Easy Apricot Cream Cheese Thumbprint Cookies Recipe for All

Sweet memories dance around these delightful apricot cream cheese thumbprint cookies that bring comfort to any kitchen.

Grandma’s classic recipe gets a modern twist with creamy cheese and bright fruit flavors.

Soft, buttery dough creates a perfect canvas for golden apricot centers.

Delicate indentations cradle rich filling, promising a delectable bite every time.

Crumbly edges melt in your mouth while tangy cream cheese adds unexpected depth.

Each cookie feels like a miniature work of art, carefully crafted to delight.

Bake these and watch smiles bloom across eager faces.

Tips For Flawless Apricot Cream Cheese Cookies

• Use a small spoon or the back of a measuring spoon to create uniform, neat thumbprint wells in each cookie dough ball.
• Chill the dough for 30 minutes before shaping to help cookies maintain their structure and reduce potential cracking during baking.
• Choose high-quality, thick apricot preserves that won't run or leak during baking for a cleaner, more professional-looking cookie.
• Store cookies in an airtight container between parchment paper layers to keep them fresh and prevent sticking for up to 5 days.
• Let cream cheese and butter soften at room temperature for 30-45 minutes before mixing to ensure smooth, even incorporation and better cookie texture.

Swaps To Play With Thumbprint Cookie Flavors

• Gluten-Free Apricot Thumbprints: Replace all-purpose flour with gluten-free flour blend, ensuring a similar texture and taste for those with wheat sensitivities.
• Raspberry Remix: Swap apricot jam with raspberry preserves for a tangy, bright flavor profile that complements the cream cheese base.
• Nutty Vegan Version: Use coconut oil instead of butter, dairy-free cream cheese alternative, and a flax egg to create a plant-based cookie option that maintains the classic thumbprint shape and creamy texture.
• Citrus Zinger: Enhance the lemon zest with orange zest and orange extract for a more complex citrus undertone that brightens the overall cookie experience.

Serving Apricot Thumbprint Cookies For Parties

• Sweet Brunch Companion: Serve these delightful cookies alongside a steaming cappuccino or fresh-squeezed orange juice for a perfect weekend morning treat.
• Elegant Dessert Platter: Arrange cookies on a beautiful ceramic plate with other light pastries, creating a stunning display for afternoon tea or dinner parties.
• Gift-Worthy Presentation: Package cookies in clear cellophane bags tied with rustic twine, adding a handwritten recipe card for a charming homemade gift that friends and family will adore.
• Seasonal Garnish Enhancement: Sprinkle crushed pistachios or edible dried flower petals over the cookies to add visual appeal and complementary flavors during spring or summer gatherings.

Storing Thumbprint Cookies Soft And Sweet

• Store cookies in an airtight container between layers of parchment paper for up to 5 days. Keep them chilled to maintain freshness and prevent jam from becoming too sticky.
• Place cookies in a freezer-safe container with wax paper separating layers. Freeze for up to 3 months. Thaw at room temperature for 1-2 hours before serving.
• Shape cookie balls without jam, freeze on baking sheet, then transfer to freezer bag. Store up to 2 months. Thaw in refrigerator overnight, add jam, and bake as directed.

FAQs

• Can I use different types of jam for the thumbprint filling?

Yes, you can easily swap apricot jam with raspberry, strawberry, or any other fruit jam you prefer.

• Is the almond extract necessary for the recipe?

No, almond extract is optional. You can omit it or substitute with more vanilla extract if you don’t like the almond flavor.

• How do I prevent the cookies from spreading too much during baking?

Chill the dough for 30 minutes before rolling and baking. This helps the cookies maintain their shape and prevents excessive spreading.

• Can I make the cookie dough ahead of time?

Absolutely! You can prepare the dough, shape the cookies, and refrigerate them for up to 2 days before baking, or freeze the unbaked dough balls for up to 3 weeks.

Apricot Cream Cheese Thumbprint Cookie Fun

• Create Delightful Thumbprints: These cookies offer a perfect balance of tangy cream cheese and sweet apricot jam, making them an irresistible treat for any dessert lover.
• Impress with Minimal Effort: Requiring simple ingredients and basic baking skills, this recipe is approachable for bakers of all levels, from beginners to experienced home cooks.
• Customize with Ease: Swap apricot jam for other flavors like raspberry or strawberry, or add sliced almonds for extra crunch, allowing personal creativity in the kitchen.
• Perfect for Sharing: Compact and beautiful, these cookies are ideal for potlucks, holiday gatherings, or gifting to friends and family, making everyone feel special with homemade goodness.

Ingredients For Apricot Thumbprint Cookie Perfection

• All Purpose Flour: A key structural base for the cookie's delicate texture.
• Cream Cheese: Provides rich, tangy creaminess and helps create a soft cookie.
• Butter: Adds richness and helps create a tender, melt-in-your-mouth texture.
• Sugar: Sweetens the cookies and helps with browning and crisp edges.
• Apricot Jam: Serves as the sweet, fruity filling in the center of the thumbprint cookies.

• Egg: Binds the ingredients and adds structure to the cookie dough.
• Vanilla Extract, Almond Extract: Contribute deep, complementary flavor notes to the cookie.
• Lemon Zest: Provides a bright, citrusy undertone that enhances the overall taste.

• Baking Soda, Salt: Help with leavening and balance the cookie's flavor profile.
• Confectioners Sugar, Sliced Almonds: Optional toppings for decorative finish and added texture.

Baking Apricot Thumbprint Cookies The Easy Way

Step 1: Warm Up the Oven

Crank the oven to 350°F (177°C).

Grab a baking sheet and line it with parchment paper for easy cleanup.

Step 2: Mix Dry Ingredients

• Flour
• Baking soda
• Salt

Blend these dry ingredients until they’re perfectly combined.

Step 3: Cream Butter and Cheese

Grab a large mixing bowl and beat cream cheese and butter until they become smooth and creamy.

Pour in sugar and whip until the mixture looks light and fluffy.

Step 4: Add Flavor Boosters

• Egg
• Lemon zest
• Vanilla extract
• Almond extract

Mix until everything is well incorporated.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients.

Gently mix until a soft dough forms.

Step 6: Shape Cookie Balls

Roll the dough into small 1-inch balls.

Place them on the prepared baking sheet.

Create a little dimple in the center of each ball using your thumb or the back of a spoon.

Step 7: Fill with Apricot Goodness

Carefully spoon apricot jam into the center of each cookie.

Step 8: Bake to Perfection

Slide the baking sheet into the oven and bake for 12-14 minutes.

Look for lightly browned edges as your signal that they’re done.

Step 9: Cool and Decorate

Transfer cookies to wire racks to cool completely.

For an extra touch of elegance, dust with confectioners sugar and sprinkle with sliced almonds before serving.

Apricot Cream Cheese Thumbprint Cookies Recipe

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4.8 from 27 reviews

• Total Time: 39 minutes
• Yield: 24 1x

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Description

Delightful Apricot Cream Cheese Thumbprint Cookies blend sweet nostalgia with creamy sophistication. Buttery shortbread nestles tangy cream cheese and bright apricot jam, creating a perfect companion for afternoon tea or elegant gatherings.

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Ingredients

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Flour and Dry Ingredients:

• 2.5 cups (313g) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Dairy and Fat Ingredients:

• 6 ounces (170g) full-fat brick cream cheese, softened
• 1/2 cup (8 tablespoons; 113g) unsalted butter, softened
• 1 large egg, at room temperature

Flavor and Sweet Ingredients:

• 1 cup (200g) granulated sugar
• 1 teaspoon lemon zest
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract

Filling and Optional Toppings:

• 6–7 tablespoons (120-140g) apricot jam or preserves
• 3/4 cup (95g) sliced almonds
• 3 tablespoons (23g) confectioners sugar for dusting

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Instructions

1. Prepare the oven at 350°F (177°C) and line baking sheets with parchment paper for even baking.
2. In a medium mixing bowl, combine flour, baking soda, and salt, creating a uniform dry mixture.
3. Using an electric mixer, cream together cream cheese and butter until smooth and well-blended.
4. Gradually incorporate sugar into the cream cheese mixture, whipping until the texture becomes light and airy.
5. Add egg, lemon zest, vanilla extract, and almond extract to the mixture, blending thoroughly to distribute flavors evenly.
6. Slowly fold the dry ingredients into the wet mixture, stirring until a cohesive dough forms without overmixing.
7. Shape the dough into small, uniform 1-inch spheres and arrange them on the prepared baking sheets.
8. Create a gentle indentation in the center of each cookie using your thumb or the back of a spoon.
9. Carefully fill each indentation with a dollop of apricot jam, ensuring even distribution.
10. Bake in the preheated oven for 12-14 minutes, watching for light golden edges as a sign of doneness.
11. Transfer cookies to wire cooling racks and allow them to cool completely.
12. For an elegant finishing touch, dust the cooled cookies with confectioners’ sugar and sprinkle with delicate sliced almonds.

Notes

• Chill the dough for 30 minutes before shaping to prevent spreading and maintain cookie structure.
• Use room temperature cream cheese and butter for smoother, more even mixing that creates a silky texture.
• Make uniform thumbprints by using the back of a measuring spoon for consistent cookie indentations.
• For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s delicate texture.

• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 137 kcal
• Sugar: 7 g
• Sodium: 88 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 21 mg