★★★★★

Easy Traditional Kolachky Cookies Recipe for Christmas

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!

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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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!

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’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.

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!

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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More cookie recipe with jelly

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Peanut Butter and Jelly Cookies: these are amazing!!!

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PB&J Thumbprint Cookies: my grandma’s recipe from childhood!

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Peanut Butter and Jelly Muffins: not a cookie, but still delicious. Great breakfast on the go!

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More Cookie Recipes

 

Yield: 36 cookies

Kolachky Cookies

Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes

Cream Cheese based cookie topped with sweet preserves makes these Kolachky cookies irresistible!

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

Instructions

  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.

Notes

**If desired, after adding the preserves, pinch sides up into the center of cookie. 

Nutrition Information:

Yield:

36

Serving Size:

1

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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

 

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!

Recipe originally published December 17, 2015

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on November 30, 2018

Comments & Reviews

  1. I have been baking these for years and years and use my grandmothers receipe- almost the same as yours except no granulated sugar, only powered sugar. And putting the jelly in the middle I refrigerate mine rolled up for two hours, take out cut and push my thumb in the middle of each one then add the cooking jam, and TONS (LOL) of powdered sugar!!!!!
    Thanks for all your recipes, I’m trying the Rice Krispie Treats tonight!

  2. It’s a tradition at our house to try one Christmas food from another country every year. These are now at the top of my list – they look so yummy!

  3. My Polish heritage makes me very familiar with these cookies. They’re always on our cookie trays for the holidays and most every other gathering. I love your idea of not fussing with the fold over. Also, when you make them your way, you get more filling!!! (and no spill over!)

  4. I’m all for easy baking and these are pretty with the jam exposed.  Perfect addition to my cookie exchange.  Love that this makes so many and we can change the jam for a variety of flavors.

  5. 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 ????

  6. 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

    1. Yeah, you’ll find some people will say they are NOT kolachky’s if they are open…but they still taste amazing 🙂

  7. 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.

  8. 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……  🙁

  9. 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!

  10. 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!!

  11. 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!! 

  12. 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!

  13. 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. 

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