Kolaczki cookies, or kolacky cookies, are a traditional treat with a rich cream cheese, buttery dough, and a sweet, fruity filling. They are great for holidays, tea parties, or a simple homemade dessert.
Why You'll Love This Recipe
- Easy Ingredients: Just butter, cream cheese, flour, and jam.
- Customizable: Use any jam you love.
- Make Ahead Friendly: Chill the dough and bake later.
- Beautiful and Delicious: Perfect for sharing or gifting and they make an excellent Christmas cookie.
Ingredients in Polish Kolaczki Cookies
Only simple ingredients are needed to make this kolaczki cookie dough making this an incredibly simple cookie to make.
- 3 ounces cream cheese, softened
- ½ cup softened butter
- 1 cup all-purpose flour
- ½ cup seedless raspberry jam (or any fruit filling of your choice)
- ⅓ cup powdered sugar (for dusting)
See the recipe card for the full ingredients and directions.
How to Make Kolaczki
- In a large mixing bowl, cream together the softened cream cheese and butter until smooth and well combined.
- Gradually mix in the all-purpose flour, stirring until the dough just comes together. Shape the dough into a ball, cover the bowl with plastic wrap, and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, use a rolling pin with adjustable rings to roll the dough to about ⅛ inch thick. Cut the dough into 2½-inch squares using a knife or pizza cutter.
- Place about ½ teaspoon of jam in the center of each square.
- Fold opposite corners of each square over the jam filling, pinching the edges together to form a pocket. Dab the edges with water before closing the squares to keep the folds together if necessary.
- Arrange the filled dough squares on the prepared baking sheets and bake one sheet at a time for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on a wire rack.
- Once cooled, dust them lightly with confectioners' sugar and store in an airtight container.
Quick Tips
- Chill the Dough: Chilling the dough makes it easier to roll and cut.
- Don't Overfill: Use about ½ teaspoon of jam per cookie to prevent the cookie from popping open while baking.
- Seal the Corners: Pinch the corners of the dough tightly to keep the cookies' shape while baking. You can also dab with water to help keep the edges closed.
- Use Parchment Paper: It makes cleanup easier and prevents sticking.
- Dust After Cooling: Wait until the cookies are completely cool before dusting them with confectioners' sugar so that they won't melt.
- Pastry Filling: Pastry filling such as SOLO brand filling is a great option that has a lot of flavor. You can use the fruit filling flavor of your choice.
Perfect for the Holiday Season and Special Occasions
This kolaczki recipe is perfect for holidays and celebrations. Their flaky texture, sweet jam filling, and powdered sugar make them look festive and taste amazing. Unlike kolache made with yeast dough, this simple recipe for kolaczki is easy to make and a delicious addition to cookie trays.
They're a great addition to holiday cookie trays and are great for dessert tables, homemade gifts, or sharing with loved ones. These cookies also pair well with coffee, tea, or hot cocoa, making them a cozy treat for any gathering!
More delicious cookie recipes for the holiday season are these Pecan Crescent Cookies, they're delicious cookies filled with crunchy pecans.
For more jam-filled cookies, these Shortbread Thumbprint Cookies are buttery, soft, melt in your mouth cookies that make a great addition to cookie platters.
📖 Recipe
Kolaczki
Ingredients
- 3 ounces cream cheese - softened
- ½ cup softened unsalted butter
- 1 cup all-purpose flour
- ½ cup seedless raspberry jam - or any fruit filling of your choice
- ⅓ cup powdered sugar - for dusting
Instructions
- In a large mixing bowl, cream together the softened cream cheese and butter until smooth and well combined.
- Gradually mix in the all-purpose flour, stirring until the dough just comes together. Shape the dough into a ball, cover the bowl with plastic wrap, and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, use a rolling pin with adjustable rings to roll the dough to about ⅛ inch thick. Cut the dough into 2½-inch squares using a knife or pizza cutter.
- Place about ½ teaspoon of jam in the center of each square.
- Fold opposite corners of each square over the jam filling, pinching the edges together to form a pocket. Dab the edges with water before closing the squares to keep the folds together if necessary.
- Arrange the filled dough squares on the prepared baking sheets and bake one sheet at a time for 10-12 minutes or until the edges are golden brown.
- Let the cookies cool on a wire rack.
- Once cooled, dust them lightly with confectioners' sugar and store in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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