Kolachky Cookies

These Kolachky Cookies have a melt in your mouth cookie base and are topped with sweet preserves. Don’t forget the extra powdered sugar!

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These Kolachky Cookies have a melt in your mouth cookie base and are topped with sweet preserves. Don't forget the extra powdered sugar! Bake for your cookie exchange!

I know. You don’t need to tell me that these aren’t authentic because your polish nana makes these cookies and pinches them into the center over the jelly.

I get it.

My mom usually does that too.

But know what happens when I try to fold them over and pinch the centers? After baking, I open the oven and they all look deformed and have opened up.

These Kolachky Cookies have a melt in your mouth cookie base and are topped with sweet preserves. Don't forget the extra powdered sugar! Bake for your cookie exchange!

So now I started making them this way and I couldn’t be happier.

I’m sure some of you are better bakers than me, and have tricks up your sleeve for pinching these closed. Feel free to leave a comment below so others can learn!

For now, I will make mine open. I use a 2 1/2 inch cookie cutter so they are rather big. But if you prefer them smaller, feel free! This goes back to my love for jelly, the bigger the cookie, the more jelly I can stack on it!

What traditional cookies do YOU make for the holidays?

These Kolachky Cookies have a melt in your mouth cookie base and are topped with sweet preserves. Don't forget the extra powdered sugar! Bake for your cookie exchange!

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Kolachky Cookies

Yield: 36 cookies

Prep Time: 30 minutes

Cook Time: 15-18 minutes

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups preserves (I like to use a combination of apricot and strawberry)
  • 3/4 cup powdered sugar

Directions:

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
  2. In a large mixing bowl combine butter, cream cheese, and granulated sugar. Beat until creamy, about 2-3 minutes. Add baking powder and flour. Beat until a soft dough forms.
  3. Drop dough onto a lightly floured surface and roll to about 1/2 cm thickness. Cut with a 2 1/2 inch circle cookie cutter (or biscuit cutter) and place on baking sheet. Spread about 1 Tbsp preserves into the center of cookie.
  4. Bake for 15-18 minutes, until set (before it begins to brown). Cool completely on wire rack.
  5. When cool, sprinkle generously with powdered sugar. Store in airtight container in refrigerator for one week. You may need to add powdered sugar before serving.
**If desired, after adding the preserves, pinch sides up into the center of cookie.  

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These Kolachky Cookies have a melt in your mouth cookie base and are topped with sweet preserves. Don't forget the extra powdered sugar! Bake for your cookie exchange!

 **There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

13 comments on “Kolachky Cookies”

  1. Haha. Laughed so hard when I read the bit about Polish nana. Ha. Although I lost mine many years ago, she lived well into her 90’s and would have loved these! Although she was a cheesecake woman. And grumpkies woman. But the title looked very Polish to me and I think I’ll make these in her honor, she loved cooking and I’m working on loving baking/cooking. I’m going to put them on my appetizer tray for the ugly Christmas party I’m hosting! I have this beautiful artisan board that I’m also giving away right now on my blog! yay. And I’ll put these cookies on it as I now live in her house. Thanks. 

  2. Mir

    Cookies that have to pinch shut are a real *itch. I have the same trouble with hamantaschen, which also are supposed to stay together but often don’t.
    Hey, it’s doesn’t matter, though. As long as it tastes right! These do look good!

  3. These are MY FAVES!!!
    I do the fold over thing and stick a toothpick in there! 😀 It’s a great trick.Though these look just as beautiful!! 

  4. Sharon

    I shared my little secret with my niece’s this year while we were making these. Sometimes you need just a”dab” of water to help seal them shut. Works wonders! Merry Christmas!!

  5. Skye

    These look delicious! Is 1/2 cm roughly a 1/4 inch? I want to include these cookies on a treat tray gift. Also, would minced apple pie filling work? Thank you!

  6. I love these cookies SO much! I need to make a batch this week 🙂 Merry Christmas!

  7. Kentuckylady717

    Yum, these do look good and I have never made them…..but sounds like using a toothpick would help to hold them together tho…..I may try this recipe…..I used to buy them every year at a Polish bakery in Mich. and they were the best…..also used to buy the nut roll and the poppy seed roll…..polish people sure know how to bake……I can bake a cake or muffins but not things like this….seem to be too much trouble for me…..I’d rather buy it at a bakery where they bake them….but don’t know of a polish bakery where I live now……  🙁

  8. jilian3

    I use a dab of the filling to “glue” the sides together when I fold them over. It’s usually sticky enough to hold during baking.

  9. izabela

    These are one of my favorite cookies to make for Christmas and I love your idea of leaving them open. I’ll make them your way jet his year and see what my family will have to say. (I’m sure it will be a discussion, lol). 
    Thanks for the recipe 
    Izabela

  10. Kim

    I have been making my husband’s Busia’s kolacki recipe for 20 yrs and always fold the corners. The truck is you need a lil bowl of water, wet your fingers, grab, each corner and then again wet finger and seal the fold. They will stay shut everytime. Got a batch of dough chilling in my fridge right now for tomorrow. Delish 😊

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