Apricot Cream Cheese Cookies (Print Version)
# Ingredients:
→ Dough
01 -
2 and 1/2 cups (313g) all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/4 teaspoon salt
04 -
6 ounces (170g) full-fat brick cream cheese, softened to room temperature
05 -
1/2 cup (113g) unsalted butter, softened to room temperature
06 -
1 cup (200g) granulated sugar
07 -
1 large egg, at room temperature
08 -
1 teaspoon lemon zest
09 -
1 teaspoon pure vanilla extract
10 -
1/2 teaspoon almond extract
→ Rolling & Filling
11 -
6–7 Tablespoons (120-140g) apricot jam or preserves
12 -
3/4 cup (95g) sliced almonds (optional)
13 -
3 Tablespoons (23g) confectioners’ sugar, for dusting (optional)
# Instructions:
01 -
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
02 -
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy. Add the butter and continue mixing until combined. Scrape down the bowl as needed. Add granulated sugar and mix on medium-high speed until smooth, about 2 minutes. Add the egg, lemon zest, vanilla extract, and almond extract, then mix on high speed until combined, about 1 minute. Scrape down the bowl and mix again if necessary.
03 -
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. The dough will be soft and sticky. Cover the dough and chill in the refrigerator for at least 3 hours or up to 4 days.
04 -
Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
05 -
Remove the chilled dough from the refrigerator and roll into 1-tablespoon-sized balls. Lightly dust your hands with flour or confectioners' sugar if the dough becomes sticky. Roll each ball in sliced almonds (optional). Arrange the dough balls on the baking sheets, spacing them 3 inches apart. Indent the center of each ball with your thumb or a utensil. Fill each indent with a heaping 1/2 teaspoon of jam or preserves. If necessary, place the baking sheet in the refrigerator for 10 minutes before baking to prevent spreading.
06 -
Bake the cookies for 14-15 minutes or until the edges are lightly browned. The jam will set as the cookies cool.
07 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once fully cooled, dust with confectioners' sugar if desired. Note that the sugar may melt into the jam centers but will remain on the cookie edges.
# Notes:
01 -
Chilling the dough is essential to prevent overspreading during baking.
02 -
For optimal flavor and texture, use full-fat cream cheese and high-quality apricot preserves.