There’s something unmistakably comforting about Apricot Thumbprint Cookies. They conjure memories of flour-dusted counters, gentle laughter in a warm kitchen, and the sweet aroma of something special baking in the oven. In my family, these cookies weren’t just a dessert—they were a holiday tradition, a signal that winter had arrived and it was time to gather around the table.
The first time I made these cookies on my own, I was a teenager baking for a local community bake sale. Nervous but determined, I turned to my grandmother’s old recipe card—its edges soft from use, a smudge of apricot jam in the corner. One bite of the buttery shortbread and warm, tangy jam, and I was hooked. They quickly became a staple not only for holidays but for any moment that called for a little homemade sweetness.
Apricot thumbprints hold a beautiful contrast: crumbly, rich shortbread that yields to a tender center filled with sticky, bright jam. Their simplicity is what makes them enduring, and the burst of apricot in the middle feels like sunshine, even on the darkest winter afternoon.
Why You’ll Love This Recipe
- Buttery Shortbread Texture: Tender, melt-in-your-mouth cookies that are rich and satisfying.
- Sweet Apricot Filling: The jam brings a hint of tang that balances the rich cookie base.
- No Chill Time: Perfect for last-minute baking or spontaneous sweet cravings.
- Simple, Classic Elegance: A beautiful addition to holiday cookie platters or homemade gift boxes.
- Easy to Customize: Use your favorite jam or preserve if you want to experiment with flavors.
INGREDIENTS YOU’LL NEED:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar (plus extra for rolling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup apricot jam
How to Make Apricot Thumbprint Cookies
Crafting Apricot Thumbprint Cookies is as comforting as enjoying them. With a handful of pantry staples and no chill time required, you’ll be savoring these golden bites in no time.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat Your Oven
Set your oven to 350°F (180°C) and line two baking sheets with parchment paper. This simple step sets the stage for cookies that bake evenly and slide off the pan with ease.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and ¾ cup granulated sugar until light, fluffy, and pale in color—this should take about 2-3 minutes.
Step 3: Add the Yolky Richness
Mix in the egg yolk, vanilla extract, and almond extract. This step adds moisture, flavor, and that subtle nutty aroma that makes the cookies feel bakery-fresh.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add to the wet ingredients, mixing just until the dough begins to pull away from the sides of the bowl.
Step 5: Shape the Cookies
Scoop out about 1 tablespoon of dough and roll it into a ball with your hands. Roll each ball in extra granulated sugar for a lovely sparkly finish. Place them 2 inches apart on your baking sheet.
Step 6: Thumbprint Time
Using your thumb or the back of a teaspoon, gently press into the center of each cookie to make a shallow well. Don’t press too hard or they’ll crack.
Step 7: Add the Jam
Spoon about ½ teaspoon of apricot jam into each indentation. If your jam is very thick, you can warm it slightly for easier spooning.
Step 8: Bake
Bake for 12 to 14 minutes, or until the cookies are set and the edges are just beginning to turn golden. The jam may bubble a bit—that’s a good sign.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature with a cup of tea or coffee.
HELPFUL TIPS:
- Avoid Overmixing: Mix just until the dough comes together to keep the cookies tender.
- Crack Prevention: Smooth dough balls before indenting to prevent surface cracks.
- Jam Consistency: If using a thicker or homemade apricot jam, warm it slightly for easier spooning.
- Make-Ahead Friendly: Dough can be made a day ahead and stored in the fridge.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Total Time: 22-24 minutes
- Yield: About 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
These cookies freeze beautifully. To freeze, arrange cooled cookies in a single layer in a freezer-safe container with parchment between layers. Thaw at room temperature before serving.
NUTRITIONAL INFORMATION (Per Cookie Approx.):
- Calories: 120
- Carbohydrates: 17g
- Protein: 1g
- Fat: 5g
- Saturated Fat: 3g
- Sugar: 8g
- Sodium: 14mg
FREQUENTLY ASKED QUESTIONS:
Apricot cookies recipe
Apricot cookies are delightfully chewy treats made with sweet dried or fresh apricots. They pair perfectly with a buttery cookie dough base, often enhanced with a touch of vanilla or almond extract. These cookies are easy to bake and make a lovely fruity addition to any dessert table.
Apricot filled cookies recipe
Apricot-filled cookies feature a soft or buttery exterior wrapped around a sweet apricot jam or puree center. The filling adds a delicious fruity burst, making these cookies ideal for holidays or tea-time treats. Use a thumbprint or sandwich-style method for the perfect bite.
Dried apricot cookies recipe
Dried apricot cookies offer chewy texture and rich flavor in every bite. The chopped dried apricots blend beautifully into oatmeal, sugar, or shortbread dough, adding natural sweetness and a touch of tartness. Perfect for snack time or lunchboxes.
Italian apricot cookies
Italian apricot cookies, often almond-based, are tender and slightly chewy with a sweet apricot jam center. They’re typically made with almond flour or marzipan, giving them a rich, nutty flavor that complements the fruity filling. Perfect with coffee or espresso.
Old-fashioned apricot cookies recipe
Old-fashioned apricot cookies are nostalgic and comforting, made with simple pantry ingredients and chopped dried apricots. These cookies often include oats or spices like cinnamon, creating a warm and hearty treat that feels just like Grandma used to make.
Apricot jam cookies recipe
Apricot jam cookies are buttery and tender, usually prepared as thumbprint cookies or sandwich-style. The bright, sweet apricot jam creates a lovely contrast with the cookie base, making them both pretty and delicious for holidays or everyday enjoyment.
Apricot shortbread cookies
Apricot shortbread cookies combine rich, buttery shortbread with bits of dried apricot or a dollop of jam. The crisp, melt-in-your-mouth texture of the cookie balances beautifully with the sweet fruit, creating a refined and irresistible treat.
Fresh apricot cookies
Fresh apricot cookies are moist and flavorful, with juicy apricot chunks baked into soft cookie dough. They offer a light, summery taste and pair well with vanilla or almond accents. Best enjoyed warm with a cup of tea or coffee.
STORAGE INSTRUCTIONS:
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Let thaw at room temperature or warm in a 300°F oven for 3-5 minutes for a fresh-from-the-oven taste.
Related Recipes:
If you loved these Apricot Thumbprint Cookies, you might enjoy these other classic treats:
CONCLUSION:
Few cookies offer the nostalgic charm and pure delight of Apricot Thumbprint Cookies. Whether you’re baking them for a holiday platter, a bake sale, or just to treat yourself on a cozy afternoon, they’re a guaranteed crowd-pleaser. Simple, sweet, and always welcome—just like the memories that come with them.
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Apricot Thumbprint Cookies
Description
There’s something unmistakably comforting about Apricot Thumbprint Cookies. They conjure memories of flour-dusted counters, gentle laughter in a warm kitchen, and the sweet aroma of something special baking in the oven. In my family, these cookies weren’t just a dessert—they were a holiday tradition, a signal that winter had arrived and it was time to gather around the table.
The first time I made these cookies on my own, I was a teenager baking for a local community bake sale. Nervous but determined, I turned to my grandmother’s old recipe card—its edges soft from use, a smudge of apricot jam in the corner. One bite of the buttery shortbread and warm, tangy jam, and I was hooked. They quickly became a staple not only for holidays but for any moment that called for a little homemade sweetness.
Apricot thumbprints hold a beautiful contrast: crumbly, rich shortbread that yields to a tender center filled with sticky, bright jam. Their simplicity is what makes them enduring, and the burst of apricot in the middle feels like sunshine, even on the darkest winter afternoon.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar (plus extra for rolling)
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup apricot jam
Instructions
Step 1: Preheat Your Oven
Set your oven to 350°F (180°C) and line two baking sheets with parchment paper. This simple step sets the stage for cookies that bake evenly and slide off the pan with ease.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and ¾ cup granulated sugar until light, fluffy, and pale in color—this should take about 2-3 minutes.
Step 3: Add the Yolky Richness
Mix in the egg yolk, vanilla extract, and almond extract. This step adds moisture, flavor, and that subtle nutty aroma that makes the cookies feel bakery-fresh.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour and salt. Gradually add to the wet ingredients, mixing just until the dough begins to pull away from the sides of the bowl.
Step 5: Shape the Cookies
Scoop out about 1 tablespoon of dough and roll it into a ball with your hands. Roll each ball in extra granulated sugar for a lovely sparkly finish. Place them 2 inches apart on your baking sheet.
Step 6: Thumbprint Time
Using your thumb or the back of a teaspoon, gently press into the center of each cookie to make a shallow well. Don’t press too hard or they’ll crack.
Step 7: Add the Jam
Spoon about ½ teaspoon of apricot jam into each indentation. If your jam is very thick, you can warm it slightly for easier spooning.
Step 8: Bake
Bake for 12 to 14 minutes, or until the cookies are set and the edges are just beginning to turn golden. The jam may bubble a bit—that’s a good sign.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy them warm or at room temperature with a cup of tea or coffee.
Notes
These cookies freeze beautifully. To freeze, arrange cooled cookies in a single layer in a freezer-safe container with parchment between layers. Thaw at room temperature before serving.