Cream Cheese Kolacky Recipe: Easy Jam-Filled Pastries with Powdered Sugar

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mandy

Posted on December 7, 2025

Dessert Recipes

December 7, 2025

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Let me tell you, the aroma of freshly baked cream cheese kolacky drifting out of the oven is pure magic—the kind of buttery, sweet scent that makes you pause, close your eyes, and grin like a kid. The first time I pulled these jam-filled pastries out, I was instantly hooked. The golden edges, the soft, pillowy centers, and that gorgeous sprinkle of powdered sugar…it’s downright irresistible.

Honestly, it all started years ago, when I was knee-high to a grasshopper and watched my grandma gently rolling out dough for her famous kolacky. She’d hum old folk tunes (off-key, but with heart) as she tucked dollops of jewel-toned jam into each square. There was something special about those afternoons—flour dusted everywhere, sticky fingers, and laughter echoing through the kitchen. I tried recreating her recipe on a rainy weekend, hoping to chase that same comfort. And you know what? I wish I’d found this cream cheese kolacky recipe sooner. It’s dangerously easy and brimming with nostalgic flavor.

My family couldn’t stop sneaking kolacky off the cooling rack (and, let’s face it, neither could I). They vanished in minutes at our last potluck, and my neighbor actually asked for the “secret” behind their tender texture. It’s the kind of treat that feels like a warm hug, perfect for holidays, gifting, or just brightening up your Pinterest feed with a pop of color. I’ve tested this recipe more times than I’ll admit—in the name of research, of course—and it’s now a staple for our gatherings. If you’re searching for a jam-filled pastry that delivers pure, nostalgic comfort, you’re going to want to bookmark this one!

Why You’ll Love This Cream Cheese Kolacky Recipe

Having baked more batches than I can count, I can honestly say these cream cheese kolacky aren’t just another cookie—they’re a little slice of tradition with a modern twist. I’ve tweaked and tested every step, leaning on my years of baking (and a few hilarious kitchen fails) to get the texture just right. Here’s why you’ll be reaching for this recipe again and again:

Quick & Easy: Comes together in under 90 minutes, so you can whip up a batch on a whim—no all-day baking marathon required.
Simple Ingredients: Nothing fancy here! Everything you need is probably already in your fridge or pantry. No mystery items or specialty trips.
Perfect for Any Occasion: These pastries shine at brunch, cozy gatherings, holiday mornings, or as a sweet treat tucked into a lunchbox.
Crowd-Pleaser: Kids love the jammy centers, adults rave about the tender crumb, and grandparents always approve (trust me, mine are picky!).
Unbelievably Delicious: The cream cheese dough delivers a melt-in-your-mouth texture, balanced by the sweet-tart jam and a finishing dusting of powdered sugar.

What makes this cream cheese kolacky recipe stand apart? It’s all about the dough—softened cream cheese blended with butter for extra tenderness, and just the right touch of vanilla. Unlike some old-school kolacky, this version skips yeast for speed, but you won’t miss it. The jam filling stays vibrant and gooey, never runny. And that snowy layer of powdered sugar? It’s not just pretty—it’s the final flavor note that brings it all together.

Truthfully, I bake these kolacky for more than just taste. There’s something about the ritual—the rolling, the folding, the little pockets of jam—that feels like comfort food with soul. It’s the kind of recipe that makes you close your eyes after the first bite and smile, knowing you’ve made something truly special. Whether you want to impress guests without breaking a sweat or just treat yourself to a little weekday luxury, this cream cheese kolacky recipe is your new go-to.

What Ingredients You Will Need

This cream cheese kolacky recipe calls for simple, wholesome ingredients that deliver bold flavor and a tender, melt-in-your-mouth texture. Most are pantry staples, and there’s plenty of room for swapping—so don’t stress if you’re missing one or two!

For the Dough:
- Unsalted butter, softened (1 cup / 227g) – Adds richness and keeps the dough super tender. I like Land O’ Lakes for consistent results.
- Cream cheese, softened (8 oz / 227g) – The secret to that pillowy texture. Go for Philadelphia if you want the classic taste.
- All-purpose flour (2 cups / 240g) – Standard stuff, but you can swap in gluten-free flour blends if needed. I’ve had good luck with King Arthur’s GF mix.
- Granulated sugar (1/4 cup / 50g) – Just enough to sweeten the dough without overpowering the jam.
- Egg yolk (1 large) – Helps bind the dough and makes it extra rich.
- Pure vanilla extract (1 tsp / 5ml) – Optional, but it adds a subtle warmth that’s hard to resist.
- Pinch of salt – Balances the sweetness and brings out the flavors.
For the Filling:
- Fruit jam or preserves (about 3/4 cup / 180g) – Apricot, raspberry, plum, or cherry work beautifully. Use thick jam to prevent leaks; homemade or Bonne Maman are my faves.
- Optional: Nut filling or poppy seed paste – For a twist, swap in sweet walnut or poppy seed filling (about 3/4 cup / 180g).
For the Topping:
- Powdered sugar (for dusting, about 1/2 cup / 60g) – Gives that snowy finish and a hint of extra sweetness.

Ingredient Tips: For best results, let your butter and cream cheese come to room temperature before mixing. If you’re feeling adventurous, swap in orange zest or almond extract for a flavor twist. No eggs? It’s okay—skip the yolk, and the dough will still work, just a touch less rich. For jam, thicker is better (runny jam will ooze out). And if you want a dairy-free option, try Tofutti cream cheese and Earth Balance butter—I’ve done it, and it’s surprisingly good!

Equipment Needed

Mixing bowls – One large, one medium. I’ve used everything from glass to stainless steel; no preference, just clean!
Electric mixer or stand mixer – Makes blending the cream cheese and butter a breeze. You can do it by hand if you’re feeling strong.
Rolling pin – For rolling out the dough. If you don’t have one, a clean wine bottle works in a pinch (been there).
Baking sheet – Standard rimmed sheet, lined with parchment for easy cleanup.
Sharp knife or pizza cutter – For slicing dough into squares. Scissors work too (sometimes you just gotta improvise).
Small spoon or teaspoon – For dolloping jam into the center of each kolacky.
Cooling rack – Optional, but great for letting kolacky cool evenly. If you don’t have one, a clean dish towel on the counter does the job.
Sifter or fine-mesh strainer – For dusting that lovely powdered sugar on top.

Tool Tips: If you’re using a stand mixer, scrape down the sides often—cream cheese loves to cling. For rolling pins, wooden ones work best, but marble gives a smoother finish. And parchment paper is your friend, trust me—it makes cleanup so much easier and keeps kolacky from sticking.

Preparation Method

Make the Dough: In a large mixing bowl, beat 1 cup (227g) unsalted butter and 8 oz (227g) cream cheese together until smooth and fluffy (about 2-3 minutes with an electric mixer on medium speed). Scrape down the bowl occasionally—cream cheese can hide in the corners!
Add 1/4 cup (50g) granulated sugar, 1 egg yolk, 1 tsp (5ml) vanilla extract, and a pinch of salt. Beat until well combined, about 1 minute. The mixture should be creamy and pale.
Gradually add 2 cups (240g) all-purpose flour, mixing at low speed. Dough will be soft and slightly sticky. If it’s too sticky, add an extra tablespoon of flour at a time, but don’t overdo it (you want tender kolacky, not tough ones).
Shape dough into a disk, wrap in plastic, and chill for at least 30 minutes. This helps it firm up and makes rolling easier. (Sometimes I chill overnight if I want fresh pastries in the morning.)
Preheat Oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll & Cut Dough: On a lightly floured surface, roll out dough to about 1/8-inch (3mm) thickness. If dough feels sticky, dust with a little more flour. Use a sharp knife or pizza cutter to slice into 2-inch (5cm) squares.
Fill & Shape: Place squares on the prepared baking sheet. Spoon about 1/2 tsp (2-3g) of jam into the center of each square. (Don’t overfill—trust me, jam likes to escape!) Fold two opposite corners over the center and gently press to seal, forming a little “envelope.” If dough won’t stick, dab a touch of water or egg wash to help.
Bake: Bake for 15-18 minutes, until edges are lightly golden and centers are set. Rotate sheets halfway for even browning. (Your kitchen will smell heavenly at this point!)
Cool: Let kolacky rest on the baking sheet for 5 minutes, then transfer to a cooling rack. (They’ll be soft, so go gentle—use a spatula if needed.)
Dust with Powdered Sugar: Once cooled, sift powdered sugar generously over kolacky. The more, the merrier!

Prep Notes: If your kolacky open while baking, it’s usually a sealing issue—try pressing corners firmly or using a dab of water. Dough too crumbly? Add a splash of milk. If jam leaks, use thicker preserves next time. I like to work quickly to keep dough cold—it helps with shape and texture.

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks you’ll want to keep in mind for the perfect cream cheese kolacky:

Keep Dough Cold: Chilled dough handles better and holds its shape. If your kitchen is warm, chill dough between batches.
Seal Well: Gently press corners together, or use a dab of water or egg wash as “glue.” If they pop open, don’t sweat it—still tasty!
Don’t Overfill: Tempting as it is, resist the urge to pile on jam. Too much means leaks and sticky messes (learned the hard way).
Sift Powdered Sugar Last: Wait until kolacky are fully cooled before dusting. Otherwise, it’ll melt right in and disappear!
Use Parchment Paper: Prevents sticking and makes cleanup a breeze. Also helps keep kolacky from browning unevenly.
Rotate Baking Sheets: For even browning, rotate halfway through baking. Some ovens have hot spots—mine definitely does.
Jam Consistency Matters: Thick, chunky jams stay put. If using homemade, cook it down first. Runny jam has a mind of its own.

I’ve had batches that spread too much (overmixed dough), or stuck to the pan (no parchment), and even some that mysteriously vanished before cooling (family snack raids!). Timing is everything—don’t wander off while baking, as a minute too long can dry out kolacky. Multitasking? Prep your jam and powdered sugar while dough chills so everything’s ready to go. Consistency comes with practice, and even the “ugly” ones taste amazing!

Variations & Adaptations

One of my favorite things about cream cheese kolacky is how easy they are to personalize. Whether you’re baking for dietary needs or just want to mix things up, here are a few tried-and-true ideas:

Gluten-Free Kolacky: Swap all-purpose flour with a 1:1 gluten-free baking blend. I’ve tested King Arthur’s and Cup4Cup—both work great. Expect slightly softer dough, but the flavor is spot-on.
Dairy-Free Version: Use dairy-free cream cheese (like Tofutti) and plant-based butter. The dough is a bit softer, so chill extra long. Still delicious and totally worth it!
Flavor Twists: Change up the jam—try apricot, strawberry, plum, or blueberry. Or, use Nutella or almond paste for a decadent touch. Add a sprinkle of orange zest to the dough for brightness.
Different Shapes: Instead of folding corners, roll dough into balls and make thumbprint kolacky. Press a well in the center for jam. My kids love this method (and it’s less fussy).
Nutty Fillings: Try sweet walnut or poppy seed paste for a traditional Eastern European vibe. Spoon about 1/2 tsp into each square before sealing.

I once made a batch with blackberry jam and lemon zest—honestly, it was a hit at our spring brunch. For allergen concerns, use seedless jams for nut allergies, and check all labels for gluten or dairy traces. No matter your adaptation, the creamy dough and sweet filling always shine!

Serving & Storage Suggestions

Kolacky are best served fresh, at room temperature, piled high on a pretty plate. The powdered sugar glistens, and the jam looks like little jewels—perfect for brunch spreads, dessert tables, or just a sweet treat with coffee. For a Pinterest-worthy look, arrange in neat rows and sprinkle with extra sugar just before serving.

Pair these pastries with a steaming mug of tea, or a scoop of vanilla ice cream for an indulgent dessert. They’re a lovely addition to holiday cookie platters, and make charming edible gifts wrapped in parchment and twine.

Storage: Store kolacky in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week—they stay tender, but bring to room temp before serving. Freeze in layers, separated by parchment, for up to 2 months. To reheat, pop in a 300°F (150°C) oven for 5 minutes, or microwave briefly. Flavors deepen over time, and the jam mellows for extra comfort. (Sometimes, I swear, day-two kolacky taste even better!)

Nutritional Information & Benefits

Each cream cheese kolacky (using standard ingredients and jam) contains approximately:

Calories: 110
Fat: 6g
Carbohydrates: 12g
Protein: 2g
Added sugars: 5g

Key ingredients like cream cheese provide a bit of protein and calcium, and fruit jams can add antioxidants (especially if you use berry varieties). For those watching gluten or dairy, simple swaps make this recipe accessible. Be aware of potential allergens—dairy and wheat in the dough, and nut fillings if used. I love that these kolacky feel indulgent but aren’t overly heavy, making them a reasonable treat even on busy days. If you’re looking for a lower-carb option, try almond flour and sugar-free jam—I’ve baked those, and they’re surprisingly good!

Conclusion

If you’re searching for a recipe that brings people together, sparks memories, and delivers pure comfort, this cream cheese kolacky recipe is one you’ll want to keep close. It’s easy enough for a beginner, yet special enough to impress at any gathering. I love how customizable it is—swap fillings, tweak the dough, and make it your own.

Honestly, kolacky have become a family favorite because they combine tradition with a touch of modern ease. Don’t be afraid to play with flavors or shapes—I do it all the time, and every batch has a story. Try it, share your creations, and let me know how it goes. Drop a comment below with your favorite fillings, and pin this to your Pinterest board for later. Here’s to baking, sharing, and making sweet memories—one jam-filled pastry at a time!

Frequently Asked Questions

Can I make cream cheese kolacky ahead of time?

Yes! You can prepare the dough up to two days in advance and keep it chilled. Baked kolacky freeze well, too—just thaw and dust with powdered sugar before serving.

What jam works best for kolacky?

Thicker jams or preserves are ideal. Apricot, raspberry, and cherry are traditional favorites. Homemade jams are great, but cook them down so they’re not runny.

How do I keep kolacky from opening during baking?

Seal the corners tightly, and use a dab of water or egg wash to help. Chilled dough also helps kolacky hold their shape.

Can these be made gluten-free?

Absolutely! Swap the flour for a 1:1 gluten-free baking blend. The texture is slightly different but still delicious.

What’s the best way to store kolacky?

Keep them in an airtight container at room temp for up to three days, or refrigerate for a week. Freeze for up to two months—just thaw and enjoy!

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