Try these apricot cookies – they are truly the best! They're soft and buttery, with a delectable filling of golden apricot jam nestled in the center.
These apricot cookies are perfect for the holiday season, tea time, or whenever you need a snack. They're so good, you won't be able to stop eating them! This Linzer-style cookie recipe is a timeless favorite, and you can get as creative as you like with the fillings!
This delicious recipe is made with just 8 simple ingredients, and you can fill the cookies with your favorite jam! Perfect for your Christmas cookie platter!
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⭐Why should you bake these cookies?
- Irresistible flavor: The apricot jam cookies mix the buttery dough with sweet apricot jam, just like Linzer-style treats.
- Beautiful: Their classic cut-out design with a peek-through center filled with apricot jam makes them particularly pretty.
- Creative: You can have fun making different shapes and styles with these apricot cookies.
- Longer shelf life: Store them in an airtight container, and they'll stay fresh for up to a couple of weeks, making them perfect for gifting or enjoying over time.
- Butter: Unsalted butter with a high-fat content (82% fat – European-style butter). Ensure it is very cold.
- Dry ingredients: Granulated white sugar, all-purpose flour, and ground almonds.
- Wet ingredients: One large egg and a little bit of vanilla extract for extra flavor.
- Apricot jam (apricot preserves): It is our favorite choice, but you can substitute it for any other smooth jam you like. Other good ideas are redcurrant, raspberry, strawberry, blackcurrant, and so on. Just make sure the jam is smooth, and it’s always good if it is on the tart side.
- Food processor or stand mixer, or a large bowl and an electric mixer with dough hook.
- Baking sheets and parchment paper.
- Cookie cutter of choice (round, flower, star, heart, etc) with an approximate 2.5 inches/ 6 cm diameter. You will need another small cookie cutter to cut a hole in the middle of the cookies, or you can use the wider end of an icing nozzle for this step.
👩🏻🍳How to make apricot jam cookies?
Mix all ingredients (except for the jam) in a food processor.
Form a dough ball, wrap it in cling film, and refrigerate it for 30 minutes or longer.
Roll dough and cut out cookies. Bake and cool them completely.
Spread jam over the whole cookies, and cover them with those that have a hole in the middle. Add more jam in the hole and let it set. Dust with sugar.
- Use a little almond extract instead of vanilla extract for a slightly different flavor.
- Add a little lemon zest to the dough.
- Use any smooth jam you like.
- Substitute ground almonds with ground hazelnuts.
Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it guarantees the best results. A measuring cup can be deceiving, especially when it comes to measuring flour correctly.
Chill the dough: After preparing it, refrigerate it for at least 30 minutes. Chilled dough is easier to handle and maintains its shape better during baking.
Flour for rolling: When rolling out the dough, lightly flour the surface and rolling pin to prevent sticking. Too much flour can make the cookies tough, so use sparingly.
Even thickness: Aim for a consistent dough thickness to ensure even baking. A rolling pin with thickness guides or spacers can be helpful.
Cookie cutter technique: Dip the cookie cutter in flour before each use to prevent sticking. Firmly press the cutter into the dough without twisting to maintain clean edges.
Absolutely! Experiment with various jams like raspberry, strawberry, or redcurrant to create different flavor combinations.
Yes, you can! Wrap the dough tightly in plastic wrap or an airtight container and freeze for up to a month. Thaw it in the refrigerator before using it.
Yes! The apricot cookies can be made ahead and stored in an airtight container. They actually tend to get better after a day or two as the flavors meld.
Traditional Linzer-style cookies are dusted with powdered sugar. However, if you prefer icing, you can drizzle or pipe icing on top once the cookies have cooled completely. You can also drizzle them with a little melted chocolate (I prefer white chocolate).
Store the apricot cookies in airtight containers at room temperature. They will be fine for up to two weeks.
You can also freeze them in airtight containers for a couple of months.
🍪More delicious Christmas cookies
The Best Apricot Cookies
- Food processor or large bowl and an electric mixer with a dough hook
- Cookie cutter of choice 2.5 inches/ 6 cm diameter, Note 1
- 1-2 Baking sheets
- ½ cup unsalted butter very cold, 125 g/ 4.5 oz, Note 2
- ½ cup granulated sugar 100 g/ 3.5 oz
- 1 large egg
- 2 cups all-purpose flour 250 g/ 9 oz
- 1 teaspoon vanilla extract
- ⅓ cup ground almonds 50 g/ 1.7 oz
- about ½ cup apricot jam 175 g/ 6 oz, Note 3
- 2 tablespoons confectioners’ sugar for dusting
Make the pastry:
- Combine: Place the cubed cold butter, sugar, egg, flour, vanilla extract, and almonds into a food processor. Pulse shortly until the mixture starts to come together. Alternatively, use the mixer fitted with the dough hook to make the dough.½ cup unsalted butter / 125 g + ½ cup granulated sugar / 100 g + 1 large egg + 2 cups all-purpose flour / 250 g + 1 teaspoon vanilla extract + ⅓ cup ground almonds / 50 g
- Form dough ball: Transfer the mixture to a working surface and knead it briefly until a smooth ball forms.
- Refrigerate dough: Flatten the pastry by gently pressing it down and then wrap it securely in cling film or plastic wrap. Place the wrapped pastry in the refrigerator and let it chill for approximately 30 minutes.
Cut the dough:
- Preheat the oven to 350°F/175°C. Line the baking sheets with parchment paper.
- Cut cookies: Divide the dough in half and place one portion on a lightly floured surface. Use a floured rolling pin to roll it to approximately 0.10 inches/ 3 mm thick. Then, cut out the cookies from the rolled dough using the cookie cutter.
- Roll out the remaining piece of dough in the same manner as before. Once rolled, count the cookies and cut out a small circle from the center of half of the cookies. For this step, you can use a tiny cookie cutter or the wider end of an icing nozzle.
- Roll scraps: Lightly knead the dough scraps and roll them out again. Ensure an equal number of whole and cut-in-the-middle cookies are made by cutting out the shapes. Repeat this process until all the dough is used.
- Bake: Arrange the cookies on the prepared baking sheets and bake them one tray at a time for approximately 10 minutes or until they turn lightly golden. While baking the first batch, you can continue cutting shapes for the next batch.
- Cool: Allow the baked cookies to sit on the tray for about 3 to 4 minutes before transferring them to wire racks to cool down completely.
Fill the cookies:
- Warm jam: Place the jam into a small pot. Warm it gently over low heat, stirring frequently. Use a hand-held mixer to blend the jam into a smoother consistency.about ½ cup apricot jam / 175 g
- Spread a small quantity of jam on each whole, uncut cookie. Then, match them with the cut-in-the-middle cookies to form sandwich pairs. Sprinkle a bit of icing sugar over all the cookies using a small sieve.2 tablespoons confectioners’ sugar
- Fill the holes in the center of the cookies with the remaining jam. Allow the jam to set properly.
- Store in airtight containers. They will stay fresh for approximately one to two weeks.
- Measurements: Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab) in baking; it guarantees the best results.
- Unsalted butter with a high-fat content (82% fat – European-style butter). Ensure it is very cold.
- Jam: Substitute apricot with any other smooth jam you like (preferably a tarter jam).