Kolache cookies made easy. Taste of traditional nut roll but in butter cookie form. Chewy, buttery soft and loaded with pecan, pistachio, and almond filled center.
One bite and you won’t put this cookie down. This recipe makes approximately 2 dozen cookies.
Some of the best recipes come from family. My younger sister Melanie created this delicious kolache cookie recipe and shared it with all 4 of us sisters. Yeah, I have 4 sisters!
Kolache or nut roll is a Christmas baking tradition for our family, coming from Polish and Pennsylvania Dutch roots, it’s a must have for the holidays, but can be labor intensive.
This cookie gives you the same taste of a classic nut roll but is a cinch and a time saver. Especially around the busy holiday baking season.
Did I mention they’re every bit as delicious as a traditional nut roll? Be sure to make this recipe part of your holiday baking collection.
You might also enjoy this Quick Rolo Pretzel Turtles Recipe.
I usually make a nut roll almost every Christmas season, but it involves time for waiting for the yeast dough to rise. This cookie recipe is a much quicker version of a traditional nut roll kolache.
It has a chewy bite and a nut mixture coated in honey, milk and butter. You can use a milk substitute if you’re dairy free or lactose intolerant.
It also uses an egg but I’ve never tried using an egg substitute in this recipe so I can’t help you out there. I truly hope you try this easy recipe and enjoy it as much as we do.
As an added bonus it is lightly dusted with confectioner’s sugar, which I think makes the cookie festive!
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Kolache Cookies Explained:
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- What is Kolache? Or Sometimes pronounced Kolacz or Rugelach. It is a Polish pastry, originally a type of wedding cake dating back to the 13th century. It made its way to America and has evolved into a pastry typically made around Christmas or Easter. It can be filled with nuts, cheeses, jams/fruits, or poppy seeds. Sometimes, it is even a yeast dough made into a sweet bread and filled with the mentioned fillings and rolled into a log and baked.
- Why Make a kolache cookie instead of a nut roll? Traditional kolache or nut roll can be a bit labor intensive. Kolache cookies come together quickly and are reminiscent of a nut roll. Plus, no waiting for yeast bread to rise. This saves loads of time during the busy holiday season.
- How do you make kolache cookie dough? The dough easily mixes up in a stand mixer and comes together quickly with just a few staple ingredients. You can alternatively use a hand held mixer.
- What type of nuts are used in kolache cookies? Typically, most people use walnuts in their filling. I use a combination of pecans, pistachios, and almonds. Sometimes, I just use what nuts I have on hand. You can even use cashews, but that may tend to be on the pricey side.
- These are baked in the upper and middle rack depending on how many trays you have. I use the middle rack and upper middle rack and alternate the cookies trays halfway through baking. This helps to evenly bake the cookies.
- How do you know when Kolache Cookies are done? I typically pull the cookies from he oven when the edges around the perimeter of the cookies become a light golden brown. Let the cookies sit on the tray for a few minutes after pulling from the oven then transfer them to a wire baking rack to finish cooling.
- How do you store kolache cookies? Your cookies can be stacked once they have cooled and stored in a covered container. They can sit out at room temperature covered for a few days, but to keep more fresh you can store them in the fridge for up to 10 days or freeze them for up to a 3 months for optimum freshness.
Quick Kolache Cookies: Tasty and Made Easy
Ingredients
- COOKIE DOUGH
- 1/2 cup salted butter salted
- 1/2 cup brown sugar (light or dark)
- 1/2 cup white sugar
- 1 egg room temperature
- 1/2 teaspoon vanilla
- 1 and 1/2 cups flour
- NUT FILLING:
- 1/4 cup milk
- 1/4 cup honey
- 1 Tablespoon butter
- 2 cups crushed nuts ( I used a mixture of pecans, walnuts, and almonds which I placed in a ziplock bag and crushed with a rolling pin.)
- Confectioner’s sugar for sprinkling
Instructions
- Preheat Oven to 350° F
- COOKIE DOUGH INSTRUCTIONS:
- In a stand mixer bowl (or can use a hand held mixer) add the butter and brown and white sugar.
- Add the paddle attachment and mix on medium low until light and fluffy.
- Add egg and vanilla and mix on low about 30 seconds until egg is incorporated.
- Add flour and mix on low until incorporated. Do not over mix.
- Dough should be a consistency that does not stick to your hands and you should be able to roll it in your hands.
- If sticky add 1 tablespoon of flour until you achieve the desired consistency.
- Place dough mixture in fridge to chill while making nut mixture.
- NUT FILLING MIXTURE INSTRUCTIONS:
- In a pan over low heat add butter, milk and honey.
- Warm until butter is melted and mixture is warm. Do not boil.
- Add crushed nuts and stir. (You may have some liquid left on the bottom and you can strain off if desired. I did not.)
- Removed dough from fridge and using a tablespoon scoop out mixture and roll into about 1 inch diameter balls and place on cookie sheet lined with parchment paper about 1 inch apart.
- With the back of a teaspoon press down middle of dough ball to make and indentation.
- Fill cookie centers with 1 teaspoon of nut mixture.
- Bake on center rack for 15-20 minutes or until edges of cookie are golden brown. If using 2 cookie sheets alternate sheets half way between baking for even baking.
- Remove from oven and cool on cookie sheet(s) a few minutes then transfer to a baking rack to finishing cooling.
- Store in a covered container (Please see Kolache Cookies Explained section above for detailed storage information.) Can freeze up to 3 months.
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Hello , I do not see any flour listed in your ingredients for the Kolache, made easy. I am about to make them. I see you say to sprinkle flour in directions. Please tell me amount. Thank You, June
Ingredients
COOKIE DOUGH
1/2 cup salted butter salted
1/2 cup brown sugar (light or dark)
1/2 cup white sugar
1 egg room temperature
1/2 teaspoon vanilla
June, so sorry! I updated the recipe, but the amount of flour is 1 and 1/2 cups.
I just made these cookies and I’ve eaten 3 already, they are so good!
Kathleen, I give all the credit to my sister. Thanks for leaving a comment/review. It really helps readers to decide if they want to take the time to make the recipe or not. It is much appreciated. Wishing you the very happiest Holiday Season!
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