Kolacky/Kolache/Kolacki/Kołaczki Cookies


There are several ways to spell Kolacky, but regardless of which spelling you pick there is no denying these are a tasty, easy-to-make cookie that is the perfect addition your holiday cookie list. “Kołaczki” by definition is a Polish filled cookie but these little bundles of love are enjoyed all over Europe and America alike.

Growing up, we always made Kolacky cookies around Christmastime and my mom referenced our “Polish side” when we did. Our cookies were always filled with raspberry or strawberry jam or preserves, but they can be filled with sweet cheese, apricot, blueberry or whatever jam/preserve flavors you desire. We always cut the dough into squares and pinch two ends together like a little bundle, but I have seen these made as round cookies as well.

These yummy cookies have a very simple dough that needs to be chilled before rolling it out. The recipe I use only has 3 ingredients in the dough, but there are variations I’ve seen to this recipe that add salt, sour cream and other things that I don’t think are necessary. Less is more with these cookies! The only sugar in these cookies comes by way of the jam and the powdered sugar that is sprinkled on them when cooled. The dough is actually sugar-free!

There are only a few stems to making these and aside from the dough chilling time, they come together very quickly and are so easy to make the kids can help!

Yummy Kolacky/Kolache/Kolacki/Kołaczki Cookies

Recipe by Kristen JanesCourse: Baking


Prep time


Cooking time






  • 1/2 cup Butter, softened (1 stick)

  • 3 oz Cream Cheese, softened

  • 1 cup All-Purpose Flour

  • 1/2 cup Fruit Jam or Preserves (and flavor)

  • 1/3 Powdered Sugar (to sprinkle over top)


  • In a large bowl, cream butter and cream cheese until smooth.
  • Add flour gradually into mixture until well blended until dough forms.
  • Form dough into a ball, cover and chill dough for at least 6 hours or overnight.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Prepare 3-4 cookie sheets with parchment paper.
  • Roll out dough to 1/8″ thickness and cut into 2.5″ squares.
  • Drop 1/2 teaspoon of jam or preserves in the middle of each square.
  • Pinch opposite corners of the square together and fold over slightly to create bundle. I always pinch and fold and I would say half of mine stay closed, and half do not. Either way, they still taste great.
  • Bake for 9-12 minutes each or until slightly browned. Remove from oven and let them rest on cookie sheet for 2 minutes.
  • Move cookies to cooling rack and allow to fully cool. Sprinkled cooled cookies with powdered sugar.

I hope you love these cookies as much as I do!

Happy Baking! XOXOXO ~ Kristen