Apricot Pillow Cookies

5. Chill the Dough (Optional but Recommended)

While optional, chilling the dough for 15–20 minutes makes it easier to handle, especially if your kitchen is warm. The dough firms slightly, allowing you to shape uniform cookie balls without the dough sticking to your hands. Chilling also helps maintain the soft, pillowy texture during baking.

6. Portion and Shape the Cookies

Using a tablespoon or small cookie scoop, portion out equal amounts of dough. Roll each portion into a smooth ball between your palms. Flatten each ball slightly, then make a small indentation in the center using your thumb or the back of a spoon. This well will hold the apricot preserves and prevent them from spilling during baking.

7. Fill with Apricot Preserves

Spoon approximately ½ teaspoon of apricot preserves into each indentation. Be careful not to overfill; the preserves will soften during baking and a small amount is enough to create the perfect fruity center. Gently pinch the dough around the edges of the preserves to slightly encase it, but do not completely cover—this allows a beautiful, visible filling after baking.

Why This Method Works

This step-by-step approach ensures every cookie has the perfect balance of soft dough and fruity center. By pre-creating an indentation and carefully portioning the preserves, each cookie achieves the signature “pillow” appearance and the ideal tender texture. These techniques also prevent the cookies from spreading excessively or losing their shape, guaranteeing consistency across the batch.