These traditional Kolacky cookies are a delightful pastry originating from Central and Eastern Europe, often enjoyed during holidays or special gatherings. I love how the rich, buttery dough made from cream cheese and butter wraps gently around a fruity center. With a dusting of powdered sugar, these cookies are both visually charming and irresistibly delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
2 sticks unsalted butter, room temperature
2 (3 oz) packages cream cheese, room temperature
Pastry filling of your choice (apricot, raspberry, strawberry, or cream cheese)
Powdered sugar for dusting
Directions
I let the butter and cream cheese soften to room temperature, then blend them together in a large mixing bowl until the mixture is smooth.
Gradually, I add the flour and mix well. The dough becomes very thick, so I usually use my hands to finish mixing.
I refrigerate the dough for at least 1 hour to make it easier to handle.
Once ready, I preheat the oven to 350°F (175°C).
I roll out the dough on a lightly floured surface to about 1/8 inch thickness.
I cut the dough into 2-inch squares and place a small amount of filling in the center of each.
Then, I fold two opposite corners over the filling to create a triangle or envelope shape.
I place the cookies on a parchment-lined baking sheet.
I bake them for 18–20 minutes until the bottoms turn golden brown.
After cooling, I dust them generously with powdered sugar.
Servings and timing
Servings: 24 cookies
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Total Time: 40–45 minutes
Calories: Approximately 190 kcal per cookie
Variations
I sometimes switch up the fillings depending on what I have on hand or the season. Apricot and raspberry are my go-to fruit flavors, but I also love using prune or nut-based fillings for a more traditional twist. When I want something extra indulgent, I fill them with sweetened cream cheese and a hint of vanilla. For a festive feel, I’ve even added a little citrus zest to the dough.
storage/reheating
I store Kolacky cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 2 months. To enjoy them again, I let them come to room temperature naturally—no reheating needed. If I want that fresh-out-of-the-oven taste, a quick 2–3 minutes in a 300°F oven does the trick.
FAQs
What is the best filling to use for Kolacky?
I usually go for apricot or raspberry pastry filling because they hold up well while baking and offer a nice balance of sweet and tart. However, I also love using cream cheese or even fig jam for a richer flavor.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance. I wrap it tightly in plastic wrap and keep it in the refrigerator until I’m ready to roll and bake.
How do I keep Kolacky from opening during baking?
I press the dough corners together firmly and sometimes use a dab of water to help them stick. Keeping the dough chilled helps maintain their shape while baking.
Are Kolacky the same as Polish Kolaczki?
They are very similar. “Kolacky” is a general term used in various Central and Eastern European traditions. While recipes and spellings vary, they all share that buttery, filled pastry style.
Can I use jam instead of pastry filling?
I can, but I prefer using thick jams or preserves to prevent the filling from leaking out. Regular jelly or runny jam tends to spread too much during baking.
Conclusion
Kolacky cookies bring a timeless, comforting flavor to any celebration or afternoon tea. I love how easily the dough comes together and how I can customize each cookie with different fillings. Whether I’m keeping it traditional or adding a modern twist, these cookies never fail to satisfy.
Recipe:
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Kolacky
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Classic Kolacky cookies are traditional Central and Eastern European pastries made with a rich cream cheese and butter dough, filled with fruit or sweetened cheese, and dusted with powdered sugar. Perfect for holidays and special occasions.
Ingredients
2 cups all-purpose flour
2 sticks unsalted butter, room temperature
2 (3 oz) packages cream cheese, room temperature
Pastry filling of your choice (apricot, raspberry, strawberry, or cream cheese)
Powdered sugar for dusting
Instructions
- Let the butter and cream cheese soften to room temperature, then blend them together in a large mixing bowl until smooth.
- Gradually add the flour and mix well. Use hands to finish mixing the thick dough.
- Refrigerate the dough for at least 1 hour to firm up.
- Preheat the oven to 350°F (175°C).
- Roll out the dough on a lightly floured surface to about 1/8 inch thickness.
- Cut the dough into 2-inch squares and place a small amount of filling in the center of each.
- Fold two opposite corners over the filling to form a triangle or envelope shape.
- Place cookies on a parchment-lined baking sheet.
- Bake for 18–20 minutes, until the bottoms are golden brown.
- Allow cookies to cool, then dust generously with powdered sugar.
Notes
Use thick jams or pastry fillings to prevent leaks during baking.
Chill the dough to help cookies maintain shape.
For a twist, try nut, prune, or citrus zest fillings.
Cookies can be stored at room temperature for 3 days, refrigerated for a week, or frozen for 2 months.
Reheat in a 300°F oven for 2–3 minutes if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Central European
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 5g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
