Apricot Cream Cheese Thumbprints

This recipe is for Apricot Cream Cheese Thumbprints. They are a type of cookie that is made with cream cheese, apricots, and sugar. The cookies are then rolled in sugar and baked.


  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 (8 oz) package cream cheese, softened
  • 2 large eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons finely grated lemon zest
  • 4 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 cup apricot preserves (homemade or store-bought)
  • Confectioners’ sugar for dusting


1. In a large bowl, cream together the butter, sugar, and cream cheese until smooth.

2. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.

3. Combine the flour and baking powder; stir into the cream cheese mixture until just combined.

4. Cover, and chill until firm (about 1 hour).

5. Preheat oven to 350 degrees F (175 degrees C).

6. Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets (use your finger to make an indention in center of each ball – this is where you will later add apricot preserves).

7 Fill each indentation with 1/2 teaspoon of apricot preserves..

8 Bake for 15 minutes or until golden brown around edges.. Allow cookies to cool on baking sheet for 2 minutes before removing wire racks to cool completely.. Sprinkle confectioner’s sugar over top!

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 180
  • Fat: 9 g
  • Saturated fat: 5 g
  • Unsaturated fat: 3.5 g
  • Trans fat: 0.1 g
  • Carbohydrates: 25 g
  • Sugar: 12.5 g
  • Fiber: 1.2g
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Apricot Cream Cheese Thumbprints

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