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Kolachkes, traditional Czech pastries/cookies filled with jam, cheese or nuts and dusted with powdered sugar.

Kolachkes, on serving platter

Everyone gets their cookies baked well before Christmas but me.  Oh well, when you’re not a big baker, this happens.  These kolachkes are a must in my house at Christmastime.  Luckily, I’ve been making these forever and I have them down pat, even with my substandard baking skills.

When I was a kid growing up in Chicago, my dad cooked on weekends and headed out to shop on most Saturday mornings.  He often headed to Berwyn and Cicero, and he’d come home with things like Rosen’s rye bread, prasky, veal knockwurst, houska and kolachkes.  A lot of what he brought home didn’t appeal to me, but I loved the kolachkes.  They were pastries filled with cheese or apricot, and sprinkled with powdered sugar. I knew he got kolachkes because they were always on a cardboard plate, wrapped in white butcher paper and tied with string.

Kolachkes, on serving platter

In the early 90’s, in Chicago, I came across a recipe for kolachkes that looked just like the kind my dad would bring home from the bakery.  To me, Czech kolachkes are cookie-like, not yeasty and puffy.  This recipe yields a cookie-like kolachke, not a puffy one.  In fact, the ones I always had were pretty dense cookies.  These are a little lighter and flakier, and delicious.

Kolachkes, cutting out on counter with jam and cheese in background

The first time I made these, I made cheese, apricot and strawberry.  My dad was so impressed, he couldn’t stop eating them, especially the cheese ones.  He also said they were the exact kind of Czech kolachke that he liked so much.  Huge kudos from my dad.

Kolachkes, rolling out and filling with jam on counter

The dough is butter, cream cheese, flour and cream, and has to chill in the fridge overnight.  The fillings are typically fruit or cheese or nut.  My house likes cheese and strawberry, with my homemade jam.  That’s what I made yesterday.  I asked Meathead for some help with the pictures because my hands were filled with powdered sugar and dough, and I didn’t want to keep stopping and washing my hands to take a picture.  So we were looking at the photos, and he took one of me rolling out the dough.  I said what about this one, and Meathead says, “All I see are old lady hands”.  Okay, help me think of a new name for Meathead.

Kolachkes, dusted with powdered sugar on cooling rack

My dad looked forward to these kolachkes every Christmas, and now my kids do the same.  They are all worried  there won’t be any when they get home next week.  There will be kolachkes, it wouldn’t be Christmas without them.  P.S. Where’s Santa?  Merry Christmas, Kelly

Kolachkes, jam and cheese filled cookies on platter

I also like to make these Chocolate Kiss Peanut Butter cookies around the holidays

If you’ve tried these Kolachkes or any other recipe on the blog, then don’t forget to rate the recipe and let me know how yours turned out in the comments below ~ I love hearing from you!  You can also FIND ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST. Never miss a post ~ sign up for The Hungry Bluebird Newsletter for a weekly email of new content.

Kolachkes,on serving platter


Kolachkes, traditional Czech pastries/cookies filled with jam, cheese or nuts and dusted with powdered sugar.
4.67 from 3 votes
Print Pin Rate
Course: Cookies, Holiday cookies/bars
Cuisine: Czech
Prep Time: 15 minutes
Cook Time: 15 minutes
Overnight chill time: 12 hours
Total Time: 30 minutes
Servings: 8 dozen
Author: Kelly ~ the hungry bluebird


  • 4 sticks unsalted butter, softened
  • 6 ounces cream cheese, softened
  • 3 cups all-purpose flour, sifted
  • 6 tablespoons whipping cream
  • Confectioners' sugar for rolling and sprinkling
  • Jam, jelly or preserves of choice
  • Cream cheese filling, optional, recipe follows
  • Nut filling, optional, recipe follows


  • Beat butter and cream cheese in bowl of electric mixer until light. Beat in the flour and cream, alternating the flour and cream, until well mixed. The dough will be very soft. Divide into 4 portions and wrap in plastic wrap. Refrigerate overnight.
  • Preheat oven to 350º and have ungreased cookie sheets ready.
  • Sprinkle work surface and rolling pin with powdered sugar. Roll out dough portion to about ¼-inch thickness. The dough is really hard to roll at first but then gets easier. If it tears a little in spots, just pinch it back together. Use a small round cutter (2-inch diameter) to cut out cookies and place on baking sheet, about 1 - 2 inches apart.
  • Make a small depression in the center of each with your fingertip. I used, and prefer, the bottom of a shot glass which I dipped in powdered sugar so it wouldn't stick. Works better for me than with my fingertip. Fill cookies scantily with jam, jelly, preserves, cheese or nut filling. If you use too much filling, it will run out onto the baking sheet.
  • Bake until bottoms are lightly browned, about 12 - 15 minutes. Cool on wire rack and sprinkle generously with powdered sugar while still warm.


Cheese Filling:  Beat together 1 (8-ounce) package softened cream cheese, 1 egg yolk, ½ cup powdered sugar and 1 teaspoon vanilla until well mixed and smooth.
Nut Filling:  Cook 1 cup coarsely ground walnuts in 2 tablespoons unsalted butter, ⅓ cup granulated sugar and 1 teaspoon vanilla until the nuts turn golden.  Let cool.
Makes 7 to 8 dozen, recipe can be halved
Keyword: kolachkes cookies, czech cookies jam, traditional czech cookie recipes, czech kolache cookies
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!


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Recipe Rating


Monday 20th of April 2020

Hi! It says four sticks of butter... is that Four 1/2 cup sticks of butter?


Monday 20th of April 2020

Yes, four sticks or 1 pound of butter or 2 cups. Hope that clarifies things ?

Lisa Bisou

Sunday 5th of January 2020

By Whipping cream do you mean heavy cream or Kool whip?


Sunday 5th of January 2020

Heavy cream.


Monday 25th of November 2019

Hi Kelly,

I work for a missions organization called TEAM. Every month, we feature recipes from around the world on our blog. We found this recipe, tried it, and LOVED it! Everyone in our office raved about how delightful these cookies were. We were wondering if it would be okay with you if we featured this recipe on our blog in December. We would, of course, give you full credit and link to this specific post as well as your blog home page at the top of the post. Please let us know what you think! Thanks!


Friday 29th of November 2019

Sure can, glad you found the recipe and liked it so much.


Tuesday 26th of February 2019

Am looking forward to making these. They look alot like the ones my mom made. Her family was from the Brookfield area. One question, I remember the recipe my mom had contained farina. Any thoughts. Thank you for the recipe. It was frustrating trying to find nonpuffy type. Almost gave up!?

Rick Spalenka

Thursday 17th of January 2019

This is very similar to the recipe found on Solo poppyseed cans. If I was to choose only one filling it would be poppyseed. I spent many a day with my Busia in Lawndale.

Rick Spalenka

Sunday 12th of January 2020

A couple of warnings. Don’t make them too large or thick. They tend to brown too much and not bake throughout. Too much browning changes the taste negatively. Don’t eat too soon. They need to be cool to cold to stay together. Don’t try to make too big of a batch. It becomes too much work and way too messy. A successful Kolachky is an achievement.