These Apricot Cream Cheese Cookies are like a little burst of sunshine in every bite. They have that tangy kick from the cream cheese and a nice crunch from the sliced almonds. Trust me, once you smell them baking, you won’t be able to wait for them to cool down!
This recipe solves crumbly dough, runny apricot topping, and uneven baking by guiding chilling, shaping, and precise filling for evenly formed thumbprint cookies.
I’ve had my fair share of cookie disasters, especially with dough that ends up being way too sticky. Chilling the dough is a game changer! It makes it easier to handle and really helps the cookies keep their shape while baking.
What I love about this recipe is it only takes about 45 minutes to prep, then you get to chill the dough for a while. After the chill time, you pop them in the oven for just 15 minutes. You end up with wonderfully soft cookies that are a little fruity and nutty, thanks to the apricots and almonds.
If you’re looking for a special treat, these cookies are just the thing. And if you’re in the mood for more apricot goodness, you can check out these Apricot Thumbprint Cookies.
Why You Will Love This Recipe
- Texture The cream cheese lends a softness that makes these cookies tender and melt-in-your-mouth delicious. Plus, the sliced almonds add a lovely crunch that’ll keep you coming back for more.
- Flavor The blend of tangy cream cheese, sweet apricot jam, and zesty lemon zest creates a delightful burst of flavor in every bite. It’s a mix of sweet, fruity, and nutty that feels so satisfying.
- Convenience Chilling the dough makes handling it a breeze, so you won’t have to deal with overly sticky messes. It’s a simple extra step for easier baking.
- Storage These cookies are great for snacking throughout the week. Just keep them covered at room temperature or pop them in the fridge, and they’ll stay fresh and tasty.
Apricot Cream Cheese Thumbprint Cookies
- Prep Time: 45 minutes
- Cool Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 4 hours
- Yield: 40 cookies 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
Delicious Apricot Cream Cheese Cookies that blend creamy goodness with fruity sweetness. A perfect treat for any occasion.
Ingredients
- 2 and 1/2 cups all-purpose flour, sifted
- 11/2 teaspoon baking soda
- 1/41/2 teaspoon salt
- 6 ounces full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 11/2 teaspoon lemon zest
- 11/2 teaspoon pure vanilla extract
- 1/21/2 teaspoon almond extract
- 6 – 7 Tablespoons apricot jam or preserves
- 3/4 cup sliced almonds (optional)
- 3 Tablespoons confectioners’ sugar for dusting (optional)
Instructions
- Scoop Dough into Balls: Start by scooping the cookie dough into tablespoon-sized balls using a cookie scoop. Once you scoop, roll the balls gently between your palms until smooth. If the dough is too sticky to handle, chill it for a while to make it easier to work with.
- Chill the Dough: Let the dough chill in the fridge for at least 3 hours. This will prevent spreading during baking. It is ready when it feels firm to the touch. Do not skip this step, or the cookies may end up flat.
- Prep Muffin Tin: Spray a mini muffin tin with cooking spray to avoid sticking. Ensure an even coating for easy removal of the cookies later.
- Shape & Indent Cookies: Place each dough ball into the muffin tin and create a little well in the center using your thumb or a spoon. This indentation is where the apricot filling will go, so aim for a good size without breaking the dough.
- Fill with Apricot: Add a spoonful of apricot preserves into each well created in the dough. Avoid overfilling them to prevent sticky overflow during baking.
- Bake & Check Cookies: Pop the muffin tin into a preheated oven and bake. Look for a lovely aroma while they cook. Pull them out when they are slightly undercooked as they will firm up while cooling. Do not bake too long to avoid drying out.
- Cool & Enjoy: Once out of the oven, allow the cookies to cool in the tin for a few minutes before transferring them to a wire rack. The cookies should look golden brown and inviting. Do not rush the cooling process.
Notes
- Cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week.
- If the dough feels sticky, try chilling it for an extra hour and dust your hands with flour to make handling easier.
- When shaping the cookies, ensure the dough is firm to prevent them from flattening too much during baking; chilling is key.
- For a neater appearance, using a silicone spatula to create the thumbprints minimizes mess and keeps hands clean.
- If the jam overflows during baking, ensure your thumbprint is deep enough to hold the filling.
- Reheat the cookies in the oven at 350 degrees F for about 5-7 minutes, until warmed through.
- Serve with tea or coffee for a delightful snack. Pair with fresh berries for a refreshing dessert presentation. Offer as a part of a holiday cookie platter.
- Replace apricot jam with peach or raspberry preserves for a different flavor. Use orange zest instead of lemon for a different twist. Experiment with other nuts, like chopped pistachios.
- Use fresh lemon zest for the best flavor. Consider the option of low-fat cream cheese, but it may alter the texture and richness of cookies. Ensure quality jam or preserves for excellent filling.
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Recipe Tips
- If the dough feels sticky, try chilling it for an extra hour and lightly dust your hands with flour to make handling easier.
- When shaping the cookies, ensure the dough is firm to prevent them from flattening too much during baking; chilling is key.
- For a neater appearance, use a silicone spatula to create the thumbprints, which minimizes mess and keeps your hands clean.
- If you notice the jam overflowing while baking, make sure your thumbprint is deep enough to hold the filling in place.
- For a flavor twist, consider swapping apricot jam with peach or raspberry preserves to change things up a bit!
Serving Suggestions
Serve these apricot cream cheese cookies alongside tea or coffee for an enjoyable snack. Pair them with fresh berries for a bright dessert presentation.
These cookies can also be part of a holiday cookie platter, appealing to various tastes at family gatherings. They work well in dessert trays for occasions like Christmas or Easter celebrations.
Add a drizzle of honey or a light sprinkle of powdered sugar for an extra touch. Serve with whipped cream for a creamy finish.
Recipe variations
- You can use cream cheese alternatives, such as mascarpone or ricotta, for a different texture in your cookies.
- Add 1 teaspoon of cinnamon for a warm touch or use 1/2 teaspoon of nutmeg for a unique flavor kick.
- Either substitute almonds with chopped walnuts or omit nuts entirely for a nut-free option.
- If you’d like to scale the recipe, use 1 cup (125g) of flour for every 12 cookies you want to make.
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How to Store?
To keep your apricot cream cheese cookies fresh, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature for up to 2 days to maintain texture.
Refrigeration: Place cookies in an airtight container in the refrigerator for up to 1 week for extended freshness.
Freezing: Wrap each cookie in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
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