This easy kolaczki recipe has a lightly sweetened cream cheese pastry dough that is flaky and buttery. Each kolacky 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.
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 an easy kolaczki cookie recipe
- Butter: Room temperature butter makes for a flaky and perfectly laminated pastry dough.
- Cream cheese: Cream cheese is a classic ingredient ingredient in kolaczki. Cream cheese is great for baking, like in these pumpkin cookies with cream cheese frosting.
- Milk: All you need is a little bitt to help the ingredients come together. This is a very sticky and sticky dough.
- Granulated sugar: The kolacky pastry is just barely sweetened, the majority of the sweet flavor with come from jam or jelly on top.
- Egg yolk: Egg yolk adds a bit of color and richness to the dough.
- All Purpose Flour: No special flour is needed, classic all purpose flour works great here!
- Solo Fruit Filling: There are lots of varieties to choose from, lemon, poppyseed, raspberry, blackberry, cherry. My family's favorite is the Solo Raspberry Fruit Filling.
- Powdered sugar: for dusting
Full ingredient list and amounts can be found in the recipe card below.
How to make Kolacky (fruit filled cream cheese dough cookies)
Step 1. 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.
Step 2. Beat in egg yolk.
Step 3. Sift in baking powder and flour and stir with a spatula or with the mixer on low until combined. The dough will be stiff.
Step 4. Cover dough with plastic wrap and place in the refrigerator for several hours or overnight.
Step 5. Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to ¼ inch thickness.
Step 6. Using a 2 inch cookie cutter, cut cream cheese dough into circles. Place on a baking sheet, with each cookie 1 inch apart.
Step 7. Using your thumb, make a gentle thumbprint into each unbaked cookie
Step 8. Spoon a bit of solo fruit filling on to each round (about 1 tsp.) and place in the oven.
Step 9. Bake for 10-12 minutes, until lightly browned.
Step 10. Remove from the oven and place cookies on to wire cooling racks to cool completely. Once cool, sprinkle with powdered sugar and enjoy.
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.
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.
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.
I HIGHLY recommend refrigerating your kolacky dough for at least 30 minutes, but preferably a couple hours.
Kolaczki is pronounced Ko-Lah-ch-key.
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Easy Kolaczki 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 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.