Steam curls up from the valve and your stomach starts talking back. You can almost smell the sweet fruity scent drifting out. That kinda reminds you of the holidays or maybe just a cozy afternoon with a good cup of tea.
The moment pressure builds inside your cooker, you feel that anticipation bubbling up. You gotta wait for that natural release, but the smell tells you the jam fillings are getting tender and sweet. It’s a sorta comforting reminder that good things come to those who wait.
When you finally slow release the valve and open the lid, you spot those golden little pillows of dough with vibrant apricot and raspberry gleaming in the center. Each kolache cookie looks like a tiny gift wrapped just for you. This kind of bake brings a smile that sticks around.
Why This Recipe Works Every Single Time
- The vegan butter and coconut yogurt combo give the dough a tender pull and perfect crumb that’s never dry.
- Using thick preserves ensures the jam doesn’t run all over but stays put inside each cookie.
- The flour and salt mix balances sweetness and adds just the right bit of broth depth to flavor without overpowering your taste buds.
- Chilling the dough discs before rolling helps make the folding easier and prevents sticky messes.
- Baking at 350°F lets the edges turn lightly golden while keeping the centers soft and jammy, a perfect finish every time.
The Complete Shopping Rundown
- All purpose flour – the base to build your tender kolache dough.
- Kosher sea salt – just enough to bring out the sweetness and balance flavors.
- Vegan butter – gotta be softened for that easy mix and lovely texture.
- Unsweetened thick coconut yogurt or any Greek-style vegan yogurt works well for moisture and tartness.
- Granulated sugar – divided for dough and sprinkles on top to add that sweet crunch.
- Thick raspberry preserves – for that sharp fruity pop in half your cookies.
- Thick apricot preserves – the warm golden sweet counterpart to raspberry.
- Parchment paper – to line your baking sheets so cookies don’t stick or burn underneath.
- Flour – extra for dusting your work surface so dough rolls easy without sticking.
- Optional: a little vanilla extract or almond extract if you wanna sneak in some extra aroma.
The Exact Process From Start to Finish
- In a medium bowl, whisk together all purpose flour and kosher sea salt. Set this dry mix aside, it’s gonna be the backbone of your dough.
- Grab your large bowl, beat vegan butter with ¼ cup sugar until it looks light and fluffy. This step is what sets up that soft, tender crumb.
- Toss in coconut yogurt and beat again until everything’s smooth and creamy. You’ll see the dough starting to take shape here.
- Gradually add your flour mixture to the wet ingredients. Mix gently but thoroughly until the dough forms a soft ball that’s not sticky.
- Divide dough in half, shape each into discs. Wrap them up with plastic wrap and tuck them in the fridge for an hour or more. This chill step helps slow release any sticky spots.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. You wanna make sure cookies don’t stick and bake evenly.
- On a floured surface, roll out one dough disc to about ⅛-inch thickness. Cut into 2.5-inch squares. Place a spoonful of raspberry or apricot preserves in center of each square.
- Fold two opposite corners over the jam, seal by pressing gently. Sprinkle remaining sugar over each. Bake cookies on prepared sheets for 12 to 15 minutes until edges are just lightly golden. Let them cool on pan before you move to wire racks.
Smart Shortcuts for Busy Days
- You can mix your dough the night before and chill it overnight. That way, you’re ready to roll and bake without wait.
- Skip fresh measuring by pre-mixing dry ingredients in a jar. Shake it up when you need to save time.
- Use store bought thick apricot and raspberry preserves, so you don’t gotta fuss with homemade ones.
- Roll dough between two large sheets of parchment paper. It saves cleaning and makes transfer to baking sheet a breeze.
- Bake all cookies at once on multiple racks if your oven supports it. Keep an eye and rotate pans halfway for even baking.
That First Bite Moment
When you pick up your first kolache cookie, you notice the delicate crumb and light sugar crystals on top. They kinda melt in your mouth before you even taste the jam.
The apricot and raspberry filling spill softly out as you bite into the tender dough. You feel that burst of sweet and tart dance together, warming your taste buds with a hint of summer.
There’s something real satisfying about how simple ingredients come together like this. Just you, the soft dough, and those glowing jewel-like spots of jam. It’s a heck of a hug in cookie form.
Keeping Leftovers Fresh and Ready
- Store your kolache cookies in an airtight container at room temperature. They’ll stay soft and yummy for about 3 days, perfect for afternoon snacks.
- If you wanna keep them longer, pop them in the fridge. That extends their freshness up to a week but may firm up the dough a bit.
- For even longer keeping, freeze cookies in a sealed bag or container. To enjoy, thaw at room temp or warm slightly in the oven for a fresh-baked feel.
Everything Else You Wondered About
- Q What does slow release do in this recipe?
A Slow release lets internal steam finish cooking the dough gently, which helps keep those kolaches tender, not tough. - Q Can I swap coconut yogurt for almond or soy yogurt?
A Yep, just make sure it’s thick and unsweetened to keep moisture and texture just right. - Q How do I know when dough is chilled enough?
A It should feel firm to touch but not rock hard. Chill at least one hour but overnight is great too. - Q What if my jam runs out while folding?
A Using thick preserves helps prevent run-off. If jam still leaks, try less filling or freeze dough discs before filling for extra firmness. - Q Can I pressure cook these instead of baking?
A These are best baked to get that light golden edge and tender crumb. Pressure cooking is better for moist dishes, not cookies. - Q Why sprinkle sugar on top?
A Sprinkling sugar adds a little crunch and sweet sparkle, making every bite extra special.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe that’s a fast, hearty option with lots of cheesy goodness, or try Mozzarella Stuffed Rosemary Parmesan Soft Pretzels if you love cheesy snacks with an herby twist. Also, our Easy Marinated Cheese Appetizer with Salami & Green Olives pairs wonderfully for entertaining with Mediterranean flair.
Vegan Apricot and Raspberry Jam Kolache (Kołaczki) Cookies
Equipment
- 1 Baking sheet lined with parchment paper
- 1 Mixing bowl Large
- 1 Rolling pin
- 1 Parchment paper
Ingredients
Main ingredients
- 2 ¼ cups All purpose flour
- ½ teaspoon Kosher sea salt
- 1 cup Vegan butter softened
- ½ cup Unsweetened thick coconut yogurt or strained/Greek-style vegan yogurt
- ½ cup Granulated sugar divided
- ⅓ cup Thick raspberry preserves about
- ⅓ cup Thick apricot preserves about
Instructions
Instructions
- Sift together flour and salt onto a piece of parchment paper.
- In a mixing bowl, cream together the thick yogurt and butter until fluffy.
- Add flour in several additions, mixing until fully incorporated.
- Bring the dough together into a ball with your hands.
- Divide the dough into 4 parts, shape into discs, wrap and refrigerate for at least 2 hours.
- Preheat oven to 325˚F and line two baking sheets with parchment paper.
- Roll each dough disc over sugar to 1/16”-⅛” thickness. Cut into 2” squares.
- Spoon 1 teaspoon of preserves into each square, fold opposite corners to meet in the center and press to seal.
- Transfer cookies to baking sheets with space between each. Repeat with remaining dough.
- Sprinkle the centers with more sugar and bake for 12–15 minutes until golden brown.
- Cool cookies on racks to room temperature and enjoy.
