Apricot Filled Thumbprint Cookies Recipe

These apricot filled thumbprint cookies are so simple and tasty, perfect for the holiday season. They're made with a shortbread-like dough that is rolled in sugar and filled with apricot preserves or jam. The tart jam balances the sweetness beautifully.

Thumbprints are classic favorite Christmas cookies, and these apricot thumbprint cookies are sure to please! The cookies are tender and buttery with centers filled with apricot preserves. They're so easy to make with less than 10 ingredients and no chill time!

Thumbprint cookies are usually made with raspberry jam, but I decided to make this recipe with apricot jam. Apricots are sweet like a peach but with a tart punch. They're delicate, sophisticated, and super delicious in dessert recipes; this one is no exception!

If you love Christmas cookie season as much as I do, make Danish butter cookies, chocolate marble cookies, molasses crinkle cookies, almond spritz cookies, olive oil sugar cookies, and brown butter pecan chocolate chip cookies.

Why You'll Love This Recipe

• Shortbread thumbprint cookies- These cookies use a base similar to my lemon shortbread cookies. Each tender cookie is sweet, buttery, and melt in your mouth.
• Easy, quick recipe- These cookies don't require any chilling time and are fast to make!
• Perfect for the holidays- These cookies are the perfect size for gifting, and everyone will love receiving them in Christmas cookie boxes!

Watch How to Make This Recipe

Ingredient Notes

Here are some notes about the ingredients used. For quantities, see the recipe card below.

• Unsalted butter- The butter should be at room temperature but not melty. Pull it out of the refrigerator about an hour before baking.
• Granulated sugar- This sweetens the cookies and helps them spread a little bit. Set aside some extra sugar to roll the cookie dough in.
• Egg yolk- The egg yolk binds the ingredients together and adds richness. Make sure it is at room temperature so it mixes in seamlessly.
• Vanilla and almond extract- These enhance and add extra flavor to the cookies. Pure vanilla extract or vanilla bean paste have the best flavor.
• All purpose flour- Gives the cookies structure. Flour is really easy to overmeasure, and too much flour makes crumbly cookies. Make sure to measure it accurately! Weighing it in grams with a kitchen scale is best!
• Salt- This balances the sweetness. Use Kosher salt or sea salt. Table salt is a bit too salty.
• Apricot jam- Homemade or store bought apricot jam, jelly, or preserves can be used. I used Bonne Maman. You could even blend fresh apricots or rehydrate and blend dried apricots to make a filling!

Substitutions and Variations

• Dairy free option- Vegan buttery sticks can be used to make these dairy free.
• Almond extract substitute- If you don't like almond, substitute it with more vanilla extract.
• Use different filling- Try filling the cookies with lemon curd, blueberry compote, chocolate ganache, buttercream, raspberry preserves, strawberry filling, or cream cheese instead of apricot.
• Topping options- Roll the cookie dough in chopped nuts or shredded coconut instead of sugar for extra crunch!

Helpful Equipment and Tools

You'll need a stand mixer or electric hand mixer for preparing the dough. A kitchen scale is helpful for measuring the flour for the most accurate results.

Step by Step Instructions

Before you start baking, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line two cookie sheets with parchment paper and set aside.

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, cream the room temperature butter and sugar together on high speed until pale and fluffy.

Step 2: Mix in the egg yolk, vanilla, and almond extract on low until fully combined.

Step 3: Gradually beat in the flour and salt. The mixture will look crumbly right after adding the dry ingredients but comes together as it's mixed.

Step 4: Roll the cookie dough into smooth balls with about 1 tablespoon of dough per ball. Then, pour granulated sugar in a small bowl. Roll each dough ball in sugar and place them 1-2 inches apart on the lined baking sheets.

Step 5: Make a "thumbprint" on each cookie by pressing the back of a teaspoon into the center of each dough ball. You can also use your thumb or the bottom end of a wooden spoon or rubber spatula to make the indentations.

Fill the center of each cookie with ½ teaspoon of apricot jam using a spoon or piping bag.

Step 6: Bake the cookies until the tops appear set and the jam is bubbly. The edges should be light golden brown. 13 minutes was perfect with my oven and 14 yielded a crunchier cookie.

Remove the apricot cookies from the oven and let them cool on the hot tray for a bit before transferring to a wire rack. Cool completely, dust with powdered sugar, and enjoy!

Expert Baking Tips

1. Use a kitchen scale. For the most accurate measurements, use a food scale. This is especially important for measuring the flour! If you don't have a scale, spoon the flour into the measuring cup without packing it in and swipe the excess flour back into the bag.
2. Don't overbake. The apricot cookies will still look super soft and the jam won't appear set when you take them out of the oven. They will continue to bake a little as they cool and firm up.
3. Bake time may vary. Depending on the size of your apricot cookies and the tendencies of your oven, bake time might vary. Be sure to keep an eye on them; I like to start checking around the 10 minute mark.

Storage Instructions

Store the apricot thumbprint cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.

Freezing Instructions

Freezing baked cookies- Place baked apricot cookies in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before eating

Freezing cookie dough- After rolling the cookie dough into balls, freeze on a baking tray for 2 hours or until frozen solid. Then transfer to a freezer bag and freeze for up to 3 months.

When you're ready to bake, let the frozen dough balls thaw in the refrigerator overnight. Roll them in sugar and fill with jam right before baking. The bake time will be the same.

Frequently Asked Questions