Kolache Cookies:
Kolache Cookies:
These simple Christmas Polish Kolache Cookies include a wonderful fruit preserve topping on a soft cookie base. Don’t forget to add extra powdered sugar!
For really easy holiday treats, try these soft and chewy Cake Mix Cookies! Or, try some festive Chocolate Dipped Oreos topped with powdered sugar!
Components of Kolache Cookies:
Kolache Cookies:
ingredients required to form the dough for kolache cookies.
- Butter: To reduce the sodium content in my kolache cookie recipe, I use unsalted butter. Even with salted butter, it will suffice in this situation.
- Cream Cheese: For these cookies, full-fat cream cheese will work best. Before beginning, make sure to let it soften for a few minutes at room temperature.
- Flour: To get the desired melt-in-your-mouth quality, regular all-purpose flour works incredibly well. Please refer to our guide for accurate flour measurements.
- Preserves: These cookies go well with both strawberry and apricot preserves. You can choose to utilize one or both. To spice things up, you may even try a different flavor instead.
How to Prepare Cookies with Kolache Filling:
- Pictures that walk you through the process of making kolache cookie dough.
- Prepare the cookie dough. Cream the butter, cream cheese, and sugar together. Mix in the baking powder and flour, beating to produce a soft dough.
- Spread the dough out. Place the dough onto a surface dusted with flour and roll it to a thickness of about ½ centimeter.
- Using a 2 ½ inch round cookie cutter (or biscuit cutter), cut out the shapes and transfer them to a baking sheet covered with parchment paper.
- Detailed pictures that walk you through filling kolache cookies.
- Put Preserves Inside. Place a tablespoon or so of preserves in the middle of each cookie.
- Bake, let cool, and decorate cookies. Bake for 15 to 18 minutes at 350 degrees Fahrenheit. When completely cool, dust with powdered sugar and place on a cooling rack.
Advice and Techniques:
Kolache Cookies:
- Allow the cream cheese and butter to melt at room temperature before working with the dough.
- After rolling out the cookies, gather any extra dough so you may make more. However, it’s advised against doing this more than once as it can make the cookies challenging.
- Take care not to overbake the cookies! Before they turn brown, they should be removed from the oven.
Make sure the cookies are totally cool before dusting them with powdered sugar. Otherwise, it will just disappear. - You can additionally sprinkle more powdered sugar on top of the cookies to give them an even more festive appearance when served!
Storage: Place the cooled cookies in an airtight container and refrigerate for up to one week. - Feel free to sprinkle extra powdered sugar on top while serving.
- Are kolache cookies freezer-safe? Yes, in fact. Freeze the cooked cookies for up to 3 months. Place in a freezer-safe container or a ziplock bag.
- Thaw in the fridge overnight, then sprinkle with powdered sugar to serve.
- Cookies with kolache on a wire rack.
Traditional Christmas Biscuits:
Kolache Cookies:
Are you looking for the BEST recipe for cutout sugar cookies? These delicious sugar cookies with cream cheese filling stay shaped no matter what. Don’t forget to add the delicious Vanilla Bean Frosting! Would you rather not bake cutout sugar cookies? These are the best chewy sugar cookies, ever made with no-chill dough. This Copycat Swig Sugar Cookie recipe is sure to please, as it has a luscious sugar cookie icing on top!
The best Lemon Bars with Shortbread Crust are made using this recipe. Easy cookie dough with a lemon glaze, a sweet and zesty lemon filling, and a dusting of powdered sugar on top!These Twix biscuits have buttery shortbread as their base, and chocolate and creamy caramel as their toppings! I really do mean it when I say these are addicting!
Gingerdoodle Cookies are chewy, soft cookies that taste like a cross between a gingersnap and a Snickerdoodle. Please bake this as soon as you can! You’ll enjoy the texture of the cookies, but what will really win you over is the taste of the molasses mixed with the ginger, cloves, and cinnamon!
Components:
Kolache Cookies:
- Three ounces of cream cheese
- One stick of 4-ounce unsalted butter (4 oz)
- 1 ¼ cups plain flour for all purposes
- Six tablespoons of jam (read comments for taste options)
- One teaspoon of powdered sugar (about for dusting) icing sugar
Guidelines:
Kolache Cookies:
- Cream cheese and butter should be combined until smooth and somewhat frothy.
- Add the flour one-third to one-half at a time and stir until well blended. Roll into a ball, cover with film or cling wrap, and chill for the night, or at least a few hours.
- When baking is ready
- Set oven temperature to 350°F/175°C.
- On a surface dusted with flour, roll out the dough to a relatively thin layer that is about ¼ inch or 2 mm thick. Cut the dough into pieces that are about 2 ½ inches (6 cm) square after trimming the edges.
- Place a tsp or so of jam in the center of each square, then fold the edges over. Press one finger inside and one outside to bind them together. If necessary, use a little water to help them seal.
- After transferring the cookies to a lined cookie sheet, bake them for about 15 to 18 minutes, or until the edges begin to turn a light golden color.
- Give it a minute to cool before carefully moving it to a cooling rack. Before serving, dust with confectioner’s sugar.
