Name: Traditional 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 cup powdered sugar (for rolling); 1 cup fruit preserves (such as apricot, raspberry, or strawberry); Additional powdered sugar, for dusting after baking

Kolaczki are delicate, buttery cookies made with a rich cream cheese dough and filled with vibrant fruit preserves. This traditional Polish treat has been a staple in Eastern European households for generations, especially during holidays and special gatherings. With their tender texture, beautiful folded shape, and dusting of powdered sugar, Kolaczki are as lovely to look at as they are to eat.

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 cup powdered sugar (for rolling)

1 cup fruit preserves (such as apricot, raspberry, or strawberry)

Additional powdered sugar, for dusting after baking

Directions

I start by creaming the softened cream cheese and butter together in a large bowl until the mixture is smooth and fluffy.

Then, I gradually mix in the flour until a soft dough forms.

I divide the dough into two discs, wrap them tightly in plastic wrap, and refrigerate for at least an hour—sometimes overnight if I’m prepping ahead.

When I’m ready to bake, I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.

On a surface lightly dusted with powdered sugar, I roll out one disc of dough to about 1/8-inch thickness.

Using a sharp knife or pastry cutter, I cut the dough into 2.5-inch squares.

I place about 1/2 teaspoon of fruit preserves in the center of each square.

Then I fold two opposite corners over the filling and gently press to seal them—sometimes using a dab of 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, until the edges are just beginning to turn golden.

After cooling on the baking sheet for five minutes, I move them to a wire rack.

Once fully cooled, I dust them generously with powdered sugar.

Servings and timing

This recipe makes about 36 cookies.

Prep Time: 20 minutes (plus 1 hour chill time)

Cooking Time: 15 minutes

Total Time: 1 hour 35 minutes

Calories: 105 kcal per cookie

Variations

I sometimes change things up by experimenting with the fillings. Apricot and raspberry are classic, but I also enjoy trying blueberry or plum preserves for a different flavor. For a festive twist, I’ve even added a bit of orange zest to the dough. Some versions use nut fillings or poppy seed paste, both of which bring a delightful old-world charm.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I need to keep them longer, I freeze them (without the powdered sugar) and dust them after thawing. They freeze beautifully for up to a month. To enjoy them again, I let them thaw at room temperature and give them a fresh dusting of powdered sugar before serving.

FAQs

How do I keep the Kolaczki from opening while baking?

I press the folded corners gently but firmly and sometimes use a small dab of water or egg white to help seal them. Making sure the dough is cold also helps hold its shape during baking.

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it wrapped tightly in the fridge. It can also be frozen for up to 2 months—just thaw it in the fridge overnight before rolling out.

What type of fruit preserves work best?

I prefer thicker fruit preserves because they don’t leak as much during baking. Apricot, raspberry, and strawberry are traditional, but any thick, high-quality preserve works well.

Can I roll the dough in flour instead of powdered sugar?

Technically yes, but I like using powdered sugar because it adds a subtle sweetness to the cookie’s exterior and keeps the dough from drying out.

Why is my dough cracking when I roll it out?

If the dough is too cold, it can crack. I let it sit at room temperature for 10–15 minutes before rolling, which makes it much easier to work with.

Conclusion

Traditional Kolaczki cookies are a timeless treat that I always come back to, especially around the holidays. With their soft, rich dough and sweet fruity centers, they’re the perfect balance of elegance and comfort. Whether I’m sharing them with loved ones or indulging with a quiet cup of tea, they always feel like a celebration of tradition and taste.

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