Apricot Cream Cookies: Soft Oil-Based Rounds With Vanilla Cream and a Snowy Crumb of Grated Dough

These French-style apricot clouds are an elegant, modern choice for the holiday table. They combine a smooth vanilla pastry cream (crème pâtissière) with a tender dough. The grated dough on top creates a snowy look, which makes these cookies a good fit for Christmas.

The recipe is surprisingly thrifty: the dough uses oil instead of butter, which makes it soft. How do you keep the cream from running during baking and the dough tender?

How do you make French apricot clouds?

Start by cooking a vanilla cream from egg yolk and starch and let it cool completely. Cut circles from the oil dough (made with baking powder). Pipe on a mound of cold cream, add a piece of apricot and sprinkle with grated dough from the freezer.

At a Glance

• Prep time: 30 min (plus 30 min chilling the dough and cream)
• Baking time: 15–20 min
• Servings: about 24 cookies
• Difficulty: Medium
• Calories: about 120 kcal per cookie
• Trend: Holiday baking / Budget-friendly

Ingredients

Instructions

1. Cream: In a small bowl, stir the cornstarch into a little (about 3 tablespoons / 50 ml) of the milk.
2. Pour the rest of the milk into a saucepan. Add the egg yolk, granulated sugar and vanilla. Start heating.
3. When the milk is hot (but not boiling), stir in the cornstarch mixture. Bring to a boil, stirring constantly.
4. Cook for about 1–2 minutes, until the cream thickens like pudding.
5. Pour the cream into a bowl. Press plastic wrap directly onto the surface (so no skin forms) and let it cool completely.
6. Dough: Sift the flour, baking powder and powdered sugar into a bowl.
7. Add the oil, whole eggs and lemon zest. Quickly work it into a smooth dough with a mixer or your hands.
8. Divide the dough in half. Wrap both halves in plastic and chill for at least 20–30 minutes. You can put one half in the freezer.
9. Heat the oven to 350°F (180°C) (conventional, top and bottom heat). Line a baking sheet with parchment paper.
10. Roll the first half of the dough out thinly (about 1/8 inch / 3 mm) on a floured surface and cut out circles (2 1/2 inches / 6–7 cm across).
11. Place the circles on the baking sheet. Fill a piping bag with the cooled cream and pipe a small mound onto each circle.
12. Cut the apricots into small cubes and place a few pieces on top of the cream.
13. Take the second half of the dough out of the freezer and coarsely grate it over the tops of the cookies.
14. Bake at 350°F (180°C) for about 15–20 minutes, until the grated dough on top turns golden.
15. Dust the baked cookies with powdered sugar.

Video Recipe

Tips for Perfect Apricot Cream Cookies

• Why baking powder? The original recipe calls for baking soda, but without an acidic ingredient (such as yogurt or lemon juice) it can leave a soapy aftertaste. Baking powder is the safer choice for this recipe.
• Grating the dough: The dough grates best when it is truly well frozen. If it sticks, put it back in the freezer for 10 minutes.

Easy Variations

• Raspberry clouds: Use fresh or frozen raspberries instead of apricots. The tartness of the fruit goes beautifully with the sweet cream.
• Chocolate crumbs: Add a spoonful of cocoa to the dough you grate for the topping.

Frequently Asked Questions (FAQ)

These cookies are best fresh, while the top layer is still crisp. Because of the cream, store them in the refrigerator, where they stay soft for 2–3 days.

The recipe is based on a version by Einfache Rezepte, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.