Apricot Cream Cheese Cookies

These delicate apricot cheese biscuits are always soft and full of flavour.  Any chance I get to adding apricot into my life I take it! They have the tangy sweetness of apricot preserve/jam which makes for a subtle flavour that is not too sweet.  If you are afternoon tea – these are a must!  Very simple preparation and will add some sunshine to your day with their bright apricot look.


2 hours and 30 min



Good for:

  • Afternoon tea
  • Baby showers or other gathering (school bakes)
  • Summery treat


  • 1 ½  cup butter, softened
  • 1 ½  cup white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 2 eggs
  • 2 tbsp lemon juice
  • 1 ½  tspn lemon zest
  • 4 ½  cup all-purpose flour
  • 1 ½  tspn baking powder
  • 1 cup apricot preserves
  • 1/3 cup confectioners’ sugar for decoration

 Kitchen things you’ll need:

  • Large bowl
  • Electric mixer
  • Cookie Sheet
  • Parchment paper
  • Spoon/Ice cream scoop

Making it:

  • In a large bowl, cream together the butter, sugar, and cream cheese until smooth.
  • Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
  • Combine the flour and baking powder; stir into the cream cheese mixture until just combined.
  • Cover, and chill until firm, about 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets.
  • Make an indention in the centre of each ball with your index finger, and fill with 1/2 teaspoon of apricot preserves.
  • Bake for 15 minutes in the preheated oven, or until edges are golden.
  • Let the cookies cool completely and then sprinkle some confectioner’s sugar.

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