Kolaczki are traditional Polish cookies with a soft, buttery dough and sweet fruit filling. This easy homemade recipe produces tender, flaky pastries perfect for holidays, family gatherings, or cookie exchanges. Dust with powdered sugar for a classic finish, and customize with your favorite jams or preserves for a festive touch.

Ingredients

8 oz (225 g) cream cheese, at room temperature
12 oz (340 g) unsalted butter, at room temperature
3 cups (360 g) all-purpose flour
28 oz (800 g) fruit preserves, jam, or canned pastry filling
Powdered sugar for dusting

Instructions

1. Prepare the dough.
In a large mixing bowl or stand mixer, combine the cream cheese and butter. Whip together until light and fluffy, about 2–3 minutes.

Gradually add the flour, one cup at a time, mixing well after each addition until a smooth dough forms.

2. Chill the dough.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.

3. Preheat the oven.
Set the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.

4. Roll out the dough.
On a clean surface or silicone mat, roll the chilled dough to about ¼ inch thickness. Sprinkle with powdered sugar to prevent sticking.

5. Cut and fill the cookies.
Cut the dough into 2-inch squares. Place ½–1 teaspoon of fruit preserves or chosen filling in the center of each square.

6. Shape the kolaczki.
Fold opposite corners of the square towards the center, lightly pressing to seal. Optionally, brush a tiny amount of water or beaten egg white on one point to secure the fold.

7. Bake.
Transfer the filled cookies to the prepared baking sheet using a spatula. Bake for 12–15 minutes, or until the corners are lightly browned.

8. Cool and finish.
Remove from the oven and transfer to a wire rack to cool completely. Dust the cooled cookies with powdered sugar before serving.

Why You’ll Love This Recipe

Classic Polish pastry with a delicate, buttery texture.
Soft, flaky dough that pairs perfectly with sweet fillings.
Easy to make ahead for holidays, special occasions, or gifting.
Versatile: can be filled with fruit preserves, cream cheese, or chocolate.

Tips

Chill the dough properly to make rolling and shaping easier.
Use powdered sugar instead of flour to prevent sticking and maintain cookie texture.
Handle the dough gently to keep it tender and flaky.
Bake until corners are just lightly browned to prevent over-baking.

Variations and Substitutions

Fillings: Apricot, raspberry, strawberry, or prune preserves.
Alternative dough: Substitute part of the flour with almond flour for a nutty flavor.
Toppings: Dust with powdered sugar, or drizzle with melted chocolate for extra sweetness.

FAQs

Can Kolaczki be made ahead?
Yes, the dough can be prepared and refrigerated for up to 2 days before baking.

How long do they stay fresh?
Store in an airtight container at room temperature for up to 5 days.

Can they be frozen?
Yes, bake the cookies first, let them cool, then freeze in an airtight container for up to 2 months.

Serving and Suggestions

Serve with coffee, tea, or hot chocolate for a cozy treat.
Perfect for holiday platters, cookie exchanges, or gift boxes.
Add a colorful twist by using different fruit preserves for visual appeal.
Pair with a light dusting of powdered sugar or a chocolate drizzle for festive presentation.