Ingredients
For the Cookie Dough
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½ cup unsalted butter, softened
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4 oz cream cheese, softened
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1 cup granulated sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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2 ¼ cups all-purpose flour
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½ teaspoon baking powder
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¼ teaspoon salt
For the Filling
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½ to ¾ cup apricot jam or preserves
Optional
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Powdered sugar for dusting
Instructions
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.
Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
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.
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.
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.
Notes
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.