There’s something magical about thumbprint cookies. They remind me of baking days with my grandmother—her apron dusted with flour, her fingers pressing perfect little wells into buttery dough. We’d fill them with whatever jam was open in the fridge, but apricot was always my favorite. Its balance of sweet and tart, silky and golden, made every bite a little moment of sunshine.
Now, I make these apricot filled thumbprint cookies for my own family, and they disappear just as fast as I remember. They’re simple to make, stunning on a plate, and ideal for everything from tea parties to cookie swaps. In this post, I’ll guide you through making them perfectly every time, from mixing the dough to filling the thumbprints just right. Along the way, I’ll share tips, tricks, and a few related treats you might want to bake next!
Apricot Filled Thumbprint Cookies
Table of Contents
The Story Behind Apricot Filled Thumbprint Cookies
A Nostalgic Recipe Rooted in Joy
Thumbprint cookies have a cozy place in many kitchens, and the apricot jam version is an understated star. It’s a cookie that doesn’t try too hard—it just is delightful. Whether for holidays or casual weekends, these cookies manage to feel both elegant and homey.
The texture is where the charm begins. Buttery and soft, with just the right crispness on the edges. The granulated sugar coating adds a subtle crunch, while the apricot jam center melts slightly in the oven, turning into a golden, chewy gem. These cookies are beautiful, but they aren’t complicated—and that’s the magic.
If you love a jam-filled cookie like this, you might also want to check out Raspberry Crumble Cookies for another fruit-filled delight, or try the spring-forward Spring Blossom Cookies for a seasonal variation that still delivers buttery goodness.
Why Apricot? Flavor and Function
Apricot isn’t just a random jam choice. It’s one of the few fruit spreads that balances sweetness with brightness—think citrus meets honey. That slight tang complements the rich butter-based dough, making these cookies far more than just sugar bombs. The texture of apricot jam also holds its shape well during baking, unlike some thinner jams that spread too much.
If apricot jam is your jam (pun intended), consider baking the Peach Cobbler Cookies next—similar in spirit, with their sweet fruit-forward flavor and irresistible chew.
Perfecting the Dough for Apricot Thumbprint Cookies
The Key to a Buttery, Soft Dough
To get that melt-in-your-mouth texture, the butter must be softened—not melted. This allows for proper creaming with sugar, which traps air and creates a lighter cookie. When creamed correctly, your dough will be soft, smooth, and slightly dense—ideal for shaping.
Use unsalted butter so you can control the saltiness of the dough. The addition of egg yolk only (no whites!) helps create a richer crumb, while the vanilla and almond extracts give it that bakery-fresh aroma. Don’t skip the almond extract—it pairs beautifully with apricot jam.
For those curious about other buttery cookies with irresistible texture, try the Salted Honey Pistachio Cookies—they’re rich, nutty, and surprisingly easy.
Here’s what you need to keep in mind:
- Cream butter and sugar until light and fluffy (3–4 minutes)
- Scrape down the bowl regularly
- Add dry ingredients gradually to avoid overmixing
Your dough should be soft but not sticky. If it feels greasy or loose, pop it into the fridge for 15 minutes before shaping.
Shaping & Thumbprint Tips for Success
Once your dough is ready, it’s shaping time. Scoop about one tablespoon per cookie. Roll into balls, then coat each one in granulated sugar—this gives the cookies a light, sparkly crunch once baked.
To create the signature “thumbprint,” use the back of a teaspoon or your knuckle instead of your actual thumb. This gives you better control and consistency. Press just deep enough to hold about ½ teaspoon of jam, and avoid cracking the edges.
Don’t overfill—apricot jam expands slightly as it heats. Using too much may cause spillage and burnt sugar edges.
Looking for another dessert with jammy centers and delicate structure? You might enjoy these Cherry Streusel Bars, which also highlight a fruit preserve center, but in a more crumbly form.
Baking and Cooling Apricot Filled Thumbprint Cookies Just Right
When to Pull Them from the Oven
The magic happens in the oven—but only if you time it right. Bake your cookies at 350°F (180°C) for 12–14 minutes. You’re not looking for a golden top—just a light brown on the bottom and slightly firm edges. The apricot jam should bubble gently but not burn.
Every oven runs differently, so check around the 11-minute mark. If your cookies crack too much during baking, the dough may have been too cold or dry. If they spread too much, you likely over-creamed the butter or didn’t chill the dough enough.
These cookies don’t rise dramatically, so keep them spaced about 2 inches apart to prevent them from blending together.
Want more tips for handling delicate textures? Take a look at the Strawberry Shortcake Cheesecake Rolls—they also require balance between softness and structure and include helpful shaping advice.
Cooling and Storage: Preserve the Texture
Once they come out of the oven, let your cookies cool on the hot baking sheet for 5 minutes. This allows them to set without overbaking. Then move them to a wire rack to cool completely.
It’s tempting to dig in while the jam is hot, but waiting allows the centers to gel properly. The result? A chewy, glossy jam center that won’t ooze or stick.
To store, keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the unbaked dough balls (without jam) and fill/bake fresh as needed.
For other fruit-forward desserts that store beautifully, you’ll love the Mulberry Cheesecake Squares—they’re rich, fruity, and keep well chilled or frozen.
Serving Apricot Thumbprint Cookies + Flavorful Twists
Serving These Cookies for Every Occasion
These cookies are true crowd-pleasers, whether you’re hosting brunch, attending a holiday gathering, or just sharing coffee with a neighbor. Their small size makes them perfect for cookie trays or dessert buffets. Arrange them in a circle with extra apricot jam in a ramekin at the center for a beautiful, rustic look.
Serve them with tea or coffee—especially earl grey or chamomile—to let the apricot shine without overwhelming it. Want to add a twist to your dessert platter? Try pairing them with Lemon Blueberry Cake for a vibrant, citrusy contrast.
For an elevated finish, dust the edges lightly with powdered sugar once cooled. If you’re making a cookie box, they pair well with Raspberry Crumble Cookies or Cherry Streusel Bars—each offering a slightly different texture and fruit note.
Print
Apricot Filled Thumbprint Cookies: Buttery, Jammy & Irresistible
- Total Time: 30 mins
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Buttery, soft cookies filled with golden apricot jam—perfect for any season.
Ingredients
1 cup unsalted butter softened
¾ cup granulated sugar + additional for rolling
1 egg yolk
2 teaspoon vanilla extract
¼ teaspoon almond extract
2 ¼ cup all purpose flour
¼ teaspoon salt
½ cup apricot jam
Instructions
1. Preheat the oven to 350°F and line baking sheets with parchment.
2. Cream butter and sugar until fluffy.
3. Add egg yolk, vanilla, and almond extract. Mix well.
4. Gradually mix in flour and salt.
5. Roll dough into balls, coat with sugar, and place on trays.
6. Make indentations and fill each with ½ tsp apricot jam.
7. Bake 12–14 minutes until edges are lightly golden.
8. Cool on baking tray 5 minutes, then transfer to rack.
Notes
Use a thick jam to avoid overflow.
Chill dough if too soft to handle.
Store in an airtight container for 5 days.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7.7g
- Sodium: 13.6mg
- Fat: 4.9g
- Saturated Fat: 0.4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17.2g
- Fiber: 1.1g
- Protein: 2.8g
- Cholesterol: 6.1mg
Fun Variations on the Classic Recipe
Once you’ve mastered the base recipe, it’s easy to have fun with new flavor combinations. Here are some tasty options:
- Jam Swaps: Replace apricot with raspberry, strawberry, peach, fig, or even lemon curd. Just use thick, quality jam that doesn’t run too thin during baking.
- Nutty Crust: Mix finely chopped almonds or pistachios with sugar before rolling the dough balls.
- Glaze Finish: Drizzle with a simple powdered sugar glaze for a bakery-style look.
- Holiday Sparkle: Add colored sanding sugar or edible glitter for festive flair.
For an unexpected but delightful pairing, try baking a batch alongside Spring Blossom Cookies—their floral notes offer a creative twist to any cookie spread.
FAQs About Apricot Filled Thumbprint Cookies
Can I use other types of jam in thumbprint cookies?
Yes! While apricot adds a sweet-tart balance, you can easily substitute with raspberry, strawberry, peach, fig, or even lemon curd. Just make sure the jam is thick enough not to run during baking.
Why do my thumbprint cookies crack in the oven?
Cracking usually happens when the dough is too cold or dry. Make sure you don’t overmix the flour, and let the dough rest at room temperature briefly if you chilled it. Press the thumbprints gently before baking to avoid stressing the dough.
How do I prevent thumbprint cookies from spreading too much?
If your cookies are spreading, your butter may be too warm or over-creamed. Make sure it’s just softened, not melted. You can also chill the dough balls for 10 minutes before baking.
Can I freeze thumbprint cookie dough or baked cookies?
Absolutely. Freeze unbaked dough balls (without jam) for up to 2 months. When ready, thaw slightly, fill with jam, and bake. You can also freeze baked cookies in layers separated by wax paper for up to 1 month.
