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    Home » Czech Christmas Cookies

    Heavy Cream Cookies (Czech Slehackove cukrovi)

    Published: Dec 15, 2022 by Petra Kupská

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    Czechs typically bake these cookies around Christmas, but if you use a universal-shaped cookie cutter, you can make them any time of year. The texture of cookies made with heavy cream is incredibly tender right after baking, and it doesn't change over the following days.

    Heavy cream cookies coated in powdered sugar, served on a plate.
    Table of Contents hide
    ➜ What can you expect
    ➜ Ingredients you need
    ➜ Instructions with photos
    ➜ Storage
    ➜ Useful tips
    Heavy Cream Cookies (Czech Slehackove cukrovi)

    ➜ What can you expect

    These shortbread cookies are made from a soft dough rolled out and cut into different shapes. The dough doesn't have any added sugar, but when the cookies are baked, they get a thick coating of powdered sugar.

    The recipe is simple and only requires a few ingredients to produce soft, flaky, and delicious cookies every time. I'm sure it will become a family favorite!

    Because the dough uses heavy cream, I called this delectable treat "heavy cream cookies," which is a literal translation of its Czech name, meaning "šlehačkové cukroví."

    MY TIP: Try vanilla crescents, another traditional Czech Christmas cookie known as "vanilkove rohlicky."

    ➜ Ingredients you need

    Ingredients for cookies made with heavy cream, inclusive captions.

    To make the cookies with heavy cream, you will need:

    • Heavy cream; with a fat content of about 33% – the special ingredient in this recipe!
    • Unsalted butter; softened at room temperature
    • All-purpose flour; or plain flour if you are based in the UK (in Czech, it is called "hladká mouka")
    • Egg yolk; for richness and better dough texture
    • Powdered sugar; for more flavor, I used my homemade vanilla sugar, which is a sealable glass jar filled with powdered sugar containing a vanilla pod.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions with photos

    STEP 1: Place all ingredients in a large mixing bowl.

    Ingredients for a cookie shortbread dough in a white bowl.

    First, use a fork to combine the wet ingredients, i.e., the egg yolk and heavy cream, with the flour. Then use your fingers to process the dough into crumbs. Turn the whole mass onto the work surface and quickly work it with your hands into a smooth, soft dough.

    If the dough is too sticky, dust it with a little flour while working.

    STEP 2: Once the dough holds together, stop kneading it. Shape it into a cylinder, wrap it in plastic wrap, and place it in the fridge to rest for an hour or two.

    Dough for heavy cream cookies formed into a cylinder shape.

    IMPORTANT: The dough should be chilled for just long enough so that the incorporated butter is firm and the dough can be rolled out without sticking to the rolling pin or requiring a lot of flour for dusting.

    This is critical to remember because each refrigerator chills differently. In my experience, an hour and a half is sufficient time for the dough to rest.

    STEP 3: Roll out the rested semi-firm dough to a thickness of about ⅛ inch (0.3 mm) on a work surface. Cut out various shapes with cookie cutters. Make smaller cookie shapes if possible.

    Cutting out different shapes of heavy cream cookies.

    STEP 4: Transfer the cookie cutouts to a baking sheet lined with parchment paper. I use a thin pastry scraper to pick up the cookies and not damage their shape.

    Cookie cutouts arranged on a baking sheet.

    TIP: To ensure the paper sticks well to the baking sheet surface, I always grease the baking sheet with a small amount of fat beforehand.

    STEP 5: Place the cookie sheet in an oven preheated to 356°F (180°C) and bake for about 10–12 minutes, until the cookies turn lightly golden.

    Baked heavy cream cookies on a baking sheet lined with parchment paper.

    STEP 6: Remove to a wire rack and let the cookies cool for about five minutes, and while still warm, coat each piece with a generous layer of powdered sugar.

    Coating the baked cookies in a bowl of powdered sugar.

    ➜ Storage

    The best thing about these cookies is that they are incredibly soft right out of the oven! 

    I recommend keeping them in a clean paper box lined with foil. Cover the top with a paper towel and close the box with the lid. Store in a cool, dry place. Heavy cream cookies stored as described will keep for up to three weeks.

    If you have any leftovers, it's no problem to freeze them. In that case, put the cookies stacked in an airtight container in the freezer, where they will last at least half a year.

    Heavy cream cookies (Czech slehackove cukrovi) coated in powdered sugar, served on a plate.

    ➜ Useful tips

    • The cookies will shrink and puff slightly as they bake, so you can arrange them relatively close together on the baking sheet.
    • This cookie is perfect for family get-togethers, to treat colleagues at work, or just for coffee when unexpected guests arrive. Because they last up to three weeks, you can have them ready at home in advance.
    • Czechs often cut out these cookies in the shape of stars, bells, or hearts at Christmas. Using other themed cookie cutters, you will get delicious sweets for Valentine's Day (hearts) or Easter (flowers, eggs, rounds).

    More Czech cookie recipes:

    • Crispy hollow cookies – krehulky
    • Pernicky – soft gingerbread cookies with icing
    • Podvodnice – raised under cold water

    Or browse the category with Czech Christmas cookies for more inspiration and ideas.

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

    Follow me on Facebook and Pinterest. Subscribe to my newsletter. Send me any question about Czech cuisine to my e-mail. I love hearing your feedback!

    Heavy cream cookies (Czech slehackove cukrovi) coated in powdered sugar, served on a plate.

    Heavy Cream Cookies (Czech Slehackove cukrovi)

    Czechs typically bake these cookies around Christmas, but if you use a universal-shaped cookie cutter, you can make them any time of year. The texture of cookies made with heavy cream is incredibly tender right after baking, and it doesn't change over the following days.
    Print Pin
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Resting time: 2 hours
    Total Time: 2 hours 25 minutes
    Servings: 25 cookies
    Calories: 87kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: cookies
    Cuisine: Czech
    Keyword: Czech Christmas

    Ingredients

    • 1 and ½ cups all-purpose flour (200 g)
    • 1 and ¼ stick unsalted butter (140 g) softened at room temperature
    • 3 and ½ Tablespoons heavy cream (50 ml)
    • 1 egg yolk
    • ½ cup powdered sugar to coate the baked cookies

    Instructions

    • Put all-purpose flour, softened butter, heavy cream, and egg yolk in a large mixing bowl.
    • First, use a fork to combine the wet ingredients, i.e., the egg yolk and heavy cream, with the flour. Then use your fingers to process the dough into crumbs. Turn the whole mass onto the work surface and quickly work it with your hands into a smooth, soft dough. If the dough is too sticky, dust it with a little flour while working.
    • Once the dough holds together, stop kneading it. Shape it into a cylinder, wrap it in plastic wrap, and place it in the fridge to rest for one and a half hours.
    • The dough should be chilled for just long enough so that the incorporated butter is firm and the dough can be rolled out without sticking to the rolling pin or requiring a lot of flour for dusting.
    • Roll out the rested semi-firm dough to a thickness of about ⅛ inch (0.3 mm) on a work surface. Cut out various shapes with cookie cutters. Make smaller cookie shapes if possible.
    • Transfer the cookie cutouts to a baking sheet lined with parchment paper. I use a thin pastry scraper to pick up the cookies and not damage their shape.
    • Place the cookie sheet in an oven preheated to 356°F (180°C) and bake for about 10–12 minutes until the cookies turn lightly golden.
    • Remove to a wire rack and let the cookies cool for about five minutes, and while still warm, coat each piece with a generous layer of powdered sugar.

    Notes

    • Makes about 25 heavy cream cookies.
    • This cookie is one of the most popular ones baked by Czechs at Christmas. In the Czech language, it is called "šlehačkové cukroví."
    • STORAGE: I recommend keeping them in a clean paper box lined with foil. Cover the top with a paper towel and close the box with the lid. Store in a cool, dry place. Heavy cream cookies stored as described will keep for up to three weeks.
    • Can you freeze these cookies? Yes! If you have any leftovers, it's no problem to freeze them. In that case, put the cookies stacked in an airtight container in the freezer, where they will last at least half a year.

    DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:

    Conversion chart

    Nutritional Estimate pro portion

    Calories: 87kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 2mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 182IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 0.4mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.
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    More Czech Christmas Cookies (Cukroví)

    • Crispy Hollow Cookies (Czech Krehulky)
    • No-bake Mushroom Cookies
    • Spiced Wine (Czech Svařák)
    • Soft Gingerbread Cookies with Icing (Perníčky)

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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