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Apricot Cream Cheese Thumbprint Cookies Recipe

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Enjoy the perfect balance of sweet and tangy with these Apricot Cream Cheese Thumbprint Cookies. Featuring full-fat cream cheese, apricot jam, and a hint of almond, these cookies are a delightful treat.

Ingredients

Scale
  • 2 and 1/2 cups (313g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 ounces (170g) full-fat brick cream cheese, softened
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
  • 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

  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
  • Whisk together flour, baking soda, and salt in a medium bowl.
  • In a large bowl, beat cream cheese and butter until creamy. Add sugar and beat until light and fluffy.
  • Mix in the egg, lemon zest, vanilla extract, and almond extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing until combined.
  • Roll dough into 1-inch balls and place on prepared baking sheets. Make an indentation in each ball and fill with apricot jam.
  • Bake for 12-14 minutes or until edges are lightly browned. Cool on wire racks.
  • Optional: Dust with confectioners’ sugar and sprinkle with sliced almonds before serving.

Notes

  • Ensure cream cheese and butter are softened to room temperature for best results.
  • Use any preferred fruit preserves if apricot is unavailable.
  • Store cookies in an airtight container for up to a week.

Nutrition

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