Gluten Free Kolacky Cookies

Prep Time30 mins
Cook Time15 mins
Chill time30 mins
Course: Dessert
Servings: 32 cookies
Calories: 106kcal


  • Baking Sheet
  • Silicone liner or parchment paper
  • Cookie scooper


  • 1 cup butter softened
  • 8 oz cream cheese softened
  • 1 TBS whole milk room temprature
  • 3 TBS sugar
  • 1 egg yolk beaten
  • 1 1/2 cups + 2 TBS Namaste Gluten Free Flour Perfect Flour Blend
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 12 oz can Solo fruit filling I do apricot and raspberry
  • 1/2 cup powdered sugar for sifting on top


Cookie Dough Mix

  • Cream together butter, cream cheese, milk, and sugar. Add in beaten egg.
  • Sift flour, baking powder, and xanthum gum.
  • Add flour mixture to butter/cream cheese mixture stirring until well combined. Be sure to no over stir, gluten free flour can become very stiff.
  • Place in fridge covered and chill for 30+ minutes.
  • Preheat oven at 400 degrees

Cookie Shaping/Baking

  • Traditionally these are rolled, I do not roll mine out! Because I bake so many different types of cookies at Christmas its all about conveinence for me. So I came up with my own easier kolacky shaping process.
  • Preheat oven to 400 degrees.
  • After the dough has chilled, using a cookie scooper, scoop 12 balls and place on silicone baking sheets (I use sheets with circles for shaping).
  • Flatten each cookie in a circle shape.
  • Using your thumb indent the dough in the center.
  • With a spoon place the desired amount (typically 1 tsp) of solo pastry filling in the center of the cookie.
  • Put in a preheated oven for about 15 minutes. You want the bottoms to be light brown in color.
  • While baking place dough in the fridge to keep chilled, remove when ready to bake the next batch.
  • Remove from oven and let cool for 2 minutes on baking sheet.
  • After 2 minutes place on cooling racks.
  • When all the way cooled, sift powdered sugar over the top. I wait to do this right before serving or putting them onto a cookie tray when guests are coming over.


This recipe makes about 32 cookies depending on the size of the scoop used. Calories per cookie: 106; Fat per cookie: 8g; Carbs per cookie: 7g; Protein per cookie: 1g