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.
For more polish recipes, try golabki (stuffed cabbage rolls) and polish cucumber salad. The would be great paired with these cookies for dessert.
For a classic italian cookie, try baci di dama.
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.
Recipe Notes
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.
Recipe FAQs
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.
more cookie recipes
If you tried this Easy Kolaczki Recipe or any other recipe from Season and Thyme, I would appreciate you leaving a star rating and let me know how it goes in the comments below. I love to hear from you.
Easy Kolaczki Recipe
Ingredients
- 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
Instructions
- 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.
Christine Halter
Will these kolaczki cookies hold up to a
gluten free version by using gluten-free 1 to 1 all purpose flour?
Sarah
I have not tried, but since there is not a lot of flour in this recipe, I would think so!
Marlene
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!
Sarah
Thank you, Marlene! This is helpful.
Sheri Biel
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.
Sarah
Sheri,
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!
-Sarah
Phyllis Field
This is the best recipe. Thank you for posting it.
Sarah Baumeister
What a sweet comment. You are very welcome. -Sarah
Pat messman
Would if you dont have a circle cookie cutter?
Sarah
Not a problem! My mom always used a coke bottle glass (or a similarly small glass would work). -Sarah
Jenna
Ok, don't judge here, i used a cap to my husband's spray deodorant (i just cleaned it really well first!)
Sarah
Lol! That's too funny. Whatever works!
Maran
I’ve done the same thing but with the cap to a shaving cream can 😂
Karen
I used a 1 1/2 Oz shot glasd 🤣
Sarah Baumeister
That's perfect! lol
Barbara
I use a drinking glass turned upside down!
Sarah
That's perfect!
David Persky
I used the can once it was opened
Arleen Schmidt
My dough is not stiff.
Sarah
Arleen, What is the texture?
Barbara Kaye
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!)
Sarah
This is all super helpful information Barbara! Thank you. -Sarah
Janell
Hi. After he cookies are made do they have to be refrigerated? Thanks.
Sarah
I leave them at room temperature for up to 5 days. They can be refrigerated if you prefer.
Jessie
My dough is by no means "stiff" with the 1½c flour. Is this the correct amount? Other recipes seem to double this amount...
Sarah
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.
Jessie
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
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
*couldnt roll out
Kristen Kyer
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!
Sarah
I'm so glad to hear it Kristen. Thank you for leaving a comment!
Kim Picciano
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
Sarah
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
Hi! Does this call for salted or unsalted butter?
Sarah
I used unsalted.-Sarah
Marlene
Can I use Solo almond filling?
Really looking forward to making these for NYE! Thanks!
Sarah
Yes! Any of the solo fillings work, it just depends on your flavor preferences.
Gayle
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.
Sarah
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
Kristin
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!
Sarah
I love the spirit!
Let me know how the cookies turn out, I hope you enjoy.
xSarah
Diane
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.
Sarah
I'm so glad to hear about another Solo lover! Such classic and dependable baking products.
Melanie
Can this recipe be doubled, or do I need to make it in two batches?
Sarah
Melanie,
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.
-Sarah
Laura H
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?
Sarah
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.
Mitch
Great question. So did it work?
Conestogaman
This is how my grandma also made them to also include the solo brand of fillings (prune, apricot, and poppyseed). She was from Czechoslovakia.
Most recipes I find are more like a Danish pastry with a yeast raised dough (Denmark is only 400 or so miles away from Prague, so similar recipes). Thank you for putting this out here!
Sarah Baumeister
How sweet to hear. I am both polish and czechoslovakian. These always make me think of my mom, especially the Solo filling!
-Sarah
SHIRLEY KOTCHOU
I wonder if the dough can be rolled into balls and pressed into mini cupcake tins, like making pecan tassies, filled and baked.
Sarah Baumeister
That's a lovely idea, let me know if you try it! -Sarah
Laura
Question: Can these be made ahead and frozen? Or can I make the dough ahead of time and freeze that?
Sarah Baumeister
I think the dough would freeze quite well, as it is already a chilled dough.
Thomas Frankiewicz
Is the kolcki frozen after baking or before
Sarah Baumeister
I have frozen the dough and then thawed in the fridge. The kolaczki can also be frozen after baking. -Sarah
Mel
I made this recipe as it was written with substitution- I used regular Smuckers raspberry jam and they came out great! I just made the indentations a little bit deeper and was careful not to over fill them. I think the solo filling doesn’t have enough flavor for my tastes. Chilling the dough and using a lot of flour on the surface you roll them on as well as more on top of the dough prior to rolling kept the dough very manageable. They came out light and flaky and perfect for any sweet topping.
Sarah Baumeister
Thank you so much for sharing your tips! Glad you enjoyed. -Sarah
Keith
I use a little trick I put the fresh dough on a sheet of plastic wrap floured and roll into a 2 in thick log. Roll up tight in plastic wrap and refrigerate overnight, then unroll the dough log cut into 2 inch slices make thunder print indentation fill with jam and bake! No wasted dough and only takes minutes to cut all the dough!
Sarah Baumeister
That is a great tip!
Susan
I have been told that using powdered sugar instead of flour when rolling the dough out makes them a bit sweeter and taste delicious!
Svet
Followed this recipe to the ounce and in no way does this make a firm dough. Very very sticky and could not roll out... until I added another 2 cups of flour.
Angela Morgan
Hello Sarah,
Do you know how to make the cheese filling? I had raspberry filling but can’t seem to find the sweet cheese filling receipt. And idea is greatly appreciated.
Angela
Sarah Baumeister
I do not have a specific recipe, but most sweet cheese fillings use farmers cheese or cream cheese, a bit of sugar, and a hint of lemon juice or zest.
Phyllis Field
It says to use 1 1/2 cups of flour and to sift the flour, when actually this recipe needs MORE! We took a sticky mess and kept adding a little (1/2 cup) at a time until the sticky mess turn i to a dough. Now I could work with the dough and turn it i to a soft smooth pliable dough yo punch out round discs to turn into cookies.
Sarah Baumeister
Using the smaller amount of flour results in a very tender dough. It can be difficult to work with, but as long as it is well chilled, it rolls out fine.
Patty
Made the dough this morning and refrigerated it for 2 hours. Added extra flour to the surface when rolling. They turned out great and delicious.
Iwona M Vaszily
Sara, even though I'm 100% polish I had never made those in my life because I was always thinking it is a lot of work and not an easy pastry to make. Your recipe has changed my mind. I made them today and they came out AMAZING.( Did the dough last night like you have recommended ) so I'm thinking I will freeze them for Christmas BUT unfortunately it won't happen. My husband and 3 of my kids ( well ok me too) we ate them all. 😋
Oh hungry cow, they are so super delicious. They from now on will be my signature desert. Thank you so much for making our lives easier and sharing your master piece. Have a wonderful Holiday season. Off I go to make more Kołaczki.
Sarah Baumeister
What a sweet and funny message! Thank you so much, I am glad these were such a hit for you. We truly love them and make them every year. -Sarah
Marilyn Krupa-Burns
By a twist of fate, I'm a 2nd generation Slovak, both sides of the family. So, I reflect that heritage in my holiday baking, both at Christmas and at Easter. My Mom's recipe is much different--no baking powder used, no sugar in the dough. I will say that it can be finicky to work with. BUT, I tried this and one tip I will share, and it works beautifully: When flouring your surface, add a tablespoon of powdered sugar. When you roll it out, it will add a very subtle sweetness and a slight layer of firmness without sacrificing the tenderness to the cookies while baking, especially if you roll it out half-way and flip it to roll the rest. This helps to keep the cookies from baking after. Before serving, dust with powdered sugar.
Marilyn Krupa-Burns
I meant to say this will help keep the cookies from breaking, not baking. We certainly want them to bake! And if you are interested, I will send you some other Slovak recipes (or Eastern European since we all claim them as our own)! LOL!!