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Cream Cheese Kolacky

Rated as 4.45 out of 5 Stars

"The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!"
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3 h 25 m servings 72
Original recipe yields 30 servings (2 1/2 dozen)


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  1. Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
  2. Preheat oven to 350 degrees F (180 degrees C).
  3. Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
  4. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.


  • Cook's Note:
  • My grocery store carries Solo® Cake and Pastry Fillings, which are also good.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 72 calories; 4.1 8.2 0.7 11 32 Full nutrition

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  1. 301 Ratings

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Most helpful positive review

I have been making these delicious cookies for years and I found an easier way for me . I just roll them in small balls and make a thumbprint in them and fill and bake them ,when cooled I roll ...

Most helpful critical review

This recipe seems like its missing something. No offense at all to anyone who posted it. I just found it extremely weird recipe. First of all, the dough has to thaw completely from the refrigera...

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I have been making these delicious cookies for years and I found an easier way for me . I just roll them in small balls and make a thumbprint in them and fill and bake them ,when cooled I roll ...

truly great, truly simple. .chilled for about two hours and to simplify, I made a "log" and rolled it in plastic wrap; just sliced, dolloped and baked. No rolling or unnecessary handling. Baked...

This is a great recipe. My dough was great to work with, very flaky dough. Just what I was looking for. Was great with all my fillings! Thanks for sharing! I had to make cookies for the hol...

I've been making cream cheese Kolacky over 40 years and this recipe is perfect as is, however I make a much larger batch using a lb. of butter, lb. of cream cheese, 4 cups flour and a couple tsp...

Jam, preserves, or pie filling won't work as well as a true fruit/nut pastry filling. Solo brand is excellent and never runs (unless you overfill). The recipe I use for the dough is 0.5 lb of ...

A super simple, tried and true, crowd-pleasing recipe! This is my go-to, and I've got it down to a science: Make your life simple, like I have... Make the dough ahead of when you wish to bake. I...

I tried this recipe and I put Solo Almond filling instead of preserves. It knocked my husbands socks off.

These are the best Kolacky ever! They are nice and tender and flaky. I have always loved kolacky but I always thought that they'd be too dificult to make. However, I can't believe how easy they ...

Wow. I tasted the raw dough & it was not good at all. Put it in the freezer & did not have high hopes for a very good cookie. Let it thaw a little. Decided I was tired so I put powdered sugar in...