These Kolacky Cookies are one of those classic holiday cookies that probably feel nostalgic to many of us. They have a soft, and buttery cream cheese dough that is filled with sweet fruit filling. They’re tender, and delicate, and will always disappear first from a Christmas cookie tray!
The cookies are rich, melt in your mouth, buttery and delicious. The crust is almost like a flaky pastry dough, its only light sweet, and is so soft and buttery. They are filled with a sweet fruit preserve filling, and topped with powdered sugar. So they look super impressive, but are surprisingly east to make!
My dough is so easy to work with, rolls out beautifully, and bakes up so nicely with a light crispy edges. The are easy to shape, and give you beautiful cookies every time! They’re a beloved Christmas tradition for many families, and I hope you add them to your holiday season too.
The fruit flavor really shines in these timeless cookies, and you definitely need to add them to your holiday baking list, for your Christmas parties, or cookie trays!
What is the difference between Kolacky and Kolache?
Kolacky or Kolaczki are small folded cookies that are made with a flaky cream cheese dough and filled with sweet fruit or nut fillings. Kolaczki is the originally spelling and the cookies originate from Poland, which is usually pronounced “koh-LOTCH-kee”, and the Americanized spelling is Kolacky and can be pronounced the same way, or sometimes as “koh-lah-kee”
Kolache are a soft fluffy yeast dough that is usually baked round and has a well in the center that is filled with fruit, poppy sweets, or cream cheese. They are a traditional Czech pastry. It is pronounced Koh-Lah-Chee. I can definitely see where the confusion between these to treats comes with the similar names and pronunciations. But they originate from different countries, and have a different base, texture, and flavor.
Why you’ll love these
- Easy to Make: These start with a dough made from just a few simple ingredients, and it is so easy to make!
- Perfect for Sharing: The recipe makes a lot of little cookies, so its perfect for sharing, making for cookie trays, or a holiday party!
- Make Different Flavors: You can use different jams, or preserves to fill the cookies with different flavors and make some for everyone!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Kolaczki Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Adds a rich flavor and gives the cookie its tender, almost flakey texture
- Cream Cheese: The key ingredient for the soft, and rich cookie dough.
- All Purpose Flour: Just enough flour to give the cookies structure.
- Jam: Use a thick jam or preserves, I like Bonne Maman, or Solo Cake & Pastry Fillings. I like Raspberry, apricot, or strawberry.
How to make Kolacky Cookies?
Step 1: Cream together the butter and Cream Cheese. Add the softened butter and cream cheese to a large mixing bowl and mix them together until smooth and creamy. Add in the vanilla extract.
Step 2: Add in the Dry Ingredients. Slowly add in the flour and salt and mix until the flour is mixed in completely and you have a soft and sticky dough. Divide the dough into two equal sized portions and flatten them into a square shape, cover each with plastic wrap and chill in the fridge for at least 1 hour.
Step 3: Roll our the Dough. Lightly dust the counter top with powdered sugar and roll one portion of the dough out onto it until it is about 1/4 inch thick. Cut the dough into 2x2inch squares.
Step 4: Spread the Filling. Spread about 1 teaspoon of filling onto the middle of each square, from one diagonal corner to the other. Take the opposite corners of the dough and bring them into the middle overlapping them. Carefully pinch them together, use a drop of water on your fingers to seal them together.
Step 5: Bake. Bake until the edges of the pastry cookies are lightly golden. Let them cool for 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Step 6: Sprinkle with powdered sugar. Dust the tops of the cookies with powdered sugar and enjoy!
Tips and Tricks
- Chill the Dough: The dough is soft and sticky once mixed, and it needs to be chilled. This will help it roll out easier and keep it from spreading.
- Jam: We want to make sure we have a thick jam and don’t add too much of it. Too much will likely spill out over the sides of the cookies when baking. Solo pastry filling works great too.
Storage Instructions
The Kolacky Cookie are definitely best served fresh, but they will stay good stored in an airtight container at room temperature for up to 3 days. You can also freeze the baked cookies for up to 2 months, thaw and dust them with powdered sugar before serving.
Kolacky Cookies are a classic treat that always feels special. The tender dough, and sweet fruit filling gives them a lightly sweet flavor. They’re beautiful cookies that look so nice on a cookie tray, or for holiday parties. Once you make a batch, I bet they’ll become one of your new holiday traditions too!
Ingredients
- 1 cup Unsalted Butter (Softened)
- 8 oz Cream Cheese (Softened)
- 1/2 tsp Vanilla or Almond Extract
- 2 cups + 2 TBS All Purpose Flour
- 1/2 tsp Salt
- Powdered Sugar
- 1/2 cup Thick Jam or Preserves
Instructions
- Add the Butter and Cream cheese to a large bowl and mix until they are smooth and creamy. 1 cup Unsalted Butter, 8 oz Cream Cheese
- Add in the Vanilla or Almond Extract and mix it until combined. 1/2 tsp Vanilla or Almond Extract
- Slowly add in the flour, and salt and mix just until it is all combined. You will have a sticky dough. 2 cups + 2 TBS All Purpose Flour, 1/2 tsp Salt,
- Separate the dough into 2 equal portions, and flatten them each until they are about 1 inch thick. Cover them with plastic wrap and place them in the fridge for at least 1 hour.
- Preheat the oven to 350 Degrees Fahrenheit, and line two baking sheets with parchment paper.
- Lightly dust the counter top with powdered sugar. Take one portion of the dough and roll it out until it is about 1/4 inch thick. Powdered Sugar
- Cut the dough with a pizza cutter or knife into 2 1/2 inch squares.
- Place one teaspoon of jam into the center of each square. 1/2 cup Thick Jam or Preserves
- Take two opposite corners and bring them into the center of each cookie, overlapping one over the other. Lightly wet your finger with water and gently press them together to seal.
- Place the cookies at least 1 inch apart from each other onto a lined baking sheet.
- Bake the cookies for 10 to 15 minutes or until the cookies are set, and the top edges are golden brown.
- Remove from the oven and let them cool for 10 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.
- Sprinkle the tops with powdered sugar and enjoy.
Notes
- Chill the Dough: The dough is soft and sticky once mixed, and it needs to be chilled. This will help it roll out easier and keep it from spreading.
- Jam: We want to make sure we have a thick jam and don’t add too much of it. Too much will likely spill out over the sides of the cookies when baking. Solo pastry filling works great too.
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