Description
Delightfully soft and creamy apricot cream cheese cookies featuring a tender crumb infused with lemon zest and almond extract, filled with sweet apricot jam and optionally topped with sliced almonds and a dusting of confectioners' sugar. Perfectly balanced with a tender texture and a fruity burst in every bite.
Ingredients
Dry Ingredients
- 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 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
Filling & Toppings
- 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
- Combine dry ingredients: Whisk the all-purpose flour, baking soda, and salt together in a medium bowl. Set this mixture aside for later use.
- Cream cream cheese and butter: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened cream cheese on medium-high speed until smooth and creamy. Add the softened butter and continue beating until fully combined, scraping down the bowl as needed.
- Add sugar and flavorings: Incorporate the granulated sugar and beat on medium-high speed until the mixture becomes smooth and creamy, approximately 2 minutes. Then add the egg, lemon zest, vanilla extract, and almond extract, beating on high speed until thoroughly combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat once more to ensure even mixing.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients and beat on low speed until just combined. Expect the dough to be very creamy, sticky, and soft. Cover and refrigerate the dough for at least 3 hours, or up to 4 days, to allow it to firm up.
- Prepare for baking: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Remove chilled dough from the refrigerator and roll into 1 tablespoon-sized balls. If dough is sticky, lightly dust your hands with flour or confectioners’ sugar to help.
- Shape and fill cookies: Roll each dough ball in sliced almonds if using, then place them 3 inches apart on the prepared baking sheets. Make an indentation in the center of each ball using your thumb or the end of a spatula or wooden spoon. Spoon a heaping 1/2 teaspoon of apricot jam into the indent. To prevent excessive spreading, optionally chill the shaped cookies on the baking sheet in the refrigerator for 10 minutes before baking.
- Bake the cookies: Bake in the preheated oven for 14-15 minutes, or until the edges are lightly browned. Note that the jam will still appear soft but will set upon cooling.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the trays. Then transfer them to a wire rack to cool completely.
- Add finishing touch: Once the cookies are completely cool, dust them with confectioners’ sugar for a delicate, sweet finish. The sugar will usually melt slightly into the jam center but remain on the cookie edges.
- Storage: Store the cookies covered at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Chilling the dough for at least 3 hours is essential to achieve the right texture and prevent spreading during baking.
- Optional sliced almonds add texture and a nutty flavor when rolled on the exterior of the dough balls.
- Using full-fat cream cheese and unsalted butter ensures optimal flavor and texture.
- If dough gets sticky during rolling, dust hands with flour or confectioners’ sugar to make handling easier.
- Chilling completed shaped cookies before baking helps reduce spreading and keeps the shape defined.
- Dusting with confectioners’ sugar is optional but enhances the visual appeal and adds a hint of sweetness.
- Cookies keep well refrigerated for up to 1 week, maintaining their soft texture and flavor.