Jam-Filled Kolache Cookies With Cream Cheese Pastry

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Diana Rattray
Updated 05/28/21
Kolache cookies with apricot filling
Jam-filled kolache cookies

Diana Rattray
Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 9 servings
Yield: 18 cookies
Nutritional Guidelines (per serving)
239 Calories
18g Fat
13g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 9
Amount per serving
Calories 239
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 48%
Cholesterol 56mg 19%
Sodium 200mg 9%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Protein 8g
Calcium 38mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Kolache (pronounced "ko-lah-chee") cookies are butter cookies made with a pastry-like cream cheese dough and filled with jam. These treats originated in Eastern Europe (many believe they are from Czechoslovakia while others say Poland) and made their way to the United States; they are especially popular in the South, particularly Texas.

The cookies are traditionally cut into squares with two sides folded over the filling, but they can also be cut using a round cookie cutter and the jam simply spooned on top. The dough is made with just butter, cream cheese, and flour, and the jam and a light dusting of confectioners' sugar are the only sweeteners, making for a delicious and delicate cookie that is also perfect for holidays and special occasions. 

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Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. In a mixing bowl with an electric mixer, combine the butter and cream cheese; beat until fluffy.

  3. Add the flour to the mixture and blend well.

  4. Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for 20 to 30 minutes.

  5. Heat the oven to 375 F. Lightly grease a baking sheet or line with parchment paper.

  6. On a lightly floured surface, roll the dough to 1/8-inch thickness; cut with a 2 to 2 1/2-inch square cutter. Place the squares of dough about 1 1/2 inches apart on the prepared baking sheet.

  7. Spoon 1/4 to 1/2 teaspoon jam onto the center of each cookie. Rotate each square of dough so it is a diamond shape; fold two opposite corners together, meeting in the middle, slightly overlapping the edges.

  8. Bake for 12 to 15 minutes.

  9. Remove the pan to wire racks to cool. Lightly sift confectioners' sugar over the cooled cookies.

  10. Enjoy.

Tips

  • Do not skip refrigerating the dough; if the dough is warm, it will stick to the surface while rolling and won't hold its shape in the oven.
  • To prevent the cookies from opening up while they bake, you can pinch the corners together and fold over the pointed edge, adhering it to the cookie. It may not look as pretty but will be better looking than if the cookie unfolds in the oven.
  • If using a round cookie cutter, simply spoon the jam onto the center of the cookie and spread out a little, leaving a border of the cookie exposed.

What Flavor Jam Can I Use?

Almost any type of jam works as the filling for Kolache cookies. Apricot and strawberry are traditional, but feel free to try blueberry, cherry, raspberry, mulberry, or lingonberry. A poppyseed filling is also common, as is a cream cheese filling.