Creamy, flaky, and delightfully jam-filled, Polish Kolaczki cookies are the kind of small treat that instantly feels like a warm hug from a grandmother. These little folded cookies have a tender cream cheese dough that melts in your mouth and a bright burst of fruit or sweet cheese in the center — perfect for holiday platters or everyday snacking. Fun fact: Kolaczki have roots across Central Europe and every family seems to have a slightly different version, from apricot jam to smooth sweet cheese.
This recipe is special because it takes just a few straightforward steps, uses pantry-friendly ingredients, and yields elegant cookies that look like you spent hours baking. It’s simple enough for beginners, quick enough for last-minute guests, and irresistibly family-friendly. If you like classic biscuits or thumbprint cookies, you’ll find Kolaczki equally comforting — and if you want to compare techniques you can check my Polish Kolaczki cookie recipe for another take. Grab a cup of tea and let’s bake something memorable.
What is Polish Kolaczki Cookies?
Kolaczki (pronounced ko-WATCH-kee) are traditional Polish filled cookies made from a tender cream cheese pastry folded around jam or sweet cheese. Ever wondered why they have that adorable folded look — is it a miniature envelope or a tiny present? Maybe the name hints at sharing: who wouldn’t want to give a loved one a buttery pocket of jam? And remember the old saying: “the way to a man’s heart is through his stomach.” Whether you call them Kolaczki, kolacky, or kolaczki, they’re a little bit nostalgic, a little bit fancy, and a whole lot of delicious. Try making a batch and see which filling becomes your family favorite.
Why You’ll Love This:
- Melt-in-your-mouth texture: The cream cheese dough creates a tender, slightly tangy base that contrasts beautifully with sweet or tart fillings.
- Economical and homemade: Homemade Kolaczki are budget-friendly — basic pantry items transform into a bakery-worthy cookie without a large expense.
- Flavor variety and presentation: Use apricot, raspberry, plum jam, or sweet farmer’s cheese for different profiles; the folded shape makes for charming presentation at gatherings.
These cookies are more delicate than a standard sugar cookie and offer a refined bite that pairs nicely with tea or coffee. If you enjoy our other holiday treats, consider browsing our 20 must-make Christmas cookies for more festive ideas. Now go on — make a batch and share them with people you love.
How to Make:
Quick Overview
This recipe is easy, forgiving, and rewarding. The dough is simple to mix, chills quickly, and rolls out smoothly thanks to the cream cheese and butter. The cookies bake to a light golden edge while remaining tender inside, with a sweet center that punctuates every bite. Total time: about 1 hour 20 minutes (10–15 minutes active prep, 60 minutes chilling, 12–15 minutes baking).
Ingredients
2 cups all-purpose flour — measured, no sifting needed
1 cup butter, chilled and diced — keep cold for flakiness
1 cup cream cheese, softened — room temperature for easy mixing
1/2 cup granulated sugar — for dusting after baking
1 cup of your chosen filling (jam, preserves, or cheese) — apricot, raspberry, or sweet cheese work well
Directions
- In a large bowl, combine 2 cups all-purpose flour, 1 cup butter (chilled and diced), and 1 cup cream cheese (softened). Use a pastry cutter, two forks, or your hands to mix until the dough comes together and is smooth but not overly warm. Work quickly so the butter stays cold.
- Wrap the dough tightly in plastic wrap and refrigerate for at least one hour. Chilling firms the dough and makes it much easier to roll and cut.
- Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into approximately 2.5 inch squares or circles.
- Place a teaspoon of filling (jam, preserve, or a small dollop of sweet cheese) in the center of each square. Fold two opposite corners to the center so they overlap slightly, pressing gently to seal and create the classic Kolaczki shape.
- Arrange the cookies on a baking sheet lined with parchment paper, leaving a little space between each. Bake in the preheated oven for 12–15 minutes or until the edges turn lightly golden.
- Allow cookies to cool on a wire rack before dusting with 1/2 cup granulated sugar. Dust generously so they glisten and taste sweet.
What to Serve With:
- Hot tea or coffee for a cozy afternoon pairing. Earl Grey or a fruity herbal tea complements the jam.
- A small pot of lemon curd or vanilla cream for dipping if you want extra indulgence.
- Fresh fruit and a cheese board for a brunch spread — Kolaczki make a sweet note alongside soft cheeses.
- Sparkling wine or mulled cider for holiday gatherings; the bubbles and spice balance the rich pastry.
Top Tips for Perfecting:
- Keep ingredients cold: Cold butter and chilled dough make the flakiest cookies. If the dough gets soft, pop it back in the fridge for 15–20 minutes.
- Use a tablespoon of thick jam: Very runny jam can leak during baking. If using homemade thin jam, reduce moisture by simmering it a bit to thicken.
- Don’t overwork the dough: Mix just until combined. Over-kneading develops gluten and will make the cookies tougher.
- Uniform sizing matters: Cut squares close in size so baking is even. Rotate the baking sheet halfway through if your oven has hot spots.
- Flavor variations: Swap half the flour for almond flour for a nuttier note, or add 1 teaspoon vanilla to the dough for extra warmth.
Storing and Reheating Tips:
- Room temperature: Store in an airtight container at room temperature for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigeration: If using fresh cheese filling, refrigerate and consume within 4–5 days.
- Freezing: Freeze baked Kolaczki in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature and dust with sugar before serving.
- Reheating: Warm cookies for 5–7 minutes in a 300°F oven to refresh the texture. Avoid microwaving for long stretches, which can make them soggy.
FAQs
What is the best filling for Kolaczki?
Apricot and raspberry jams are classic choices; sweet farmer’s cheese or cream cheese mixtures are traditional in some families. Use thick jams to avoid leaking.
Can I make the dough ahead of time?
Yes. The dough can be made and refrigerated for up to 48 hours or frozen for 1 month. Thaw in the fridge before rolling.
How do I prevent the filling from leaking?
Use a thicker jam, chill the assembled cookies briefly before baking, and avoid overfilling each cookie.
Can I bake Kolaczki without cream cheese?
Some recipes use sour cream or butter-only dough, but the cream cheese version gives the characteristic tender texture. Substituting may change the texture slightly.
Are Kolaczki suitable for freezing?
Baked Kolaczki freeze well for up to 2 months. For best results, freeze on a tray then store in an airtight container with parchment between layers.
Conclusion
These Polish Kolaczki cookies are an easy, elegant treat that prove simple ingredients can create truly memorable desserts. They’re tender, versatile, and perfect for gifting or gathering — plus they come together with minimal fuss, so even beginners can shine. If you’d like to explore a classic family resource for this cookie’s variations, check out Polish Housewife’s Kołaczki guide for traditional inspiration. Give them a try, share a plate with someone special, and enjoy the small, buttery moments of joy.
Polish Kolaczki Cookies
Equipment
- Mixing Bowl
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Wire Rack
Ingredients
Dough Ingredients
- 2 cups All-purpose flour Measured, no sifting needed
- 1 cup Butter Chilled and diced
- 1 cup Cream cheese Softened to room temperature
- 1/2 cup Granulated sugar For dusting after baking
Filling Ingredients
- 1 cup Jam or sweet cheese Apricot, raspberry, or sweet cheese work well
Instructions
- In a large bowl, combine 2 cups all-purpose flour, 1 cup butter (chilled and diced), and 1 cup cream cheese (softened). Use a pastry cutter, two forks, or your hands to mix until the dough comes together and is smooth but not overly warm. Work quickly so the butter stays cold.
- Wrap the dough tightly in plastic wrap and refrigerate for at least one hour. Chilling firms the dough and makes it much easier to roll and cut.
- Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into approximately 2.5 inch squares or circles.
- Place a teaspoon of filling (jam, preserve, or a small dollop of sweet cheese) in the center of each square. Fold two opposite corners to the center so they overlap slightly, pressing gently to seal and create the classic Kolaczki shape.
- Arrange the cookies on a baking sheet lined with parchment paper, leaving a little space between each. Bake in the preheated oven for 12–15 minutes or until the edges turn lightly golden.
- Allow cookies to cool on a wire rack before dusting with 1/2 cup granulated sugar. Dust generously so they glisten and taste sweet.