Apricot Cream Cheese Cookies – Soft, Buttery Cookies with Fruity Centers

Introduction

Apricot Cream Cheese Cookies are a timeless favorite that blend rich, buttery flavor with a soft, melt-in-your-mouth texture and a bright burst of fruity sweetness. These cookies are especially popular during the holidays, but their simple elegance makes them perfect any time of year. The addition of cream cheese gives the dough a tender crumb and subtle tang that balances beautifully with sweet apricot jam.

What makes these cookies truly special is their texture. They’re soft without being cakey, rich without being heavy, and perfectly balanced in sweetness. The apricot filling adds color, flavor, and just the right amount of chew, making every bite irresistible. Whether shaped as thumbprints or simple filled rounds, they look bakery-worthy with minimal effort.

These cookies are easy to make, beginner-friendly, and ideal for cookie trays, gift boxes, or cozy afternoons with coffee or tea. If you love classic cookies with a fruity twist, Apricot Cream Cheese Cookies deserve a permanent spot in your recipe collection.

Ingredients
For the Cookie Dough

½ cup unsalted butter, softened

4 oz cream cheese, softened

1 cup granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

2 ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

For the Filling

½ to ¾ cup apricot jam or preserves

Optional

Powdered sugar for dusting

Preparation
Step 1: Cream Butter, Cream Cheese, and Sugar

In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the granulated sugar and beat for 2–3 minutes until light and fluffy. This step is key for soft, tender cookies.

Step 2: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms. Do not overmix.

Step 4: Shape and Fill

Scoop tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Fill each indentation with about ½ teaspoon of apricot jam.

Step 5: Bake

Bake at 350°F (175°C) for 11–13 minutes, or until the edges are set and lightly golden. The centers should remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Variation

Almond Apricot Cookies: Add ½ teaspoon almond extract and sprinkle sliced almonds on top.

Raspberry or Strawberry Version: Substitute apricot jam with raspberry or strawberry preserves.

Lemon Apricot Cookies: Add lemon zest to the dough for a citrusy note.

Chocolate Drizzle: Drizzle cooled cookies with melted white or dark chocolate.

Mini Thumbprints: Make smaller cookies for party trays and gift boxes.

Cooking Note

Cream cheese dough is naturally softer than traditional cookie dough. If the dough feels too soft to shape, refrigerate it for 20–30 minutes before rolling. This helps the cookies keep their shape during baking.

Serving Suggestions

Serve Apricot Cream Cheese Cookies with hot tea, coffee, or a glass of milk. They’re perfect for holiday cookie platters, bridal showers, afternoon snacks, or edible gifts. For presentation, lightly dust with powdered sugar once cooled.

Tips

Use full-fat cream cheese for best texture and flavor.

Don’t overfill the jam centers to prevent spilling.

Line baking sheets with parchment for even baking.

Let cookies cool before moving—they firm up as they set.

Store cookies in a single layer to keep the filling neat.

Prep Time

20 minutes

Cooking Time

12 minutes

Total Time

32 minutes

Nutritional Information (Approximate per cookie)

Calories: 145

Protein: 2 g

Sodium: 85 mg

FAQs

Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days. Let it soften slightly before shaping.

Why did my cookies spread too much?
The dough may have been too warm. Chill briefly before baking.

Can I freeze these cookies?
Yes, freeze baked cookies in an airtight container for up to 2 months.

What type of apricot jam works best?
Thick apricot preserves give the best flavor and hold their shape well.

Can I use low-fat cream cheese?
Full-fat is recommended for best texture, but low-fat can work with slightly firmer cookies.

Conclusion

Apricot Cream Cheese Cookies are the perfect combination of soft, buttery richness and bright, fruity sweetness. With their tender texture, beautiful appearance, and classic flavor, they’re a cookie that feels both nostalgic and elegant. Easy to make and impossible to resist, these cookies are sure to become a favorite for holidays, special occasions, and everyday treats alike. 🍪✨

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