Looking for the ultimate cookie to steal the show at your holiday cookie exchange? These Apricot Cream Cheese Cookies are just what you need! With their buttery, tender base, zesty hint of lemon, and a sweet dollop of apricot preserves, these cookies are as delicious as they are beautiful. A light dusting of confectioners’ sugar gives them an elegant finish, making them perfect for any festive occasion.
The first time I baked these cookies, I was hosting a spring brunch and wanted something light, fruity, and impressive. The combination of creamy dough and apricot filling was a hit, and they’ve been a favorite ever since! Trust me—once you try these cookies, they’ll become a staple in your recipe collection.
Why Our Apricot Cream Cheese Cookies Are the Best
These Apricot Cream Cheese Cookies have it all:
- Soft, Tender Texture: Thanks to the cream cheese and butter, the cookies practically melt in your mouth.
- Bright Citrus Flavor: Lemon juice and zest add a refreshing zing to balance the sweetness.
- Fruity Center: The apricot preserves bring a burst of sweetness and a touch of elegance.
Ingredients Notes for Apricot Cream Cheese Cookies
Each ingredient in this Apricot Cream Cheese Cookies recipe works together to create a well-balanced and irresistible treat:
- Unsalted Butter: Ensures a rich, buttery flavor without overwhelming the other ingredients.
- Cream Cheese: Adds a tangy richness to the cookie dough, keeping it soft and creamy.
- Lemon Juice & Zest: Brightens the flavor and complements the apricot filling.
- All-Purpose Flour: Provides the perfect structure for the cookies, ensuring they hold their shape.
- Apricot Preserves: The star ingredient, adding a fruity and slightly tart burst of flavor.
- Confectioners’ Sugar: For a delicate, sweet dusting that completes the cookies.
Ingredients List for Apricot Cream Cheese Cookies
- 1 ½ cups unsalted butter, softened
- 1 ½ cups granulated sugar
- 8 oz. cream cheese, softened
- 2 large eggs
- 2 tbsp lemon juice
- 1 ½ tsp grated lemon rind (zest)
- 4 ½ cups unbleached all-purpose flour
- 1 ½ tsp baking powder
- 1 cup apricot preserves
- ½ cup confectioners’ sugar
Kitchen Tools Needed for Apricot Cream Cheese Cookies
- Mixing bowls
- Electric hand or stand mixer
- Measuring cups and spoons
- Zester or microplane
- Cookie sheets
- Parchment paper or nonstick baking spray
- Cooling racks
How to Make Apricot Cream Cheese Cookies
Follow these easy steps to make these heavenly cookies:
1. Prepare the Dough
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and cream cheese together until smooth and fluffy.
2. Add Wet Ingredients
Mix in the eggs, lemon juice, and lemon rind, blending until fully incorporated.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
4. Chill the Dough
Cover the dough and refrigerate for at least 1 hour. This step ensures the dough is firm enough to shape and helps the cookies hold their shape during baking.
5. Shape the Cookies
Preheat your oven to 350°F. Lightly grease cookie sheets or line them with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Arrange the balls on the prepared cookie sheets, spacing them about 2 inches apart.
6. Add the Apricot Filling
Use your thumb (or the back of a spoon) to press a small indentation into the center of each dough ball. Fill each indentation with a small spoonful of apricot preserves.
7. Bake
Bake the cookies in the preheated oven for 15–20 minutes, rotating the pans halfway through for even baking. The cookies should be set and lightly golden on the bottom.
8. Cool and Finish
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Dust the cooled cookies with confectioners’ sugar for a festive, elegant touch.
How to Store Apricot Cream Cheese Cookies
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: Keep in the refrigerator for up to 1 week in an airtight container. Bring to room temperature before serving.
- Freezer: Freeze unfilled cookies for up to 3 months. Thaw, fill with preserves, and bake as directed.
Apricot Cream Cheese Cookies Variations
Make these cookies your own with these fun variations:
- Jam Substitutes: Swap apricot preserves for raspberry, strawberry, or your favorite jam.
- Citrus Change: Use orange or lime zest instead of lemon for a different citrus twist.
- Nutty Addition: Add finely chopped almonds or walnuts to the dough for extra texture.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the cookies gluten-free.
What to Serve with Apricot Cream Cheese Cookies
These cookies pair beautifully with a variety of drinks and desserts:
- Hot Tea or Coffee: Their tangy sweetness complements the warmth of tea or coffee.
- Lemonade: Enhance the citrus flavor by pairing with a chilled glass of lemonade.
- Dessert Platter: Add to a cookie tray with classic sugar cookies, thumbprint cookies, and chocolate truffles for a stunning holiday spread.
Top Tips for Perfect Apricot Cream Cheese Cookies
- Room-Temperature Ingredients: Ensure butter and cream cheese are softened for smooth mixing and a creamy dough.
- Chill the Dough: Don’t skip this step—it makes the dough easier to work with and prevents spreading during baking.
- Don’t Overfill: Use just enough preserves to fill the indentation without overflowing, as this can burn during baking.
- Dust After Cooling: Wait until the cookies are fully cooled before dusting with confectioners’ sugar to prevent it from melting.
- Use Fresh Zest: Fresh lemon zest adds a burst of flavor that dried zest can’t replicate.
Helpful Notes
- If the dough becomes sticky while shaping, refrigerate it again for a few minutes to firm it up.
- Use a piping bag or small spoon for precise filling of the apricot preserves.
- Rotate the baking sheets halfway through for even baking.
Tips from Well-Known Chefs
- Ina Garten: “Always use fresh, high-quality preserves for the best flavor in your cookies.”
- Martha Stewart: “Refrigerate dough between batches to keep it firm and easy to handle.”
- Dorie Greenspan: “For a more polished look, use a teaspoon to make uniform indentations for the filling.”
Frequently Asked Questions (FAQ)
- Can I make the dough ahead of time?
Yes! You can prepare the dough up to 2 days in advance and keep it chilled until ready to bake. - What if I don’t have apricot preserves?
Any type of fruit preserve or jam works well in this recipe. Raspberry, peach, or strawberry are great substitutes. - How do I prevent the cookies from spreading?
Chilling the dough and using cold baking sheets will help the cookies hold their shape during baking. - Can I freeze these cookies?
Yes! You can freeze the unbaked dough balls or the fully baked cookies without the confectioners’ sugar for up to 3 months. - Why is my dough too sticky?
If your dough is sticky, add a small amount of flour, 1 tablespoon at a time, until it’s easier to handle.
Final Thought
Apricot Cream Cheese Cookies are the perfect combination of buttery richness and fruity sweetness, making them ideal for any celebration or a simple treat with your afternoon tea. Bake them today and let their delicious aroma fill your home!
Apricot Cream Cheese Cookies
Ingredients
- – 1 1/2 cups unsalted butter softened
- – 1 1/2 cups granulated sugar
- – 8 oz cream cheese softened
- – 2 large eggs
- – 2 tbsp lemon juice
- – 1 1/2 tsp grated lemon rind
- – 4 1/2 cups unbleached all-purpose flour
- – 1 1/2 tsp baking powder
- – 1 cup apricot preserves
- – 1/2 cup confectioners’ sugar
Instructions
- Cream Butter, Sugar, and Cream Cheese: In a large mixing bowl, use an electric mixer to blend the softened butter, granulated sugar, and cream cheese until smooth and creamy.
- Add Eggs and Lemon: Incorporate the eggs, lemon juice, and grated lemon rind into the mixture and mix well.
- Add Dry Ingredients: Gradually add the flour and baking powder to the wet ingredients, mixing until the dough is well combined.
- Chill Dough: Cover the dough and refrigerate for at least 1 hour to firm up.
- Shape Cookies: Preheat your oven to 350°F (175°C). Shape the chilled dough into tablespoon-sized balls and arrange them on greased or parchment-lined cookie sheets.
- Fill with Preserves: Press a thumbprint into the center of each dough ball and fill the indentation with apricot preserves.
- Bake: Bake in the preheated oven for 15-20 minutes, rotating the pans halfway through, until the edges are lightly golden.
- Cool and Decorate: Allow the cookies to cool completely on wire racks, then dust them with confectioners’ sugar for a festive finish.
Notes
- Storage Tip: Store the cookies in an airtight container at room temperature for up to 5 days.
- Variations: Substitute apricot preserves with raspberry, strawberry, or your favorite fruit jam.
- Pro Tip: For a smoother look, strain the apricot preserves before filling the cookies.