Creamy, flaky, and delightfully jam-filled, Polish Kolaczki Cookies are the kind of treat that disappears faster than you can say “bake more.” These tender, cream cheese–enriched cookies have a delicate pastry that melts in your mouth, hugging a sweet center of jam, preserves, or cheese — perfect for holidays, tea time, or an everyday treat. A fun fact: kolaczki are a staple at many Eastern European celebrations, often appearing at weddings and family gatherings, so you might be taking part in a long culinary tradition when you bake them.
This recipe is wonderfully straightforward and family-friendly, ideal for bakers of any skill level. If you want to compare techniques, check my tried-and-true Polish Kolaczki cookie recipe for another approach to shaping and filling. Get ready for simple prep, minimal fuss, and warm compliments from everyone who tastes them — you’ll be excited to bake a batch.
What is Polish Kolaczki Cookies?
What’s in a name — and how do you pronounce kolaczki without sounding like a secret pastry spy? Kolaczki (pronounced ko-WAH-chkee) are small filled cookies from Poland and other Central European countries. Curious about why they’re named that way? Maybe because they’re so irresistible people whisper their name with reverence. Are they called kolaczki because they’re little cakes that promise love and comfort? After a bite, you’ll believe the old saying “the way to a man’s heart is through his stomach.” Try them and see if you don’t start handing them out like love notes.
Why You’ll Love This:
- Irresistible texture: The dough is buttery and tender thanks to the cream cheese and chilled butter, creating a melt-in-your-mouth pastry that crisps just enough on the edges.
- Smart, budget-friendly baking: Making kolaczki at home uses pantry staples and a small jar of jam — far cheaper (and fresher) than buying fancy bakery boxes.
- Flavor variety: Use raspberry, apricot, fig, or sweet cheese fillings to change the mood — each flavor brings a different personality to the same perfect base.
If you enjoy other holiday cookies, you’ll love how these compare to a classic shortbread or linzer cookie. For more festive inspiration, see this list of 20 must-make Christmas cookies to plan your dessert table. Ready to bake? You’ll love the payoff.
How to Make:
Quick Overview
This kolaczki recipe is easy because the dough is forgiving and comes together in minutes. You’ll get a silky, slightly tangy dough that bakes to a tender, golden bite with a sweet pocket of filling. The standout element is the cream cheese–enriched pastry that stays soft while developing a light crisp. Prep time is about 20 minutes, chilling 1 hour, and baking about 15 minutes, so you can plan a total time of roughly 1 hour 40 minutes from start to finish.
Ingredients
- 2 cups all-purpose flour
- 1 cup butter, chilled and diced
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar (for dusting)
- 1 cup of your chosen filling (jam, preserves, or cheese) — fruit jam such as apricot or raspberry works beautifully
Directions
- In a large bowl, combine 2 cups all-purpose flour, 1 cup chilled and diced butter, and 1 cup softened cream cheese. Use a pastry cutter, two forks, or your fingertips to mix until the dough comes together and is smooth but not overworked. You want small, even pieces of butter incorporated for flakiness.
- Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour. Chilling firms the butter and makes rolling easier.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Use a sharp knife or a pastry cutter to cut the dough into 2-inch squares. Place about a teaspoon of your chosen filling in the center of each square — be careful not to overfill to avoid leaks.
- Fold two opposite corners of each square to the center so they touch, pressing gently to seal. Alternatively, fold all four corners into the middle for a different look. Transfer the cookies to a parchment-lined baking sheet with space for spreading.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the edges are just beginning to turn golden. Avoid overbaking to keep the centers soft.
- Allow the cookies to cool on a wire rack before dusting lightly with 1/2 cup granulated sugar. The cooling step helps fillings set and prevents sugar from melting into the cookie.
What to Serve With:
- A pot of strong black tea or a latte complements the sweet jam and rich pastry.
- Fresh fruit and a light whipped cream for a brunch spread.
- For holiday gatherings, pair with spiced mulled wine or cider to highlight warm flavors.
- A scoop of vanilla ice cream on the side makes these cookies feel like a decadent dessert.
Top Tips for Perfecting:
- Ingredient substitutions: You can swap half the all-purpose flour for whole wheat pastry flour for a nuttier flavor, but keep most flour white for tenderness. Use full-fat cream cheese for best texture.
- Chilling is crucial: Don’t skip the one-hour chill — it helps the cookies hold their shape and produces a flakier texture.
- Filling control: Use a small spoon or piping bag to portion fillings precisely to avoid leaks during baking.
- Baking time: Start checking at 12 minutes; ovens vary. Pull them once the edges barely color to keep them soft.
- Avoid overworking dough: Mix until it comes together — overkneading develops gluten and makes cookies tough.
Storing and Reheating Tips:
- Refrigeration: Store kolaczki in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate and bring to room temperature before serving.
- Freezing: Freeze baked kolaczki in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers. They keep up to 2 months. Thaw at room temperature.
- Reheating: Warm in a low oven (300°F / 150°C) for 5–8 minutes to refresh crisp edges and slightly soften the filling. Avoid microwaving for long periods — it can make the pastry soggy.
FAQs
What kinds of jam work best in kolaczki?
Use thick, quality jams like apricot, raspberry, fig, or plum. Thicker fillings hold up better during baking and won’t run as much.
Can I make the dough ahead of time?
Yes. The dough can be refrigerated for up to 48 hours or frozen for 1 month. Thaw overnight in the refrigerator before rolling.
Are kolaczki suitable for parties and large batches?
Absolutely. The dough scales well. Double the recipe and freeze extras to bake fresh for events.
How do I prevent the filling from leaking?
Use a teaspoon of filling and avoid overfilling. Seal corners firmly and chill the shaped cookies briefly on the baking sheet before baking to help them hold shape.
Can I use a sweet cheese filling instead of jam?
Yes. A sweetened cream cheese or farmer’s cheese filling is traditional and delicious. Mix with a little sugar and vanilla to taste.
Conclusion
You’ll find that Polish Kolaczki Cookies are a joyful, easy, and impressive cookie to make at home — buttery, tender, and customizable to any flavor preference. They’re worth making because they combine simple ingredients with big results, are perfect for sharing, and can be prepared in advance for convenience. For a deeper dive into traditional techniques and variations, check out Polish Housewife’s Kołaczki guide to learn more about this classic Polish treat. Bake a batch, share with friends, and enjoy the smiles that follow.
Polish Kolaczki Cookies
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
Ingredients
Ingredients
- 2 cups All-purpose flour
- 1 cup Butter, chilled and diced
- 1 cup Cream cheese, softened
- 1/2 cup Granulated sugar (for dusting)
- 1 cup Filling (jam, preserves, or cheese) Fruit jam such as apricot or raspberry works beautifully.
Instructions
- In a large bowl, combine 2 cups all-purpose flour, 1 cup chilled and diced butter, and 1 cup softened cream cheese. Use a pastry cutter, two forks, or your fingertips to mix until the dough comes together and is smooth but not overworked.
- Form the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least one hour.
- On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut the dough into 2-inch squares and place about a teaspoon of your chosen filling in the center of each square.
- Fold two opposite corners of each square to the center so they touch, pressing gently to seal. Transfer the cookies to a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F (175°C) for 15 minutes, or until the edges are just beginning to turn golden.
- Allow the cookies to cool on a wire rack before dusting lightly with 1/2 cup granulated sugar.
