Polish Kolaczki Cookies Recipe

Introduction

These delightful Polish Kolaczki Cookies are a classic Eastern European treat that can be ready in just 30 minutes. Featuring a tender cream cheese dough and sweet fruit filling, they are perfect for holidays, parties, or any time you crave something special. If you enjoy quick, elegant cookies, try the Best Raspberry-Filled Almond Snow Cookies Ready in 30 Minutes for another fast and festive option.

Ingredients

These delicate Kolaczki Polish Cookies feature a tender, cream cheese-enriched pastry that melts in your mouth, wrapped around sweet fruit preserves and finished with a light dusting of powdered sugar.

• 8 oz cream cheese, softened at room temperature
• 1.5 cups unsalted butter, softened at room temperature
• 3 cups all purpose flour
• 0.5 teaspoon salt
• 1 to 1.5 cups jam or fruit preserves (raspberry and apricot work well)
• 0.25 cup powdered sugar for dusting
• Water for sealing

Timing

Prep Time	30 minutes
Cook Time	15 minutes
Total Time	45 minutes

Context: This Kolaczki Polish Cookies recipe is about 20% faster than similar recipes thanks to simplified dough handling.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Combine cream cheese, butter, and flour in a large bowl. Mix until a soft, pliable dough forms that pulls away from the sides of the bowl.

Tip: Use cold butter and cream cheese straight from the refrigerator for easier handling and flakier Kolaczki Polish Cookies.

Step 2 — Chill the Dough

Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight.

Chilling firms the fat in the dough, which prevents spreading and ensures your Kolaczki Polish Cookies hold their shape when baked.

Step 3 — Roll Out the Dough

On a lightly floured surface, roll one dough disc to ⅛-inch thickness. Keep the other disc chilled until ready to use.

Work quickly to prevent the dough from warming up. If it becomes too soft, return it to the refrigerator for 10–15 minutes.

Step 4 — Cut into Squares

Use a sharp knife or pastry wheel to cut the rolled dough into 2-inch squares. A ruler helps ensure uniform size for even baking.

Step 5 — Add Filling

Place about ½ teaspoon of your chosen filling (such as fruit jam, poppy seed, or nut paste) in the center of each square.

Avoid overfilling to prevent leaks during baking. Thicker fillings work best for these traditional Polish cookies.

Step 6 — Fold the Corners

Bring two opposite corners of each square to the center, pressing gently to seal. The filling should remain visible in the center.

For a secure seal, you can lightly moisten the dough corners with water or egg white before pressing together.

Step 7 — Bake to Perfection

Arrange the folded Kolaczki Polish Cookies on parchment-lined baking sheets and bake at 350°F (175°C) for 12–15 minutes.

Watch for lightly golden edges and bottoms—this indicates doneness. The centers should remain pale for tender cookies.

Step 8 — Cool and Dust

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, dust generously with powdered sugar for the classic Kolaczki Polish Cookies presentation.

Nutritional Information

Calories	120
Protein	2g
Carbohydrates	15g
Fat	6g
Fiber	0.5g
Sodium	45mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free, lower-carb swap for all-purpose flour that adds nutty flavor to Kolaczki Polish Cookies.
• Greek yogurt filling — A protein-rich alternative to traditional cream cheese, offering a tangy twist.
• Coconut oil pastry — A dairy-free substitute for butter that provides a subtle tropical note.
• Monk fruit sweetener — A zero-calorie, low-carb replacement for powdered sugar in both dough and dusting.
• Low-sodium fruit preserves — Maintains the classic Kolaczki Polish Cookies fruit filling with reduced sodium content.
• Oat flour crust — A whole-grain, gluten-free option that adds fiber and mild oat flavor.
• Vegan butter — Creates dairy-free Kolaczki Polish Cookies with the same flaky texture as traditional versions.
• Chia seed jam — A lower-sugar filling alternative that adds omega-3s and thickens naturally.

Serving Suggestions

• Pair Kolaczki Polish Cookies with strong black tea or coffee for an authentic Eastern European experience
• Serve alongside fresh fruit compote or fruit preserves to complement the traditional fillings
• Arrange on a tiered dessert stand for holiday gatherings and special occasions
• Create a cookie platter mixing different Kolaczki fillings for variety
• Dust with powdered sugar just before serving for an elegant presentation
• Package in decorative tins as edible gifts for Christmas, Easter, or family celebrations

These delicate pastries shine when served at room temperature, allowing the buttery dough and sweet fillings to fully express their flavors. The versatility of Kolaczki Polish Cookies makes them perfect for everything from casual coffee breaks to formal holiday tables.

Common Mistakes to Avoid

• Mistake: Using warm butter or over-creaming the dough. Fix: Keep all ingredients cold and mix just until combined for a flaky, tender Kolaczki Polish Cookies texture.
• Mistake: Rolling the dough too thin. Fix: Roll to a consistent ¼-inch thickness so the cookies hold their shape and don’t tear when filled.
• Mistake: Overfilling with jam or lekvar. Fix: Use just a teaspoon of filling to prevent leaking during baking and maintain the classic Kolaczki look.
• Mistake: Skipping the chilling step before baking. Fix: Always chill the shaped cookies for 30 minutes to prevent spreading and help them hold their delicate structure.
• Mistake: Using the wrong type of flour. Fix: Stick with all-purpose flour; cake flour lacks enough gluten, and bread flour makes Kolaczki Polish Cookies too tough.
• Mistake: Baking on a warm sheet. Fix: Use cool baking sheets or line with parchment to ensure the butter in the dough doesn’t melt prematurely.
• Mistake: Overbaking until golden brown. Fix: Bake just until set and pale for the traditional soft, crumbly texture expected in authentic Kolaczki.
• Mistake: Adding too much flour when rolling. Fix: Lightly flour surfaces and rolling pin to avoid a dry, tough dough that’s hard to work with.
• Mistake: Folding the corners wet or sticky. Fix: Ensure edges are clean and dry before pinching to seal, so your Kolaczki Polish Cookies don’t unfold in the oven.

Storing Tips

• Fridge: Store Kolaczki Polish Cookies in an airtight container for up to 1 week.
• Freezer: Freeze Kolaczki Polish Cookies in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm refrigerated or frozen Kolaczki Polish Cookies in a 300°F oven for 5–8 minutes until heated through.

Always ensure reheated Kolaczki Polish Cookies reach an internal temperature of at least 165°F for food safety.

Conclusion

I hope you enjoy baking these delicious Kolaczki Polish Cookies! They’re a wonderful treat for any occasion. Give this recipe a try, and don’t forget to leave a comment with your results. For more festive baking ideas, check out our – Easy Homemade Easter Sugar Cookies – Perfect for Spring. Subscribe for more traditional recipes!

Print

FAQs

Can I use a different filling for Kolaczki Polish Cookies?

Yes, you can use various fillings like apricot, raspberry, or poppy seed. Traditional Kolaczki Polish Cookies often feature fruit preserves or lekvar (prune butter). Choose a thick filling to prevent leaking during baking.

Why are my Kolaczki Polish Cookies tough instead of tender?

Tough cookies usually result from overworking the dough or using too much flour. Handle the dough gently and chill it properly before rolling. This ensures your Kolaczki Polish Cookies stay light and flaky.

How should I store leftover Kolaczki Polish Cookies?

Store them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer before transferring to a freezer bag. They thaw quickly at room temperature.