Cream Cheese Kolacky Recipe

This traditional Cream Cheese Kolacky Recipe yields delicate, bite-sized pastries that boast a flaky, tart shell surrounding a sweet jewel of fruit preserve. Originating from Eastern European heritage, these cookies rely on a simple three-ingredient dough that chills to perfection, creating a melt-in-your-mouth texture similar to a Danish but in a cookie format. They are a staple on holiday platters and wedding tables.

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Cream Cheese Kolacky Ingredients

• 3 ounces Cream Cheese: Softened. This is the secret ingredient that gives the pastry its signature tang and tender, flaky crumb.
• ½ cup Butter: Softened. Use unsalted butter to control the flavor profile. It must be at the same temperature as the cream cheese to blend smoothly.
• 1 cup All-Purpose Flour: Provides the structure. Measure correctly (spoon and level) to keep the dough light rather than tough.
• ½ cup Any Flavor Fruit Jam: Apricot, raspberry, and prune (lekvar) are traditional choices. Thick preserves work better than runny jellies.
• ⅓ cup Confectioners’ Sugar: Used for dusting the finished cookies, adding a snowy, sweet finish to the less-sweet dough.

How To Make Cream Cheese Kolacky

1. Cream the Base: In a medium mixing bowl, combine the softened cream cheese and softened butter. Beat with an electric mixer until the mixture is completely smooth and creamy, ensuring there are no lumps.
2. Incorporate Flour: Gradually stir in the all-purpose flour. Mix just until the flour is incorporated and a soft dough forms. Do not overmix, or the pastry will become tough.
3. Chill: Shape the sticky dough into a ball or a flattened disc. Cover the bowl or wrap the dough in plastic wrap and refrigerate for at least 3 hours, or overnight. This step is non-negotiable for handling the dough.
4. Prep and Roll: Preheat the oven to 350°F (180°C). Lightly flour a pastry board or clean counter. Roll out the chilled dough to a thickness of about 1/8 inch.
5. Cut and Fill: Using a sharp knife or a pizza cutter, cut the dough into 2 ½-inch squares. Place approximately 1/2 teaspoon of your chosen jam in the center of each square.
6. Fold and Seal: Take two opposite corners of a square, fold them over the center filling, and pinch them together tightly to seal. Place the formed kolacky on ungreased baking sheets, spacing them about an inch apart.
7. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the corners are lightly golden brown.
8. Cool and Dust: Allow the cookies to cool on wire racks. Once completely cool, dust them lightly with sifted confectioners’ sugar before serving.

Recipe Tips

• The Pinch: The most common failure with kolacky is the cookies opening up in the oven. To prevent this, dab a tiny bit of water or egg white on the corner where you overlap the dough to act as a glue, then pinch firmly.
• Keep It Cold: Work with only half the dough at a time, keeping the other half in the fridge. If the dough gets too warm, the butter will melt too fast in the oven, and the cookies will lose their flaky layers.
• Jam Selection: Avoid “jelly” or watery preserves, as they will boil over and burn on the baking sheet. Thick pastry fillings or stiff jams are best.
• Dough Thickness: Roll the dough thin (1/8 inch). If it’s too thick, it will be doughy and bread-like; if too thin, it won’t hold the jam.

What To Serve With Kolacky

• Coffee: The rich, buttery pastry is the perfect match for a strong black coffee.
• Tea: Earl Grey or a fruit tea complements the jam filling nicely.
• Holiday Platter: Serve alongside gingerbread, rugelach, and thumbprint cookies for a festive spread.

How To Store Kolacky

• Room Temperature: Store in an airtight container with wax paper between layers for up to 3 days. The powdered sugar may dissolve slightly over time; just re-dust before serving.
• Freeze: These freeze beautifully. Freeze them in a single layer, then transfer to a bag. Thaw at room temperature.

Cream Cheese Kolacky Nutrition Facts

• Calories: ~95 kcal
• Fat: 6g
• Carbohydrates: 9g
• Protein: 1g
• Nutrition information is estimated per cookie based on 30 servings.

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