These perfect sweet little bites will melt in your mouth!
As you become an expert in the arts of baking, you tend to look for new challenges, more elaborate recipes, and you soon start forgetting about the sweetest pleasures in cooking. The easiest recipes often result in the most flavorful baking treats, and more often than not, they’re everyone’s favorites.
I bet you don’t make as many cookies as you did when you first started baking. I’m sure your obsession with cookie cutters hasn’t been growing at the rate it did the first months.
It’s ok, I mean there’s so many delicious desserts, cakes and pastries to make; cookies are simple, but because they are so simple, they’re some of the best projects to go back to.
Today I want to share with you a lovely cookie recipe that will bring all the excitement for cookies and will revive your passion for the small things. Trust me, your family will thank you, and you’ll start getting more help in the kitchen when everyone knows you’re making these Vanilla cookies with apricot jam.
What goes into my Vanilla Cookies?
For the dough, we’ll be using all-purpose flour, a few eggs, baking powder, sugar and premium vanilla extract.
Vanilla extract is critical since it will be the soul of these cookies. Try sourcing high-quality vanilla extract, and make sure it’s not just artificial flavoring, you can tell immediately.
For the cookies filling, source your favorite apricot jam, but don’t be afraid of trying any other natural jam. From strawberries to raspberries, from blackberries to cherries. Each one will give a different profile making these cookies incredibly versatile and adaptable.
What you’ll need
For our apricot filled vanilla cookies, we’ll need a mixing bowl for the dry ingredients, and another one for the wet ones. You’ll need a spacy, clean surface, a small round cookie cutter, baking sheets lined with parchment paper and a wire rack to cool the cookies.
Pro tips
Let the dough set on the fridge before rolling it and cutting the cookies. This part of the process is essential for the cookies to rise evenly.
Keep an eye on the clock, these cookies are ready in just eight minutes in the oven, and please preheat your oven at least fifteen minutes before baking your cookies.
Watch out, if you attempt to spread the apricot jam while the cookies are still warm, the jelly will lose consistency, and you’ll probably end up with a mess.
PrintVanilla Cookies with Apricot Jam
Ingredients
- 2 – 1/4 cups (400g) all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (180g) butter (soften)
- 1 cup (200g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (230g) Powdered sugar
- 1 pack of vanilla sugar (optional)
- Apricot jam
Instructions
- Whisk flour, baking powder and salt together.
- Beat butter and sugar until creamy and fluffy (about 5 minutes)
- Add eggs one by one and then add vanilla extract.
- Beat in your flour mixture, blending all ingredients until smooth.
- Chill for 2 hours, or until firm.
- Roll 1/2 of the dough at a time on a floured surface and keep remaining dough in refrigerator until ready to use.
- Using a small cookie cutter or a small shot glass, cut out cookies and arrange them on baking sheets lined with parchment paper.
- Repeat with remaining dough.
- Bake at 375F for 8 minutes. Once baked, place on wire racks to cool.
- Once the cookies are cool, take one and spread apricot jam on it; top with another cookie to form a little cookie sandwich.
- Roll in powdered sugar.
