Cooper's Kolacky Cookies Recipe -

Cooper's Kolacky Cookies

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"This is my family's favorite holiday cookie recipe. It is sure to delight yours!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, blend the butter and cream cheese together. Sift together the flour, 2 tablespoons of sugar and baking powder. Stir the dry ingredients into the creamed mixture. Knead dough by hand for a few turns.
  3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. If dough is too sticky, refrigerate for 1/2 an hour. Cut dough with a round cookie cutter or the rim of a glass. Place about 1/2 teaspoon of the preserves into the center of each circle. Close cookies by folding circles in half and pressing the edges with a fork to seal. Place cookies onto an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven.
  4. In a small bowl, stir together the remaining 1 tablespoon of sugar with the cinnamon. Roll cookies in the sugar mixture while they are still warm from the oven.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2007

May I make a suggestion? Try filling with SOLO brand fillings instead of jelly. They have poppyseed, lecvar, apricot, nut etc....The absolute best cookie my mom made for Christmas.

Most Helpful Critical Review
Feb 13, 2004

These weren't that great. I only made half the recipe and had to add more flour because it was too sticky. I also added more sugar to dough. I filled it with my homemade cherry jam which was the best part of the cookie. They do melt in your mouth - but I don't like that kind of texture in a cookie. Probably won't make again.


24 Ratings

Dec 14, 2008

These cookies are great and remind me of my Grandma's recipe. If you're having trouble rolling out the dough, be sure to use it cold. If it is refrigerated before rolling out, it won't stick to the rolling pin and will be much easier to work with.

Dec 13, 2002

These cookies are melt in your mouth wonderful!I used seedless, black rasberry preserves for the filling and I sprinkled them with powdered sugar before serving. They are like a delicate pastry, without all the work! Yum!

Dec 04, 2005

Thank you Della, these were divine! I rolled them in red and green crystal sugar instead of icing sugar (which I find too messy), and they were very festive for Christmas. Make sure you seal them well before baking so the jam doesn't leak out. I found the dough quite easy to work with.

Jun 24, 2003

Wow, these are fantastic! I kinda got obsessed about trying to make sure the jelly didn't leak out during baking--at least at first. Then, I realized it didn't matter. If you almost immediately roll in sugar/cinnamon mixture--the mixture "spackles" the leak. These cookies just melt in your mouth. The make a great holiday cookie. I used blackberry and raspberry preserves. Yummy!

Apr 05, 2010

Everyone loved these. I recommend chilling the dough before rolling out and filling to avoid a sticky mess. I used blackberry jam to fill them, and they turned out absolutely delicious.

Aug 17, 2009

I love these cookies! they were simple to make, and everyone loved them.I filled them with raspberry and apricot filling that I picked up at my local bakery.


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  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 42.8 g
  • 14%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 25.1 g
  • 39%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 221 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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