Description
Soft, buttery, and filled with fruity apricot jam, these melt-in-your-mouth cookies are the perfect combination of indulgence and simplicity. Topped with coconut flakes for a delightful finish, they’re easy to make and impossible to resist.
Ingredients
- Soft butter: 150 g
- Sugar: 80 g
- Vanilla sugar: 8 g
- Vegetable oil: 1 tablespoon
- Egg: 1
- Flour: 360 g + 1 tablespoon
- Baking powder: 5 g
- Cocoa powder: 1 tablespoon
- Apricot jam (for filling): As needed
- Coconut flakes (for garnish): As needed
Instructions
-
Prepare the Dough Base
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter, sugar, and vanilla sugar together until light and fluffy.
- Add the vegetable oil and egg, and beat until fully incorporated.
-
Mix the Dry Ingredients
- In a separate bowl, sift the flour, baking powder, and cocoa powder together.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. If the dough is sticky, add an additional tablespoon of flour.
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Shape the Cookies
- Roll the dough into walnut-sized balls using your hands.
- Place them on the prepared baking sheet, leaving space between each one.
- Press your thumb gently into the center of each ball to create an indentation.
-
Add the Filling
- Spoon a small amount of apricot jam into the center of each cookie. Avoid overfilling to prevent the jam from spilling during baking.
-
Bake the Cookies
- Bake in the preheated oven for 12–15 minutes, or until the edges start to turn golden. Do not overbake—the cookies should remain soft.
-
Garnish with Coconut Flakes
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.
- While the cookies are still warm, sprinkle coconut flakes over the apricot jam, pressing lightly to help them stick.
Notes
- Butter Temperature: Use softened butter for the best texture. If your butter is too hard, let it sit at room temperature for 10–15 minutes before creaming.
- Jam Variety: Feel free to experiment with different jams, such as raspberry, strawberry, or orange marmalade.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
- Freezing Option: The dough can be rolled into balls and frozen for up to 2 months. Bake directly from frozen, adding a minute or two to the baking time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European