Flaky, fruit-filled, and delicately dusted with powdered sugar, Kolaczki (Polish Cookies) are traditional cookies made with a rich cream cheese dough. These bite-sized pastries are as beautiful as they are delicious, offering a soft, tender bite that melts in the mouth with every fruity center. Perfect for holidays, special occasions, or a cozy afternoon tea, these cookies bring a taste of Old World charm right to my kitchen.
Why You’ll Love This Recipe
I love this Kolaczki recipe because it combines the richness of cream cheese and butter with the sweet tartness of fruit preserves. The dough is soft, easy to work with, and bakes up flaky and tender. They’re not overly sweet, making them ideal for showcasing whatever filling I choose—apricot, raspberry, or prune are my favorites. Whether I’m baking them for a holiday cookie platter or just want a nostalgic treat, these cookies always deliver.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups all-purpose flour
1/4 cup powdered sugar (for dusting)
1/2 cup fruit preserves (apricot, raspberry, or prune work best)
1/2 teaspoon vanilla extract (optional)
Pinch of salt
Directions
I start by creaming the butter and cream cheese in a large bowl until the mixture is smooth and fluffy.
I mix in the vanilla extract (if I’m using it) and a pinch of salt.
Then, I gradually add the flour until a soft dough forms.
I divide the dough into two equal portions, flatten them into disks, wrap in plastic wrap, and chill for at least 1 hour.
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once chilled, I roll out one dough disk on a lightly floured surface to about 1/8-inch thickness.
I cut the dough into 2×2-inch squares.
I place a small spoonful of fruit preserves in the center of each square.
Then I fold two opposite corners into the center and press lightly to seal them—sometimes I use a dab of water to help them stay closed.
I arrange the cookies on the baking sheet, about 1 inch apart.
I bake for 12–15 minutes, or until the edges turn a light golden color.
Once they’ve cooled, I dust them generously with powdered sugar before serving.
Servings and timing
This recipe yields about 24 cookies.
Prep time is around 15 minutes, plus 1 hour of chilling.
Baking time is 12–15 minutes.
Total time is approximately 1 hour 30 minutes.
Each cookie contains roughly 140 kcal.
Variations
I like to change up the fillings depending on the season—cherry jam, fig spread, or even lemon curd all work beautifully.
For a festive twist, I sometimes drizzle them with a simple powdered sugar glaze instead of the classic dusting.
If I want more texture, I add finely chopped nuts (like walnuts or almonds) sprinkled over the preserves before folding.
I occasionally add a touch of almond extract to the dough for extra flavor.
Storage/Reheating
I store Kolaczki in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. They also freeze well—I layer them with parchment in a sealed container and freeze for up to 2 months. To serve, I let them come to room temperature and re-dust with powdered sugar if needed.
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FAQs
What’s the best filling for Kolaczki?
I find that thick fruit preserves work best—apricot, raspberry, and prune are traditional, but I also like cherry or fig. The key is to avoid runny jams, which can leak out during baking.
Why do my Kolaczki open up while baking?
It usually happens if I don’t seal the corners well. I press them together firmly and sometimes use a tiny bit of water to help them stay closed.
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and chill it overnight. It keeps well for up to 3 days in the fridge or can be frozen for later use.
Do Kolaczki need to be refrigerated after baking?
Not necessarily. I keep them at room temperature if I plan to eat them within a few days. For longer storage, I refrigerate or freeze them.
Can I use store-bought pie dough instead of making the dough?
I wouldn’t recommend it. The cream cheese dough gives Kolaczki their signature soft, flaky texture. Store-bought dough just doesn’t have the same richness.
Conclusion
Kolaczki are the kind of cookie that brings warmth and nostalgia with every bite. From their buttery, cream cheese-based dough to the jewel-toned fruit fillings, they’re a beautiful blend of flavor and tradition. Whether I’m baking them for Christmas, sharing them with friends, or enjoying one with a cup of tea, Kolaczki are always a special treat I come back to year after year.
📖 Recipe:
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Kolaczki (Polish Cookies)
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Kolaczki are traditional Polish cookies made with a rich cream cheese dough and filled with fruit preserves. Flaky, tender, and lightly dusted with powdered sugar, they are a nostalgic treat perfect for holidays or everyday indulgence.
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 cups all-purpose flour
1/4 cup powdered sugar (for dusting)
1/2 cup fruit preserves (apricot, raspberry, or prune)
1/2 teaspoon vanilla extract (optional)
Pinch of salt
Instructions
- Cream the butter and cream cheese in a large bowl until smooth and fluffy.
- Add vanilla extract (if using) and a pinch of salt, and mix well.
- Gradually add flour, mixing until a soft dough forms.
- Divide the dough into two portions, flatten into disks, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out one dough disk on a lightly floured surface to about 1/8-inch thickness.
- Cut the dough into 2×2-inch squares.
- Place a small spoonful of fruit preserves in the center of each square.
- Fold two opposite corners into the center and press to seal. Use a dab of water if needed.
- Arrange cookies on the baking sheet, 1 inch apart.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Cool completely, then dust generously with powdered sugar before serving.
Notes
Use thick fruit preserves to prevent leakage during baking.
The dough can be made ahead and stored in the fridge for up to 3 days or frozen.
For variety, use fillings like cherry jam, fig spread, or lemon curd.
Drizzle with glaze or sprinkle chopped nuts for a festive touch.
Cookies can be stored at room temperature for 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes (+1 hour chilling)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
