Kolacky Cookies
These tender cream cheese-based pastries are filled with jam, baked until golden, and perfect for any occasion.
Ingredients
Dough Ingredients
- 1 cup cream cheese (softened) Full-fat gives best texture; neufchâtel works in a pinch.
- 2 sticks unsalted butter (softened) Or use salted and reduce added salt if you add any.
- 2 cups all-purpose flour For gluten-free, try a 1:1 GF flour blend.
- 1/2 cup granulated sugar Adds gentle sweetness to the dough.
- 1 teaspoon vanilla extract Optional, but adds depth.
Filling Ingredients
- 1/2 cup fruit jam (apricot, raspberry, or preferred flavor) Seedless preserves work best for a smooth finish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened cream cheese and butter together until very smooth and creamy.
- Add the granulated sugar and mix until combined.
- Gradually mix in the flour until the dough comes together. It should be soft but not sticky.
- Stir in the vanilla extract until incorporated.
- On a lightly floured surface, roll the dough to about 1/8-inch thickness.
- Use a 2-inch cutter or a knife to cut the dough into 2-inch squares and transfer them to the prepared baking sheet.
- Spoon about 1/2 teaspoon of jam into the center of each square. Don’t overfill.
- Fold each square’s corners toward the center so they overlap slightly to form a small packet; press gently to seal.
Baking
- Bake for 20–25 minutes until the edges are lightly golden and the bottoms are set.
- Let the kolacky cool on the sheet for a few minutes, then move to a wire rack to finish cooling.
Notes
These kolacky can be stored in an airtight container for up to 2 days at room temperature or up to 7 days in the refrigerator. For freezing, freeze baked kolacky in a single layer for up to 3 months. Thaw at room temperature before serving.