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Close up view of a plate of kolaczki cookies filled with apricot jam and dusted with powdered sugar
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5 from 1 vote

Vegan Kolaczki

Vegan Kolaczki ~ These tasty little cookies are light and flaky and filled with an easy homemade almond apricot jam. They look fancy, but are very easy to make!
Prep Time30 mins
Cook Time10 mins
Cooling Time1 hr
Total Time1 hr 30 mins
Course: Desserts
Cuisine: American
Servings: 32 cookies


For the Vegan Kolaczki Dough

  • 1 cup (240 g) room temperature dairy-free butter
  • 1/4 cup (50 g) organic cane sugar
  • 1/2 cup (125 g) plain dairy-free yogurt
  • 1 teaspoon (5 ml) Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 1/2 cups (300 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the Almond Apricot Filling

  • 1 cup (190 g) dried apricots
  • 1/3 cup (65 g) organic cane sugar
  • 1 teaspoon (5 ml) fresh lemon juice
  • 3/4 cup (180 ml) water (plus more as needed, to thin)
  • 1 teaspoon (5 ml) Nielsen-Massey Pure Almond Extract

For Serving

  • Dusting of organic powdered sugar (if desired)


For the Kolaczki Dough

  • In the bowl of an electric mixer, beat the dairy-free butter and sugar until smooth. Add the dairy-free yogurt and vanilla extract and beat until smooth.
  • Sift together the flour, baking powder and salt. Add a little at a time to the mixture with the wet ingredients, beating well between each addition. (Pro tip: be sure to turn the speed of the mixture way down as you are adding the flour mixture and only increase the speed once it's well combined. Otherwise, you will have flour all over your kitchen.)
  • Continue to beat the mixture until it pulls away from the sides of the mixer and dough forms.
  • Divide the dough in half. Form each half into a smooth ball and then flatten into a disc about 4.5 x 4.5 inches and 1 inch tall. Wrap each disc in plastic wrap and refrigerate for at least 1 hour until firm enough to roll out, or up to a day.
  • When ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • Roll out one of the discs of dough on a floured surface into a rectangle* about 1/8 inch thick. Sprinkle additional flour on the dough and/or surface and rolling pin if it starts to stick.
  • Cut the rectangle of dough into 2 1/2-inch squares.
  • Add 3/4 -1 teaspoon of Almond Apricot Filling (recipe follows) to the center of each square. Fold 2 opposite corners of each square over to meet in the middle and gently press down to seal. If you're having a hard time getting the corners to stick, add a teeny amount of filling between the two corners to act as a glue. Continue with the remaining disc of dough.
  • Bake for 10 to 12 minutes until lightly browned on the bottoms. Cool on a wire cooling rack until completely cool. Dust with powdered sugar if desired.

For the Almond Apricot Filling

  • Place the apricots, sugar, lemon juice and water in a pot on the stove. Bring to a boil, then reduce heat to a low simmer for 15 minutes, stirring occasionally.
  • Take off the heat and add the almond extract.
  • Using an immersion blender in the pot**, purée until smooth. If the mixture is too thick, add additional water 1 to 2 tablespoons at a time until the desired consistency is reached. The mixture should be fairly thick, but spreadable. If the mixture is too thin, it will ooze out of the cookies while baking.
  • Store in the fridge until ready to use.


*Unless you are a baking super star, you likely won't roll out your dough into a perfect rectangle. Simple cut off the edges so you have straight lines on all sides.
**Alternately, you can transfer the jam to a food processor or high-speed blender to purée.