Apricot Cream Cheese Cookies (Printable Version)
# What You’ll Need:
→ Cookie Dough
01 -
2 and 1/2 cups (313g) all-purpose flour, spooned and leveled
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
# Steps to Follow:
01 -
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
02 -
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined, scraping down the sides and bottom of the bowl as needed. Add granulated sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg, lemon zest, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute.
03 -
Add the flour mixture to the wet ingredients and beat on low speed until combined. The dough will be very creamy, sticky, and soft. Cover and chill in the refrigerator for at least 3 hours, 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 dough from the refrigerator and roll into balls, 1 tablespoon of dough each. If sticky, lightly dust hands with all-purpose flour or confectioners’ sugar. Roll each ball into sliced almonds, if desired. Arrange 3 inches apart on the baking sheets.
06 -
Indent the center of each dough ball with your thumb or the end of a silicone spatula or wooden spoon. Spoon a heaping 1/2 teaspoon of jam or preserves into each indentation.
07 -
Bake for 14-15 minutes or until lightly browned on the edges. The jam may not look completely set but will firm up as the cookies cool. Place shaped cookies in the refrigerator for 10 minutes before baking if they become too soft.
08 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cool, dust with confectioners’ sugar, if desired.
# Additional Notes:
01 -
These cookies stay fresh covered at room temperature for 2 days or in the refrigerator for up to 1 week. They freeze well for up to 3 months.
02 -
Using full-fat cream cheese ensures the best cookie texture. Low-fat or fat-free cream cheese will alter the richness and result in potentially more spreading.