These Apricot & Lemon Shortbread Jam Cookies marry buttery, tender cookie dough with a bright burst of apricot jam and citrusy lemon notes. Crafted with simple pantry ingredients—rich butter, sugar, a hint of vanilla, and fresh lemon zest—these thumbprint-style cookies are easy to make yet feel elegant enough for special occasions. After a brief chilling, the dough is rolled into balls, indented, and filled with sweet-tart apricot jam enhanced by a touch of lemon juice. A final dusting of powdered sugar completes the presentation, creating a delicate sugar crust that melts in your mouth. Whether enjoyed with afternoon tea or packaged as a homemade gift, these cookies are sure to delight.
Cooking Time
Preparation Time: 20 minutes
Chilling Time: 30 minutes
Baking Time: 12–15 minutes per batch
Cooling Time: 10 minutes
Total Time: approx. 1 hour 10 minutes
Ingredients
• 100 g (7 tbsp) unsalted butter, softened
• 50 g (¼ cup) granulated sugar
• 10 g (2 tsp) vanilla sugar or 1 tsp vanilla extract
• Zest of ½ lemon (organic preferred)
• 1 large egg yolk
• Pinch of fine salt
• 180 g (1½ cups) all-purpose flour, sifted
• 5 tbsp apricot jam
• 1 tbsp fresh lemon juice
• Powdered sugar, for dusting
Step-by-Step Cooking Directions
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Cream Butter & Sugars: In a mixing bowl, beat 100 g softened butter, 50 g sugar, 10 g vanilla sugar, and a pinch of salt on medium speed until light and fluffy, about 3 minutes. Stir in lemon zest.
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Incorporate Egg & Flour: Add 1 egg yolk and beat until just combined. Gradually fold in 180 g flour using a spatula until a soft dough forms; do not overmix.
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Chill the Dough: Shape the dough into a disk, wrap in plastic, and chill 30 minutes to firm up for easier handling.
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Preheat Oven: Preheat to 175 °C (350 °F). Line a baking sheet with parchment paper.
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Shape the Cookies: Scoop 1 tbsp dough and roll into balls. Arrange on the sheet, spacing 5 cm apart.
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Indent & Fill: Press your thumb or back of a spoon gently into each ball to create a well. Mix 5 tbsp apricot jam with 1 tbsp lemon juice; spoon ½ tsp jam into each indentation.
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Bake: Bake 12–15 minutes until cookie edges are set and bottoms are light golden. Avoid overbaking to retain tenderness.
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Dust & Cool: Let cookies cool 5 minutes on the sheet, then transfer to a wire rack. Dust with powdered sugar once fully cooled.
Nutritional Information
Per cookie (makes 12):
Calories: 120 kcal | Protein: 1 g | Fat: 6 g (Sat: 3.5 g) | Carbs: 15 g (Sugars: 7 g; Fiber: 0.5 g) | Sodium: 20 mg
The Origins and Popularity of the Recipe
Shortbread-style thumbprint cookies trace their origins to Scandinavian and British baking traditions, where buttery biscuits were pressed with jam or nuts. Variations appear in Germany as “Husarenkrapfen” and in Scandinavia as “hallongrotta” (raspberry cave). Post-war home bakers embraced these simple, make-ahead cookies for holiday spreads. The bright pairing of apricot and lemon reflects modern preferences for fruit-driven sweets. Today, these cookies are staples on bake sale tables and Instagram feeds, celebrated for their charm, portability, and nostalgic appeal.
Reasons Why You’ll Love the Recipe
• Easy Preparation: One bowl and minimal steps deliver bakery-quality cookies.
• Customizable: Swap apricot jam for raspberry, strawberry, or savory tapenades.
• Perfect Texture: Tender, buttery crumb with a soft jam center.
• Make-Ahead: Dough can be prepared and chilled overnight; cookies bake in minutes.
• Gift-Worthy: Stunning presentation with colorful jam and powdered sugar dust.
Health Benefits
• Portion Control: Small size helps moderate sugar and calorie intake.
• Natural Fruit Sweetness: Apricot jam offers vitamins A and C alongside natural sugars.
• Reduced Fat Alternative: Butter provides richness; no heavy cream or oils.
• Egg Protein: Egg yolk contributes essential protein and nutrients.
• Low Sodium: Minimal salt balances flavor without excess sodium.
Serving Suggestions
• Tea Pairing: Serve with Earl Grey or herbal teas for afternoon tea.
• Ice Cream Topping: Crumble cookies over vanilla or lemon sorbet.
• Cheese Board: Complement savory cheeses with sweet cookies.
• Party Platter: Arrange on tiered dessert stands for celebrations.
Common Mistakes to Avoid
• Overcreaming Butter: Results in greasy texture; beat just until fluffy.
• Undermixing Dough: Causes uneven texture; ensure flour fully incorporated.
• Skipping Chill Step: Warm dough spreads too much; always chill.
• Overfilling Wells: Excess jam can overflow during baking; use minimal spoonfuls.
• Overbaking: Cookies should remain pale; brown edges yield dryness.
Pairing Recommendations
• Fillings: Apricot pairs beautifully with almond or pistachio dustings.
• Beverages: Sparkling rosé or Prosecco accentuate fruit flavors.
• Coffee: A mild latte balances sweetness and citrus.
• Cheese: Mild goat cheese or triple-cream Brie offers contrast.
Cooking Tips
• Consistent Portions: Use a cookie scoop for uniform size.
• Room-Temp Ingredients: Ensures smooth creaming and even mixing.
• Parchment Paper: Prevents sticking and promotes even browning.
• Flavor Boost: Add 1 tsp finely grated lemon zest into jam for extra zing.
Similar Recipes to Try
• Raspberry Thumbprint Cookies: Classic raspberry jam filling.
• Nutella-Filled Shortbread Bites: Chocolate-hazelnut twist.
• Lemon Curd Shortbread Rounds: Tangy lemon curd center.
• Chocolate-Dipped Snowballs: Powdered sugar cookies with chocolate coating.
Variations to Try
• Savory Version: Fill with olive tapenade and sprinkle chopped olives.
• Spiced Jam: Stir in cinnamon or cardamom into apricot jam.
• Gluten-Free: Substitute with almond or oat flour blend.
• Vegan Option: Replace egg yolk with flax “egg” and use vegan butter.
Ingredient Spotlight
Apricot Jam: Offers natural pectin for filling stability and a balanced sweet-tart flavor. Rich in beta-carotene, it adds color and moisture without overwhelming sweetness.
Conclusion
These Apricot & Lemon Shortbread Jam Cookies are the perfect marriage of buttery texture and bright fruit flavor. Simple to prepare yet visually stunning, they’ll become a favorite for afternoon treats, festive cookie trays, or heartfelt gifts. Embrace the ease of one-bowl baking and delight in the sunshine notes of apricot and lemon in every bite.
10 Comprehensive FAQ Section
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Can I use other jams?
Yes—raspberry, strawberry, blackberry, or plum jam all work beautifully. -
How far ahead can I make the dough?
Dough can be chilled up to 24 hours; let soften slightly before rolling. -
Is the recipe gluten-free?
Use a 1:1 gluten-free flour blend to maintain texture. -
What if I don’t have vanilla sugar?
Substitute with 1 tsp vanilla extract or scrape half a vanilla bean. -
How do I prevent jam leakage?
Use thick jam and press cookie edges firmly; chill filled cookies before baking. -
Can I freeze these cookies?
Yes—freeze baked cookies in an airtight container for up to 3 months. -
Why are my cookies crumbly?
Likely underbaked or too much flour; ensure accurate measurement and proper bake time. -
How do I get a deeper gloss?
Brush cookies with warmed jam diluted with a teaspoon of water for shine. -
What’s the best way to store?
Keep in a cool, dry place in an airtight tin to preserve crispness. -
Can I add nuts or seeds?
Yes—roll dough balls in finely chopped nuts or seeds before baking for extra crunch.