Kolachy Cookies are a traditional Hungarian Christmas Cookie made with a cream cheese dough and stuffed with fruit filling. You will love this delicious Christmas cookie recipe and will be requested to make it every year!
This Kolachy Cookies recipe is most definitely my most popular Christmas cookie recipe, so it was time for a much needed make over. New photos, a step by step guide, and a video! Hopefully these photos and video help to make this recipe even easier. This recipe is made by thousands of people every Christmas season, and I am so glad. This is that type of traditional cookie that brings comfort and makes people feel like its the holiday season.
What are kolachy?
What to fill kolachy with?
How to Make Kolachy Cookies
This is a light and fluffy dough, made with cream cheese. The dough does need to be refrigerated, so plan ahead! You start with four basic ingredients for the dough. Butter, cream cheese, flour and salt and then of course your filling choices. If you are using cream cheese in your filling, you will need to add some powdered sugar to the filling.
You cream the cream cheese and butter, slowly add the flour and salt and then roll into a ball, then refrigerate. After chilling, roll your dough into a square and cut into squares. I like to use a pizza cutter for easy cutting.
Next, you add your filling to the middle of each square. Fold the corners in and then you can seal with egg wash or water.
And bake! Once baked, you add a beautiful dusting of powdered sugar.
And then move to a cooling rack. I store these cookies in the fridge or they can be frozen for 2-4 weeks.
And then you will be fighting people off to stop eating them before Christmas! These are always a fan favorite and go quickly because they are just so good. The dough is light and fluffy and almost more pastry like than cookie like. They are perfect with a glass of milk or a hot cup of coffee.
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Looking for more easy Christmas cookie recipes?
These delicious Kolachy Cookies are perfect for Christmas.
- 2 sticks unsalted butter at room temperature
- 8 oz. cream cheese at room temperature
- 2 1/4 cups AP flour
- 1/4 tsp. salt
- 4 oz. cream cheese softened
- 2 tbsp. powdered sugar plus more for dusting
- 1 15 oz can crushed pineapple drained very well
- 1/2 cup red raspberry preserves
Add cream cheese and butter together into a bowl of a stand mixer. Cream together butter and cream cheese, until light and fluffy, about 2 minutes.
Slowly add in the flour and salt, mixing until incorporated but don't overmix. Roll dough into two balls and covered with plastic wrap. Chill for at least two hours.
After two hours, remove from fridge and preheat oven to 375 degrees. Line two baking sheets with silicone baking mats or parchment paper. If using cream cheese and pineapple, rrepare filling by mixing the powdered sugar with the cream cheese.
Roll out one ball of dough until very thin. You want it to be as thin as you can make it.
Using a pizza cutter, cut your dough into a big square, removing the edges. Then cut your big square into small 2 by 2 squares.
On the diagonal of each square, smear a bit of cream cheese then add 1 tsp pineapple. If using preserves, add 1-2 tsp of preserves. Fold one edge in and then the other. Seal seam with water.
Bake on baking sheet for 12 minutes. Remove from oven and sprinkle with powdered sugar. Remove to cooling rack for at least half an hour. Store in an airtight container in the fridge or freeze for up to four weeks.
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