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Buttery cream cheese dough around glossy fruit preserves—authentic, easy Kolaczki (Polish Cookies) with pro tips, freezing guide, gluten-free and vegan options.
Meet your new favorite holiday cookie: Kolaczki (also spelled kolacky) are classic Polish cookies made from a tender cream cheese dough folded around jammy fruit fillings. They’re beloved across Eastern Europe, famed on Christmas cookie trays, and perfect for any celebration. This easy Kolaczki recipe balances buttery, flaky pastry with bright, not-too-sweet preserves—and I’ll show you how to keep them closed, prevent leaks, and freeze like a pro. Ready to bake the most charming, crowd-pleasing Polish cookies?
What Makes These Kolaczki (Polish Cookies) Special?
Why you’ll love this version: It hits that bakery-style texture while staying simple, reliable, and holiday-batch friendly. Plus, I’ve packed in tips you won’t find in every Kolaczki recipe.
- Authentic cream cheese dough: Classic 3-ingredient base (butter, cream cheese, flour) for ultra-tender, flaky Polish cookies.
- Jam that doesn’t run: Easy method to thicken preserves so fillings stay put—no pan mess, no burnt sugar.
- Stays closed in the oven: Three sealing strategies (press, egg white, and a smart fold) so your kolaczki don’t pop open.
- Shaped for success: Clear guidance on rolling to 1/8 inch (about 3 mm) and cutting 2-inch (5 cm) squares—aka fewer splits, more wow.
- Make-ahead & freezer-friendly: Freeze the dough or shaped cookies (filled!) for stress-free holiday baking.
- Diet-friendly swaps: Includes tested gluten-free and dairy-free/vegan kolaczki options—no cardboard texture here.
- Holiday tray MVP: Use apricot, raspberry, prune lekvar, or poppy seed filling for an authentic, colorful cookie assortment.
Ingredient Notes
Before you shop: Here’s what makes each ingredient matter in this easy Kolaczki cookie recipe.
- Unsalted butter: Full-fat, room-temperature butter creates that flaky, tender pastry texture. Avoid margarine for best results.
- Full-fat brick cream cheese: Use the block style, not whipped. It adds moisture, tang, and structure to the cream cheese dough.
- All-purpose flour: Standard AP flour keeps the dough sturdy yet soft. For gluten-free kolaczki, use a 1:1 blend with xanthan gum.
- Fine sea salt: Just a pinch balances sweetness and boosts flavor.
- Vanilla or almond extract (optional): Almond is especially lovely with apricot or raspberry fillings.
- Citrus zest (optional): Lemon or orange zest brightens the dough—highly recommended for holiday vibes.
- Fruit preserves or pastry fillings: Apricot, raspberry, prune lekvar, or poppy seed (Solo brand works great). Thicker is better to prevent leaks.
- Egg white or milk (optional): A dab can help seal the folded corners so they don’t open while baking.
- Powdered sugar: For finishing dust—wait until cookies are fully cooled.
How To Make Kolaczki (Polish Cookies)
Your game plan: Make a quick dough, chill, roll, fill, and fold. I’ll walk you through the details so your Polish cookies bake up picture-perfect.
- Cream the base: Beat butter and cream cheese together until smooth and fluffy. This aeration creates a tender, pastry-like cookie.
- Add dry ingredients: Mix in flour and salt just until a soft dough forms. Don’t overwork—overmixing = tough cookies.
- Chill for structure: Divide dough, flatten into discs, wrap, and refrigerate at least 2 hours (overnight is great). Cold dough rolls cleanly and keeps its shape.
- Prep fillings: If using runny jam, simmer with a teaspoon of cornstarch and cool. Alternatively, stir in a spoon of fine breadcrumbs to thicken—old-school bakery trick.
- Roll and cut: On a lightly floured surface, roll cold dough to about 1/8 inch (3 mm). Trim edges; cut into 2-inch (5 cm) squares for classic kolaczki.
- Fill and fold: Add a small dollop (about 1/2–1 teaspoon) of filling to center. Fold two opposite corners toward the middle and press firmly to seal. For extra insurance, brush a touch of egg white under the overlap.
- Chill again: Transfer to a parchment-lined baking sheet and chill 10–15 minutes before baking. This helps prevent spreading and opening.
- Bake to set: Bake at 350°F (177°C) for 12–14 minutes, until edges are just turning pale gold. They should be set but not browned all over.
- Cool and finish: Let cookies cool completely on a rack. Dust generously with powdered sugar just before serving.
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Pro Tips
- Work cold: Keep dough chilled and fillings thick. Warm dough spreads and opens; runny jam leaks.
- Prevent opening: Press the overlap firmly, dab egg white, and position the seam off-center slightly so it has more dough-to-dough contact.
- Don’t overfill: A scant teaspoon per cookie goes a long way—more filling increases the chance of leaks.
- Measure flour right: Fluff, spoon, and level. Too much flour makes the dough dry and prone to cracking.
- Use a ruler: Precise 2-inch squares = even baking, cleaner folds, and a tidy cookie tray.
- Bake one sheet at a time: For most even results, use the middle rack, rotating once halfway through.
Storage & Reheating
Keep them fresh: Kolaczki are delicate, so store with care for that signature tender bite.
- At room temp: Store in an airtight container up to 3 days. Dust with powdered sugar just before serving.
- In the fridge: Keeps 5–7 days. Let come to room temperature before serving for best texture.
- Freeze unbaked (filled): Freeze shaped cookies on a tray until firm, then bag up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.
- Freeze baked: Freeze cooled cookies (undusted) up to 2 months. Thaw at room temp, then dust.
- Crisp up gently: If needed, refresh at 300°F (150°C) for 4–6 minutes. Cool, then sugar.
- Layer smart: Use parchment between layers to protect the delicate edges and filling.
Variations & Substitutions
Make them your own: From traditional fillings to modern twists, these easy Polish cookies adapt beautifully.
- Apricot kolaczki: Classic holiday favorite with a bright, tangy finish.
- Raspberry kolaczki: Gorgeous color and sweet-tart flavor—crowd pleaser.
- Prune lekvar or poppy seed: Old-world authentic kolaczki fillings that bake up neat and rich.
- Citrus-zest dough: Add lemon or orange zest for a fragrant, bakery-style dough.
- Almond lovers: A few drops of almond extract in the dough pair beautifully with apricot or cherry preserves.
- Gluten-free kolaczki: Use a quality 1:1 GF baking blend with xanthan gum; chill thoroughly and roll between parchment.
- Dairy-free/vegan kolaczki: Swap in vegan butter and plant-based brick cream cheese; chill extra long for best handling.
- Shape it up: Try bow-ties, rectangles, or tiny crescents—same dough, different look.
- Vanilla sugar finish: Dust with vanilla sugar instead of plain powdered sugar for a subtle twist.
Final bite: Buttery-soft, jammy, and stunning on a cookie platter, these Kolaczki prove that simple ingredients can taste spectacular. Whether you go apricot, raspberry, or full-on prune lekvar for that traditional kolaczki vibe, this cream cheese dough delivers tender, bakery-quality cookies every time. Want more holiday inspiration? Browse my cookie collection here: Cookie Recipes or peek at other small-batch bakes here: Small-Batch Desserts.
FAQ
Why do my kolaczki open in the oven?
Press the overlap firmly, use a little egg white as “glue,” and chill the shaped cookies 10–15 minutes before baking. Also, don’t overfill—the pressure makes them pop open.
What’s the best filling for Kolaczki—jam or preserves?
Thicker is better. Use thick preserves, lekvar (prune butter), poppy seed paste, or gently cook looser jam with a touch of cornstarch. It should hold a mound on a spoon.
How thick should I roll the dough?
About 1/8 inch (3 mm). This gives you flaky, tender cookies that hold their shape without cracking. Cut 2-inch (5 cm) squares for classic kolaczki cookies.
Can I freeze Kolaczki?
Yup! Freeze shaped, unbaked cookies (already filled), then bake from frozen. Or freeze baked cookies (undusted). Either way, dust with powdered sugar after thawing or baking.
My dough is sticky. What do I do?
Chill it longer and dust your surface lightly with flour. If it’s still sticky, roll between parchment. Warm dough is the #1 culprit for messy kolaczki.
Do I need to add sugar to the dough?
Traditionally, no. The dough is buttery and tangy from cream cheese; sweetness comes from the filling and powdered sugar dusting. It keeps the cookie balanced and not cloying.
What temperature and time work best?
Bake at 350°F (177°C) for 12–14 minutes, one sheet at a time on the middle rack. Edges should be pale gold—don’t overbake or they’ll lose that tender bite.
Kolaczki (Polish Cookies)
Buttery cream cheese dough around glossy fruit preserves—authentic, easy Kolaczki (Polish Cookies) with pro tips, freezing guide, gluten-free and vegan options.
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Servings: 48 cookies
Equipment
- Hand mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Plastic wrap
- Rolling Pin
- Pastry wheel or sharp knife
- Pastry brush
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Ingredients
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup thick fruit preserves (apricot, raspberry, prune, or similar) use a sturdy preserve so it doesn’t run
- 1 egg white, lightly beaten for sealing corners; optional
- 1/2 cup powdered sugar for dusting
Instructions
- Beat the softened butter and cream cheese together in a mixing bowl until completely smooth and creamy.
- Sprinkle in the flour and mix on low just until a soft dough forms and no dry streaks remain. Do not overmix.
- Divide the dough in half, flatten each portion into a disk, wrap tightly in plastic, and chill until firm enough to roll, about 60 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Working with one disk at a time on a lightly floured surface, roll the dough to about 1/8-inch thickness. Trim edges, then cut into 2-inch squares with a pastry wheel or knife.
- Place a small dollop (about 1/2 to 3/4 teaspoon) of preserves in the center of each square. Lightly brush two opposite corners with egg white or water, fold them over the filling, and press to seal. Transfer to prepared sheets, spacing about 1 inch apart.
- Bake 12 to 14 minutes, until the cookies look set and the edges are just turning pale golden. Let cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
- When fully cool, generously dust the cookies with powdered sugar. Repeat rolling, filling, and baking with the remaining dough.
Notes
Use thick preserves or pastry filling to prevent leaks; if your jam is loose, simmer briefly to reduce. Keep the dough cold—chill between batches if it softens. Seal well so corners don’t open; a dab of egg white helps. Store airtight at room temperature up to 3 days or freeze (undusted) for up to 2 months; dust with powdered sugar after thawing.
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