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Kolacky are soft, flaky cream cheese pastries with a sweet strawberry cheesecake-inspired filling. They’re super easy to customize with your favorite fruit jam and look amazing on a Christmas cookie plate!
If you love this homemade kolacky recipe, try more traditional treats like pignoli cookies, coconut baklava, and my family’s favorite Macedonian shortbread cookies.
These cute kolacky might look a lot like cookies, but they’re actually made from pastry dough filled with sweet cream cheese and strawberry jam. Kolacky, or kolache (also spelled kołaczki in Polish), is a back-from-home recipe that I grew up with. I’ve made so many variations of these cookie-ish treats that I’ve lost count, but this strawberry cheesecake-inspired version is my favorite. And even though they aren’t technically cookies, cream cheese kolacky is never amiss on our Christmas cookie platters!
Why I Love This Cream Cheese Kolacky Recipe
- A twist on a classic. While traditional kolacky cookies are filled with only jam, I fill mine with a combination of sweet cream cheese and strawberry jam. It tastes just like strawberry cheesecake!
- Simple dough. The dough needs just three ingredients: cream cheese, butter, and flour, and it’s very easy to make. It really comes down to chilling to get a perfectly puffed, delicate pastry.
- Any occasion. In my circles, nothing sweetens up an occasion or get-together like a plate of homemade kolacky (with a side of eggnog latte!). I make these delicate pastry cookies go hand in hand with holidays and celebrations like baby showers, wedding showers, and birthdays.
What You’ll Need
This kolacky recipe uses a simple cream cheese dough made from pantry staples. I’ve included some notes on what you’ll need, and be sure to scroll to the recipe card for the printable list with the full recipe amounts and details.
- Cream Cheese – Softened to room temperature, for the pastry dough and the filling. Use full-fat cream cheese that comes in bricks, and not the bagel spread kind.
- Butter – Two sticks of unsalted butter, also brought to room temperature.
- Flour – All-purpose flour is the best choice here.
- Powdered Sugar – Also called confectioner’s sugar or icing sugar.
- Vanilla – For the best flavor, I recommend real vanilla extract.
- Filling – I use strawberry jam, but you can fill the kolacky with any type of jam or fruit preserves you’d like. Other popular fillings for kolache are peach jam, apricot, raspberry, strawberry, or cherry preserves. You can also fill them with marmalade, Nutella, or chocolate spread.
How to Make Kolacky
These kolacky cookies require just a little bit of kitchen skill. If you follow the recipe as written, you’re bound to come out on top. Here are the steps:
Make the Dough
You’ll start by making a quick cream cheese pastry dough. You’ll need to chill the dough afterward so that it holds its shape when you fill and fold it:
- Make the dough. Start by beating cream cheese and butter until that’s light and fluffy. Then, add in the flour and a pinch of salt, and mix to combine.
- Portion and chill the dough. Turn the dough out on a clean surface dusted with powdered sugar. Divide the dough into 4 rounds, and flatten each portion into a disc. Wrap each dough disc in plastic wrap and place them into the fridge to chill for 30 minutes.
How to Fill and Fold Kolacky
Next, unwrap the dough and let it rest outside of the fridge for 5 minutes while you prepare the filling:
- Make the filling. In a bowl, mix cream cheese with powdered sugar and vanilla until it’s smooth and creamy.
- Roll and cut the dough. Now, turn the dough out onto a floured surface. Then, roll each disc to ¼” thickness. Cut the rolled-out dough into 3×3” squares.
- Fill the dough. Dollop ½ teaspoon each of the cream cheese mixture and strawberry jam into the center of each dough square. You can do this with a piping bag if you have one.
- Fold. Bring two opposite corners of the pastry square over the filling, so that the corners overlap in the center. Pinch the seams to seal, and repeat with the remaining squares. Afterward, chill the kolacky in the fridge for an hour before baking.
- Bake. Finally, bake the kolacky cookies in a 375ºF oven for 10-12 minutes until they’re just a little browned at the edges. Let them cool afterward, and enjoy!
Tips and Variations
- Chill the dough. This dough is amazing, but it’s also a diva. If you don’t chill it, it WILL fall apart. Be sure to refrigerate the dough before you roll it out and again before baking the pastries.
- Different fillings. Use whichever jam or preserves you have on hand. For a more authentic kolacky, you can skip the cream cheese filling and use only jam.
- Don’t overfill. On the subject of fillings, be careful not to go overboard. Using too much filling makes these cookies soggy.
- Make the dough ahead. Keep in mind that you can make the dough hours ahead of time or freeze it. Then, all that’s left to do is thaw it out, roll the dough, cut it into small squares, and arrange the filling in the center of the squares. And bake, of course.
Serving Suggestions
Kolacky are a wonderful Christmas treat, and they’re even better when paired with something festive! Serve them with a cozy mug of dark hot chocolate or my creamy homemade eggnog to keep things warm and merry. If you’re in the mood for something boozy with a tropical twist, my coconut mojito is a dang good option!
How to Store
- Refrigerate. Kolacky tends to get a bit soggy at room temperature. To keep these cookies fresh, store them in an airtight container in the fridge.
- Freeze. You can also freeze the baked cookies for up to 3 months. Thaw them in the fridge before serving.
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Kolacky
Ingredients
For the Pastries
- 1 block (8 ounces) cream cheese, softened
- 2 sticks unsalted butter, softened (16 tablespoons or 226 grams)
- 2 cups all-purpose flour
- ½ teaspoon salt
- powdered sugar, for dusting, optional
For the Filling
- 1 block (8 ounces) cream cheese, softened
- ½ cup powdered sugar, or more if you prefer a sweeter filling
- 1 teaspoon pure vanilla extract
- strawberry jam
Instructions
- Beat the cream cheese and butter. In your mixer's bowl, beat the cream cheese and butter until smooth, light, and fluffy.
- Add the dry ingredients. Add the flour and salt and continue to mix until thoroughly incorporated.
- Shape the dough. Lightly dust your work area with powdered sugar. Transfer the dough to the work area and shape it into a ball.
- Chill. Divide the dough into 4 rounds; flatten each round and cover each round of dough with plastic wrap. Refrigerate for 30 minutes.
- Make the cheesecake filling. In the meantime, prepare the filling by combining the cream cheese, powdered sugar, and vanilla in your mixer's bowl. Beat until creamy and smooth. Set it aside.
- Roll and cut the dough. Dust your work area with flour. Remove the dough from the fridge and let it rest for 5 minutes. Afterward, roll out each ball of dough to a 1/4-inch thickness. Then, cut it into 3×3 squares.
- Add the fillings. Fill the center of each square with 1/2 teaspoon cream cheese mixture and 1/2 teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one next to the other or one over the other.
- Fold. Overlap opposite corners of the dough to the center and over the filling. Pinch the seams together. Refrigerate the cookies for 1 hour.
- Bake. Preheat the oven to 375ºF. Remove the cookies from the fridge and bake them for 10 to 12 minutes or until the edges are browned. Remove from the oven and cool completely.
Equipment
Notes
- Cream Cheese: This recipe works best with full-fat cream cheese. Make sure it is softened before you start to work with it.
- Butter: Use two sticks of softened unsalted butter. That is 16 tablespoons or 226 grams of butter.
- Jam Filling: You can use whatever jam or preserves you have on hand. In fact, for a more authentic kolacky, you don’t even have to make the cream cheese filling – just use the jam.
- Do not skip the refrigeration time before rolling out the dough AND before baking the pastries.
- Store the pastries in airtight containers and keep them refrigerated. You can also freeze the cookies for up to 3 months. I suggest freezing them filled but not baked. When you need them, you can thaw them on the counter and then bake them as needed.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’ve been drooling over these since you first shared them. I’m just going to have to make a batch!!!
This may be a beginner’s question, but at what point do you freeze them? Do you bake them then freeze them or freeze them before baking and then bake them the day you will serve them? Thanks
Hi Karen! Bake and freeze is the best option. First, let them cool completely, then transfer to airtight containers and arrange them in a single layer, line each layer with waxed paper, and freeze. They will be good for up to 3 months. I hope this helps. Happy Holidays!
Thanks for the quick reply. I will try these for Christmas. Thanks!
I’m going to try these. I’m new to this but I love trying new things. It’s all a science, a little of this and that and poof you have an amazing dessert. I just love creating new things. I make so many soups. But desserts are so much fun. I just can not wait to try these I’m sure my family and friends will love them.
Hi, I have been looking for a recipe just like this except to fill it with a date filling. Just not sure how to make a date filling- any ideas?
Made these today for my single regulars for valentines. Big hit !!! They were alittle sticky but not enough you couldn’t work with. I always seem to put to much filling in them but who doesn’t want alittle extra yum? I can’t eat them but oh so temping, with so much great reactions on them it was great seeing them loved. Great job thanks a lot. Traci
I tried this recipe and threw everything out! It was way too sticky and ran together! What a waste of ingredients and time! I am so upset ! Took some time to make and wasted all those expensive ingredients. I don’t know what went wrong but I read it and reread it and I still don’t know.
I am so sorry you had problems with the recipe, Cindy. 🙁 Can you tell me what was too sticky? The dough? Did you refrigerate it? Let me know, if you have a minute.
I am making these now and they look delicious. I was planning on serving them in 2 days. Will they keep in an air tight containter at room temperature or should I freeze them and take them out the day of?
Hi Dee! They will be fine if they stay out for a couple of days, so long as they are covered. Wishing you a beautiful Christmas!
Hey! Just want to say this was kinda fun for me and my mom but MAJOR question… was the dough suppose to be sticky or did we do something wrong???
Hi Juanita! It shouldn’t have been dry, but it shouldn’t be sticky, either. I can only guess, but maybe you didn’t scoop out enough flour? Adding just a bit more flour would’ve helped out. Did the pastries turn out for you?
I was wondering if you can prepare these the night before and bake the next morning?
Hi Tawnya! Yes, you absolutely can, but keep them in the fridge. Thank you!!
Did you bake them with the toothpick holding them together? I can’t wait to make these. I just “found” you and signed up for emails immediately. Will be fun going back to see all your recipes. Thanks for sharing. Could you please email me the answer? (I have some computer problems in going back.) yxelyxel (@at) frontier (.dot) com
Hi Lexy! Thank you for reaching out!
I just sent an email to that address, but it came back as undelivered. Hopefully you will be able to see this message.
You won’t need anything to hold the pastries together. I do use the toothpick initially to make the dough stick, but I don’t bake them with toothpicks.
I hope you do get a chance to try the pastries – they are amazing!
Have a wonderful Sunday!!
Instead of making the pastry, would it make much difference if I was to use sweet pastry from the supermarket?
Hi Amanda! Are you talking about puff pastry? I would advise not to use puff pastry as this cookie is much different. The dough is the cookie. I hope you understand what I mean. 😀
No I don’t mean puff pastry. Im from New Zealand, and over here we have something called sweet pastry, which can be used for baking and dessert like items
HI Amanda! I don’t think I’ve used anything similar to that for these particular pastries, but you can try it especially since it’s used as pastry dough. I’d give it a try.