Golden Kolacky Cookies


There are only four ingredients in these Golden Kolacky Cookies and they tasted like they came from a bakery! This recipe doesn’t make a lot and the fruit preserves add a nice variety to my cookie tray. What is fascinating about this recipe is that there isn’t any added granulated sugar in the recipe. The sugar is only in the form of the fruit preserves. These freeze well too!

Source: Favorite Brand Name Country Christmas






In a medium bowl add the

butter and cream cheese.



Using a mixer, mix butter and cream

cheese until smooth and creamy.



Gradually mix in the flour until combined.



Divide the dough in half, wrap in

plastic wrap and refrigerate until firm.



Lightly dust a rolling surface.



Remove one dough ball from the

refrigerator and remove the plastic wrap.

Roll to about 1/8″ thick.



Cut dough into 3” x 3” squares.

Roll any leftover dough

pieces and cut into squares.



Place a teaspoon of fruit

preserves in the center.



Pinch two corners that are across

from each other together.



Fold the pinched end over

and pinch to the side.



Place on an ungreased

cookie sheet 1” apart.

Bake for 10-15 minutes or until they

start to turn golden brown. Remove from

the pan and cool on a cooling rack.

Store in an air tight container.


Golden Kolacky Cookies

  • Difficulty: Intermediate
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  • 1/2 cup butter, softened
  • 4 oz cream cheese, softened
  • 1 cup all purpose flour
  • Fruit preserves


  1. Preheat oven to 375 degrees.
  2. Place butter and cream cheese into a medium bowl. Beat with a mixer until smooth and creamy.
  3. Gradually add the flour to the butter mixture until it forms a soft dough.
  4. Divide dough in half and wrap each half in plastic wrap. Refrigerate until firm.
  5. Remove plastic wrap from one ball and roll the dough out on a lightly floured surface to 1/8” thickness.
  6. Cut the dough into 3” squares. Roll any leftover pieces of dough into 3” squares too.
  7. Spoon one teaspoon of preserves onto the center of each square.
  8. Bring together two opposite corners and pinch together to seal.
  9. Fold the tip to one side and pinch to seal.
  10.  Place the cookies 1” apart on an ungreased cookie sheet.
  11. Bake for 10-15 minutes or until they are lightly browned.
  12. Remove to wire racks to cool and store flat in an airtight container.


  1. Favorite from my childhood a couple centuries ago. My mom and her mother would make these filled with preserves from the fruit trees on their farm up in Duchess County, NY.

  2. It is too late for this year, but I have pinned this one to try next time I make cookies. They look so yummy. Happy New Year Diane. 🎊🎉🍾🎆

  3. About how long does the dough need to be in the fridge? I know it might be different for everyone but what’s the average time? Also, a family member makes these but brushes them with egg whites before putting in the oven, have you ever made these cookies and brushed them with egg whites ?

    • Hi Cindy! I left mine in for about 20 minutes. I wrapped them and placed them directly on the cold shelf and they got good and cold. No I have never used egg whites on them but it wouldn’t hurt to do so. I personally would have rather drizzled them with icing…lol I have a big sweet tooth!

  4. These are so pretty and look flavorful! So the recipe makes about 7? I often made thumbprint cookies with a refrigerator cookie dough but there was a lot less fruit preserves used. So these are much more jammy!

    • No they make more, I think it was around 1-1/2 dozen. What’s nice about this recipe is you could use a sugar free preserve. Also, you can add what ever amount of preserves you like. The only sugar is in the preserves.

  5. Wow, just four ingredients! MY kind of recipe! And easy! I may actually have time to make these. As one who doesn’t eat sugar, I often am lacking in the cookie department this time of year. :/ Thanks for sharing this!

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