Introduction

These Easy Kolaczki Cookies are the perfect Polish pastry for any occasion. With their delicate, flaky dough and sweet fruit or nut filling, they’re surprisingly simple to make. If you enjoy filled cookies, you might also like these Best Raspberry-Filled Almond Snow Cookies Ready in 30 Minutes. This traditional recipe brings a taste of Eastern Europe right to your kitchen with minimal effort.

Ingredients

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

• 8 ounces cream cheese, softened
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 to 2 cups jam or fruit preserves (e.g., raspberry, apricot, or prune lekvar)
• Powdered sugar for dusting

Timing

Prep Time	30 minutes
Cook Time	12 minutes
Total Time	42 minutes

Context: This Kolaczki Polish Cookies recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Dough

Combine 2 cups all-purpose flour, 8 ounces cold cream cheese, and 1 cup cold butter in a large bowl. Use a pastry cutter or your fingertips to work the ingredients together until the mixture resembles coarse crumbs.

Add 2 tablespoons sour cream and mix just until the dough comes together. Avoid overworking the dough to ensure tender Kolaczki Polish Cookies.

Step 2 — Chill the Dough

Divide the dough into two equal portions and shape each into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.

Proper chilling prevents the dough from spreading too much during baking and makes it easier to roll out.

Step 3 — Roll Out the Dough

Lightly flour your work surface and rolling pin. Roll one disc of dough to about ⅛-inch thickness, keeping the other chilled until ready to use.

If the dough becomes too soft while rolling, return it to the refrigerator for 10-15 minutes to firm up.

Step 4 — Cut and Fill

Use a 2-inch square cookie cutter to cut the rolled dough into squares. Place about ½ teaspoon of your preferred filling (such as apricot, raspberry, or prune lekvar) in the center of each square.

Avoid overfilling to prevent leakage during baking. Traditional Kolaczki Polish Cookies feature fruit preserves, but poppy seed or nut fillings are also authentic.

Step 5 — Fold the Cookies

Fold two opposite corners of each square toward the center, pressing gently to seal over the filling. The cookies should maintain an open center showing the filling.

Ensure the corners are well-sealed to prevent unfolding during baking, but avoid squeezing out the filling.

Step 6 — Preheat and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Proper oven temperature is crucial for achieving the perfect texture in your Kolaczki Polish Cookies—they should be lightly golden but not browned.

Step 7 — Bake to Perfection

Arrange the folded cookies about 1 inch apart on prepared baking sheets. Bake for 12-15 minutes, or until the edges are just beginning to turn light golden.

The bottoms should be lightly colored but not dark brown. Rotate baking sheets halfway through for even baking.

Step 8 — Cool and Dust

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

Once completely cool, dust generously with powdered sugar using a fine-mesh sieve for an elegant finish.

Nutritional Information

Calories	110
Protein	1g
Carbohydrates	12g
Fat	6g
Fiber	0g
Sodium	35mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour instead of all-purpose flour — Creates a gluten-free Kolaczki with a nutty flavor and lower carbohydrate content.
• Coconut oil instead of butter — Provides a dairy-free alternative that yields a slightly crisp texture and subtle tropical note.
• Low-fat cream cheese or Greek yogurt instead of full-fat cream cheese — Reduces overall fat and boosts protein while maintaining the traditional tangy flavor.
• Lakanto powdered monk fruit sweetener instead of powdered sugar — Offers a zero-carb, low-glycemic option for dusting the finished Kolaczki Polish Cookies.
• Unsweetened fruit preserves or chia seed jam instead of traditional jam fillings — Lowers added sugar content and provides extra fiber.
• Avocado puree instead of some butter — Incorporates heart-healthy fats and reduces saturated fat for a moister dough.
• Oat flour instead of all-purpose flour — A whole-grain, gluten-free option that adds fiber and a mild, oaty flavor to the cookies.
• Unsalted butter and no-added-salt fillings — A simple swap to significantly reduce the sodium content of your Kolaczki Polish Cookies.

Serving Suggestions

• Pair with strong black tea or rich coffee to complement the sweet fillings
• Serve alongside fresh fruit like raspberries or sliced peaches for a refreshing contrast
• Arrange on a tiered dessert stand for holiday gatherings and special occasions
• Dust with powdered sugar just before serving for an elegant presentation
• Offer multiple filling varieties (apricot, prune, raspberry) to please different tastes
• Present on a decorative platter with doilies for traditional Polish celebrations

These delicate Kolaczki Polish Cookies shine when served at room temperature, allowing their buttery texture and fruit fillings to be fully appreciated.

Common Mistakes to Avoid

• Mistake: Using warm butter, which melts too quickly and creates greasy dough. Fix: Always use cold butter straight from the fridge for a flaky, tender texture.
• Mistake: Overworking the dough, which develops gluten and makes cookies tough. Fix: Mix just until the dough comes together, then chill thoroughly before rolling.
• Mistake: Rolling dough too thin, causing fragile cookies that break when filled. Fix: Aim for a consistent ¼-inch thickness to support the filling without tearing.
• Mistake: Skipping the chilling step, leading to cookies that spread and lose shape. Fix: Chill dough for at least 1–2 hours; this firms the butter and reduces spreading.
• Mistake: Overfilling with jam, which bubbles over and burns during baking. Fix: Use just ½ teaspoon of filling per cookie to keep it contained.
• Mistake: Baking on a hot sheet, causing uneven browning and burnt bottoms. Fix: Always use cool baking sheets or line with parchment paper for even heat distribution.
• Mistake: Using runny, watery fillings that soak into the dough and make it soggy. Fix: Opt for thick preserves or lekvar (prune butter), and avoid fresh fruit fillings.
• Mistake: Not sealing edges properly, allowing filling to leak out during baking. Fix: Pinch corners firmly and consider a light egg wash to help them hold shape.
• Mistake: Dusting with powdered sugar while cookies are still warm, causing it to melt and disappear. Fix: Let Kolaczki Polish Cookies cool completely on a wire rack before dusting.

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 at 300°F (150°C) for 5–8 minutes until heated through.

Always ensure reheated Kolaczki Polish Cookies reach an internal temperature of at least 165°F (74°C) for food safety.

Conclusion

We hope you enjoy making and sharing these delightful Kolaczki Polish Cookies. Give this recipe a try and let us know how it turned out in the comments below! For more delicious recipes, be sure to subscribe to our newsletter for regular updates.

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FAQs

What is the best filling for Kolaczki Polish Cookies?

Traditional fillings include fruit preserves like apricot, raspberry, or prune lekvar. You can also use poppy seed or sweet cheese fillings. Choose a thick filling to prevent it from leaking out of these delicate Kolaczki Polish Cookies during baking.

Can I make the dough for Kolaczki Polish Cookies ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days. Chilling the dough makes it easier to roll out and handle. This advance prep helps the flavors develop and simplifies your baking day.

Why are my Kolaczki cookies tough instead of tender?

Overworking the dough is the most common cause of toughness. Handle the dough as little as possible and avoid adding extra flour when rolling. Using cold butter and not over-baking also ensures your Kolaczki Polish Cookies stay tender and flaky.