It wouldn’t be Christmas without some homemade kolacky cookies. They are a tradition in my husband’s family and one that I am glad to keep going. They are a delicious cookie that will be the star of your holiday tray!
These fruit filled pastry like cookies are a Christmas tradition in many Polish families. This recipe comes from my husband’s late Aunt Bun. They have quickly become a favorite in my family as well.
You can use whatever fillings you’d like, but we love the apricot and mixed berry varieties. You’ll want to make several batches over the course of the holiday season.
I never had the pleasure of meeting Matt’s Godmother, Aunt Bun. From what I hear, we would have gotten along famously. We have a lot in common after-all.
We are both the oldest of six children, we both like to entertain and love to cook. If her children are any indication, she was a fun loving, family centered, wonderful woman.
Aunt Bun is no longer with us but her sister Val, my mother-in-law, has kept the kolacky (a Polish cookie) tradition alive. For as long as I have been around, there has always been kolacky at Christmas.
They are usually filled with fruit and dusted with powdered sugar and they are wonderful! Prior to meeting my husbandever had a kolacky. Now I can’t imagine a Christmas without them.
Aunt Bun usually made the kolacky recipe that is below, but there is a special kolacky dough recipe given to her by a coworker at Carson Pirie Scott in Chicago. Aunt Bun was very guarded with her recipes, so that “special” dough secret will have to remain within the family.
I am making the standard kolacky recipe as a tribute. I hope they turn out half as well!
Update: They did turn out well. So well in fact, that I now have to make a batch every year for our friend Sam’s birthday. He loves these things and is always happy to help eat them!
Frequently asked questions
How do you pronounce kolacky?
It sounds something like this – kuh-lotch-key. It seems many Polish recipes have different spellings for the English translation, and these are not different. They are also spelled kolaczki, or kolache which are both pronounced the same way.
What is the best way store kolacky?
Kolacky are best fresh, but they can be stored for a few days at room temperature in an airtight container. For the prettiest presentation, wait to dust them with powdered sugar until you are ready to put them on their serving platter.
Can you freeze kolacky cookies?
Yes, but because of the fruit centers it is best to freeze them in a single layer on a cookie sheet. Once they are frozen, you can transfer them to a storage container, putting a layer of wax or parchment paper between the layers of cookies. They will last that way for several months.
Can you freeze kolacky dough?
Yes! If you want to do some of the holiday baking prep work ahead of time you can freeze a batch of dough up to a couple of months ahead of time. Just wrap it well. Defrost it in the refrigerator overnight before you plan to use it and roll it out the next day.
More great cookie ideas
Cranberry dark chocolate oatmeal cookies are another great addition to your Christmas cookie spread. They will delight adults and kids alike.
If you like fruity centers, you may enjoy peanut butter and jelly thumbprint cookies. They are a fun twist on the classic flavor combination.
Or for another classic, may no bake corn flake wreaths. They are a really easy but festive and fun treat.
Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!
Kolacky With Flaky Cream Cheese Pastry
It wouldn’t be Christmas without some homemade Kolacky. They are a tradition in my husband’s family and one that I am glad to keep going. They are a delicious cookie that will be the star of your holiday tray!
Ingredients
- 1 cup butter, at room temperature
- 8 ounce package cream cheese, at room temperature
- 1/4 teaspoon vanilla extract
- 2 1/4 cups flour
- 1/2 tsp salt
- 1 can fruit pastry filling or really thick preserves
Instructions
- Cream butter and cream cheese until fluffy. Add vanilla extract and combine
- In a bowl, combine flour and salt. Add in fourths into the butter mixture, combining well after each addition.
- Chill dough for an hour
- Preheat oven to 400°F
- Roll dough to approximately 1/8-inch thick. Cut into 2-inch squares.
- Add filling diagonally down the square.
- Fold the two corners without filling over the cookie and press to seal
- Bake for 12-15 minutes. Cool on wire racks and dust with powdered sugar before eating.
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Nutrition Information:
Yield:
60Serving Size:
1 CookieAmount Per Serving: Calories: 65Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 61mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.
Charles M. Heyda
Wednesday 11th of January 2023
Kolacky is a pastry of Czech, not Polish, origin. The English spelling "kolacky" came from the Czech word "koláčky" and the English word "kolache" came from the Czech word "koláče." The English words "kolacky" and "kolache" are not pronounced the same, because they are two different words. "Kolacky" is pronounced /ko-LOTCH-kee/ and "kolache" is pronounced /ko-LOTCH-ee/. The Czech word "koláčky" is a diminutive of the word "koláče." In other words, "koláčky" are small "koláče."
Itene
Sunday 25th of December 2022
400 Deg is way too high, been making these for years
Carlee
Sunday 25th of December 2022
You could certainly bake them at a lower temperature, but 400F has always worked for us.
JOY STONE
Friday 17th of December 2021
How much filling do you use for each? Is there a secret to keeping the corners sealed together?
Carlee
Friday 17th of December 2021
Just a little smear on each, maybe a half teaspoon? I've never measured. If you slightly moisten a finger and the top of one corner of the dough then put the other corner of dough on top and give a little pinch that helps them to stay together.
pat hobson
Tuesday 24th of August 2021
Would the kolacky work with mincemeat filling?
Carlee
Tuesday 24th of August 2021
I haven't tried it, but I can't see why not. As long as the filling is solid enough to not run off the pastry when it is heated, it should work.
Holly Hoskamer
Wednesday 31st of March 2021
So, I’ve been making these my whole life and usually circle shaped! I’m excited to try and make them with your diagonal shape, actually tomorrow morning.. (yours looked the BEST!) I’ve always known these as a Czech cookie and tradition. Our family recipe carried down from my great grandmother from Prague. (Immigrated to Chicago) However, my polish neighbor called them by polish name and he always gobbles them up! My mom passed away in December, so making them for my whole family in remembrance of her for Easter. Wish me luck and thanks for your sweet post and recipe. I roll my dough out with a mix of flour/powdered sugar. I’ve also cooked down and puréed my own prunes instead of always using the Solo toppings. Hard to find Solo on shelf now.. I’ve ordered from Amazon. I also make them for other holidays, like Halloween, I’ll do apricot and prune (Halloween colors) Have you ever made the raised dough kolaches?? I have that recipe carried down too, but have yet to make!
Charlene Wilkinson
Thursday 16th of February 2023
@Carlee, The prune - and apricot - fillings are easy. Just put in a small pot with enough water to prunes so as not to burn on the bottom. Simmer on the stovetop til softened enough to chop up easily - twenty minutes? I then use two knives on a cutting board and cut crosswise until I like the result - another minute or two. Have fun!
Carlee
Wednesday 31st of March 2021
I should try to make my own prune filling too. The solo is kind of hard to find sometimes. I have not tried the raised dough kolaches yet, but would love to. I am jealous you have a family recipe. (If you are willing to share, I'd love to give it a go!)