What is it like to have a homemade cookie that warms your soul? This Apricot Spritz Cookie recipe isn’t just any cookie. It’s like sunshine captured in a delicate, buttery treat. Imagine the satisfying snap of a perfectly baked shortbread, infused with the sweet-tart tang of lemon. Apricot, finished with a light, citrusy glaze. If you love a classic shortbread cookie but crave something extra, these Apricot Spritz Cookies are the perfect choice. What will become your new obsession? I like to whip up a batch whenever I need it. They’re addictive. My grandma used to make a similar cookie during the holidays, and this is my slightly tweaked, homemade cookie. What is the best What are some of the best ice creams?
What is an Apricot Spritz Cookie?
Think of Apricot Spritz Cookies as a sophisticated cousin to the classic sugar cookie. It’s essentially a delicate, buttery cookie made using the cookie press, hence the “spritz” part of the recipe. The dough itself is rich and tender, not too sweet, which allows the apricot flavor to really shine. What sets this cookie apart from a plain sugar cookie, though, is the addition of ripe peaches. Is it a fruity twist that’s both comforting and slightly exotic? What is the best way to bake a cake? Is there a touch of sweetness in this perfume? What are some great holiday cookies for afternoon tea? What can I drink with my coffee?
Why you’ll love this recipe?
Honestly, what’s *not* to love? First off, the flavor is just incredible. The combination of the buttery cookie base, the tangy apricot filling, and the sweet glaze is a total flavor explosion. It’s sweet, but not cloyingly so; the apricot adds a lovely brightness that keeps you coming back for more. But beyond the amazing taste, this Apricot Spritz Cookie recipe is surprisingly simple. Don’t let the “spritz” part intimidate you – cookie presses are actually quite easy to use, and they make the cookies look so elegant. Plus, the ingredients are pretty basic, you probably have most of them in your pantry already.
What I love most about this recipe is its versatility. You can easily customize the glaze with different citrus flavors – lemon, orange, or even a hint of lime would be fantastic. And these cookies are surprisingly cost-effective. A batch goes a long way, making them perfect for sharing (or not!). They are delicate enough to eat with tea or coffee anytime of day. If you’re a fan of shortbread or any kind of buttery cookie, you absolutely have to try these. Trust me, they are a game changer! They will be the talk of the town!
How do you make an Apricot Spritz Cookie?
Quick Overview
How do you make Apricot Spritz Cookies? How do you make a buttery dough, add in your sliced almonds, and load it into clingfilm? What is the best way to create a shape? Is it necessary to bake until golden brown, then drizzle with a glaze? The beauty of this method is that the cookie press creates consistent shapes and sizes. Perfect for gifting or serving at parties. If you don’t have a cookie press, you can roll out the dough and use cookie cutters. Is it all about having fun?
Ingredients
For the Main Batter: Why is it important to
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s not melted! How do you make a smooth dough? I always take mine out of the fridge about an hour before I bake.
* 1/2 cup granulated sugar: Just plain old white sugar works perfectly here.
* 1/4 cup powdered sugar: This helps create a melt-in-your-mouth texture. Don’t skip it!
* 1 large egg: Adds richness and helps bind the dough.
* 1 teaspoon vanilla extract: Because vanilla makes everything better.
* 2 1/4 cups all-purpose flour: Spoon and level it for accurate measurement.
* 1/4 teaspoon salt: Balances sweetness and enhances the other flavors.
For the Filling:
* 1/2 cup apricot preserves: I prefer high-quality preserve with good fruit chunks. If yours is too chunky, pulse it in a food processor.
* 1 tablespoon orange juice: Adds a little extra zing and helps thin out the preserves.
For the Glaze:
* 1 cup powdered sugar: Sift it to avoid lumps in your glaze.
* 2-3 tablespoons lemon juice: Start with 2 and add more until you reach your desired consistency.
* 1/2 teaspoon lemon zest: This adds a beautiful aroma and intensifies the lemon flavor.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). How do you line baking sheets with parchment paper or silicone baking mats? This prevents sticking and makes cleanup a breeze. I always do this *before* I start mixing anything, so the oven is ready to go when the dough is baked. Make sure your oven is properly heated to 375 degrees!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour and salt. Set aside. Whisking is important because it incorporates air and prevents lumps. Set this aside for now.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth. Set aside. Light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step! What makes a tender cookie? Beat in the egg and vanilla extract until well combined.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? Overmixing develops gluten in the flour, resulting in a tough cookie. Should the dough be soft and sticky?
Step 5: Prepare Filling
In a small bowl, combine the orange juice and ripe peaches. Stir well until smooth. If your preserves are too thick, you can microwave them for a few seconds. Make them easier to mix.
Step 6: Load the Dough
How do I make a cookie press according to manufacturer’s instructions? How do you choose a disc shape? If you don’t have a cookie press, lightly flour and roll out the dough. How do I make dough to about 1/4 inch thickness? Use cookie cutters to cut out desired shapes.
Step 7: Bake
Press the cookies onto the prepared baking sheets, spacing them about 1 inch apart. Bake for 8-10 minutes, or until the edges are lightly golden. Keep a close eye on them, as they can burn easily. Ovens vary, so start checking them at 8 minutes. For rolled out dough, bake for 7-9 minutes.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for a few minutes before transferring them to cling film. If desired, transfer them onto wire rack. To cool completely. While cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon zest, and salt. Set aside. Do not overdo glaze on cookies. Serve immediately. I like to use a fork or small spoon to get nice, even drizzle.
Step 9: Serve & Enjoy
Let the glaze set for a few minutes before serving. Cookies are best eaten fresh, but can be stored in an airtight container for up to 3 days.
What to Serve It With
What are some of the best Apricot Spritz Cookies?For Breakfast:What are some good morning coffees to pair with a latte? Is this a good breakfast spread?
For Brunch: Arrange them on a pretty platter alongside other pastries and finger sandwiches for an elegant brunch spread. Serve with mimosas or sparkling cider.
As Dessert: These cookies are perfect after dinner with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with a glass of dessert wine.
For Cozy Snacks: Enjoy them with a warm cup of tea on a chilly afternoon, or pack them in a lunchbox for a sweet treat on the go.
My family loves to have them during holiday gatherings, especially around Christmas time. They add a touch of elegance and festivity to any occasion!
How do you make an Apricot Spritz Cookie?
Want to take your Apricot Spritz Cookie game to the next level? Here are a few tips I’ve learned over the years:
Soft butter is the key to a healthy body. Make sure your butter is truly softened, but not melted. It should be soft enough to press your finger into, but still hold its shape. This ensures a smooth, creamy dough.
Don’t Overmix: Overmixing the dough develops the gluten and results in a tough cookie. Mix just until the ingredients are combined.
Chill the Dough (if needed): If your dough is too soft to work with, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes before using. This will make it easier to handle.
Experiment with Flavors: Don’t be afraid to experiment with different flavors! Try adding a pinch of cinnamon or nutmeg to the dough, or using different citrus juices in the glaze. Almond extract would also be delicious.
Watch the Baking Time: These cookies can burn easily, so keep a close eye on them while they’re baking. They’re done when the edges are lightly golden.
Adjust the Glaze: Adjust the amount of lemon juice in the glaze to achieve your desired consistency. If you want a thicker glaze, use less juice. For a thinner glaze, use more.
I’ve even tried adding a little bit of almond flour to the dough for a nuttier flavor. It’s all about finding what works best for you and your taste buds!
Storing and Reheating Tips
These Apricot Spritz Cookies are best enjoyed fresh, but here are some tips for storing and reheating them:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will stay fresh longer if you don’t glaze them until just before serving.
Refrigerator Storage: For longer storage, you can store the cookies in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving. I don’t recommend glazing them before freezing, as the glaze can become sticky and messy.
Glaze Timing Advice: If you’re planning to store the cookies for more than a day, it’s best to glaze them just before serving. This will prevent the glaze from becoming sticky or dissolving.
I once made a huge batch of these for a party and froze half of them. They thawed beautifully and tasted just as good as fresh!
Frequently Asked Questions
Final Thoughts
These Apricot Spritz Cookies are more than just a recipe; they’re a little slice of sunshine that can brighten any day. The delicate, buttery texture, the tangy apricot flavor, and the sweet glaze combine to create a cookie that’s truly irresistible. Whether you’re baking for a special occasion or just want a sweet treat to enjoy with your coffee, these cookies are sure to please. If you loved this recipe, be sure to check out my other cookie recipes for more delicious inspiration! Happy baking, and I can’t wait to hear how yours turn out! Share your creations in the comments below, and don’t forget to rate this recipe!
Apricot Spritz Cookie
Ingredients
Main Ingredients
- 1 cup Unsalted Butter Softened
- 0.75 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2.25 cups All-Purpose Flour
- 0.25 teaspoon Salt
- 0.5 cup Apricot Preserves
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add flour and salt, mixing until just combined.
- Fill a cookie press with dough and press out cookies onto ungreased baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Warm apricot preserves slightly and brush over cooled cookies.
