Spritz Cookies with Apricot Jam

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Spritz cookies that have a delicate buttery crumble and are filled with a delicious apricot jam. This classic recipe is flexible in that you can substitute any fruit jam you like.

Spritz Cookies with Apricot Jam

Classic spritz cookies are easy to make and contain the perfect amount of sweetness. When I worked at a European bakery in high school, these always flew off the shelf. So if you have a cookie exchange coming up, these make a great treat to include!

Pick your favorite pipe design or make fun shapes, this recipe is completely customizable all the way down to the filling. I’m a big fan of apricots, so I’ll show you how to make a simple, yet flavorful, homemade jam to add to the middle of each cookie. Let’s get baking!

piped cookie dough batter on a parchment paper lined baking sheet

Properly incorporating the butter

Use butter that’s softened to just below room temperature, 60 to 70ºF (15ºC to 21ºC). This gives the cookies structure and keeps them light and crisp since there’s no baking soda or powder in the recipe.

To prevent unwanted cookie spread on a sheet pan, be careful not to over cream the butter with the sugar. These cookies should hold their shape as they bake compared to a chocolate chip cookie where some expansion is desirable.

Use cake flour for a delicate texture

For spritz cookie that’s slightly crisp on the outside, yet effortlessly crumbles as you nibble, use cake flour. Due to the lower amount of protein compared to all-purpose flour (6 to 8% vs 10 to 13%) it gives a more delicate texture to the cookie.

The amount of protein contained in the flour and how it contributes to gluten formation is an important aspect of the texture. Typically the higher the amount of protein, the greater the flour’s gluten-forming potential, and tougher the cookie.

Apricot fruit filling in the middle of cookies that are on a cooling rack

Piping the cookie design

To create a wreath shape with ridges, use a large piping bag and an 824-sized star tip. You can also use a round tip to create a thumbprint style. Start from the center and connect the cookie dough back in the middle. Add an indent with your finger or use the back of a measuring spoon so that you have a place to add the jam. If you have a cookie press, that works too.

Fruit filling selection

When I first developed this recipe, apricots were in season, so I created a simple apricot ginger jam. Making homemade jams and jellies are a nice way to capture the flavors of the season. However, for a quick and effortless substitution you can buy pre-made jam or any filling flavor of your choice.

Customize the recipe

  • Use almond extract or peppermint extract instead of vanilla.
  • A few drops of food coloring to make festive colored cookies.
  • Dust powdered sugar or sprinkles on top.
  • Instead of fruit, add chocolate ganache in the center.
  • Strawberry, raspberry, or grape jam or jelly are tasty fillings.

stack of spritz cookies showing the fruit jam in the center

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Cookie batter consistency

If the dough is difficult to pipe, roll it between your palms a few times to warm it slightly while in the piping bag. Using a digital scale ensures that the right amount of flour is added, if not properly measured, a few extra tablespoons can make the dough too thick.

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Spritz Cookies with Apricot Jam

Spritz cookies that have a delicate buttery crumble and are filled with a delicious fruit jam.
Pin Print Review
3.66 from 23 votes
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings 30 cookies
Course Dessert
Cuisine Italian


Apricot Filling

  • 8 ounces apricots, skins removed, halved and cut into ½-inch pieces
  • ½ cup granulated sugar
  • 1 teaspoon lemon juice
  • 2 slices ginger, peeled, ¼"-slices

Spritz Cookies

  • 8 ounces unsalted butter, (1 cup) softened to 60 to 70ºF (15 to 21ºC)
  • 4 ounces granulated sugar, (9 tablespoons plus 2 teaspoons)
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 10 ounces cake flour, (2 1/2 cups) sifted after measuring


Apricot Filling

  • Bring a pot of water to boil. Score the bottoms of the apricots with an "X", making the cuts halfway up the sides and 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 apricots to a bowl filled with ice cubes.
  • Drain and peel the apricots. Cut in half, pit them and slice into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Run the 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 to 220°F (101 to 104ºC). Remove from the heat and cool.
  • Place the apricot filling in a ziplock bag and cut a small corner off right before decorating.

Spritz Cookies

  • Set the oven rack to the center position. Preheat to 350ºF (177ºC).
  • Line two large sheet pans with parchment paper. 
  • Cream the butter and sugar in a stand mixer on medium speed until light and fluffy, about 1 minute. 
  • Add 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 on a parchment paper-lined baking sheet. The cookies should be about 1 ½ to 2-inches in diameter. Leave 2-inches of space in between.
  • 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 ¼ teaspoon 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 to a wire cooling rack.


  • If apricots are not in season, use a store-bought fruit jam of your choice. You will need about an 11-ounce jar.
  • Cookies can be stored in an airtight container for about five days, or frozen for up to 1 month.

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Nutrition Facts
Spritz Cookies with Apricot Jam
Amount Per Serving
Calories 90 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g10%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.04g
Cholesterol 14mg5%
Sodium 12mg1%
Potassium 73mg2%
Carbohydrates 13g4%
Fiber 0.5g2%
Sugar 8g9%
Protein 1g2%
Vitamin A 350IU7%
Vitamin C 0.2mg0%
Calcium 4mg0%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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11 Comments Leave a comment or review

  1. Judy Caywood says

    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.


    • Barbara Schall says

      I find that using a star tip on the pastry bag is easier to use and makes more uniform cookies. I just press the bag down after forming each one which allows a space for the filling. I also put my filling in a pastry bag with no tip.

  2. Nora Mitchell says

    I’ve been searching for a spritz dough that isn’t murder to pipe, as the pipe-ability 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!

  3. Margaret says

    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!

  4. Judy says

    Beautiful. I don’t have the pastry items to make these but I’ve always thought they are so pretty. I’ve had a couple from a bakery and I liked the light taste. The jam in the center is the crowning touch and so versatile.

  5. Shannon says

    Something is wrong with the metric conversion in this recipe. 8oz of butter is 227g or two sticks. However the metric conversion of recipe says 130g.

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