Cream Cheese Apricot Cookies
Delight your taste buds with these irresistible Cream Cheese Apricot Cookies, a heavenly blend of buttery decadence and fruity sweetness. With a tender, melt-in-your-mouth crumb thanks to the combination of softened butter and cream cheese, these cookies are elevated with a dollop of glossy apricot preserves nestled in the center. Perfectly crisp on the edges and soft at the core, they’re baked to golden perfection in just 15 minutes. Whether you dust them with powdered sugar for an extra touch of elegance or enjoy them as-is, these cookies make an ideal treat for celebrations, afternoon tea, or holiday cookie platters. Simple to prepare and beautifully flavorful, this recipe brings together classic comfort with a hint of sophistication.
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Recipe Information
Ingredients
- 115 grams Unsalted butter, softened
- 115 grams Cream cheese, softened
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 0.25 teaspoon Salt
- 120 grams Apricot preserves
- 30 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and cream cheese together using a hand or stand mixer until smooth and creamy.
Add the granulated sugar and vanilla extract to the bowl. Continue beating until light and fluffy, about 2-3 minutes.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for 30 minutes to make it easier to handle.
Once chilled, remove the dough from the refrigerator. Scoop out 1-tablespoon-sized portions and roll them into balls. Place the dough balls 2 inches apart on the prepared baking sheets.
Using the back of a rounded teaspoon (or your thumb), press a small indentation in the center of each dough ball. Be careful not to press all the way through to the bottom.
Fill each indentation with about 1/2 teaspoon of apricot preserves.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are lightly golden. Be careful not to overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the cooled cookies with powdered sugar before serving for an extra touch of sweetness and presentation.
Nutrition Facts
Calories |
117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 8.4 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 13 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
