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!

Plate of kolacky cookie, some with raspberry filling and other with apricot filling all dusted with powdered sugar.

These fruit filled pastry like cookies are a Christmas tradition in many Polish families. The tender dough is wrapped around a pastry filling usually featuring fruit or poppy seeds.

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.

Why This Kolacky Recipe is Special to Us

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.

Tray of berry and apricot kolacky cookies dusted with powdered sugar, ready to eat.

Ingredients including butter, cream cheese, flour, salt, vanilla, and fruit filling ready to be made into kolacky cookies.

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 husband, I had never even heard of kolacky.

Now I can’t imagine a Christmas without them. In fact, now my whole family expects these cookies during the holidays now.

Mixer bowl with whipped butter and cream cheese inside.

Mixer bowl with sticky kolacky dough made from butter, cream cheese, flour, vanilla, and salt.

We even have a friend who requests them as his birthday treat. These Polish cream cheese cookies have become a favorite of so many.

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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.

Kolacky dough wrapped in plastic wrap chilled and ready to be rolled out.

Squares of kolacky pastry with raspberry filling running from one corner to the other showing how to fold the pastry over the filling to make the traditional kolacky shape.

I am making the standard kolacky recipe as a tribute. Honoring people by cooking their recipes is certainly a tasty way to keep their memory alive.

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.

Cookie tray of prepared berry kolacky ready to go in the oven.

Cookie tray of freshly baked apricot kolacky cookies showing how the pastry puffed up and the filling set.

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.

Close up of freshly made apricot and mixed berry kolacky dusted with powdered sugar, ready to eat.

Hand holding kolacky cookie with flaky cream cheese pastry, raspberry filling, and powdered sugar dussting.

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4.63 from 113 ratings

Kolacky With Cream Cheese Dough

Author: Carlee

Servings: Cookies

It wouldn’t be Christmas without some homemade kolacky cookies. The tender, flaky pasty is wrapped around fruit filling to make a tasty dessert. Whether you enjoy them warm or at room temperature, these pillowy delights are perfect for any occasion! Whip up a batch for your afternoon tea party or surprise your loved ones with a plateful of these irresistible treats to brighten their day.

Prep: 15

Cook: 30

Additional Time 1

Total: 1 45

Ingredients

▢ 1 cup unsalted butter softened
▢ 8 ounce package cream cheese softened
▢ ¼ teaspoon vanilla extract
▢ 2¼ cups all purpose flour
▢ ½ teaspoon salt
▢ 12 ounce can fruit pastry filling

Instructions

Cream 1 cup unsalted butter and 8 ounce package cream cheese together until fluffy. Add ¼ teaspoon vanilla extract and combine.
In a bowl, combine 2¼ cups all purpose flour and ½ teaspoon salt. Add in fourths into the butter mixture, combining well after each addition.
Wrap dough in plastic wrap and chill for an hour.
Preheat oven to 400°F.
Roll dough on a lightly floured surface to approximately ⅛-inch thick. Cut into 2-inch squares.
Spoon a little more than a ½ teaspoon of the 12 ounce can fruit pastry filling in the center of each square. Gently spread the filling diagonally down the square.
Fold the two opposite corners without filling over the cookie and press to seal. I like to dip a finger in a little bit of water and moisten the dough between where the two corners meat to help seal them together. Place about an inch apart on a baking sheet.
Bake in preheated oven for 12-15 minutes. Cool on wire racks and dust with powdered sugar before eating.

Notes

If you prefer to use salted butter, just omit the salt in the recipe.

We usually use the Solo brand pastry filling. You can find it in the baking aisle near the pie filling in the grocery store. It stays put when the cookies bake and tastes good. However, you can try using any thick jam or filling you would like.

Don’t despair if some of your kolaczki pop open during baking. It happens. They still taste great. Serve them anyway, or keep them as a treat for the cook.