Apricot Cream Cheese Cookies
These divine Apricot Cream Cheese Cookies are soft, buttery, and packed with tangy apricot preserves and a hint of lemon. Perfect for cookie exchanges or as a crowd-pleasing treat!
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.