If you’ve got a stash of butter and cream cheese leftover from your holiday baking, I strongly suggest making a batch of Kolaczki Cookies.
The tender dough and fruit filling make for a perfectly light cookie that is delicious on its own or tossed in powdered sugar. I love them with a cup of hot tea.
Additionally, they freeze beautifully so you can enjoy them all year!
Butter: I recommend using unsalted butter when baking so that you can control the amount of salt that is added. If you only have salted butter, leave out the added salt in the ingredient list.
Cream Cheese: This is another instance where you can use what you have on hand, but I recommend using full-fat cream cheese rather than the Neufchatel (reduced-fat) variety.
Flour: Use All-Purpose Flour here. Bonus Tip: Spoon the flour into your measuring cup and then level it with a butter knife or flat edge. This way you don’t pack in too much flour.
Vanilla Extract and Salt: The vanilla extract is optional, but I really like to add any flavor I can to the dough. And as mentioned above, add 1/4 teaspoon salt if you are using unsalted butter.
Fruit Filling: This is the only ingredient where you really need to be brand specific. My stepmom and many others will tell you that you MUST use Solo Brand Cake and Pastry Filling. Standard jams will spread or thin when baking. This is the best filling for holding its shape for Kolaczki cookies.
To freeze your Kolaczki Cookies, you can freeze them in a single layer on a sheet pan until frozen and then store in a freezer bag or you can stack them in a sealed container between sheets of parchment paper.
- 1 cup Butter (2 sticks), room temperature
- 8 ounces Cream Cheese, room temperature
- 1 tsp Vanilla Extract
- 2 1/4 Cup All-Purpose Flour
- 1/4 tsp Salt
- 1 (12 ounce) Can Solo Apricot Filling
- 1 cup Powdered Sugar
- Preheat oven to 400 degrees Fahrenheit. Line two baking pans with parchment paper, if desired.
- Beat Butter and Cream Cheese in a stand mixer or with a hand mixer until well combined and smooth.
- Add Vanilla Extract and mix to combine.
- Add Flour and Salt and gently mix until just combined.
- Turn dough out onto a floured surface.
- Knead dough into a ball and split into two equal portions.
- Flatten each portion into a round disc. Wrap with plastic wrap. Chill for at least 30 minutes.
- Remove one disc from the fridge and unwrap.
- On a lightly floured surface, roll out the dough until it is 1/4" to 1/8" thick. Add additional flour as needed to prevent dough from sticking to your surface.
- Using a pizza cutter or knife, cut the dough into 2-inch squares.
- Fill each square with 1 tsp of fruit filling.
- Fold two opposite edges into the center and pinch to seal. You can dip your finger in water or egg wash to help seal.
- Bake for 12 minutes, until edges are lightly golden. The dough will puff. You can pinch together any edges that come apart during baking.
- Repeat process with second disc of dough while first batch is baking.
- Once finished baking, toss the Kolazcki cookies in powdered sugar while still warm. Repeat when they have cooled completely.
You can use any flavor filling you like. We have enjoyed Apricot, Raspberry, Cherry, and even Plum. The most important tip is to make sure you use Solo Cake and Pastry Filling.
These cookies freeze beautifully so you can enjoy them all year. I have some family members who love to eat them frozen, or you can just let them thaw to room temperature. No reheating is required.
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Amount Per Serving: Calories: 81 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 58mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 1g