Pin it
These delicate and pillowy apricot cream cheese cookies have turned into my go-to holiday treat, bringing together just the right mix of almond-lemon taste with fruity apricot preserves. The cream cheese makes the dough incredibly soft and melt-away tender, while the almonds bring a slight crunch that makes every bite worth savoring.
I stumbled on this gem during a Christmas baking spree five years back, and now it's the cookie everyone in my family asks for. My mother-in-law always wants a batch when we stop by, saying they take her back to the cookies she enjoyed growing up in Europe.
Ingredients
- All purpose flour: Gives the cookies their form while keeping them soft
- Cream cheese: Makes them incredibly tender with a hint of tanginess
- Butter: Brings that rich flavor and silky mouth-feel
- Granulated sugar: Adds just enough sweetness without taking over
- Lemon zest: Lifts the whole cookie with a touch of citrus freshness
- Almond extract: Boosts the nutty flavor profile
- Apricot preserves: Create a sweet fruity middle that ties it all together
- Sliced almonds: Add a nice crunch and make them look pretty
Step-by-Step Instructions
- Mix the dry stuff:
- Stir flour, baking soda, and salt together in a bowl until they're well mixed. This makes sure your cookies rise evenly and don't have any salty or bitter spots.
- Smooth out the cream cheese:
- Beat your cream cheese in a big bowl until it's totally smooth with no lumps left. This usually takes around 2 minutes on medium high. The smoother your cream cheese is, the softer your cookies will turn out.
- Add butter and sugar:
- Put your room temp butter in with the cream cheese and beat until they're fully mixed. Then throw in your sugar and keep beating for 2 full minutes. This long mixing puts air in the dough so your cookies hold their shape better.
- Mix in wet ingredients:
- Add the egg, lemon zest, vanilla, and almond extract and mix on high for about a minute. These add moisture and flavor. Don't forget to scrape the bowl so everything gets mixed in well.
- Bring it all together:
- Add your flour mix to the wet stuff and stir on low just until it's all combined. Don't mix too much or your cookies will get tough. The dough will feel really sticky now.
- Let it rest:
- Cover and stick the dough in the fridge for at least 3 hours. This important step firms everything up so you can handle the dough and keeps the cookies from spreading too much when baking.
- Form and fill cookies:
- Roll the cold dough into 1 tablespoon balls, roll them in sliced almonds, then press a dent in each one. Fill each dent with apricot preserves. For best results, chill the shaped cookies for 10 minutes before you bake them.
- Bake them up:
- Cook at 350°F for 14-15 minutes until the edges turn light golden. The middles will look soft and the jam might seem runny, but they'll both firm up as the cookies cool down.
Pin it
What I love most about these cookies is the special texture from the cream cheese. I tried making them once with just butter, and they were totally different. The cream cheese really gives them that special softness that makes everyone remember these cookies.
Storage Tips
These cookies will stay good at room temperature for about 2 days if you keep them in an airtight container. For longer storage, put them in the fridge for up to a week. They actually taste better after a day as the almond flavor gets stronger.
If you stack the cookies, put some parchment paper between the layers so they don't stick together. The powdered sugar might soak into the cookies a bit during storage, so you might want to dust them again before serving if you want them to look their best.
Ingredient Substitutions
While apricot preserves are the classic choice, you can easily try other flavors. Raspberry jam looks really pretty against the pale cookie, and fig preserves add a grown-up twist. If you don't have almond extract, plain vanilla works fine too, though you'll miss out on some of that distinct almond taste.
If you need a dairy free option, you can try plant based cream cheese, but your cookies will feel a bit different. Pick a good quality brand that's as rich as regular cream cheese for the best outcome.
Pin it
Serving Suggestions
These cookies look great on a holiday cookie tray, but they're just as good with an afternoon cup of tea or coffee. For a fancy dessert, put three cookies on a plate with a small scoop of vanilla ice cream and a little warm apricot preserves drizzled on top.
They taste wonderful with chamomile or Earl Grey tea. If you're making them for a special event, you can match the jam flavor to your party theme or whatever fruits are in season.
Frequently Asked Questions
- → Can I use other jams instead of apricot?
Sure, feel free to swap for any jelly or preserves you like, such as strawberry, peach, or raspberry.
- → Why do I need to chill the dough?
Cool dough holds its shape better in the oven, keeping your cookies from spreading too much.
- → Is almond extract mandatory?
Nope! Skip it or replace it with a hint of vanilla or lemon juice for a different touch of flavor.
- → How should I store these cookies?
Put them in an airtight box. They’ll last up to 2 days at room temperature or 1 week in the fridge.
- → Can I freeze these cookies?
Absolutely! Freeze baked cookies or dough for up to 3 months. Let them sit at room temperature to defrost before eating.