Print

Apricot Cream Cheese Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 3 reviews

These Apricot Cream Cheese Cookies are buttery, soft, and filled with a sweet apricot jam center, offering a delightful combination of creamy and fruity flavors. Perfect for sharing, these cookies feature a tender crumb with a slightly tangy cream cheese dough and a touch of almond extract for extra depth.

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

Fillings and Toppings

  • 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 together the all-purpose flour, baking soda, and salt in a medium bowl until evenly mixed. Set this bowl aside for later use.
  2. Cream Cream Cheese and Butter: In a large mixing bowl, use a hand mixer or stand mixer with a paddle attachment to beat the softened cream cheese on medium-high speed until smooth and creamy. Add the softened butter and continue beating until the mixture is well combined, making sure to scrape down the sides and bottom of the bowl to ensure even mixing.
  3. Add Sugar and Flavors: Incorporate the granulated sugar into the bowl and beat on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the egg, lemon zest, vanilla extract, and almond extract, and beat on high speed for about 1 minute until fully combined. Scrape down the bowl again and mix once more if needed.
  4. Mix in 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 the dough and chill it in the refrigerator for a minimum of 3 hours, or up to 4 days, to firm up before shaping.
  5. Prepare for Baking: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
  6. Shape Cookies: Remove the chilled dough from the refrigerator and roll it into 1 tablespoon-sized balls. Since the dough is sticky, lightly dust your hands with flour or confectioners’ sugar as needed. If using, roll each dough ball in sliced almonds to coat. Place the balls on the prepared baking sheets, spacing them about 3 inches apart.
  7. Create Indents and Add Jam: Press your thumb, or the bottom of a silicone spatula or wooden spoon, into the center of each dough ball to create a small hollow. Spoon a heaping 1/2 teaspoon of apricot jam or preserves into each indentation. For reduced spreading, refrigerate the shaped cookies for 10 minutes before baking.
  8. Bake Cookies: Place the baking sheets in the preheated oven and bake the cookies for 14-15 minutes, or until the edges are lightly browned. The jam may still appear a bit wet but will set as the cookies cool.
  9. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up. Then transfer them to a wire rack to cool completely.
  10. Finish and Store: Once fully cooled, dust the cookies with confectioners’ sugar if desired. Store the cookies covered at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • For best texture, chill cookie dough for at least 3 hours or up to 4 days — this helps the dough firm up and improves the final cookie shape.
  • Dusting your hands with flour or confectioners’ sugar makes rolling the sticky dough easier.
  • Rolling dough balls in sliced almonds adds a crunchy texture and nutty flavor, but it’s optional.
  • Placing shaped cookies in the refrigerator for 10 minutes before baking helps minimize spreading during baking.
  • The apricot jam filling won’t look fully set right out of the oven but will firm as it cools.
  • Cookies store best in an airtight container, room temperature up to 2 days or refrigerated for up to one week.
  • Use full-fat cream cheese for optimal richness and texture.

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