Description
Delicious Apricot Cream Cheese Cookies that blend creamy goodness with fruity sweetness. A perfect treat for any occasion.
Ingredients
Scale
- 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