Polish Kolaczki Cookies

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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.

Prep Time15

Cook Time15

Total Time1 30

Course: Dessert

Cuisine: Polish

Keyword: Easy, Holiday

Servings: cookies

Calories: 100kcal

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.

Notes

Keep ingredients cold for the flakiest cookies. If the dough gets soft, pop it back in the fridge for 15–20 minutes.

Nutrition