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.
Print
Pin
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.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!