These Kolachy cookies are made with a mix of cream cheese and butter dough, filled with your favorite jam, and topped with powder sugar.
We love making chocolate chip cookies with different flavors, you should try our brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
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What are kolachy cookies?
Kolachy cookies are Polish cookies that are usually made around Christmas time. They are made with a simple flakey cream cheese dough, folded and filled with jam, and topped with powder sugar.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Cream cheese- make sure that you are using whole-fat cream cheese that is at room temperature. We highly recommend using the famous Philadelphia cream cheese.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Video tutorial
Instructions
Step 1: Into a medium mixing bowl, add the room temperature butter, cream cheese, granulated sugar, kosher salt, and cream with an electric hand mixer until creamy and smooth.
Step 2: Add the flour and mix until just combined. We used a spatula to fold the dough until no flour pockets were visible.
Step 3: Cover the dough with plastic wrap and place it in the fridge for at least 3 hours to firm up.
Step 4: After letting the dough chill in the fridge for at least 2 hours, start rolling the dough on a floured clean surface to about ¼ inch thick.
Step 5: Cut the dough into small squares using a knife or a pizza cutter.
Step 6: Top each dough square with about a teaspoon of jam of your choice. Fold over the opposite corners of the dough and press them together to prevent the dough from opening in the oven. (as seen in the video)
Step 7: Bake the cookies in a parchment paper-lined 180c (350f) preheated oven for about 12-15 minutes or until the tops of the cookies is lightly golden brown.
Step 8: Let the cookies cool for 30 minutes at room temperature and top them with powder sugar.
Expert tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much and being able to roll the dough without it sticking to the surface. After making the cookie dough, cover the dough with plastic wrap and chill the dough in the fridge for at least a few hours.
Faq's
If your dough is too sticky, there are a few possible reasons for that, you may have used butter that is too warm when making the cookie dough. Your butter should be at room temperature and it should be soft to the touch.
The second reason is that you didn’t let the dough chill in the fridge for long enough. Chilling the cookie dough is super important. It will make it easier to work with the dough, and it will prevent it from spreading in the oven.
These cookies will last for up to 5 days stored at room temperature in the fridge.
We used regular unsalted butter for this recipe. If you want to use salted butter in this recipe, simply skip the salt and make the recipe as written.
Do I have to chill the cookie dough?
Yes! Here is why you should chill your cookie dough:
- The first and the most important reason to chill the cookie dough is to let it cool. This step stops the cookies from spreading too much in the oven. Cold dough results in thicker cookies.
- The second important reason to chill the cookie dough is to let all the amazing flavors come together and create a rich cookie flavor.
Freezing
There are two ways to freeze these Kolacky cookies, follow the instructions as written and make the dough, then cover the dough with plastic wrap and place it into a freezer-friendly airtight ziplock bag, and freeze the cookie dough for up to 3 months.
When ready to make these cookies, thaw them in the fridge overnight and follow the instructions as written.
The second way you can freeze these cookies is by baking them according to the instructions, letting the cookies cool completely, and freezing them in an airtight freezer-friendly container for up to 2 months.
To thaw, place them at room temperature for 1-2 hours to defrost.
More cookies recipes:
Biscoff butter cookies- these cookies are soft and chewy, made and filled with biscoff spread, chocolate chips, biscoff cookies, and topped with more biscoff spread.
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
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Kolachy Cookies (Kolaczki Cookies)
Ingredients
- 115 g Butter soft
- 115 g Cream cheese soft
- 1 tablespoon Granulated sugar
- ½ teaspoon Kosher salt
- 1 ⅓ cups Flour
- 14 teaspoon Jam
- Powder sugar for the top
Instructions
- Into a medium mixing bowl, add the room temperature butter, cream cheese, granulated sugar, kosher salt, and cream with an electric hand mixer until creamy and smooth.
- Add the flour and mix until just combined. We used a spatula to fold the dough until no flour pockets were visible
- Cover the dough with plastic wrap and place it in the fridge for at least 3 hours to firm up.
- After letting the dough chill in the fridge for at least 2 hours, start rolling the dough on a floured clean surface to about ¼ inch thick.
- Cut the dough into small squares using a knife or a pizza cutter.
- Top each dough square with about a teaspoon of jam of your choice. Fold over the opposite corners of the dough and press them together to prevent the dough from opening in the oven. (as seen in the video)
- Bake the cookies in a parchment paper-lined 180c (350f) preheated oven for about 12-15 minutes or until the tops of the cookies is lightly golden brown.
- Let the cookies cool for 30 minutes at room temperature and top them with powder sugar.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much and being able to roll the dough without it sticking to the surface. After making the cookie dough, cover the dough with plastic wrap and chill the dough in the fridge for at least a few hours.
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