Kolaczki (Polish Cookies) Recipe

Kolaczki (Polish Cookies) are little parcels of happiness that instantly transport you to festive family tables and cozy Polish bakeries. Their ultra-flaky pastry—made from nothing but butter, cream cheese, and flour—envelops vibrant, jammy centers and finishes with a generous snowfall of powdered sugar. With each bite, you get that perfect combination of melt-in-your-mouth richness, bright fruit, and delicate sweetness. Whether you’re serving them at Christmas, with a cup of tea, or just because, these cookies deserve a starring role in any baker’s repertoire!

Ingredients You’ll Need

The magic of Kolaczki (Polish Cookies) is all about how a few basic ingredients work together to create sheer deliciousness. Each one plays a specific role, giving these cookies their signature flavor, flakiness, and irresistible good looks.

• Unsalted butter (1 cup, softened): Butter forms the base of the dough and brings that rich, bakery-style flavor we all love.
• Cream cheese (8 ounces, softened): This adds both tenderness and a subtle tang, ensuring your cookies are melt-in-your-mouth soft every time.
• Almond extract (1/2 teaspoon): Just a splash adds delicate aroma and depth; you can swap in your favorite extract if you’d like!
• Salt (1/2 teaspoon): Balances out the sweetness and boosts all the other flavors in the dough.
• All-purpose flour (2 cups): Provides enough structure to keep the cookies sturdy yet tender and flaky.
• Jam (3 tablespoons): Use a thick, high-quality jam for the filling—raspberry, apricot, or any deeply flavored preserve works beautifully.
• Water: A little dab helps seal each cookie closed, so your jewel-toned filling stays tucked inside.
• Powdered sugar: For rolling out your dough and an extra pretty dusting over the final cookies—it’s that snowy finish every Kolaczki needs.

How to Make Kolaczki (Polish Cookies)

Step 1: Cream the Butter and Cream Cheese

Start by combining the softened butter and cream cheese in a large mixing bowl. Beat until they’re perfectly smooth and creamy on medium-high speed. This creates the rich, lush base that will make your Kolaczki (Polish Cookies) so tender. Blend in the almond extract (or whichever flavor you fancy) for that extra hint of aroma.

Step 2: Add Dry Ingredients

With your mixer on low, add in the salt and flour gradually—in about three additions—scraping down the sides between each. It’s key not to overmix here; you want to see those doughy ribbons just come together. This restraint keeps your pastry truly light and flaky.

Step 3: Shape and Chill the Dough

Pat the dough into a ball, then press it into a square on a large piece of plastic wrap. Wrap it tightly and pop it into the fridge for 45 minutes to an hour. Chilling is non-negotiable: it helps the dough hold its shape and makes it much easier to roll out, which means prettier cookies.

Step 4: Prep Your Work Surface and Roll Out

Line two baking sheets with parchment paper so everything’s ready for the cookies. Generously dust your work surface and rolling pin with powdered sugar, then take out half the chilled dough (keep the other half in the fridge). Roll the dough into a square roughly 7 1/2 by 7 1/2 inches and about a quarter inch thick. Trim the ragged edges, then cut the dough into 2 1/2 inch squares with a pizza cutter or sharp knife.

Step 5: Fill and Form the Cookies

Gently lift each square onto your prepared baking sheets. Spoon about half a teaspoon of jam into the center of each—you want just enough for a burst of flavor, but not so much the cookies burst open! Fold one corner over the jam, dab it with a little water, and then fold the opposite corner on top, pinching to seal. This shape is classic for Kolaczki (Polish Cookies) and does a lovely job of hugging the filling.

Step 6: Bake and Finish

Preheat your oven to 350°F. Slide your trays in and bake for 10 to 12 minutes, just until the very edges start looking golden. Once out, let the cookies sit for three minutes before transferring them to a rack to cool fully. When they’re at room temperature, dust with as much powdered sugar as your heart desires!

How to Serve Kolaczki (Polish Cookies)

Garnishes

One of the best parts about Kolaczki (Polish Cookies) is dressing them up with a fresh snowfall of powdered sugar. Not only is it gorgeous, but it adds a soft sweetness to every bite. For extra flair, you can top them with finely chopped pistachios, a tiny smear of contrasting jam, or even a single candied cherry if you want to invoke a true holiday vibe.

Side Dishes

These cookies play beautifully alongside a steaming cup of black tea, a shot of strong espresso, or even a mug of mulled wine on a cold winter day. On your Christmas table, pair them with other Polish or Eastern European treats like poppy seed rolls (makowiec), honey cake, and little bowls of berries for a vibrant dessert spread.

Creative Ways to Present

If you’re bringing Kolaczki (Polish Cookies) to a party or gifting them, arrange them in a pretty box layered with parchment paper. For a fun twist, mix up the fillings—for instance, raspberry, apricot, cherry, or even a tangy lemon curd for color and flavor variety. You can also serve them on a tiered stand, alternating with chocolate-dipped cookies for an eye-catching centerpiece.

Make Ahead and Storage

Storing Leftovers

To keep your Kolaczki (Polish Cookies) at their best, store them in an airtight container at room temperature for up to 3 days. Place sheets of parchment between each layer to prevent sticking and preserve that soft, flaky texture. If your home is especially warm, move the container to the fridge.

Freezing

Kolaczki (Polish Cookies) freeze like a dream, making them perfect for holiday prep. Lay cooled cookies in a single layer on a baking sheet, freeze until solid, then store in airtight freezer bags or containers for up to 2 months. Be sure to dust them with more powdered sugar before serving, as the first layer may dissolve during thawing.

Reheating

You don’t really need to reheat Kolaczki (Polish Cookies)—they’re wonderful at room temp! If you’d like to freshen them up, simply leave them on the counter to thaw, or warm briefly in a low oven (about 250°F) for a few minutes. Re-dust with powdered sugar and enjoy as if just baked.

FAQs

Can I use other jams or fillings?

Absolutely! Any thick, high-quality jam or preserve will work wonderfully in Kolaczki (Polish Cookies). Try raspberry, apricot, plum, cherry, or even a spoonful of sweetened cream cheese or poppy seed filling for something different. Just be sure your filling isn’t too runny, or it might leak while baking.

Why do my cookies sometimes open up in the oven?

This usually means the edges weren’t sealed tightly or too much filling was added. Dabbing a little water where the corners overlap and pressing firmly helps them stay closed. Also, avoid over-stuffing—less is more when it comes to Kolaczki!

What’s the best way to roll out the dough without sticking?

Dusting your work surface and rolling pin with powdered sugar instead of flour keeps the dough from sticking and adds extra sweetness. Chill your dough well, work with one half at a time, and if it gets warm or soft, just pop it back in the fridge for a few minutes.

Can I make the dough ahead of time?

Yes! Kolaczki (Polish Cookies) dough can be made up to three days in advance. Just wrap tightly in plastic and store in the refrigerator. You can also freeze the unbaked dough; thaw overnight in the fridge before rolling and shaping your cookies.

How do I make these gluten-free?

Swap in your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Keep an eye on the dough texture; sometimes you may need a tablespoon or two more (or less) depending on the brand. The result will be a delicious batch of Kolaczki (Polish Cookies) everyone can enjoy!

Final Thoughts

I hope you’ll give these Kolaczki (Polish Cookies) a try in your own kitchen! Few treats feel quite as joyful to make and share, from the jewel-bright centers to the tender, flaky pastry. Whether they’re part of your holiday tradition or a new discovery, every batch feels—and tastes—like a special occasion. Happy baking!

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