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Apricot Cream Cheese Cookies Recipe

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Indulge in these soft and chewy Apricot Cream Cheese Cookies, perfect for any occasion. Made with cream cheese, apricot jam, and a touch of lemon zest, these cookies are a delightful blend of tangy and sweet. Ideal for tea time or as a delicious snack, this easy-to-follow recipe will become a family favorite.

Ingredients

Scale
  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (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
  • 67 Tablespoons (120-140g) apricot jam or preserves
  • Optional: 3/4 cup (95g) sliced almonds
  • Optional: 3 Tablespoons (23g) confectioners’ sugar for dusting

Instructions

  • Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened cream cheese and butter together until smooth. Add the granulated sugar and beat until light and fluffy.
  • Mix in the egg, lemon zest, vanilla extract, and almond extract until fully combined.
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Scoop tablespoons of dough and roll into balls. Place on the prepared baking sheets, spacing them about 2 inches apart.
  • Use your thumb or a small spoon to make an indentation in the center of each cookie. Fill each indentation with about 1/2 teaspoon of apricot jam.
  • Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  • Optional: Once cooled, sprinkle with sliced almonds and dust with confectioners’ sugar.

Notes

  • Ensure the cream cheese and butter are fully softened to room temperature for easy mixing.
  • You can substitute apricot jam with any other fruit jam or preserve if desired.
  • Store cookies in an airtight container at room temperature for up to 5 days.

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