Introduction

Kolaczki Polish Cookies are the perfect treat for any occasion, offering a delicate, flaky pastry filled with sweet fruit or creamy cheese. These traditional delights are surprisingly simple to make and always impress guests. If you enjoy quick, elegant desserts, you might also love these Best Raspberry-Filled Almond Snow Cookies Ready in 30 Minutes. Let’s bake some happiness!

Ingredients

These tender, buttery Kolaczki Polish Cookies combine rich cream cheese dough with sweet fruit filling for melt-in-your-mouth 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 other fruit preserves)
• 1 cup Powdered Sugar

Timing

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

Step-by-Step Instructions

Step 1 — Prepare the Dough

Combine 8 ounces of cream cheese, 1 cup of softened butter, and 2 cups of all-purpose flour in a large mixing bowl. Mix until the dough comes together and is smooth but not sticky.

Tip: Ensure all ingredients are at room temperature for easier blending and a more uniform dough texture.

Step 2 — Chill the Dough

Divide the dough into two equal portions, flatten into discs, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or until firm.

Chilling the dough makes it easier to roll out and prevents the Kolaczki Polish Cookies from spreading too much during baking.

Step 3 — Roll Out the Dough

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

Work quickly to prevent the dough from becoming too soft. If it warms up, return it to the refrigerator for 10–15 minutes.

Step 4 — Cut into Squares

Use a sharp knife or pastry wheel to cut the rolled dough into 2-inch squares. Transfer the squares to parchment-lined baking sheets, spacing them about 1 inch apart.

For uniform cookies, use a ruler as a guide. Re-roll any scraps once to minimize toughness.

Step 5 — Add the Filling

Place about 1 teaspoon of your preferred filling—such as apricot, raspberry, or prune lekvar—in the center of each square. Avoid overfilling to prevent leakage.

Tip: Thicker fillings work best. If using jam, consider mixing in a little cornstarch to thicken it slightly.

Step 6 — Fold the Corners

Bring two opposite corners of each square to the center, pressing gently to seal over the filling. The cookies should resemble little envelopes or pinwheels.

Ensure the corners are sealed well so the filling stays inside during baking. A dab of water can help them stick if needed.

Step 7 — Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the Kolaczki Polish Cookies for 12–15 minutes, or until the edges are lightly golden.

Watch carefully toward the end—the bottoms should be lightly browned, but the tops will remain pale. Rotate pans halfway through for even baking.

Step 8 — Cool and Dust

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Once cooled, dust generously with powdered sugar.

Dusting after cooling prevents the sugar from melting and gives your Kolaczki Polish Cookies a beautiful, finished look.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Almond flour — A gluten-free, lower-carb alternative to all-purpose flour that adds a nutty flavor to your Kolaczki Polish Cookies.
• Coconut oil — A dairy-free substitute for butter that provides a subtle tropical note to the pastry.
• Greek yogurt filling — A protein-rich alternative to traditional cream cheese that adds tanginess while reducing fat content.
• Stevia or monk fruit sweetener — Lower-carb sugar substitutes that maintain sweetness without spiking blood sugar levels.
• Fruit-only jam — A low-sodium, no-sugar-added option that provides natural sweetness and fruit flavor for the filling.
• Oat flour — A gluten-free flour alternative that creates a heartier texture in your Kolaczki Polish Cookies.
• Avocado — A dairy-free butter substitute that adds creaminess and healthy fats with a neutral flavor profile.
• Low-fat cottage cheese — A protein-packed alternative to full-fat cream cheese that creates a lighter filling texture.

Serving Suggestions

• Pair with coffee or tea for a classic Polish afternoon treat
• Serve alongside fresh fruit for a light dessert platter
• Offer with chilled dessert wine or sparkling cider for festive occasions
• Arrange on a tiered stand for elegant holiday gatherings
• Pack in decorative tins as homemade holiday gifts
• Create a cookie assortment with other traditional Polish pastries

These delicate Kolaczki Polish Cookies are the perfect treat for any occasion, from casual family gatherings to formal celebrations. Dust with powdered sugar just before serving to enhance their visual appeal and delicate sweetness.

Common Mistakes to Avoid

• Mistake: Using warm butter which melts too quickly. Fix: Start with chilled butter and chill the dough thoroughly between steps.
• Mistake: Overworking the dough, making it tough. Fix: Mix just until the ingredients are combined for a tender, flaky texture.
• Mistake: Rolling the dough too thin, causing tearing. Fix: Aim for a consistent ¼-inch thickness for sturdy cookies that hold their shape.
• Mistake: Overfilling with jam, which leaks and burns. Fix: Use just a teaspoon of filling, keeping it centered away from the edges.
• Mistake: Baking on a hot sheet, leading to spreading. Fix: Always use cool baking sheets or line them with parchment paper.
• Mistake: Underbaking, resulting in a raw, doughy center. Fix: Bake until the edges are lightly golden for the perfect crisp finish.
• Mistake: Skipping the powdered sugar dusting while warm. Fix: Dust immediately after baking so the sugar adheres beautifully.
• Mistake: Storing cookies before they are completely cool. Fix: Let them cool fully on a wire rack to prevent sogginess.

Storing Tips

• Fridge: Store Kolaczki Polish Cookies in an airtight container for up to 1 week.
• Freezer: Freeze in a freezer-safe container or bag for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–8 minutes until heated through.

Always ensure reheated Kolaczki Polish Cookies reach an internal temperature of 165°F for food safety.

Conclusion

Kolaczki Polish Cookies are the perfect treat for any occasion with their delicate pastry and sweet fruit filling. Give this traditional recipe a try and share your baking results in the comments below!

Kolaczki Polish Cookies

Print Recipe

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Traditional Polish Kolaczki are tender cream cheese cookies filled with fruit preserves, folded into delicate pastries and dusted with powdered sugar.

• Author: Dorothy Miler
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 12 minutes
• Yield: 24 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, chill the dough before rolling to make it easier to handle. Use a small amount of water or egg wash to seal the edges to prevent the cookies from opening during baking. Dust with powdered sugar twice: once warm and once cooled for a beautiful finish.

Nutrition

• Calories: 150
• Sugar: 7
• Sodium: 80
• Fat: 8
• Saturated Fat: 4
• Unsaturated Fat: 4
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 0
• Protein: 2
• Cholesterol: 25

FAQs

What is the best filling for Kolaczki Polish Cookies?

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

Can I make Kolaczki dough ahead of time?

Yes, you can prepare the dough in advance. Wrap it tightly and refrigerate for up to two days. This makes assembly quicker and helps the dough handle better when rolling and cutting.