Apricot Cream Cheese Cookies

Name: Apricot Cream Cheese Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 1/2 cups unsalted butter (softened); 1 1/2 cups granulated sugar; 8 oz. pkg. cream cheese (softened); 2 large eggs; 2 tbsp. lemon juice; 1 1/2 tsp. lemon rind (grated ); 4 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods); 1 1/2 tsp. baking powder; 1 cup apricot preserves (or as needed); 1/2 cup confectioners’ sugar (as needed (powdered sugar))

November 14, 2012Teresa Ambra

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Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012

Apricot Cream Cheese Cookies are spectacular! Every scrumptious mouthful is amazing. The shortbread-type cookie is filled with cream cheese which gives it such a wonderful texture. There is a hint of lemon which adds zest to the cookie. Then each cookie is filled with the taste of apricot preserves. Finally, the cookies are dusted with confectioners’ sugar. We love these luscious cookies! They have been a hit with our family and all our Christmas cookie recipients for years!

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In the late 1990s I was working at First Presbyterian Church in Duncanville, Texas, when Shirley Lotts brought a tray of these delicious Christmas cookies, Cherry Surprises, Apricot Nut Bread and Banana Apricot Nut Bread into the office for the church staff during the holiday season.

Everything on that tray was amazing including these cookies. I got 4 recipes off of Shirley that day, all of which we use regularly. The two cookie recipes we have used almost every year in our Christmas Cookie Extravaganza ever since.

If you are looking for an elegant, delicious-tasting cookie to celebrate the holiday season, you should consider trying this cookie and adding it to your regular Christmas baking repertoire. Take this cookie to your office parties or when visiting relatives over the Christmas season. Everyone will be so glad you did–there certainly won’t be any left to take home!

When I initially posted this recipe in November 2012, I was still using an iPhone 3 for a camera. My pictures were a little blurry and had way too many Christmas decorations. The pictures were a little on the gaudy side, as a result.

I recently remade these cookies (December 2016) for our Christmas Cookie Extravaganza this year. These cookies are still some of our favorites. If you plan to make them, plan ahead, because the dough must be chilled before rolling into balls and baking. Then prepare yourself for a heavenly experience.

These luscious Apricot Cream Cheese Cookies are heavenly.

Try not to salivate as you look at these luscious jewels!

Apricot Cream Cheese Cookies have it all–texture, taste, chewiness, and melt-in-your-mouth goodness! Yum.

Here’s what I did.

I used these ingredients.

Place softened butter and softened cream cheese in a large mixing bowl. Add sugar.

Cream with an electric mixer until smooth.

Add eggs, lemon juice and lemon zest.

Cream all the ingredients with an electric mixer.

Combine baking powder and UNBLEACHED all-purpose flour. (Bleached flour toughens baked goods). Add to mixing bowl.

Stir all ingredients together well with a wooden spoon. Cover with plastic wrap and chill dough. I chilled this several hours. You can’t omit this step. The dough is a lot harder to work with if it’s at room temperature. A single batch should be chilled at least an hour.

Spray cookie sheets with cooking spray. Roll out dough into balls and place on cookie sheets.

With thumb or finger make an indentation in each cookie.

Each indentation will hold about 1/8 to 1/4 tsp. apricot preserves. Fill each hole with apricot preserves.

Bake about 15 minutes at 350. My oven was all over the map on cooking these. Two cycles of pans took 25 minutes! Two cycles took 16 minutes, and 3 cycles took about 18-20 minutes. Just watch the cookie rather than cooking strictly by time. When they start getting lightly browned and you touch the crust and it’s starting to get fairly firm then the cookies are done.

Remove cookies from oven. Cool in pans about 5 minutes and then sprinkle heavily with powdered sugar.

Here’s a plate of these delicious goodies. Apricot Cream Cheese Cookies are sure to please everyone!

These are great cookies to take to visit family and friends during the holidays.

Apricot Cream Cheese Cookies are also nice to share with your kid’s teachers, your mailman, and your neighbors.

Start drooling!

Here’s the recipe.

APRICOT CREAM CHEESE COOKIES

(Recipe adapted from Shirley Lotts, First Presbyterian Church, Duncanville, TX)

Apricot Cream Cheese Cookies

Teresa Ambra

Apricot Cream Cheese Cookies are some of the best Thumbprint Cookies ever! This scrumptious Christmas cookie is made with a soft shortbread dough that includes cream cheese. Then apricot preserves are put in the centers of each cookie. After baking the cookies are sprinkled with powdered sugar. These cookies are always a favorite whenever we bake them. Marvelous for Christmas Cookie Exchanges and holiday baking.

3.66 from 150 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 122 kcal

Equipment

3 large 15x26" cookie sheet pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
measuring spoons
measuring cups
1 spatula
1 lemon zester or grater

Ingredients

1 1/2 cups unsalted butter softened
1 1/2 cups granulated sugar
8 oz. pkg. cream cheese softened
2 large eggs
2 tbsp. lemon juice
1 1/2 tsp. lemon rind grated
4 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 1/2 tsp. baking powder
1 cup apricot preserves or as needed
1/2 cup confectioners’ sugar as needed (powdered sugar)

Instructions

Combine butter, granulated sugar and softened cream cheese with an electric mixer, mixing until well blended.
Blend in eggs, lemon juice and lemon rind.
Add combined dry ingredients; mix well.
Chill dough at least one hour.
Shape level tablespoonfuls of dough into balls.
Place on cookie sheets sprayed with cooking spray.
Using thumb or finger, indent centers; fill each with about 1/8 to 1/4 tsp. of preserves.
Bake at 350° for about 15-20 minutes.
Rotate cookie sheets on oven racks every six minutes of baking time.
Cool; sprinkle with confectioner’s sugar.

Notes

NOTE: You must chill the dough in this recipe. The dough is too hard to work with otherwise.

NOTE: Preparation time does not include time required to chill the dough.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 122kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 49mgPotassium: 31mgFiber: 0.3gSugar: 8gVitamin A: 179IUVitamin C: 1mgCalcium: 28mgIron: 1mg

Keyword apricot, cookie, cream cheese, dessert, thumbprint cookie

Tried this recipe?Let us know how it was!

[b]Apricot Cream Cheese Cookies[/b]

Recipe Type: Cookies, Brownies and Bars

Cuisine: American

Author: Teresa Ambra adapted from Shirley Lotts, when I worked at First Presbyterian Church, Duncanville, TX

Prep time: 30 mins

Cook time: 15 mins

Total time: 45 mins

Serves: 54

Scrumptious Christmas cookie is made with a soft shortbread dough that includes cream cheese. Then apricot preserves are put in the centers of the cookies. After baking the cookies are sprinkled with powdered sugar.

Ingredients

1 ½ cups butter
1 ½ cups sugar
8-oz. pkg. cream cheese, softened
2 eggs
2 tbsp. lemon juice
1 ½ tsp. grated lemon rind
4 ½ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 ½ tsp. baking powder
Apricot preserves
Confectioners’ sugar

Instructions

Combine butter, sugar, softened cream cheese, eggs, lemon juice, lemon rind, and baking powder and mix completely with an electric mixer.
Add flour and stir well until combined with a wooden spoon (not with an electric mixer – that will make cookies tough.
Chill at least an hour.
Shape dough into balls.
Place on cookie sheets sprayed with cooking spray.
Using thumb or finger indent centers; fill each with about ½ tsp. of preserves.
Bake at 350° for about 15 minutes. (Some cookies took 25 minutes to cook!)
Remove from oven and place pans on wire racks.
Cool approximately 5 minutes.
Sprinkle with confectioners’ sugar.

Notes

You must chill the dough in this recipe. The dough is too hard to work with otherwise.[br][br]Preparation time does not include time required to chill the dough.

Don’t Apricot Cream Cheese Cookies look incredible?

Apricot Cream Cheese Cookies are elegant enough for company — that is if your kids let you give any of them away!

Everyone loves these cookies. You will too!

You may also enjoy these delicious recipes!

Apricot Almond Bars

Apricot Coconut Pecan Bars

Apricot Shortbread Bars

Apricot Cream Cheese Cookies

Teresa Ambra

3.66 from 150 votes

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings

Calories 122 kcal

Equipment

3 large 15×26" cookie sheet pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
measuring spoons
measuring cups
1 spatula
1 lemon zester or grater

Ingredients

1 1/2 cups unsalted butter softened
1 1/2 cups granulated sugar
8 oz. pkg. cream cheese softened
2 large eggs
2 tbsp. lemon juice
1 1/2 tsp. lemon rind grated
4 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 1/2 tsp. baking powder
1 cup apricot preserves or as needed
1/2 cup confectioners’ sugar as needed (powdered sugar)

Instructions

Combine butter, granulated sugar and softened cream cheese with an electric mixer, mixing until well blended.
Blend in eggs, lemon juice and lemon rind.
Add combined dry ingredients; mix well.
Chill dough at least one hour.
Shape level tablespoonfuls of dough into balls.
Place on cookie sheets sprayed with cooking spray.
Using thumb or finger, indent centers; fill each with about 1/8 to 1/4 tsp. of preserves.
Bake at 350° for about 15-20 minutes.
Rotate cookie sheets on oven racks every six minutes of baking time.
Cool; sprinkle with confectioner’s sugar.

Notes

NOTE: You must chill the dough in this recipe. The dough is too hard to work with otherwise.

NOTE: Preparation time does not include time required to chill the dough.

Nutrition

Keyword apricot, cookie, cream cheese, dessert, thumbprint cookie

Tried this recipe?Let us know how it was!

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58 Comments

Cheryl Atkinson

December 20, 2023 at 10:35 pm

Definitely going to try these. I have never grated a lemon rind before.

Reply
1. Teresa Ambra
  
  December 22, 2023 at 2:19 pm
  
  Hi Cheryl. I just grate it on a grater but you can use a lemon zester as well.
  
  Reply
Adele

December 23, 2022 at 8:36 pm

May I use parchment paper instead putting butter on the baking sheet?

Reply
1. Teresa
  
  December 24, 2022 at 8:10 am
  
  Hi Adele. I think this would be okay but I would still probably spray the parchment paper.
  
  Reply
Anthony

December 11, 2022 at 9:50 pm

Not very good. No salt in recipe. Very bland would not make again

Reply
1. Teresa
  
  December 12, 2022 at 8:00 am
  
  Hi Anthony. Sorry you were disappointed, but this is one of my most requested Christmas Cookie recipes ever! I have given these cookies out to no less than a thousand people over the last two decades. They are always everyone’s favorite. I’ve never once had a complaint before about these cookies. I get that most of the time salt is included in baking recipes. But it’s not in this recipe and the cookies are still fantastic.
  
  Reply
Janie Sheehan

November 5, 2022 at 9:43 pm

Can you use winter wheat (softer cake flour, like Swansdown cake flour)? I thinking of making batches of them with apricot, (my favorite), strawberry jam, and blueberry preserves. I usually bake with winter wheat, but have never made shortbread cookies; I buy plain shortbread cookies because they’re so good. Thank you, Janie

Reply
1. Teresa
  
  November 7, 2022 at 7:44 am
  
  Hi Janie. You may be able to make this with this kind of flour but it may have a finer consistency so I’m wondering if you mind not have to add additional flour to get the same consistency as these cookies. I would look at my pictures while baking and eye ball it and try to get it closest to the texture in the pictures. After refrigerating the dough you can always try and bake one cookie. If it really falls flat, I would add more flour.
  
  Reply
Christmas Cookie Extravaganza – 2021 – Can't Stay Out of the Kitchen

December 24, 2021 at 10:07 am

[…] After the cookies have frozen, remove to large zip lock bags and store upright to maximize space in the freezer. These cookies are Apricot Cream Cheese Cookies. […]

Reply
Kathy H

December 16, 2021 at 4:24 pm

This makes a TON of cookies. I made the balls a bit smaller than a tablespoon and they were a perfect two- biter. Mine baked in 19 minutes, and i chilled the dough between batches. I wish I could attach a picture. Thanks!

Reply
1. Teresa
  
  December 20, 2021 at 7:14 am
  
  Hi Kathy. Yes, that’s why these are so great for Christmas cookies because you can share them!
  
  Reply
Janet Devine

September 14, 2021 at 5:18 pm

The Apricot Cream Cheese cookies are so yummy and they melt in your mouth. I only made half the recipe and it made 3 dozen which was plenty. Thanks for the recipe…

Reply
1. Teresa
  
  September 16, 2021 at 7:26 am
  
  Hi Janet. So glad you liked the cookies. We’ve always drooled over them. 🙂
  
  Reply
Anonymous

March 2, 2021 at 6:21 pm

Can you substitute vanilla for the lemon and the lemon zest, and if so how much?

Reply
1. Teresa
  
  March 4, 2021 at 6:34 am
  
  I think you will totally change the taste of the cookie if you do this. The lemon works perfectly with the apricot flavor and cream cheese.
  
  Reply
Sam

September 30, 2019 at 2:50 am

These are wonderful. I had some canned apricots so I made my own filling and added white chocolate chips to half the batch (because, why not, right?). So good! I’m gonna have to freeze them or they’ll be gone by tomorrow.

Reply
1. Teresa
  
  September 30, 2019 at 4:58 am
  
  Hi, Sam. Yes, I freeze these cookies almost every year because we make them for Christmas Cookies. I’m sure they’re ultra rich with the white chocolate added. Sounds so delicious.
  
  Reply
Wendy

May 9, 2018 at 3:12 am

Hello Teresa,
These remind me a lot of ones that we make; instead of the cream cheese though we use finely-grated mature cheddar for a sharper contrast with the sweet apricot jam.
These look heavenly and I’m definitely going to give them a go!

Reply
1. Teresa
  
  May 10, 2018 at 6:10 am
  
  Hi Wendy. That sounds amazing. I’ve never heard of using cheddar cheese before. Hope you enjoy them.
  
  Reply
Darlene

December 9, 2017 at 8:40 am

Do you think I could do all the steps until the jam and then freeze for later?

Reply
1. Teresa
  
  December 9, 2017 at 11:12 am
  
  You probably could, Darlene. But I’ve baked these cookies and frozen them many, many times and they turn out great that way too. Just leave them out on the counter about an hour or so before serving and they will thaw.
  
  Reply
  1. Darlene
    
    December 10, 2017 at 7:50 am
    
    Thank you
    
    Reply
    1. Teresa
      
      December 10, 2017 at 9:23 am
      
      You’re welcome.
      
      Reply
Apricot Thumbprint Cookies – Can't Stay Out Of The Kitchen

February 4, 2015 at 2:26 pm

[…] just can’t beat apricot cookies and bars. Along with this recipe, I’ve also made Apricot Cream Cheese Cookies, Apricot Shortbread Bars, Apricot Coconut Pecan Bars and Apricot Almond Bars along with a lot of […]

Reply
1. Kris
  
  September 26, 2019 at 10:59 am
  
  Can I use regular all purpose flour?
  
  Reply
  1. Teresa
    
    September 27, 2019 at 11:09 am
    
    Yes, Kris.
    
    Reply
Berry Shortbread Dreams – Can't Stay Out Of The Kitchen

January 22, 2015 at 1:18 pm

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January 6, 2015 at 8:48 pm

[…] 3. Apricot Cream Cheese Cookies […]

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July 29, 2014 at 11:24 am

[…] cookies have always been favorites of ours. For years, I’ve made our heavenly Apricot Cream Cheese Cookies for the holidays and other special occasions. This recipe is a lot simpler, but still very tasty. […]

Reply
Cherry Surprises – Can't Stay Out Of The Kitchen

December 9, 2013 at 10:12 am

[…] had to sample everything! I’ve already posted Apricot Nut Bread, Banana Apricot Nut Bread and Apricot Cream Cheese Cookies–all recipes I collected from Shirley that day. Now, I offer this delightful cookie, Cherry […]

Reply
1. Pat
  
  July 25, 2020 at 9:11 pm
  
  I am going to make these for our xmas cookie exchange this year.
  I am going to substitute my homemade strawberry rhubarb jam, instead of the apricot jam.
  I’ll have to freeze them so my husband doesn’t eat half of them. Thanks for the recipe.
  
  Reply
  1. Teresa
    
    July 26, 2020 at 1:00 pm
    
    Hi, Pat. These are excellent frozen. Great recipe. So glad you’re going to use it.
    
    Reply
  2. K
    
    July 23, 2022 at 7:47 pm
    
    They look sooo good. I will be making these over the weekend then again for Christmas. Thanks so much
    
    Reply
    1. Teresa
      
      July 25, 2022 at 7:24 am
      
      They are some of our favorite cookies to make during the Christmas season. So glad you enjoyed them.
      
      Reply
Mimi's Potato Chip Cookies – Can't Stay Out Of The Kitchen

November 15, 2013 at 2:04 pm

[…] Apricot Cream Cheese Cookies […]

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Apricot Coconut Pecan Bars – Can't Stay Out Of The Kitchen

November 14, 2013 at 1:02 pm

[…] jars of apricot jam I want to use up because I overestimated how many I would need for making my Apricot Cream Cheese Cookies and Apricot Almond Bars last Christmas. Yes, by all means, help me out! Send me your favorite […]

Reply
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January 14, 2013 at 8:08 pm

[…] bread to my place of employment with a couple of other breads and several different kinds of Christmas cookies. It was an instant hit. I begged her for the recipe and I’ve never been disappointed. […]

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Apricot Nut Bread | Can't Stay Out of the Kitchen

January 12, 2013 at 10:24 pm

[…] Apricot Cream Cheese Cookies […]

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2012 in Review | Can't Stay Out of the Kitchen

December 31, 2012 at 9:22 pm

[…] Apricot Cream Cheese Cookies were also highly requested from our friends. Thanks to Shirley Lotts for this incredible cookie recipe. […]

Reply
Christmas Cookie Extravaganza 2012 | Can't Stay Out of the Kitchen

December 22, 2012 at 6:26 pm

[…] The cookies in front of my toaster oven are Apricot Cream Cheese Cookies. […]

Reply
Lemon Coconut Pecan Cookies | Can't Stay Out of the Kitchen

December 6, 2012 at 6:39 pm

[…] Apricot Cream Cheese Cookies […]

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November 30, 2012 at 9:40 pm

[…] Apricot Cream Cheese Cookies […]

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November 29, 2012 at 9:20 pm

[…] Apricot Cream Cheese Cookies […]

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November 27, 2012 at 6:19 pm

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November 26, 2012 at 8:45 pm

[…] Apricot Cream Cheese Cookies […]

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Cheery Cherry Cookies | Can't Stay Out of the Kitchen

November 19, 2012 at 10:37 pm

[…] Apricot Cream Cheese Cookies […]

Reply
petit4chocolatier

November 15, 2012 at 8:26 pm

Teresa, you should have your own business- a bakery or cafe! These look so divine. I love the apricot and cream cheese combination!

Reply
1. Teresa
  
  November 15, 2012 at 10:49 pm
  
  John and I have always thought of doing a bed and breakfast after we retire. But quite frankly, it’s a lot of work! I enjoy baking for fun, but if I had to stand on my feet 10-15 hours a day for a living – forget it! My back would have a serious revolt!
  
  But thanks for the vote of confidence. Yes, we adore these apricot cream cheese cookies. Try them some time they are really fantastic.
  
  Reply
thoughtsfromanamericanwoman

November 15, 2012 at 10:47 am

They look like Angel Pillows cookies…I like putting the apricot in a little well like that. Another cookie to add to my list!!

Reply
1. Teresa
  
  November 15, 2012 at 10:58 pm
  
  they are really fabulous cookies. The taste is out of this world. We love these cookies and make them every year for Christmas baking.
  
  Reply
LizForADay

November 15, 2012 at 2:15 am

I guess you can truly say, you are a cookie monster. I love making homemade cookies. They are so different from store cookies. I guess it is the love you put in them. 🙂

Reply
1. Teresa
  
  November 15, 2012 at 10:45 pm
  
  Yes, homemade cookies are the best, plus they aren’t made with junk like high fructose corn syrup – yikes!
  
  Reply
  1. LizForADay
    
    November 16, 2012 at 2:54 am
    
    Oh don’t get me started on that stuff. It is in everything. We can’t run away fast enough. 🙂
    
    Reply
    1. Teresa
      
      November 16, 2012 at 11:51 am
      
      Sad, but true.
      
      Reply
createengwp

November 15, 2012 at 1:01 am

You need your own store.

Reply
1. Teresa
  
  November 15, 2012 at 10:59 pm
  
  Thank you for such kind comments.
  
  Reply
Tamara Leigh: The Kitchen Novelist

November 14, 2012 at 11:19 pm

Hey, Bake Shop Lady, do you realize what you’re doing to my waistline? I declare, I gain an inch every time you post one of your delights. Stop it. Please. Just kidding 🙂

Reply
1. Teresa
  
  November 14, 2012 at 11:42 pm
  
  Yes, If I ate as many as I’d like I’d be 200+ lbs! So I just take a lot of pictures. Seal them in bags and put them in the freezer! I have thousands more to make between now and when we start divvying them up! Enjoy all the recipes!!!
  
  Reply