Apricot spritz cookies are classic sweets that delicately crumble in the mouth for instant bliss! These buttery cookies can be filled with any fruit jam of your choice.
Do you have a special cookie that brings back nostalgic yummy memories? Melt-in-your-mouth crumbly apricot spritz cookies are one of my favorite. My fondest memory of spritz cookies was when I working at Boniere, a European Bakery in my hometown of Alameda, CA during high school.
The pastry chef would fill the cookies with homemade raspberry and apricot jam, and lightly dust each cookie with powdered sugar. We would package these swirled apricot spritz cookies onto gold trays wrapped in cellophane along with a variety of other shortbread flavors during the holiday season. There were hundreds of cookies being pumped out of that bakery each day, oh I miss the smell of freshly baked pastries and bread!
These cookies are so tender and contain the perfect amount of sweetness which would make your taste buds dance. I just had to recreate these apricot spritz cookies at home! They are so easy to make, and a must-have during cookie season.
To create a wreath shape with ridges, I used a large disposable piping bag and an 824 sized star tip . I started from the center and connected the cookie dough back in the middle. Make sure to create an indent with your finger or back of a measuring spoon so that you have a place to add the jam.
To achieve a shortbread texture for this apricot spritz cookie recipe, I had to make a particular choice of flour. For a cookie that is lightly crisp on the outside yet effortlessly crumbles as you nibble, flour selection is one key element. Flour adds structure and bulk so that any changes will affect the cookie texture.
The amount of protein contained in the flour and how it contributes to gluten formation is an important aspect of the texture of the cookie. Typically the higher the amount of protein, the greater the flour’s gluten-forming potential. I used a cake flour instead of regular all-purpose flour to give a more delicate texture to the cookie.
What is the Difference Between Cake and All-Purpose Flour?
- Cake Flour: Made from a soft or weak wheat kernel that is lower in protein content. The protein is between 6 to 8 percent for cake flour. Suitable for tender cakes, or more friable cookies like this apricot spritz. When you desire an easier crumbled cookie that is low in moisture and has a higher amount of fat like these butter cookies, cake flour works very well.
- All-Purpose Flour: A blend of soft and hard flours formulated to be used in a wide range of general baking recipes. You will find this commonly at your grocery stores. It contains 10 to 13% protein. If you bake these spritz cookies with all-purpose flour, you will notice a slightly more coarse texture that is still crumbly. It can also be used as a thickening agent for sauces, to make quick bread like muffins, or in cookies like a chewy chocolate chip.
Spritz cookies are elegant sweets that delicately crumble in the mouth for a tasty sweet treat! When I first developed this recipe, apricots were in season, so I created a simple apricot ginger jam. Making homemade jams and jellies are an easy way to capture the flavors of the season. However, you can buy pre-made apricot jam or any filling flavor of your choice. It’s a quick and effortless substitution and taste just as good. I’d love to hear what jam you add to your spritz cookies!
Why are Spritz cookies are known as “pressed cookies”?
Spitz cookies are made with a soft dough that is piped through a pastry tip or cookie press. To keep the distinctive design, the right ingredients and mixing methods are needed to help retain its shape during baking. Eggs are the key ingredient to help toughen and give body to the cookie. Being careful not to over cream the dough will prevent “spread” of the cookie. These cookies should hold their shape as they are baked, compared to a chocolate chip cookie which spread is desirable.
Apricot Spritz Cookie
Ingredients
Apricot Ginger Filling-
- 8 ounces apricots, (227g) skins removed, halved and cut into 1/2-inch pieces
- 1/2 cup granulated sugar, (100g, 3 1/2 ounces)
- 1 teaspoon lemon juice, (5ml)
- 2 slices ginger, peeled, 1/4-slices
Spritz Cookies-
- 8 ounces unsalted butter, (130g, 1 cup) softened to 60 to 70ºF (15ºC to 21ºC)
- 4 ounces granulated sugar, (128g, 1/2 cup plus 2 tablespoons)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract, (5ml)
- 1 large egg
- 10 ounces cake flour, (290g, 2 1/2 cups) sifted
Instructions
Apricot Ginger Filling-
- Bring a pot of water to boil. Prepare and ice bath to cool the apricots quickly. Score the bottom of the apricots with an X, making the cuts half the way up the sides, ensuring the cuts just go through the skin.
- Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly transfer the apricots to the ice bath.
- Drain and peel the apricots. Halve, pit and cut into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Strain puree through a fine mesh strainer into a bowl.
- In a small saucepan, combine the apricot puree, sugar, lemon juice, and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215°F to 220°F (101ºC to 104ºC). Remove from the heat and cool.
- Place the apricot filling into a small ziplock bag and cut a small corner of the bag right before decorating.
Spritz Cookies-
- Set the oven rack to the center position. Preheat oven to 350ºF (177ºC).
- Line two large sheet pans with parchment paper.
- Cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
- Add the salt, vanilla and egg beat well on medium speed for 1 minute. Scrape down the sides as needed.
- Gradually add the flour, beating until just blended. The dough should be firm but neither sticky nor stiff.
- Transfer the dough to a piping bag fitted with a large star tip (824 tip size).
- Pipe the dough into small rounds onto a sheet tray lined with parchment paper. The cookies should be about 1 1/2 to 2-inches in diameter. Leave 2-inches of space in between each cookie.
- Dip your finger into a bowl of water, and make small indents into the center of each cookie for the jam filling.
- Pipe a small amount of jam into each indent of the cookie. If using cold jam, spoon in 1/4 teaspoon of jam into the center.
- Bake one tray at a time, until cookies are lightly browned around the edges and on the bottoms, the surface will stay pale in color, 12 to 14 minutes.
- Immediately transfer spritz cookies to wire rack to cool.
Notes
- If apricots are not in season chose a pre-made apricot jam or flavor of your choice. You will need about an 11-ounce jar or fruit jam, jelly or preserves.
- Cookies can be stored in an airtight container for about five days, or frozen for up to 1 month.
Hi Jessica,
They look beautiful. I guess I need some new tools, a piping bag and star tip, so I can give these a try.
I’d love to see a video on Instagram of you piping these as the visuals are so helpful. I think the videos you have posted are very well done. Multi-talented-that is you.
Judy
Thank you so much Judy! Piping bags and tips always come in handy 🙂 Great suggestion for a video!
I tried this recipe recently, but the cookies didn’t keep its shape after I took them out of the oven. I used cake flour and I’m wondering if that is the cause of my failure.
Same thing happened to me.
Thank you for trying the recipe and letting me know you had some challenges. I have a question, did you sift the flour before or after you measured? Also, did you weigh it out on a scale or used a measuring cup? I always use cake flour, so I’m wondering if it’s a measurement issue. If you do add all purpose flour it has more protein so it could help with the spread, and have a slightly tougher texture.
I sifted the flour after I measured it in measuring cups. Does that matter? I tried the recipe 2 times. The second time the spread was not as bad but they still didn’t keep their shape. What am I doing wrong?
Hi Peggy- I weighed and then sifted the flour as well. Are you able to weigh the flour and sugar on a scale? Do you remember how much in cups the sugar turned out to be? I haven’t had issues with spread (still has the ridges on top). How is your oven temperature looking? How long do you mix the flour into the butter and sugar? Thank you for giving it a few tries. If all else fails you can roll them into a ball and then indent in the center and see if the cookies don’t overly spread. Do they become completely flat? We’ll keep sleuthing!
I’ve been searching for a spritz dough that isn’t murder to pipe, as the pipeabilty of my old tried and true recipes is in conflict with my increasing arthritis. This one piped magnificently well, but I must ask where you got the photos of your finished product from. I want pictures of cookies from this recipe that look like those! All I got from my meticulously piped work were flat discs of pallid dough dotted with apricot — and I do mean FLAT, with zero rise, not just poorly demarked piping patterns but threatening to morph into lace cookies FLAT! Confession: I substituted AP for cake flour having already seen the complaints of recipe failure already in the comments, but alas it was all for nothing. The results are suitable only for discarding. What a waste of time and ingredients. Are you sure you used this recipe, as you seem airy in response to complaints and don’t really offer much help. May I offer a suggestion? Other spritz recipes I’ve seen that use such a small amount of flour (1 1/4 or 1 1/2 cups) call for powdered sugar rather than granulated, for which I’m imagining an inherently drier result while hopefully still pipeable. I did snap some photos of my tragic results just for laughs and I wish I could include them in this message for purposes of comparison.
Hi Nora! I am SO happy that you left this comment. I re-tested this recipe this weekend to figure out what was causing the spread. After weighing every ingredient and measuring it, I realized that I had made a huge mistake. The cake flour should be at 2 1/2 cups, not 1 1/2 cups. I’ve updated the recipe to provide more detail and hopefully easier to understand. I was thinking of you and your piping situation. I tested two batches, one with butter softened to 70ºF and another to 65ºF. I found that at 5 degrees higher, the dough will be easier to pipe, with marginal additional spread. So I would recommend allowing the butter to be slightly warmer (just below room temperature) so it’s easier for you to pipe. You could even chill the cookies before baking if you wanted to reduce the spread, but I don’t think it’s necessary. I promise that your next batch will hold its shape and have beautiful ridges. Thank you for taking the time making the recipe. Please let me know if you give it another try 🙂
I tried these this evening, and with the recipe adjustment they came out fantastic!! I subbed the vanilla extract for almond, but I left everything else the same, and they could not have been easier! A minor note I would add: if using a cookie press, like I did, don’t use parchment paper, because it will interfere with your cookie shapes. Once I figured that out, it was smooth sailing—and the results were delicious!
Thanks for sharing the piping tip for using a cookie press Margaret!