Introduction

Think all holiday cookies are overly sweet and time-consuming to make? What if you discovered a delicate pastry that defies those expectations, with a history as rich as its flavor? The quest for the perfect festive treat leads many to the delightful discovery that Kolaczki Polish Cookies are the perfect treat, offering a buttery, not-too-sweet base that lets its fruit or cheese filling truly shine.

Originating from Central Europe, these cookies have been a staple at celebrations for generations. Their unique folded shape, resembling a small envelope, is surprisingly simple to master. The magic lies in the tender, cream cheese-enriched dough that practically melts in your mouth.

Whether filled with traditional prune lekvar, tangy apricot jam, or a smooth sweet cheese, each bite is a perfect balance of texture and taste. This versatility makes them a standout addition to any cookie platter, proving that the most memorable treats are often the ones steeped in tradition and crafted with care.

Ingredients

These delightful Kolaczki Polish Cookies are the perfect treat, combining a rich, buttery cream cheese dough with a sweet, fruity center. You’ll need just a few simple ingredients to create these tender, flaky pastries.

• 1 cup Butter (2 sticks), room temperature
• 8 ounces Cream Cheese, room temperature
• 1 tsp Vanilla Extract
• 2 1/4 cups All-Purpose Flour
• 1/4 tsp Salt
• 1 (12 ounce) Can Solo Apricot Filling (or your favorite fruit preserves or jam)
• 1 cup Powdered Sugar

Timing

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

Context: This recipe for Kolaczki Polish Cookies is about 20% faster than similar recipes, making it the perfect treat to whip up without spending hours in the kitchen.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Start by creaming together 8 ounces of softened cream cheese and 1 cup of softened unsalted butter until the mixture is light and fluffy. Gradually add 2 cups of all-purpose flour, mixing just until the dough comes together. Tip: The dough should be soft but not sticky. If it’s too soft, wrap it in plastic and chill for 15 minutes before rolling.

Step 2 — Chill the Dough

Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for at least 2 hours, or until firm. This chilling step is crucial for preventing the cookies from spreading too much during baking and makes the dough much easier to handle.

Step 3 — Roll Out the Dough

On a lightly floured surface, roll one disc of dough to a thickness of about 1/8-inch. Keep the other disc chilled until ready to use. Use a pizza cutter or sharp knife to trim the edges into a neat rectangle, then cut the dough into 2-inch squares.

Step 4 — Add the Filling

Place about 1 teaspoon of your chosen filling, such as prune lekvar, apricot preserves, or raspberry jam, in the center of each square. Be careful not to overfill, as this can cause the filling to leak out during baking.

Step 5 — Fold the Cookies

Bring two opposite corners of each square to the center, pressing them gently together over the filling. You can also fold all four corners to the center for a different look. Ensure the corners are sealed well so the cookies hold their shape.

Step 6 — Bake to Perfection

Preheat your oven to 350°F (175°C). Arrange the folded cookies on parchment-lined baking sheets, leaving about an inch between them. Bake for 12 to 15 minutes, or until the edges are just lightly golden. The bottoms should be lightly browned.

Step 7 — Cool and Dust

Let the Kolaczki Polish Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once completely cool, dust them generously with powdered sugar. These delicate, flaky cookies are the perfect treat for any occasion.

Nutritional Information

Calories	125 kcal
Protein	2 g
Carbohydrates	14 g
Fat	7 g
Fiber	0.5 g
Sodium	45 mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond Flour for All-Purpose Flour — Creates a gluten-free, lower-carb base with a rich, nutty flavor that complements the sweet fillings.
• Greek Yogurt or Neufchâtel Cheese for Cream Cheese — Offers a protein boost and a tangy flavor while reducing the overall fat content.
• 100% Fruit Preserves or Chia Seed Jam for Traditional Jam — A lower-sugar option that still provides a burst of natural fruit flavor without added sugars.
• Coconut Oil or Vegan Butter for Butter — A simple dairy-free swap that yields a similarly flaky, tender pastry.
• Monk Fruit Sweetener or Erythritol for Powdered Sugar (Dusting) — Provides a sugar-free, low-carb finish for the Kolaczki Polish Cookies.
• Low-Fat Cottage Cheese (Blended) for Farmer’s Cheese — A high-protein, lower-fat alternative that maintains the classic cheese filling texture.
• Homemade Applesauce or Prune Purée for Some of the Butter — Adds natural sweetness and moisture, allowing for a reduction in fat and calories.

Serving Suggestions

• Pair these delicate pastries with a cup of strong black coffee or a glass of cold milk for a classic, comforting combination.
• Serve Kolaczki Polish Cookies as an elegant dessert at holiday gatherings, especially during Christmas and Easter celebrations.
• Create a beautiful cookie platter by arranging them alongside other traditional treats like pierniki (gingerbread) for a festive display.
• For a sophisticated touch, dust the cookies with a light shower of powdered sugar just before serving to enhance their visual appeal.
• Offer them with a selection of fruit teas or a sweet dessert wine like Moscato to complement the fruit-filled centers.
• Pack them in decorative boxes or tins as a heartfelt, homemade gift for friends and family.

Whether enjoyed with a warm beverage or presented as part of a grand dessert table, Kolaczki Polish Cookies are the perfect treat for any occasion.

Common Mistakes to Avoid

• Mistake: Using warm butter, which melts too quickly and creates a greasy, tough dough. Fix: Ensure all dairy ingredients are cold to achieve the signature flaky, delicate texture that makes Kolaczki Polish Cookies the perfect treat.
• Mistake: Overworking the dough, which develops too much gluten and results in a tough cookie. Fix: Mix the dough just until it comes together for a tender, crumbly pastry.
• Mistake: Rolling the dough too thin, causing it to tear and leak filling during baking. Fix:
  Aim for a consistent 1/4-inch thickness to create sturdy pockets that hold the fruit or cheese filling.
• Mistake: Choosing a runny filling that spills out and burns on the baking sheet. Fix: Use thick, high-quality preserves or a well-drained cheese filling to keep your Kolaczki Polish Cookies neat.
• Mistake: Skipping the chilling step, leading to cookies that spread and lose their shape. Fix: Always chill the dough for at least an hour; this relaxes the gluten and firms up the butter for perfect definition.
• Mistake: Overbaking, which dries out the cookies and gives them a hard, crunchy texture. Fix: Bake just until the edges are lightly golden to preserve their delicate, melt-in-your-mouth quality.
• Mistake: Not using enough flour when rolling, causing the dough to stick and tear. Fix: Lightly flour your surface and rolling pin, but brush off any excess to avoid a dry, tough final product.
• Mistake: Sealing the folds poorly, allowing the filling to escape during baking. Fix: Pinch the corners firmly and consider a light egg wash to help them adhere for a picture-perfect finish.

Storing Tips

• Fridge: Store your Kolaczki Polish Cookies in an airtight container in the refrigerator for up to 1 week. This helps maintain their delicate texture and prevents the filling from spoiling.
• Freezer: For longer storage, freeze the cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They will keep for up to 3 months.
• Reheat: To restore their fresh-from-the-oven quality, reheat frozen or refrigerated Kolaczki Polish Cookies on a baking sheet in a 300°F (150°C) oven for 5-10 minutes, or until warmed through.

Always ensure the cookies have cooled completely before storing to prevent condensation, which can make them soggy. When reheating, confirm they reach an internal temperature safe for consumption.

Conclusion

We hope you love making and sharing these delightful Kolaczki Polish Cookies as much as we do. They truly are the perfect treat for any occasion. Give this recipe a try and let us know how it turned out in the comments below! Don’t forget to subscribe for more delicious baking ideas.

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Kolaczki Polish Cookies

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Tender, flaky Polish cookies filled with fruit preserves or jam, perfect for holiday treats.

• Author: Sophie Lane
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 12 minutes
• Yield: 24 cookies 1x
• Method: Dessert
• Cuisine: Polish

Ingredients

Scale 1x2x3x

• 1 cup Butter (2 sticks), room temperature
• 8 ounces Cream Cheese, room temperature
• 1 tsp Vanilla Extract
• 2 1/4 cups All-Purpose Flour
• 1/4 tsp Salt
• 1 (12 ounce) Can Solo Apricot Filling
• 1 cup Powdered Sugar

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Line two baking pans with parchment paper, if desired.
2. Beat Butter and Cream Cheese in a stand mixer or with a hand mixer until well combined and smooth.
3. Add Vanilla Extract and mix to combine.
4. Add Flour and Salt and gently mix until just combined.
5. Turn dough out onto a floured surface.
6. Knead dough into a ball and split into two equal portions.
7. Flatten each portion into a round disc. Wrap with plastic wrap. Chill for at least 30 minutes.
8. Remove one disc from the fridge and unwrap.
9. On a lightly floured surface, roll out the dough until it is 1/4" to 1/8" thick. Add additional flour as needed to prevent dough from sticking to your surface.
10. Using a pizza cutter or knife, cut the dough into 2-inch squares.
11. Fill each square with 1 tsp of fruit filling.
12. Fold two opposite edges into the center and pinch to seal. You can dip your finger in water or egg wash to help seal.
13. Bake for 12 minutes, until edges are lightly golden. The dough will puff. You can pinch together any edges that come apart during baking.
14. Repeat process with second disc of dough while first batch is baking.
15. Once finished baking, toss the Kolaczki cookies in powdered sugar while still warm. Repeat when they have cooled completely.

Notes

For best results, ensure the dough is well chilled before rolling to prevent sticking. Use a small amount of water or egg wash to seal the edges to avoid opening during baking. Dust with powdered sugar twice for a snowy finish.

Nutrition

• Calories: 150
• Sugar: 7
• Sodium: 90
• Fat: 8
• Saturated Fat: 4
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 1
• Protein: 2
• Cholesterol: 25

FAQs

What is the best filling for Kolaczki Polish Cookies?

Traditional fruit fillings like prune, apricot, or raspberry are excellent choices. You can also use poppy seed or sweet cheese filling. These fillings make Kolaczki Polish Cookies the perfect treat for any occasion.