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Apricot Almond Thumbprint Cookies

Delicious buttery almond cookies with a sweet apricot jam center, perfect for holidays and everyday treats.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup apple cider or milk
Filling
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp cream or milk
  • 0.5 cup apricot jam

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In another bowl, cream butter and brown sugar until light and fluffy. Add egg and vanilla extract, mixing well.
  4. Gradually mix in dry ingredients, alternating with apple cider, until a soft batter forms.
  5. Drop batter onto baking sheets using a scoop, spacing 2 inches apart. Flatten slightly and make a thumbprint in the center.
  6. Bake 12–15 minutes until lightly golden. Cool completely on wire racks.
  7. Beat softened butter with powdered sugar and vanilla. Add cream to reach desired consistency.
  8. Fill cookie thumbprints with apricot jam. Optionally, pipe buttercream or sprinkle almonds. Serve immediately or store in airtight container.

Notes

These cookies are perfect for gift-giving or festive occasions. Dough can be chilled to prevent spreading.