Name: Kolaczki (Polish Cream Cheese Cookies)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Polish
Ingredients: 8 oz cream cheese, softened; 1 cup unsalted butter, softened; 2 cups all-purpose flour; 1/4 tsp salt; 1/2 tsp vanilla extract (optional); 3/4 cup fruit preserves or jam (apricot, raspberry, or plum); Powdered sugar, for dusting

Flaky and buttery, these traditional Polish Kolaczki cookies are filled with sweet fruit preserves and dusted with powdered sugar for the perfect finishing touch. I find them ideal for holidays, festive gatherings, or simply as a cozy treat with a hot cup of tea or coffee. Their delicate texture and nostalgic flavor make them a cherished recipe in many households.

Ingredients

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

8 oz cream cheese, softened

1 cup unsalted butter, softened

2 cups all-purpose flour

1/4 tsp salt

1/2 tsp vanilla extract (optional)

3/4 cup fruit preserves or jam (apricot, raspberry, or plum work well)

Powdered sugar, for dusting

Directions

I start by creaming the softened butter and cream cheese together in a large mixing bowl until light and fluffy.

If I’m using vanilla extract, I mix it in at this stage.

I gradually add the flour and salt, mixing until a soft dough forms.

I divide the dough into two discs, wrap each in plastic wrap, and chill them in the fridge for at least 1 hour.

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

On a lightly floured surface, I roll out one dough disc to about 1/8-inch thickness.

I cut the dough into 2-inch squares and place about 1/2 teaspoon of fruit preserves in the center of each.

I fold two opposite corners of the square over the filling, pressing gently to seal them. If needed, I use a little water to help them stick.

I transfer the cookies to the prepared baking sheet and repeat with the remaining dough.

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

After they cool completely, I dust them generously with powdered sugar before serving.

Servings and timing

This recipe makes about 36 cookies.

Prep Time: 20 minutes (plus 1 hour chilling)

Cook Time: 15 minutes

Total Time: 1 hour 35 minutes

Calories: Approximately 110 kcal per cookie

Variations

I like switching things up with different fillings—try fig jam, cherry preserves, or even a bit of Nutella for a richer version. If I want more texture, I sometimes add a tiny sprinkle of chopped nuts on top before baking. For a citrus twist, I add a bit of orange or lemon zest into the dough.

Storage/Reheating

Once baked and cooled, I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them (without powdered sugar) for up to 2 months. When ready to serve, I let them thaw and then dust with powdered sugar. I don’t recommend reheating them, as they’re best enjoyed at room temperature.

FAQs

What is the origin of Kolaczki cookies?

Kolaczki are a traditional pastry from Central and Eastern Europe, particularly Poland, where they are often made during holidays and special occasions. They’re also popular in Czech, Hungarian, and Slovak cuisines.

Can I use fresh fruit instead of preserves?

I prefer using thick fruit preserves or jam because fresh fruit can release too much moisture and make the dough soggy. However, if I cook the fruit down and thicken it first, it can work as a substitute.

Why is my dough cracking when I roll it out?

This usually means the dough is too cold. I let it sit at room temperature for a few minutes to soften slightly before rolling.

How do I keep the corners of the Kolaczki from opening while baking?

I make sure to press the corners together firmly and sometimes use a tiny dab of water to help them seal better. It’s important not to overfill them, as too much jam can cause them to pop open.

Can I make the dough ahead of time?

Yes, I often make the dough a day or two in advance and keep it wrapped in the fridge. It can also be frozen for up to a month—just thaw it in the refrigerator before rolling.

Conclusion

Kolaczki cookies bring a lovely old-world charm to my kitchen. I enjoy how easy they are to make, and how impressive they look on a cookie platter. Whether I’m baking for the holidays, sharing with friends, or treating myself, these cream cheese pastries never disappoint.

Recipe: