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Jam Filled Cream Cheese Cookies (aka Kolacky Cookies)


I have been a jam/jelly making fiend this summer.  I have enough jam to last me through the winter!

I was craving some jam-type cookie so it was time to make some Kolacky.

I usually make a full batch of the dough, split it in 2 parts and keep 1 in the freezer and bake 1 sheet of cookies at a time (1/4 of the dough).

Jam filled Cream Cheese Cookies (Kolacky Cookies)
Makes approx. 8 dozen


  • 1 cup butter
  • 1 package of cream cheese
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 1/4 cup flour

Filling: 1 cup of jam/jelly/preserves microwaved for 45 seconds-1 minute


  • Cream butter and cream cheese. Add sugar and vanilla and mix until mix in completely. Add flour.
  • Split the dough in 2 parts, wrap in saran wrap and refrigerate for a few hours or a couple of days.

When ready to make cookies:

  • Microwave your jam/jelly/preserves for 45 seconds to 1 minute then let cool.
  • Preheat oven to 350.
  • Roll out out dough until about 1/8 inch thick. You can use powdered sugar instead of flour to dust the rolling pin and pastry board.

  • Cut into 1.5 inch by 1.5 inch squares. Move squares to an ungreased cookie sheet or cookie sheet with silpat. Add approx. 1/4-1/2 tsp of jam to the center and pinch the opposite corners together (see image above).

  •  Be sure to pinch the ends together, then fold over and pinch again to make sure they do not open as they bake.

  • If you have pieces that are not squares you can make canoes (see picture below).

  • Or you can take the scraps, roll them into large marble sizes, then press down slightly to flatten and indent with your thumbprint. Fill the imprint with jam.

Bake for 11-13 minutes depending on how thin you rolled out the dough and how crispy you like your cookies. Let cookies cool then light dust with confectioner’s sugar.



  1. Lonelle says:

    Woo hoo!! Thank you!!

  2. Carol says:

    Oh Boy! Wonderful tasting Cookies. A couple of years back I made these jam filled cookies for the christmas holidays. I had since lost the recipe. I am grateful to have found this recipe.
    Just as a note, I used preserves instead of jam. It didn’t “run” as much.

  3. Cheryl says:

    These look great. How long can you freeze the dough and how long does it take to thaw? Thanks for a new recipe.

  4. Tanya McMurtry says:

    Just made these and they taste great, but some of them opened up so I’m thinking dough needs to be thinner and need to really pinch them.

  5. Madeline says:

    How much cream cheese, 3oz,4oz, or 8oz?

  6. Paula says:

    Did you ever get an answer about how much cream cheese? Is it the 8 oz pkg?

  7. Lara says:

    Oh my…little bits of Heaven! Didn’t turn out so perfect to the eye, but after sprinkling them with powdered sugar, they ended up looking nice and old-fashioned!

    I used Apricot preserves, rolled them thin as I could, and they tasted awesome! A bit caramelized and just the right crispiness. A great treat to add to the Holidays, thank you!!

  8. Kimberly Archer says:

    I love these. They are my favorite cookie… but they MUST be eaten frozen!!!

  9. Monika says:

    Just what I was looking for! My Mama (Austrian) used to make these. Thanks for posting the recipe.


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