Name: Kolaczki (Polish Cookies)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Polish
Ingredients: 2 cups all-purpose flour; 8 oz (1 cup) cream cheese, softened; 1 cup unsalted butter, softened; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; Pinch of salt; 1/2 cup fruit jam or preserves (apricot, raspberry, plum, or your favorite); Optional: sweetened cream cheese filling (cream cheese + powdered sugar + vanilla); Powdered sugar, for dusting

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Kolaczki (Polish Cookies) are delicate, buttery Polish cookies filled with jam or sweetened cream cheese, then dusted with powdered sugar for a beautiful finish. These traditional treats are especially popular around Christmas but are perfect for any festive gathering or cozy afternoon tea. With a rich cream cheese dough that bakes up tender and flaky, Kolaczki are both nostalgic and endlessly customizable.

Kolaczki (Polish Cookies)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

2 cups all-purpose flour

8 oz (1 cup) cream cheese, softened

1 cup unsalted butter, softened

¼ cup granulated sugar

1 teaspoon vanilla extract

Pinch of salt

For the filling:

½ cup fruit jam or preserves (apricot, raspberry, plum, or your favorite)

Optional: sweetened cream cheese filling (cream cheese + powdered sugar + vanilla)

For dusting:

Powdered sugar

Directions

Make the dough:

I start by beating the softened butter and cream cheese together until smooth and creamy. Then I add sugar, vanilla, and a pinch of salt, mixing well. I gradually mix in the flour until just combined. The dough will be soft.

Chill:

I wrap the dough in plastic wrap and refrigerate it for at least 1 hour to firm up.

Preheat oven:

I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll and fill:

On a floured surface, I roll the dough out to about ⅛ inch thick and cut it into 2x2 inch squares. I place about 1 teaspoon of jam or filling in the center of each square.

Fold:

I fold two opposite corners over the filling and pinch to seal them. Then I place the cookies about 1 inch apart on the baking sheet.

Bake:

I bake the cookies for 12-15 minutes, until the edges are lightly golden.

Cool and dust:

After letting them cool slightly, I dust them generously with powdered sugar.

Servings and timing

This recipe makes about 30 cookies.

Prep Time: 20 minutes

Chill Time: 1 hour

Bake Time: 12–15 minutes

Variations

I often play around with the fillings—apricot and raspberry are my go-to jams, but lemon curd and poppy seed paste are excellent too. Sometimes I make a sweetened cream cheese filling with powdered sugar and a dash of vanilla. For a chocolate twist, I like adding Nutella or a chocolate spread. Brushing the tops lightly with melted butter before baking adds a beautiful golden sheen.

Storage/Reheating

I store cooled Kolaczki in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They tend to soften over time, but still taste delicious. To freeze, I either freeze the unbaked cookies (and bake them straight from frozen, adding 2–3 extra minutes) or freeze the baked cookies and dust with powdered sugar after thawing.

FAQs

What kind of jam works best for Kolaczki?

I use thick jams or preserves like apricot, raspberry, or plum. Thin or runny jams tend to leak during baking. I sometimes refrigerate the jam a bit beforehand to make it easier to handle.

Can I make Kolaczki ahead of time?

Yes, I often prepare the dough a day ahead and chill it overnight. I’ve also had great results freezing the shaped, unbaked cookies and baking them fresh when needed.

Why do the Kolaczki sometimes open during baking?

This usually happens if the dough isn’t sealed properly. I make sure to pinch the folded corners tightly and sometimes even dab a little water on the edges to help them stick better.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend in this recipe. The texture might be slightly more delicate, but the taste is still delicious.

How do I prevent the bottoms from browning too much?

I always bake on the middle rack and use parchment paper or a silicone baking mat. If my oven runs hot, I check them a minute or two early.

Conclusion

Kolaczki are one of those old-world treats that bring warmth and joy to any table. Whether I make them for holidays or just as a special afternoon snack, they always bring back cozy memories and fill the kitchen with sweet, buttery aromas. Once I’ve tried these flaky cookies with their jewel-like centers, they quickly become a favorite in my baking rotation.

Recipe:

Kolaczki (Polish Cookies)

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Author: Cheryl
Total Time: 1 hour 35 minutes
Yield: 30 cookies
Diet: Vegetarian

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Description

Kolaczki are delicate, buttery Polish cookies made with a rich cream cheese dough and filled with jam or sweetened cream cheese, then dusted with powdered sugar. These festive cookies are perfect for holidays or afternoon tea.

Instructions

In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add the granulated sugar, vanilla extract, and a pinch of salt; mix until well combined.
Gradually mix in the flour until just combined. The dough will be soft.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
On a floured surface, roll the dough out to about ⅛ inch thick and cut into 2x2 inch squares.
Place about 1 teaspoon of jam or filling in the center of each square.
Fold two opposite corners over the filling and pinch to seal tightly.
Place cookies about 1 inch apart on the prepared baking sheet.
Bake for 12–15 minutes, or until edges are lightly golden.
Let cookies cool slightly, then dust generously with powdered sugar.