These Easy Traditional Kolachky Cookies Recipe for Christmas 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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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.
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!
I’ll also refer to these cookies as Kolachky Cookies. I know there are other names, such as Kolacky, Kolach, and Kolache cookies. I also know that some people use melted ice cream, which I’ve tried and is delicious. My only concern is that there are so many varieties of ice cream, when writing a recipe, the different fats in ice cream create different results.
How to make Kolachky Cookies
Line a baking sheet with parchment paper. Preheat your oven to 350 degrees F.
In a large bowl, mix the softened butter, cream cheese, and granulated sugar. Using an electric mixer, beat until creamy, about 3 minutes.
Add flour and baking powder and beat until a soft dough forms.
Place dough on a lightly floured surface and use a rolling pin to roll the dough to about a 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 of your favorite flavor of preserves (apricot filling is my favorite) into the center of the cookie. At this point you can pinch the sides together, or leave open like I do.
Bake for 15 to 17 minutes, until set. Do not let them brown. Cool completely before sprinkling generously with powdered sugar. Store in an airtight container in refrigerator for up to one week. You may need to dust with confectioners sugar again before serving.
Traditional Fillings for Kolachky Cookies
Apricot Preserves. The Apricot Kolache cookie is one of my favorite flavors!
Strawberry Preserves. I make this flavor Kolach cookie for the kids, as it seems to be THEIR favorite, even though it’s not traditional.
Poppyseed filling. You can buy cans of poppy seed filling (near pie filling). This is so good and Poppy Seed Kolache cookies are a family favorite!
What traditional cookies do YOU make for the holidays?
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Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a snickerdoodle. Add this to your baking list ASAP! You’ll love the texture of the cookies, but more importantly the molasses flavor with the cinnamon, ginger, and cloves is irresistible!
More cookie recipe with jelly
Peanut Butter and Jelly Cookies: these are amazing!!!
PB&J Thumbprint Cookies: my grandma’s recipe from childhood!
Peanut Butter and Jelly Muffins: not a cookie, but still delicious. Great breakfast on the go!
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More Cookie Recipes
- Peanut Butter Cookies
- No Bake Cookies
- Lemon Butter Cookies
- Butterscotch Cookies
- Butter Cookies
- Pudding Cookies
- Peanut Butter Blossoms
- Oatmeal Raisin Cookies
- More Christmas Cookies
Cream Cheese based cookie topped with sweet preserves makes these Kolachky cookies irresistible!
- 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
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
- 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.
- 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.
- Bake for 15-18 minutes, until set (before it begins to brown). Cool completely on wire rack.
- 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.
Amount Per Serving: Calories: 131Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 37mgCarbohydrates: 20gFiber: 0gSugar: 10gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
Recipe originally published December 17, 2015