges are lightly browned. The jam will still look soft but will set as the cookies cool.
- Cool and Decorate: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust with confectioners’ sugar if desired, which typically melts into the jam center while remaining on the edges.
- Storage: Store the cookies covered at room temperature for up to 2 days, or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: Chill the cookie dough up to 4 days. Freeze unbaked dough balls for up to 3 months; thaw overnight in refrigerator, then roll in almonds, indent, fill with jam, and bake. Baked cookies freeze well for up to 3 months; thaw overnight and bring to room temperature before serving.
- Cream Cheese: Use full-fat brick cream cheese for best texture and flavor. Avoid cream cheese spread or whipped versions, and do not use the entire 8-ounce brick—6 ounces is ideal to prevent over-spreading.
- Jam Variations: Choose your favorite jam, jelly, or preserves. Apricot and peach are excellent choices with this dough.
- Zest and Almond Options: Lemon zest can be substituted with orange zest or omitted. Almond extract can be skipped or replaced with lemon juice. Sliced almonds are preferred for rolling, but chopped nuts like pecans or hazelnuts work too.
- Prevent Spreading: Refrigerate shaped cookies before baking to minimize spreading.
