kolache cookie recipe
The Best kolache cookie recipe
I also love that kolaches are easy enough for kids to help with, whether they’re rolling the dough or sprinkling cinnamon on top. It’s a fun, hands-on way to get them involved in the kitchen, and the recipe is forgiving enough that even the most clumsy baker can pull it off. They’re great for meal prep too—you can make a batch ahead and store them in the fridge for a few days, and they reheat beautifully in the oven or microwave. And if you’re watching what you eat, the whole wheat version keeps them satisfying without the guilt. Whether you’re feeding a crowd or just treating yourself, these kolaches are a go-to for anything from a casual family dinner to a special occasion.
Classic Kolache Cookies with Tomato Garlic Sauce
Soft, pillowy kolache cookies topped with a tangy tomato-garlic sauce make the perfect handheld snack. These chewy dough bites are simple to make but packed with flavor.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup warm milk
- 1 large egg
- 1 tbsp granulated sugar
- ½ cup melted butter, cooled
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, whisk together flour, salt, and baking powder. -
2
Add warm milk, egg, sugar, and melted butter. Mix until a soft dough forms. If too sticky, chill for 10 minutes. -
3
Roll dough into 1-inch balls, then flatten slightly. Place 2 inches apart on a baking sheet lined with parchment. -
4
Bake for 12–15 minutes until edges are lightly golden. Let cool 5 minutes before assembling. -
5
In a small saucepan, heat tomato sauce, garlic, olive oil, and oregano over medium heat. Simmer 5 minutes until thickened. Cool before drizzling. -
6
Once cookies cool, spread a thin layer of sauce on each. Serve warm or at room temperature.
🔧Equipment
- Mixing bowls
- Rolling pin
- Baking sheet
- Parchment paper
- Knife
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Kolache Cookies with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Kolache Cookies with Tomato Garlic Sauce
How do I store kolache cookies to keep them fresh longer?
To store kolache cookies, let them cool completely on a wire rack before transferring them to an airtight container. Store at room temperature for up to three days or in the refrigerator for up to one week. For longer storage, freeze them on a baking sheet first, then transfer to a sealed bag or container. Thaw at room temperature before serving to maintain texture.
Can I make kolache cookies without using yeast?
Yes, you can make a yeast-free version using a quick-rise dough made with baking powder and a bit of sugar. Mix 1 cup all-purpose flour, ½ cup sugar, 1 tsp baking powder, ¼ tsp salt, ½ cup melted butter, 2 tbsp milk, and 1 egg. Roll into balls, shape into kolache forms, and bake at 375°F (190°C) for 12–15 minutes until golden. The texture will be slightly denser but still delicious.
What’s the best way to roll out the dough for kolache?
For even rolling, place the dough between two sheets of parchment paper and roll with a rolling pin until it reaches about ¼-inch thickness. Use a sharp knife or cookie cutter to cut out shapes—kolache typically have a small hole in the center and a slight curve. Avoid pressing too hard, as it can make the dough tear.
Why do my kolache cookies turn out flat?
Flat kolache usually happen when the dough isn’t rested long enough or when the yeast isn’t active. Let the dough rise in a warm place for at least 1–2 hours, or until it’s doubled in size. If using a quick-rise method, ensure the ingredients are combined well and the dough sits until puffy. Overworking the dough during shaping can also flatten them, so handle it gently.
Can I substitute any ingredients in the recipe?
You can swap the butter for a neutral oil (like vegetable or canola) in equal amounts, but the texture may differ slightly. For a richer flavor, use unsalted butter. Replace the sugar with a 1:1 ratio of brown sugar if preferred, though the color and slight molasses taste will change the result. Always check that other ingredients (like milk or eggs) can be substituted without altering the recipe’s structure.
