There’s a certain magic in the kitchen during the holidays, isn’t there? For me, the scent of toasting almonds and sweet jam is what truly signals the season. I want to share that feeling with you through these Apricot Almond Cookies. They are my go-to for creating standout unique Christmas cookies, and they’ve earned a permanent spot on my list of cherished Christmas dessert ideas. That tender almond shortbread, the bright apricot filling, and the crunchy topping come together in a perfect bite of homemade comfort.
I love this recipe because it makes holiday baking such a joy. It’s wonderfully straightforward, creating beautiful Christmas sweets without any fuss—truly the definition of easy Christmas treats. Whether you’re finalizing your menu of Christmas baking ideas or just need a batch of special holiday treats to share with neighbors, these cookies are your answer.
So, if you’re looking to fill your own kitchen with warmth and the aroma of something wonderful, I hope you’ll try these. They’re perfect for gifting or enjoying with a cup of tea, and they always make my holiday baking feel extra special.
Love Apricot Almond Cookies? So do we! If you're into Christmas Cookie or curious about Appetizers & Snacks, you'll find plenty of inspiration below.
Why You’ll Love This Apricot Almond Cookies
- Texture Harmony: Crumbly shortbread, sticky jam, and crunchy almonds in every bite.
- Not Too Sweet: Tart apricot balances the buttery richness for a sophisticated profile.
- Simple to Make: No intricate shaping—just press, fill, and bake.
- Feels Like a Gift: Artisanal quality perfect for sharing in a pretty tin.
Ingredients & Tools
- 225 g (1 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 1 tsp pure almond extract
- 1/4 tsp fine sea salt
- 240 g (2 cups) all-purpose flour
- 100 g (1 cup) almond flour
- 200 g (approx. 2/3 cup) good-quality apricot jam
- 120 g (1 cup) powdered sugar
- 2-3 tbsp milk or cream
- 1/4 tsp almond extract (for the glaze)
- 30 g (1/4 cup) sliced almonds, toasted
Tools: A stand mixer or hand mixer, a standard mini muffin tin, a small saucepan or microwave-safe bowl, a piping bag or small zip-top bag for the glaze.
Notes: The quality of your almond extract and apricot jam really makes a difference here. A good, pure extract gives that wonderful marzipan-like aroma, and a jam with real fruit pieces provides a more complex, fruity flavor.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 2 g |
| Fat: | 10 g |
| Carbs: | 22 g |
| Fiber: | 1 g |
Serves: 24 | Prep Time: 25 minutes | Cook Time: 18 minutes | Total Time: 45 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Butter Temperature is Key. Your butter should be softened to room temperature—this means you can easily press a finger into it, but it’s not greasy or melted. This is crucial for creaming it properly with the sugar to create a light, airy cookie base.
- Don’t Skip the Almond Flour. This isn’t just for flavor. Almond flour adds fat and a unique, tender crumb that regular flour can’t achieve on its own. It gives the cookies their signature melt-in-your-mouth quality.
- Warm Your Jam Slightly. If your apricot jam is very thick or has large chunks of fruit, gently warm it in a saucepan or the microwave for 15-20 seconds. This makes it much easier to spoon neatly into the dough cups.
- Toast Your Almonds. Toasting the sliced almonds before sprinkling them on top deepens their flavor immensely and adds that essential crunch. Just a few minutes in a dry pan over medium heat until fragrant and lightly golden will do the trick.
How to Make Apricot Almond Cookies
Step 1: First, preheat your oven to 350°F (175°C). In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter and granulated sugar on medium speed for about 2-3 minutes. You’re looking for it to become pale and fluffy. Scrape down the sides of the bowl, then beat in the 1 teaspoon of almond extract and the salt until just combined.
Step 2: Now, with the mixer on low speed, gradually add the all-purpose flour and almond flour. Mix only until the dough just comes together and no dry streaks of flour remain. You’ll notice the dough will be soft and slightly crumbly, but it should hold together when you press it between your fingers. Be careful not to overmix at this stage, as that can lead to tough cookies.
Step 3: Lightly grease your mini muffin tin. Take about one tablespoon of dough for each cup and press it evenly into the bottom and up the sides, creating a little well for the jam. A small shot glass or the back of a measuring spoon can help you get a nice, even indentation. The dough should be about 1/8-inch thick.
Step 4: Spoon about a teaspoon of the apricot jam into the center of each dough cup. Don’t overfill them, or the jam will bubble over and make a sticky mess in your pan. A little goes a long way here—just enough to create a generous pocket of fruity goodness.
Step 5: Bake for 16-18 minutes, or until the edges of the cookies are a very light golden brown. The jam will be bubbling merrily. Rotate the pan halfway through baking for even color. Let the cookies cool in the muffin tin for a full 10 minutes before carefully transferring them to a wire rack. They are very fragile when hot, so patience is key!
Step 6: While the cookies are cooling completely, make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the 1/4 teaspoon of almond extract for the glaze. You want a thick but pourable consistency—if it’s too thick, add more liquid a few drops at a time. If it’s too thin, add a bit more powdered sugar.
Step 7: Once the cookies are completely cool, drizzle the almond glaze over them. You can use a piping bag with a very small tip, or just snip a tiny corner off a zip-top bag. Finally, while the glaze is still wet, sprinkle the tops with the toasted sliced almonds for that final, beautiful finish.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze unglazed cookies for up to 2 months; thaw and glaze before serving.
- Reviving: Briefly warm in a 300°F oven for 3–5 minutes to refresh crispness.
Serving Suggestions
Complementary Dishes
- A Simple Cheese Board — The saltiness of a sharp cheddar or a creamy brie provides a fantastic savory counterpoint to the sweet and nutty cookies, making for a sophisticated snack spread.
- Lemon Sorbet — Serving a scoop of bright, tangy lemon sorbet alongside a couple of these cookies creates a refreshing and elegant dessert that cleanses the palate beautifully.
Drinks
- Earl Grey Tea — The bergamot in the tea is a classic partner for both almond and apricot flavors, creating a wonderfully aromatic and cozy pairing, especially in the afternoon.
- Dessert Wine — A glass of Sauternes or a Moscato d’Asti, with their honeyed and peachy notes, will mirror and elevate the fruity sweetness of the jam in a truly luxurious way.
Something Sweet
- Dark Chocolate Truffles — A few pieces of high-quality, bittersweet dark chocolate offer a rich, deep contrast that makes the apricot flavor in the cookies pop even more.
- Vanilla Bean Panna Cotta — The smooth, creamy, and subtle flavor of a vanilla panna cotta acts as a blank canvas, allowing the complex notes of the cookie to truly shine as the star.
Top Mistakes to Avoid
- Using melted butter. This will cause your cookies to spread and lose their shape in the muffin tin, and they’ll be greasy instead of tender and crumbly. Room-temperature butter is non-negotiable.
- Overmixing the dough. Once the flour is incorporated, stop mixing! Overworking the dough develops gluten, which will make your cookies tough and biscuit-like instead of delicately shortbread-like.
- Filling the jam to the brim. The jam expands and bubbles as it heats up. If you overfill the wells, it will spill over and caramelize onto the pan, making the cookies difficult to remove and creating a burnt, sticky mess.
- Drizzling glaze on warm cookies. If the cookies are even slightly warm, the glaze will simply melt, become transparent, and soak right in. Wait until they are completely cool for a beautiful, opaque, white drizzle.
Expert Tips
- Tip: For a super-smooth jam filling, you can push the warmed jam through a fine-mesh sieve to remove any large fruit chunks. This gives you a more refined, glossy filling that’s easier to work with.
- Tip: If your dough is too soft and sticky to handle, pop it in the refrigerator for 15-20 minutes. This will firm up the butter, making it much easier to press into the muffin tin without sticking to your fingers.
- Tip: Add a tiny pinch of cardamom or a teaspoon of orange zest to the dough. These warm, citrusy notes complement the apricot and almond flavors beautifully and add an extra layer of complexity.
- Tip: To get perfectly uniform cookies, use a small cookie scoop to portion the dough before pressing it into the tin. It’s a little kitchen hack that saves time and ensures they all bake evenly.
FAQs
Can I use a different type of jam?
Absolutely! While apricot is classic, other jams work wonderfully. Raspberry jam provides a vibrant color and tartness, while fig jam offers a deeper, more autumnal flavor. Just try to avoid super-runny jellies, as they might not set up as well. A thicker, fruit-forward preserve or jam is your best bet for the right texture.
Can I make these cookies ahead of time?
You sure can. The baked and glazed cookies will keep in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the unglazed baked cookies for up to 2 months. Thaw and then glaze them fresh before serving. The dough itself can also be made a day in advance and kept covered in the fridge.
My cookies stuck to the pan! How can I prevent this?
Oh, I’ve been there! Ensuring your muffin tin is properly greased is the first step. You can also use a non-stick spray with flour for extra insurance. The most important thing, however, is to let them cool in the pan for the full 10 minutes—this allows them to firm up enough to be removed without breaking apart.
Can I make these without a mini muffin tin?
It’s a bit trickier, but yes. You can roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a teaspoon to make a deep indentation in the center for the jam. They will spread a little more and have a different shape, but the flavor will be just as delicious.
Why is my glaze so thin/so thick?
Glaze consistency can be finicky. If it’s too thin, you likely added too much liquid; just whisk in more powdered sugar a tablespoon at a time. If it’s too thick and won’t drizzle, add more liquid literally a few drops at a time until it reaches a honey-like consistency. It’s always easier to thin a glaze than to thicken it, so start cautiously!
Apricot Almond Cookies: An Easy Holiday Baking Treat
Apricot Almond Cookies feature tender almond shortbread with a sweet-tart jam filling. These easy Christmas treats are a festive, homemade dessert perfect for holiday baking.
Ingredients
For the Cookies:
-
225 g unsalted butter (softened)
-
100 g granulated sugar
-
1 tsp pure almond extract
-
1/4 tsp fine sea salt
-
240 g all-purpose flour
-
100 g almond flour
-
200 g good-quality apricot jam (approx. 2/3 cup)
For the Glaze:
-
120 g powdered sugar
-
2-3 tbsp milk or cream
-
1/4 tsp almond extract (for the glaze)
For the Topping:
-
30 g sliced almonds (toasted)
Instructions
-
First, preheat your oven to 350°F (175°C). In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened butter and granulated sugar on medium speed for about 2-3 minutes. You’re looking for it to become pale and fluffy. Scrape down the sides of the bowl, then beat in the 1 teaspoon of almond extract and the salt until just combined.01
-
Now, with the mixer on low speed, gradually add the all-purpose flour and almond flour. Mix only until the dough just comes together and no dry streaks of flour remain. You’ll notice the dough will be soft and slightly crumbly, but it should hold together when you press it between your fingers. Be careful not to overmix at this stage, as that can lead to tough cookies.02
-
Lightly grease your mini muffin tin. Take about one tablespoon of dough for each cup and press it evenly into the bottom and up the sides, creating a little well for the jam. A small shot glass or the back of a measuring spoon can help you get a nice, even indentation. The dough should be about 1/8-inch thick.03
-
Spoon about a teaspoon of the apricot jam into the center of each dough cup. Don’t overfill them, or the jam will bubble over and make a sticky mess in your pan. A little goes a long way here—just enough to create a generous pocket of fruity goodness.04
-
Bake for 16-18 minutes, or until the edges of the cookies are a very light golden brown. The jam will be bubbling merrily. Rotate the pan halfway through baking for even color. Let the cookies cool in the muffin tin for a full 10 minutes before carefully transferring them to a wire rack. They are very fragile when hot, so patience is key!05
-
While the cookies are cooling completely, make the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk or cream, and the 1/4 teaspoon of almond extract for the glaze. You want a thick but pourable consistency—if it's too thick, add more liquid a few drops at a time. If it's too thin, add a bit more powdered sugar.06
-
Once the cookies are completely cool, drizzle the almond glaze over them. You can use a piping bag with a very small tip, or just snip a tiny corner off a zip-top bag. Finally, while the glaze is still wet, sprinkle the tops with the toasted sliced almonds for that final, beautiful finish.07
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