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Apricot Cream Cheese Cookies stacked with powdered sugar sprinkled on top.
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5 from 3 votes
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Apricot Cream Cheese Cookies

Soft and tender Apricot Cream Cheese Cookies filled with sweet apricot preserves and finished with a dusting of confectioners' sugar. These easy thumbprint-style cookies are perfect for holiday cookie trays, afternoon coffee breaks, or anytime you want a buttery cookie with a fruity center.
Prep Time20 minutes
Total Bake Time26 minutes
Chill1 hour
Total Time1 hour 46 minutes
Course: Cookies
Cuisine: American
Difficulty: Medium
Servings: 26 cookies
Calories: 93kcal
Author: Barbara Hall

Ingredients

  • ½ cup (113.5 g) Unsalted butter room temperature
  • 4 ounces Cream cheese room temperature
  • ¾ cup (150 g) Granulated sugar
  • 1 Egg
  • 1 Tablespoon Lemon juice
  • 1 teaspoon Lemon zest
  • 2 ½ cups (312.5 g) All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Kosher salt
  • ½ cup (118.29 g) Apricot preserves
  • Confectioners sugar Enough to sprinkle on top

Instructions

  • Zest and juice the lemon. Set both aside.
  • Weigh or measure the sugar into a bowl. Set aside.
  • Weigh or measure the flour into a bowl. Add the baking powder and salt, then whisk to combine.
  • Add the cream cheese and cubed butter to a mixer bowl and mix on medium speed for about 1 minute. Add the sugar and continue mixing for 3 minutes.
  • Add the egg and mix until incorporated. Blend in the lemon juice and lemon zest.
  • Add the flour mixture about a third at a time, mixing just until incorporated.
  • Cover and chill in the refrigerator for at least 1 hour.
  • Line 2 cookie sheet pans with parchment paper. Using a medium cookie scoop, form dough balls about 1-½ to 2 inches in circumference.
  • Using your thumb, press about ¾ of the way into each dough ball. Fill the wells with apricot preserves.
  • Bake at 350°F (175°C or 180°C) for 11–13 minutes. The cookies are done when the tops feel slightly firm to the touch and the bottoms are light golden brown. Transfer to a cooling rack to cool completely. Dust with confectioners' sugar before serving.

Notes

  • Apricot preserves provide more fruit flavor and texture than apricot jam.
  • The dough may be made up to 24 hours ahead and refrigerated.
  • If the dough sticks while making the wells, wipe your thumb with a damp paper towel between cookies.

Nutrition

Calories: 93kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 27mg | Potassium: 19mg | Fiber: 1g | Sugar: 5g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg