These Apricot Cream Cheese Thumbprint Cookies are a delightful blend of soft, buttery dough and the bright, fruity zing of apricot preserves. They strike the perfect balance between tender and chewy, with a creamy richness from the cream cheese that makes them irresistible. Each bite is a comforting swirl of sweet and tangy, with a melt-in-your-mouth texture that feels like a warm hug in cookie form.

Perfect for holidays, afternoon tea, or just a cozy night in, these cookies are simple enough for beginner bakers and elegant enough to impress. The golden thumbprint centers gleam like little jewels, making them as beautiful as they are delicious. Whether you’re looking for a classic cookie with a twist or just need a new favorite to add to your baking list, these treats are a must-try.

Ingredients for Simple Apricot Cream Cheese Thumbprint Cookies

1 cup unsalted butter, softened
4 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
2 ¼ cups all-purpose flour
¼ tsp salt
½ cup apricot preserves or jam
Powdered sugar, for dusting (optional)

Step 1: Cream the Butter and Cream Cheese

In a large mixing bowl, combine the softened butter and cream cheese. Using a hand mixer or stand mixer, beat them together on medium speed until the mixture is light, fluffy, and creamy—this usually takes about 2–3 minutes. The cream cheese gives the dough a rich, tangy depth that elevates the flavor.

Step 2: Add Sugar and Vanilla

Pour in the granulated sugar and vanilla extract, then beat again until fully incorporated and slightly airy. The sugar not only sweetens the dough but also helps create that tender, crumbly texture that melts in your mouth.

Step 3: Mix in the Dry Ingredients

Gradually add the flour and salt, mixing on low speed or by hand just until a soft dough forms. Be careful not to overmix—stop as soon as the flour disappears into the dough. If needed, you can chill the dough for 15–20 minutes to make it easier to handle.

Step 4: Shape and Make Indents

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Place them on the prepared baking sheet about 2 inches apart. Using your thumb or the back of a small spoon, gently press a shallow indent in the center of each dough ball.

Step 5: Fill with Apricot Preserves

Stir the apricot preserves to loosen them slightly, then carefully spoon about ½ teaspoon into each thumbprint indent. Be sure not to overfill, as the jam can overflow while baking.

Step 6: Bake and Cool

Bake the cookies for 12–14 minutes, or until the edges just begin to turn golden. The centers should remain soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Once cooled, dust lightly with powdered sugar for a pretty, sweet finish.

Storage Instructions

To keep your Apricot Cream Cheese Thumbprint Cookies tasting fresh and tender:

Room Temperature: Store in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place away from sunlight.
Refrigerator: For longer freshness, refrigerate them in an airtight container for up to 7 days. Let them sit at room temp for 10–15 minutes before serving to soften.
Freezer: These cookies freeze beautifully. Layer them between parchment paper in a freezer-safe container and store for up to 2 months. Thaw at room temperature before enjoying.

Estimated Nutrition (per cookie, approx. 1 of 24 cookies)

Calories: 120
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 13g
Sugars: 7g
Protein: 1g

Note: Values are estimated and may vary based on exact ingredients used.

Frequently Asked Questions

What can I substitute for apricot preserves?

You can use raspberry, strawberry, or blackberry jam instead. Any thick fruit preserve works beautifully in this recipe.

Can I make these cookies gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for structure.

Why did my cookies spread too much?

Too-soft dough is often the cause. Try chilling the dough for 20–30 minutes before baking.

Can I make the dough ahead of time?

Absolutely. Prepare the dough and refrigerate it up to 2 days in advance. Just allow it to soften slightly before forming the cookies.

How do I keep the jam from leaking out?

Avoid overfilling the thumbprint and make sure the indent is deep enough to hold the preserve in place.

Do I need to refrigerate the cookies after baking?

Not unless you’re storing them for more than 3 days. For short-term, room temp is fine.

Can I double the recipe?

Yes, this recipe scales well. Just make sure to bake in batches so cookies aren’t crowded on the tray.

Can I freeze the dough instead of baked cookies?

Definitely. Roll dough balls and freeze them unbaked. When ready, bake from frozen at 350°F, adding 2–3 minutes to the baking time.

Simple Apricot Cream Cheese Thumbprint Cookies: A Sweet Bite of Comfort

Author: Sophia Langley
Total Time: 42 minute
Yield: Approximately 24 cookies

Print Recipe

Description

Soft, buttery, and delicately sweet, these Apricot Cream Cheese Thumbprint Cookies are a true treat for the senses. With a melt-in-your-mouth texture and a golden center of fruity apricot jam, they’re perfect for holiday platters, tea-time, or whenever you need a cozy baking moment. Whether you’re searching for a quick dessert, a simple cookie recipe, or new baking ideas for holidays, this recipe checks all the boxes. The cream cheese adds an indulgent creaminess, while the apricot brings brightness and a touch of tang. They’re elegant enough for guests, yet easy enough for everyday baking. Make a batch, and you’ll find them disappearing fast!

Ingredients

1 cup unsalted butter, softened

4 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1/4 tsp salt

1/2 cup apricot preserves or jam

Powdered sugar, for dusting (optional)

Instructions

In a large bowl, beat the butter and cream cheese together until smooth and creamy.
Add the sugar and vanilla extract; beat until light and fluffy.
Gradually mix in the flour and salt until just combined. Do not overmix.
Chill the dough for 15–20 minutes if too soft to handle.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll tablespoon-sized dough balls and place them 2 inches apart on the sheet.
Press a thumbprint or spoon into each ball to create an indent.
Fill each indent with about 1/2 teaspoon of apricot preserves.
Bake for 12–14 minutes until edges are just golden.
Cool for 5 minutes on the tray, then transfer to a wire rack. Dust with powdered sugar if desired.

Prep Time: 15 minutes
Cook Time: 12–14 minutes
Category: Dessert