Polish Cookies, also known as Kolaczki, are delicate, buttery pastries filled with sweet jam or preserves. These cookies are a holiday favorite in many Polish homes, featuring a flaky cream cheese dough that melts in your mouth and a colorful jam center that adds just the right touch of sweetness.
Ingredients
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1 cup unsalted butter, softened
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8 oz cream cheese, softened
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2 cups all-purpose flour
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½ teaspoon salt
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½ cup fruit preserves (apricot, raspberry, plum, or strawberry)
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Powdered sugar, for dusting
Cooking Time
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Prep time: 15 minutes (plus chilling)
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Chill time: 1 hour
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Bake time: 12–15 minutes
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Total time: 1 hour 30 minutes
Serving
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Makes about 24 cookies
Instructions
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Make the Dough:
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add flour and salt, mixing until a soft dough forms. -
Chill:
Divide the dough in half, flatten each portion into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. -
Preheat Oven:
Heat oven to 350°F (175°C) and line a baking sheet with parchment paper. -
Roll Out Dough:
On a lightly floured surface, roll one disc of dough to about ⅛ inch thick. Cut into 2½-inch squares using a knife or pastry cutter. -
Fill and Shape:
Place about ½ teaspoon of jam in the center of each square. Fold two opposite corners over the filling and press gently to seal (you can dab a bit of water to help them stick). -
Bake:
Place cookies on the prepared sheet and bake for 12–15 minutes, until the edges are light golden. -
Cool and Dust:
Let cookies cool completely, then dust generously with powdered sugar.
Tips
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Don’t overfill with jam—it can leak during baking.
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Chill the shaped cookies for 10 minutes before baking to keep their shape.
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Try using poppy seed or nut filling for a traditional Polish variation.
Nutrition (per cookie)
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Calories: 120
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Protein: 1g
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Fat: 8g
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Carbohydrates: 10g
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Sugar: 5g
These Polish Cookies (Kolaczki) are soft, buttery, and perfectly sweet with a melt-in-your-mouth texture—just right for holiday gatherings or tea-time treats.
