These Apricot Thumbprint Cookies use homemade Apricot Jam inside a buttery and sweet shortbread cookie. I finish these cookies with a drizzle of sweet glaze.

If you love thumbprint cookies as much as I do, be sure to check out some of my other favorite recipes like my Raspberry Thumbprints, Blackberry Lemonade Thumbprint Cookies, or my Blueberry Ginger Thumbprints.

Why You'll Love This Recipe

I am obsessed with thumbprint cookies, to say the least! I love their buttery cookie base, the fact that they are filled with sweet jam, and the icing on top is literally the icing on top! The glaze is my favorite part. These Apricot Thumbprint Cookies are a must bake during apricot season.

I make my own homemade Apricot Jam for these, but if you want to use store bought you can also do that. Using store bought jam makes these cookies easy to make all year round.

Tips for Apricot Thumbprints

• Make sure your butter is soft. You should cream together the butter, sugar and vanilla before starting your timer. This means that you should mix these ingredients together until there are no chunks of butter. Then start the timer for and continue mixing.

• Use a good quality apricot jam. If you're not making your own, then make sure you get a good one. This is where a lot of the flavor will come from!

• Make sure to refrigerate your cookie sheets. This helps the cookies hold their shape once baked. Thumbprints are a dense little cookie, so this is why refrigerating is an important step.

• Thumbprint cookies are a dense and buttery cookie. So these should not be stored in an airtight container or they may get soggy. Make sure to store them in a cool dry place.

Ingredients for Apricot Thumbprint Cookies

Organic Valley Salted Butter

Costco Kirkland Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Cairnspring Mills Organic All Purpose Flour

Florida Crystals Organic Powdered Sugar

Organic Apricot Jam

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

Apricot Thumbprint Cookies

Recipe by MimiDifficulty: Easy

Makes

A simple butter cookie filled with apricot jam and topped with a sweet glaze.

Ingredients

Dough
1 cup (226 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1 organic large egg
383 grams (3 cups) organic all purpose flour
Filling
6 ounces Apricot Jam
Glaze
142 grams (1 cup) organic powdered sugar, sifted
2 tablespoons water

Directions

Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.
Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Fill with raspberry jam.
Refrigerate the cookie sheets for 25 minutes. Preheat the oven to 350°F.
Bake for 19 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.
To make the glaze: In medium mixing bowl, whisk together the powdered sugar and water. Drizzle over the tops of the cookies.
Store in a cool dry place for up to 3 days.

Notes

Gluten Free – Replace the organic flour with 397 grams (2 1/2 cups plus 1 tablespoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 15 minutes, or until lightly browned on the bottom.