How to Make Apricot Filled Cookies: A Bite of Sunshine

Apricot filled cookies, also known as apricot thumbprint cookies, are delightful little treats that are bursting with fruity flavor. Imagine biting into a buttery, melt-in-your-mouth cookie, only to be surprised by a sweet and tangy apricot filling. These cookies are not only delicious but also incredibly fun to make! Whether you’re a seasoned baker or just starting your baking journey, this recipe will guide you through each step to create bakery-worthy apricot cookies right in your own kitchen. So tie on those aprons and let’s get baking!

Apricot Cookie Ingredients:

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt

For the Apricot Filling:

• 1 cup apricot preserves
• 1 tablespoon water
• 1/4 teaspoon lemon juice (optional, for a touch of tartness)

For Dusting:

• Powdered sugar

Baking Equipment:

• Baking sheets
• Parchment paper or silicone baking mats
• Medium mixing bowl
• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Small saucepan
• Whisk
• Fine-mesh sieve (optional)

Baking Instructions:

Making the Apricot Filling:

1. In a small saucepan, combine the apricot preserves, water, and lemon juice (if using).
2. Heat over medium heat, stirring constantly, until the preserves melt and the mixture is smooth.
3. Remove from heat and set aside to cool slightly while you prepare the cookie dough.

Making the Cookie Dough:

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Beat in the egg yolk and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Shaping and Filling the Cookies:

1. Scoop out rounded tablespoons of cookie dough and roll them into balls.
2. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
3. Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
4. Fill each indentation with about a teaspoon of the cooled apricot filling.

Baking the Cookies:

1. Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown.
2. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Final Touches:

1. Once the cookies are completely cool, dust them generously with powdered sugar.

Golden apricot filled cookies arranged on a cooling rack.

Tips for Perfect Apricot Cookies:

• Room Temperature Ingredients: Using softened butter and bringing your egg to room temperature ensures that the ingredients blend seamlessly for a smoother dough.
• Don’t Overmix! Overmixing the dough can lead to tough cookies. Mix until the ingredients are just combined.
• Cooling the Filling: Allowing the apricot filling to cool slightly prevents it from making the cookie dough overly soft.
• Prevent Sticking: If your apricot filling seems too thick, you can add an extra teaspoon of water to thin it out.
• Storage: Store any leftover cookies in an airtight container at room temperature for up to 3 days.

FAQs About Making Apricot Cookies:

Can I use a different type of jam or preserves?
Absolutely! Feel free to get creative with your fillings. Raspberry, strawberry, and fig all make delicious substitutes for apricot. You can even experiment with homemade jam. Check out our recipe for Raspberry Linzer Cookies for inspiration!

Can I freeze the cookie dough?
Yes, you can freeze the unbaked cookie dough for up to 3 months. Simply scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, bake from frozen, adding a few minutes to the baking time.

My cookies spread too much. What went wrong?
If your cookies spread too thin, it could be because the butter was too warm or the dough was overmixed. Be sure to use softened butter (not melted!) and mix the dough until just combined.

Close-up of a hand using a spoon to scoop apricot cookie dough onto a baking sheet.

Enjoy Your Apricot Treats!

These apricot filled cookies are the perfect combination of buttery, sweet, and tart. They’re wonderful for a midday treat, an after-dinner dessert, or even a special occasion. Your friends and family will think you ordered them from a fancy bakery! So gather your ingredients and enjoy the delightful process of baking these little bites of sunshine.

If you love these cookies, be sure to explore our other cookie recipes, like our guide on How to Make Jammie Dodgers or our recipe for classic Hamantash cookies. Happy baking!