Kolache Cookies

 

Kolache Cookies

Dough

• 3 oz cream cheese, room temperature 

• ½ cup (1 stick) unsalted butter, room temperature 

• 3 tablespoons granulated sugar 

• 1¼ cups all-purpose flour 

• ¼ teaspoon sea salt 

Filling & Topping

• ½ cup thick jam or preserves (apricot, raspberry, prune, or poppy seed are traditional) 

• 1 egg, beaten (for sealing) 

• Confectioners' sugar, for sprinkling 

Instructions

1. Make the dough
   In a stand mixer with the paddle attachment (or in a bowl with a hand mixer), beat the room-temperature cream cheese, butter, and granulated sugar until smooth and creamy. Add the flour and salt, then mix slowly until the dough just comes together. Do not overmix .

2. Chill the dough
   Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or up to overnight. Chilling is essential for easy rolling .

3. Preheat and prepare
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

4. Roll and cut
   Lightly flour your work surface. Roll the chilled dough out to about ⅛-inch thickness. Use a knife or bench scraper to cut the dough into 2½-inch squares .

5. Fill and shape
   Place about 1 teaspoon of jam in the center of each square. Lightly brush two opposite corners with the beaten egg, then bring them together over the filling and press firmly to seal. (You can also bring all four corners to the center for a pinwheel shape) .

6. Bake
   Place the cookies about 1 inch apart on the prepared baking sheet. Bake for 12 minutes, or until the edges are very lightly browned . Let them cool completely on a wire rack.

7. Finish
   Once cool, generously dust the cookies with confectioners' sugar .

Tips for Success

• Keep the dough cold: If the dough becomes too soft while rolling, return it to the refrigerator for 10-15 minutes before continuing .

• Don't overfill: Using too much jam will cause it to bubble out during baking. Stick to about ½ to 1 teaspoon per cookie .

• Variations: For a different texture, some recipes use a yeast-raised dough and a sugar glaze instead of powdered sugar . You can also try fillings like nut, cream cheese, or even cottage cheese .

• Storage: Store baked cookies in an airtight container at room temperature for up to a week, or freeze the unbaked, filled cookies on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a few minutes to the baking time.

Enjoy your homemade kolache cookies!