Red Raspberry Kolache Cookies

Red raspberry kolache cookies with a jar of the raspberry preserves on a wooden board.

4.45 from 40 votes

Soft bakery-style kolache cookies filled with bright red raspberry filling. Easy to shape and perfect for holidays or gifting.

Prep Time20

Total Bake Time1 10

Chill2

Total Time3 30

Course: Cookies, Holiday

Cuisine: Polish

Difficulty: Medium

Servings: cookies

Calories: 67kcal

Ingredients

1 cup (227 g) Butter unsalted room temperature
6 ounces (170.1 g) Cream Cheese
2 ½ cups (312.5 g) All-purpose flour
5 ounces (141.75 g) Red raspberry jam
¼ cup (30 g) Powdered sugar For dusting on top of the cookies
1 (1) Egg whites lightly beaten for sealing

Instructions

Weigh or measure the flour and set it aside. Use a stand or hand-held mixer to mix the butter and cream cheese together. Reduce the mixer speed to low and add the flour about a third at a time. Transfer the dough to a pastry mat and finish kneading it by hand. Flatten the dough, wrap it in plastic wrap, and refrigerate for two hours.
Remove the dough from the refrigerator about thirty minutes before rolling and cut it into quarters. Line a cookie pan with parchment paper and preheat the oven to 350°F (175°C or 180°C). Separate the egg and lightly beat the egg whites. On a lightly floured surface, roll the dough to one-eighth inch thickness. Using a two-and-a-half inch square cookie cutter, cut twelve squares and place them on the prepared pan, rerolling scraps as needed.
Add about one-half to one teaspoon of red raspberry preserves to the center of each square of dough. Fold one corner over the jam and brush the top with a little beaten egg white. Slide the handle of a long iced tea spoon between the folded dough and the preserves. Bring the opposite corner over and press along the edges to seal, using the spoon as a solid surface and to prevent the filling from squeezing out. Finish by brushing a little egg white along the sealed edges.
Bake at 350°F (175°C or 180°C) for 14 to 16 minutes, or until lightly browned around the edges. Move the cookies to a cooling rack after removing them from the oven. For a sweeter version, dust with powdered sugar after the cookies have cooled.

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