Kolachky Cookies

5 from 1 vote

Kolachky cookies transport your taste buds to Eastern Europe with their irresistible flavors. These cookies originate from the heart of tradition, combining flaky pastry with sweet melt-in-mouth fillings.

Course Cookies

Cuisine American

Keyword 1 hour, cookies

Prep Time 30

Cook Time 20

Total Time 50

Author Adalynn Ward

Servings Cookies

Calories 73kcal

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.

Notes

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.

Storing the 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.

Nutrition