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Apricot Cream Cheese Cookies Recipe

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3.8 from 12 reviews

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.

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

  1. Combine Dry Ingredients: Whisk the all-purpose flour, baking soda, and salt together in a medium bowl and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://marthatasty.com/apricot-cream-cheese-cookies-recipe/