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Baking the classic cookies that are of historic origins, always reminds me of my Grandmother! Back in our childhood when I visited her, she used to bake the classic Greek Kourabiedes and Melomakarona. But don’t we all simply adore our childhood memories? Of course, we do! So I am here with yet another favorite classic of mine, that holds so many memories for me. The Kolachky cookies filled the kitchens with their delicious aroma, and I love its fruit filling too!
So if you want to pair up these yummy cookies with something classy, do also try the yummiest Pumpkin Cinnamon Rolls and Granola Tart cups. These treats will make your Christmas dinner end up on a sweeter note.
Why these Kolachky cookies are so amazing?
Okay! Now I understand why these cookies’ image makes you think, ‘No, they are not Kolachky cookies. They are made in squares, with corners folded over the filling”. Yes, they are made this way in the Czech Republic, Poland, and other areas, but here we make them round without any folding over the filling. This way, it won’t make your ovens messy and look like a more modern version of the classic recipe.
Secondly, the most classical filling is the apricot jam, but you can use a blend of cream cheese and chopped nuts or jam of any other flavor. Poppy seed filling is also a classic one to include in the recipe. They are delightful either way.
Ingredient and Alternates
- Softened Butter: always use unsalted butter at room temperature for these cookies. For healthy alternatives, use coconut, almond, or any nut butter you like.
- Cream Cheese: Cream cheese incorporates a slight tang and soft, creamy texture to the cookies. Do not use the spreadable cream cheese as it is too soft and might end up making the dough thinner. Use the cubed cream cheese.
You can also use plain cream or low-fat cream cheese for a healthier version.
- Sugar: Sugar makes the fluffiest buttercream and gives the cookies the characteristic taste. Brown sugar and stevia powder are healthy alternatives, but according to my experience, cookies taste best when made with white granulated sugar.
- All-purpose flour: flour gives structure to the cookie dough. If you intend to make a gluten-free version of the recipe, use almond meal, hazelnut meal, or gluten-free flour.
- Fruit jam: These are used as the topping on the cookies. The most popular topping for the Kolchky cookies is the apricot jam or fruit preserve. Poppy seed filling also tastes good. If you don’t have either of them, replace them with simple apple or mango jam you may have in your refrigerator
Tools You’ll Need
You don’t require many fancy gadgets to prepare this recipe, but an Electric hand beater is essential to make a fluffy cookie base. For most of my baking recipes, I use Hamilton Beach’s 6-speed Electric Hand mixer. This gives me an option of selecting the speed according to recipe requirements and yields the most fluffies buttercreams. You can use any hand mixer you have in your kitchen.
Besides the hand mixer, you will need;
- A medium-sized mixing bowl
- A spatula
- Baking tray lined with parchment paper
- Oil spray
How to make the Kolachky cookies? (Step by step)
Step one: Prepare the cookie dough
So! First things first. Let us prepare the cookie dough. You need to take a medium-sized mixing bowl and add butter to it.
Add sugar and use an electric hand mixer to make the fluffy buttercream.
After a while, add cream cheese and beat again so that the ingredients are well combined and the butter almost doubles up.
Next. sieve in the flour and baking powder. Gently fold the flour in the buttercream and mix so that a soft and smooth dough is formed. Do not overmix or try to mix vigorously at this stage.
Step two: Making the shape
Flour a wooden board and spread the dough on it. Use a rolling pin to roll out the dough to a 1-inch thickness.
You can either cut the cookies in a square or a circle, as you please. Cut the cookies and add a spoonful of the jam or fruit preserve in the center.
If you have cut your cookies in squares, bring the alternate corners into to center so that they cover the fruit preserve. This will give it a more traditional look of Kolachky cookies.
Step 3: Baking
It’s time for the magic! Set the cookies on a lined baking tray and bake them in the oven at 350F ((176°C) for 20 minutes. You can also Air fry them at 248F((120°C) for 20 minutes. Check-in between to avoid overbaking.
Once they are baked, allow them to cool down thoroughly on a wired rack.
Dust with some powdered sugar just before serving.
Expert Tips
Soften the butter: I would recommend that before you start preparing, take the butter out of the refrigerator and soften it at room temperature. This will allow it to hold the sugar better and will keep the mixture fluffy for longer.
Don’t Overbake: Remember that these are different from your usual bakery cookies, so they should not be crisp and brown. I will always say not not overbake these cookies and take them before the surface cracks, gets brown or the cookies become hard.
Cool them down! Before decorating them with icing sugar, always cool them down, or else the sugar may melt away and make the cookies more chewy, damp, or unpresentable.
Storage Instruction
Yes! I do get why you would want to store those Kolachkes for longer! They are simply delicious. Of course, they can be refrigerated or frozen, but let me tell you, they are in their best taste and texture when they are fresh!
Storing the Dough
It is best to bake the kolachky cookies as soon as you prepare the dough because the leavening agents such as baking powder do not work well after refrigeration. But if something comes up, you can refrigerate the dough overnight and make the cookies the next day.
Freezing the dough is not recommended because the ingredients especially the baking powder lose their working ability.
How to Store the Kolachky Cookies?
Room temperature: When the Kolachky cookies are baked and fully cooled down, you can place them in any air-tight jar and store them in an air-tight container for 3 to 4 days.
Refrigeration: You can refrigerate the cookies for up to 2 weeks, but they may become a bit soggy. Reheat them in a microwave oven for 30 seconds before serving.
Freezing: If you have a larger batch and you want to freeze the cookies, you can wrap each cookie in a plastic wrap and place them in a container. They can be frozen for up to two months.
When you need to thaw them, do so by placing this container in the refrigerator overnight. Reheat them in a microwave oven for 30 seconds to retain their crispness.
What to serve with Kolachky cookies?
Serve the Kolachke cookies at evening tea time, a breakfast snack, a lunchbox munch-on, or a quick hunger fix. They go very well with;
- Mocha Latte
- Strawberry Lemonade
- Peanut butter Icecreame Shake
- Freshly Brewed Coffee
- Tea
Recipe FAQs
Are kolachky cookies Polish or Czech?
The Kolachky cookies originate from the Czech Republic, where they are made usually in squares. They have fruit preserve or apricot jam as filling, and the two corners of squares are folded over the top of the filling. However, in modern times, Polish bakeries make Kolchky cookies in a round form with different sweet fillings like cream cheese or poppy seeds in the center.
What is the best way to store Kolachky cookies?
Although you can refrigerate or freeze the Kolachky cookies, the best way to store them is to place them in an air-tight container and keep them at room temperature.
Are kolachky cookies served hot or cold?
Kolachky cookies are served warm and freshly baked.
Recipes like Kolachky cookies
If you have enjoyed this recipe, do try our Snickerdoodle Cheesecake bars or the classic Greek Galaktoboureko. Both of them are easy to make and make a nice, yummy treat for your breakfast or tea-time snacks.
For a slightly different flavor profile, try baking the classic Chocolate Ginger Molasses Cookies and Madeleines. Not only do they have a unique, mildly spiced flavor but they also make a great snack to take to your potluck parties, Easter Celebrations, or Christmas Eve.
Kolachky Cookies
Equipment
- 1 Electric hand mixer
- 1 Mixing bowl
- 1 Mixing spatula
- 1 Baking tray lined with parchmentpaper
Ingredients
- 1 cup unsalted butter
- 250 g cream cheese
- ¼ cup sugar
- 2 teaspoons baking powder
- 2 ½ cup all-purpose flour
- Food preserves as required
- Powdered sugar for sprinkle
Instructions
- Cream butter, sugar, and cream cheese until light and fluffy.
- Add all-purpose flour and baking powder. Fold in the butter mixture to form a smooth dough.
- Roll out the flour and cut the desired shape of the cookies. Place a spoonful of fruit preserve in the center.
- Set the cookies on a lined baking tray.
- Bake in the oven at 350F for 20 minutes.
- Let them cool, and then dust them with powdered sugar.
- Serve warm.
