This easy kolaczki recipe has a lightly sweetened cream cheese pastry dough that is flaky and buttery. Each cookie is topped with jam (raspberry is my favorite but there are lots of flavors like poppy seed, apricot, and cherry), and then sprinkled with a dusting of powdered sugar.
Do you have certain foods that evoke memories in you of the holidays? That is what these kolaczki cookies do for me. My mom often made these kolaczki cookies around Christmas Time, and since I am both Polish and Czech, they made me feel like I was enjoying something from my heritage. We only ever used the Solo Brand Kolacky recipe that can be found on the inside of the paper that wraps the can of solo pie filling.
Different ways to spell Kolaczki, kolache, kolacky, kolachky
There are many ways to spell this variety of cookie (Kolaczki, kolache, kolacky, kolachky), all of which are "correct." The spelling varies on country (Czech Republic, Slovakia, Poland, etc.) and personal preference. The word kolache, comes from the Czech word for "wheel." You may see some kolackys cut in squares and folded over on themselves, but traditional round kolaczki are wheels of tender cream cheese dough with a thumbprint impression that is filled with jam.
For the sake of inclusivity, I have used all of the spellings interchangeably in this recipe post.
How to pronounce kolaczki?
Kolaczki is pronounced Ko-Lah-ch-key.
Are kolaczki polish cookies?
Kolacky are eastern european and are technically from Czechoslovakia. Kolache are thought to have been brought to the US in the 1870's by Czech immigrants. Both the Czech and the Polish claim Kolazcki pastries as their own, you may have seen kolache called, "polish cream cheese cookies."
Ingredients for easy kolaczki cookie recipe
1 cup butter (2 sticks), room temperature
8 ounces cream Cheese, room temperature
1 tbsp. milk
1 tbsp. granulated sugar
1 egg yolk
1 ½ cup all Purpose Flour
½ tsp. baking powder
1 (12 ounce) can Solo Raspberry Fruit Filling
powdered sugar, for dusting
How to make Kolacky (fruit filled cream cheese dough cookies)
Beat room temperature cream cheese, butter, milk, and granulated sugar at medium speed in a stand mixer or with a hand mixer until thoroughly combined. Beat in egg yolk.
Sift in baking powder and flour and stir with a spatula or with the mixer on low until combined. The dough will be stiff. Cover dough with plastic wrap and place in the refrigerator for several hours or overnight.
Preheat oven to 400 degrees.
On a lightly floured surface, roll out dough to ¼ inch thickness. Using a 2 inch cookie cutter, cut cream cheese dough into circles. Place on a baking sheet, with each cookie 1 inch apart.
Using your thumb, make a gentle thumbprint into each unbaked cookie. Spoon a bit of solo fruit filling on to each round (about 1 tsp.) and place in the oven. Bake for 10-12 minutes, until lightly browned.
Remove from the oven and place cookies on to wire cooling racks to cool completely. Once cool, sprinkle with powdered sugar and enjoy.
Do you have to refrigerate kolaczki dough?
I HIGHLY recommend refrigerating your kolacky dough for at least 30 minutes, but preferably a couple hours. The Solo kolacky recipe instructions call to refrigerate the kolaczki pastry dough for a few hours to overnight. This dough is more than half butter and cream cheese in relation to the flour and by refrigerating the dough you make it easier to work with and help the butter and cream cheese stay cold. This also helps the dough be laminated which produces a flaky pastry, like that which can be found in this pecan kringle.
Can you use regular jam?
You can, but my family has only ever used solo. You want a jam that is thick enough that it doesn't run, and all of the solo fruit fillings are perfect for that.
Can you freeze kolaczki cookies?
Kolaczki cookies freeze beautifully! Freeze them in single layers, separated by parchment paper to help the jam from sticking. Kolacky can be frozen in an airtight container for a couple months.
more cookie recipes
- christmas crack with pretzels
- almond flour peanut butter cookies
- pumpkin cheesecake cookies
- chewy chocolate hazelnut flour cookies
Easy Kolaczki Recipe
An easy kolaczki recipe from the inside of the solo fruit filling can creates a tender cream cheese dough and a sweet fruit center.
- 1 cup Butter (2 sticks), room temperature
- 8 ounces Cream Cheese, room temperature
- 1 tbsp. milk
- 1 tbsp. granulated sugar
- 1 egg yolk
- 1 ½ Cups All Purpose Flour
- ½ tsp. baking powder
- 1 (12 ounce) Can Solo Raspberry Fruit Filling
- Powdered Sugar
- Beat room temperature cream cheese, butter, milk, and granulated sugar at medium speed in a stand mixer or with a hand mixer until thoroughly combined. Beat in egg yolk.
- Sift in baking powder and flour and stir with a spatula or with the mixer on low until combined. The dough will be stiff. Cover dough with plastic wrap and place in the refrigerator for several hours or overnight.
- Preheat oven to 400 degrees.
- On a lightly floured surface, roll out dough to ¼ inch thickness. Using a 2 inch cookie cutter, cut cream cheese dough into circles. Place on a baking sheet, with each cookie 1 inch apart.
- Using your thumb, make a gentle thumbprint into each unbaked cookie. Spoon a bit of fruit filling on to each round (about 1 tsp.) and place in the oven. Bake for 10-12 minutes, until lightly browned.
- Remove from the oven and place cookies on to wire cooling racks to cool completely. Once cool, sprinkle with powdered sugar and enjoy.
Amount Per Serving: Calories: 210Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 136mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 2g
Christine Halter says
Will these kolaczki cookies hold up to a
gluten free version by using gluten-free 1 to 1 all purpose flour?
I have not tried, but since there is not a lot of flour in this recipe, I would think so!
I am a GF homebaker, if you use a 1 for 1 gf flour, make sure it contains Xanthan gum powder and let the dough sit for 10 minutes before rolling out. Happy baking and have fun!
Thank you, Marlene! This is helpful.
Sheri Biel says
Marlene I just pulled my gf dough out of the fridge and it is no where near dough. It's more like....I don't even know. It sticks to everything including my fingers. I can't even roll it out. What did I do wrong? I used Bob's Red Mill 1 to 1 baking flour. It already has xantham gum so I didn't add it.
If you look at the pictures, the dough is quite "wet" or sticky. This keeps it very delicate and tender when baked. To be able to work it, liberally flour your surface to prevent sticking.
I hope this helps!
Pat messman says
Would if you dont have a circle cookie cutter?
Not a problem! My mom always used a coke bottle glass (or a similarly small glass would work). -Sarah
Ok, don't judge here, i used a cap to my husband's spray deodorant (i just cleaned it really well first!)
Lol! That's too funny. Whatever works!
I’ve done the same thing but with the cap to a shaving cream can 😂
I use a drinking glass turned upside down!
David Persky says
I used the can once it was opened
Arleen Schmidt says
My dough is not stiff.
Arleen, What is the texture?
Barbara Kaye says
We’ve been making Kolachys in our family for almost 50 years with a similar recipe that was passed on to me by an aunt.
First— we’ve always used small juice glasses (dipping the rims in flour to prevent sticking) as cutters.
Second— my daughter made a gluten free (1 - 1) version last Christmas and it was pretty close to the original.
Third— we had no problem freezing extras to enjoy a few months later.
Fourth— you can use other jams, but Solo fillings really have the right consistency and won’t spread all over in the oven
Last— if you re-roll your scraps, refrigerate first to chill. The cookies will come out smaller but taller because rerolling increases laminations (still taste good!)
This is all super helpful information Barbara! Thank you. -Sarah
Hi. After he cookies are made do they have to be refrigerated? Thanks.
I leave them at room temperature for up to 5 days. They can be refrigerated if you prefer.
My dough is by no means "stiff" with the 1½c flour. Is this the correct amount? Other recipes seem to double this amount...
Hi Jessie! 1 1/2 cups is the correct amount. You can try adding an additional half cup and see if the dough firms up a bit. What is your altitude? Sometimes that can make a difference in this recipe.
Central Ohio, so no altitude issues. I ended up adding more flour til I reached "pie dough" consistency. Seemed to work. I would prefer a sweeter dough so I may try again with a little more sugar -maybe powdered
Kristen Kyer says
My dough isn’t firm either. Super sticky and definitely could roll out Other recipes call for 3 cups with same measurements of other ingredients.
Kristen Kyer says
*couldnt roll out
Kristen Kyer says
I was totally wrong. At first I thought the dough way too sticky, but generously flouring counter and the tip of dough, it was silky and easy to work with. These are delicious. So glad I followed this recipe!
I'm so glad to hear it Kristen. Thank you for leaving a comment!
Kim Picciano says
Hello thank you for this recipe! I just made them ( they’re delish!) But it’s tuesday and they’re for christmas eve on Friday. Do o refrigerate them or freeze them so they will hold up? 3 days away
Kim, so glad you like them! They are a favorite in our house! I would say refrigerate to keep fresh. I know a lot of people have had good luck freezing them as well. You may find that the powdered sugar soaks into the cookies and disappears, just sprinkle more on right before serving.
Merryl Sion says
Hi! Does this call for salted or unsalted butter?
I used unsalted.-Sarah
Can I use Solo almond filling?
Really looking forward to making these for NYE! Thanks!
Yes! Any of the solo fillings work, it just depends on your flavor preferences.
I made the batter today and refrigerated it with intensions of baking them tomorrow. The dough is sticky but I'm leaving it alone. I did however, add 2 extra tbsp. of sugar and 1/8 tsp. salt. The dough just didn't seem to have any taste. I'm concerned the dough won't roll out. Thanks.
Gayle, As long as you flour your surface well, it should roll out just fine. The dough is very tender, but that's what makes it delicious! And those additions to taste sound great! Let me know how it goes. -Sarah
Thanks for the recipe, I am
Going to make these tomorrow, I don’t care if Christmas is over! They taste good no matter time of year it is!
I love the spirit!
Let me know how the cookies turn out, I hope you enjoy.
I make them according to the recipe, and they are wonderful. My family likes all kinds of solo stuff, with almond being the favorite. I used loganberry jam recently, and they, too, were really good.
I'm so glad to hear about another Solo lover! Such classic and dependable baking products.
Can this recipe be doubled, or do I need to make it in two batches?
It can be doubled! However, when you go to refrigerate the dough I would either split it, or split it after it has been chilled. This way the majority of dough stays cold while you work it.
Laura H says
Hi I just found the recipe and want to make them however I never have luck with rolling out cookie dough…. Will this dough work as a scooped cookie with an indentation in the center?
I haven't tried it that way myself, but the dough is pretty soft and wet so I think it will work! You will want to flatten each dough ball a bit to keep the jam in, as they do raise while cooking.
Great question. So did it work?