Tender Apricot Thumbprint Cookies

This hearty apricot cream cheese cookie recipe has been my family's favorite for years. The perfect balance of creamy, tangy, and sweet flavors creates an irresistible treat that disappears quickly whenever I make them. The tender thumbprint cookies with their vibrant apricot centers bring brightness to any cookie platter.

I first made these cookies for a holiday cookie exchange, and they became an instant hit. Now my children request them for special occasions, rainy afternoons, and pretty much any time they can convince me to bake a batch.

Ingredients

• All-purpose flour: Provides the perfect structure for these tender cookies
• Cream cheese: Creates an incredibly soft texture and subtle tanginess
• Unsalted butter: Adds richness and helps with the delicate crumb
• Granulated sugar: Sweetens without overwhelming the delicate flavors
• Egg: Binds everything together for the perfect consistency
• Lemon zest: Adds a bright citrus note that complements the apricot beautifully
• Vanilla extract: Provides that classic warm background flavor
• Almond extract: Enhances the nutty almonds and pairs perfectly with apricot
• Apricot jam: Creates a sweet tangy center that becomes slightly jammy when baked
• Sliced almonds: Add a delightful crunch and visual appeal
• Confectioners sugar: Gives a beautiful finishing touch and subtle sweetness

Step-by-Step Instructions

Prepare the dry ingredients:

Whisk together flour, baking soda, and salt in a medium bowl until completely combined. This step ensures even distribution of leavening agents and prevents any salty pockets in your finished cookies.

Create the cream cheese base:

Beat cream cheese in a large bowl until completely smooth with no lumps whatsoever. The texture at this stage is crucial for properly incorporating the other ingredients. Add butter and blend until they form a homogeneous mixture.

Incorporate the sugar and flavorings:

Add granulated sugar and beat for a full two minutes until the mixture becomes noticeably lighter in both color and texture. Then add the egg, lemon zest, vanilla extract, and almond extract, beating for another minute until everything is fully incorporated.

Combine wet and dry ingredients:

Add the flour mixture to your wet ingredients and beat on low just until combined. Avoid overmixing which would develop too much gluten and toughen your cookies. The dough will be very soft, creamy and somewhat sticky at this point.

Chill the dough:

Cover and refrigerate the dough for at least three hours. This step is absolutely crucial as it firms up the butter and cream cheese, preventing excessive spreading during baking and making the dough easier to handle.

Shape and fill the cookies:

Roll chilled dough into one-tablespoon balls, coat in sliced almonds, and arrange on prepared baking sheets. Create an indent in each cookie and fill with approximately half a teaspoon of apricot jam.

Bake to perfection:

Bake in a preheated oven for 14-15 minutes until the edges turn lightly golden. The centers with jam will still look slightly soft but will set as they cool.

Cool and finish:

Allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack. Once completely cool, dust with confectioners sugar for a beautiful finishing touch.

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The combination of cream cheese in the dough and apricot jam creates a magical flavor profile that reminds me of cheesecake with fruit topping. I once made these for a family gathering and watched as my usually reserved grandfather sneaked three cookies into his pocket "for later" when he thought no one was looking.

The Secret to Perfect Thumbprints

The refrigeration time is non-negotiable for these cookies. The cream cheese makes the dough particularly soft, and if you skip the chilling step, you'll end up with flat, spread-out cookies instead of beautiful thumbprints. I learned this the hard way once when trying to rush a batch for unexpected guests. The extra few hours of patience makes all the difference in the final presentation and texture.

Jam Variations to Try

While apricot jam creates a beautiful golden center that complements the almond flavors perfectly, this versatile dough works wonderfully with many preserves. Raspberry jam provides a vibrant red color and sweet-tart flavor that contrasts beautifully with the cream cheese dough. Fig preserves offer a sophisticated flavor profile that's perfect for adult palates. Peach preserves create a similar effect to apricot but with a slightly different flavor note. The only preserves to avoid are those that are extremely runny, as they may not set properly during baking.

Make-Ahead Options

These cookies are perfect for planning ahead. The dough can be made and refrigerated for up to four days before shaping and baking. You can also freeze the unshaped dough for up to three months. For fully finished cookies, store them in an airtight container at room temperature for two days or refrigerate for up to a week. They also freeze beautifully for up to three months. Just place them in a single layer in a freezer container with parchment between layers to prevent sticking. Thaw overnight in the refrigerator for best results.

Common Queries

→ Can I use a different jam filling?

Yes! While apricot preserves are recommended, you can substitute with any jam, jelly or preserves you prefer. Peach is another excellent option that pairs well with this dough.

→ Why do I need to chill the dough?

Chilling the dough for at least 3 hours is essential because the cream cheese creates a very soft, sticky dough. Chilling firms it up, making it easier to handle and helping the cookies maintain their shape during baking rather than spreading too much.

→ Can I skip the almond extract or sliced almonds?

Absolutely! The almond extract can be omitted or replaced with 1 teaspoon of lemon juice. The sliced almonds for rolling are optional and can be skipped entirely or substituted with chopped pecans or hazelnuts.

→ How long do these cookies stay fresh?

These cookies stay fresh for up to 2 days when stored covered at room temperature, or up to 1 week when refrigerated.

→ Can I freeze these cookies?

Yes! Both the unbaked dough balls and the fully baked cookies freeze well for up to 3 months. For unbaked dough, thaw overnight in the refrigerator before adding the almonds, making indentations, and filling with jam.

→ What type of cream cheese should I use?

Use 6 ounces (170g) of full-fat brick cream cheese for best results. Avoid cream cheese spread or whipped varieties. Low-fat or fat-free cream cheese can work but may alter the texture and cause more spreading.