Traditional Kolaczki Recipe (Polish Cream Cheese Jam Cookies)

There are some cookies that instantly remind you of Christmas, and for me, Kolaczki are one of them. These little folded Polish cookies have a rich cream cheese dough, a sweet fruit filling, and a light dusting of powdered sugar that makes them look like they came straight from a holiday cookie tray.

Kolaczki, also spelled Kołaczki, Kolacky, Kolachky, or Kolachy, have been enjoyed by Polish families for generations. They are especially popular at Christmas and Easter, but they’re just as wonderful with a cup of coffee or tea any time of year.

One of the best things about this traditional Kolaczki recipe is how simple it is. The dough comes together with just a few basic ingredients, and you can fill the cookies with your favorite thick jam, poppy seed filling, sweet cheese, or walnuts. Once you learn the simple folding trick, you’ll have beautiful homemade Polish cookies that everyone will love.

What Are Kolaczki?

Kolaczki (pronounced ko-WACH-kee) are traditional Polish cream cheese cookies filled with jam, sweet cheese, poppy seed filling, or nuts. The soft pastry is folded over the filling before baking and finished with a light dusting of powdered sugar.

One thing that often causes confusion is the name. Kolaczki are not the same as Czech kolache. Kolaczki are small, flaky cookies made without yeast, while kolache are larger yeast pastries with an open filling in the center. Even though the names sound similar, they are two completely different desserts.

You’ll also see these cookies spelled Kołaczki, Kolacky, Kolachky, or Kolachy, especially in Polish-American family recipes. No matter how they’re spelled, they’re one of the most loved Polish Christmas cookies and a tradition many families make every holiday season.

A Few Things to Know Before You Start

Kolaczki are simple cookies, but a few small details make a big difference. The dough should always stay cold, and the filling should be thick enough that it won’t run while the cookies bake. Taking a few extra minutes to chill the dough and seal the cookies well will give you much better results.

If this is your first time making Kolaczki, don’t worry if the first few aren’t perfect. After you’ve folded a few cookies, you’ll quickly get the hang of it. By the end of the batch, they’ll look just like the ones found in Polish bakeries and on holiday cookie trays.

Key Ingredients & Substitutions

One of the things I love most about traditional Kolaczki is that the ingredient list is so short. Every ingredient has an important job, so using good-quality ingredients makes a big difference.

Unsalted butter – 1 cup (225 g): Softened unsalted butter gives the dough its rich, buttery flavor and delicate texture. If you’re using salted butter, simply skip adding any extra salt elsewhere in the recipe.

Full-fat cream cheese – 8 ounces (225 g): Full-fat block cream cheese creates the soft, tender pastry that makes Kolaczki so special. Let it soften before mixing for the smoothest dough. I don’t recommend whipped or reduced-fat cream cheese because the dough won’t have the same texture.

All-purpose flour – 2 cups (250 g): Flour gives the dough structure while keeping it tender. Measure it carefully by spooning it into the measuring cup and leveling it off instead of scooping straight from the bag, which can add too much flour.

Thick fruit preserves or pastry filling – about ½ cup (120 g): You’ll need about ½ teaspoon of filling for each cookie. Apricot, raspberry, plum, prune, and cherry are all traditional choices. Thick preserves or pastry fillings work much better than runny jam because they’re less likely to leak during baking.

Homemade jam works beautifully as long as it’s thick enough to hold its shape during baking. If it’s a little thin, simmer it for a few minutes until slightly reduced before using it.

Powdered sugar – for dusting: A light dusting of powdered sugar is the perfect finishing touch. Always wait until the cookies have cooled completely before dusting so the sugar stays light and fluffy instead of melting.

Equipment You’ll Need

You don’t need any special equipment to make homemade Kolaczki. Most of these tools are probably already in your kitchen.

• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rolling pin
• Sharp knife, pizza cutter, or pastry wheel
• Baking sheets
• Parchment paper
• Small spoon or cookie scoop for the filling
• Pastry brush (optional, for brushing water or egg white on the dough)
• Cooling rack
• Fine mesh sieve for dusting powdered sugar

How to Make Traditional Kolaczki

1. Mix the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until completely smooth and creamy. There shouldn’t be any lumps of cream cheese left, and the mixture should look light and well combined.

2. Add the Flour

Gradually mix in the flour until a soft dough forms. Try not to overmix once the flour has been added. The dough will be soft, and that’s exactly how it should be.

3. Chill the Dough

Divide the dough into two equal portions and gently flatten each into a disc. Wrap them well in plastic wrap and refrigerate for at least 1 hour, although overnight is even better. Cold dough is much easier to roll out and helps the cookies keep their shape while baking.

4. Preheat the Oven

Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper so the cookies don’t stick and bake evenly.

5. Roll Out the Dough

Lightly sprinkle your work surface with a little flour and roll one dough disc to about ⅛ inch (3 mm) thick. If the dough becomes soft or sticky while you’re working, place it back in the refrigerator for 15 to 20 minutes before continuing.

Optional tip: Some bakers like to roll the dough on a light sprinkle of granulated sugar instead of flour. The sugar creates a delicate, lightly crisp outside while helping prevent the dough from sticking.

6. Cut and Fill the Cookies

Using a knife, pastry wheel, or pizza cutter, cut the dough into 2-inch (5 cm) squares. Place about ½ teaspoon of thick filling in the center of each square. It may not seem like much, but using too much filling is one of the main reasons Kolaczki open while baking.

7. Fold and Seal

Bring two opposite corners together over the filling. Lightly dab one corner with a drop of water or beaten egg white, then press the second corner firmly onto it. This simple trick helps the cookies stay closed while they bake.

8. Bake

Arrange the cookies on the prepared baking sheets, leaving about 2 inches between them. Bake for 12 to 15 minutes, or until the edges are just beginning to turn a light golden color. The tops should stay fairly pale while the bottoms become lightly golden.

If your kitchen is warm, place the shaped cookies in the refrigerator for 15 to 20 minutes before baking. This extra chill helps them hold their beautiful shape.

9. Cool and Finish

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Once they’re fully cooled, dust generously with powdered sugar just before serving.

Why Do Kolaczki Open in the Oven?

One of the most common questions I get is why Kolaczki sometimes open while they bake. The good news is that it’s usually caused by one of a few simple things, and they’re all easy to fix.

Keep the dough cold. Soft, warm dough spreads more quickly in the oven and can pull the folded corners apart. Chill the dough for at least 1 hour before rolling it out. If your kitchen is warm, chill the shaped cookies for another 15 to 20 minutes before baking.

Use just a little filling. It can be tempting to add extra jam, but too much filling will bubble as it heats and push the dough open. About ½ teaspoon is the perfect amount for each cookie.

Choose a thick filling. Thick fruit preserves or pastry fillings work much better than thin, runny jams. If your jam seems a little loose, stir in a small pinch of tapioca starch or let it simmer for a few minutes until it thickens before using it.

Seal the corners well. A tiny dab of water or beaten egg white helps the dough stick together much better than simply pinching two dry corners together. Press the corners together firmly without flattening the cookie.

Don’t overwork the dough. Too much flour while rolling can make the dough drier, making it harder for the corners to stick together. Use only as much flour as you need to keep the dough from sticking.

Tips for the Best Kolaczki

• Dust with powdered sugar after cooling. If the cookies are still warm, the sugar will melt instead of creating that beautiful snowy finish.
• Start with softened ingredients. Soft butter and cream cheese blend together much more smoothly, giving you an even, tender dough without lumps.
• Chill the dough well. This is one step you don’t want to skip. Cold dough is easier to roll, easier to cut, and helps the cookies keep their shape while baking.
• Measure the flour carefully. Spoon the flour into the measuring cup and level it off with a knife. Scooping directly from the bag can pack in too much flour and make the cookies less tender.
• Use thick fillings. Thick apricot, raspberry, plum, prune, poppy seed, walnut, or sweet cheese fillings stay inside the cookies much better than thin jams.
• Don’t overfill the cookies. About ½ teaspoon of filling is all you need. A little goes a long way.
• Seal the cookies firmly. Lightly dampen one corner with water or beaten egg white before pressing the second corner on top. This simple trick helps prevent the cookies from opening.
• Bake just until lightly golden. The cookies should stay fairly pale on top with lightly golden edges. Overbaking can make them dry instead of tender.

Serving Suggestions

Kolaczki are one of those cookies that always seem to disappear first from the dessert table. I love serving them with a hot cup of coffee, tea, or even hot chocolate on a cold winter afternoon. They’re especially popular during Christmas and Easter, but they’re just as welcome any time you’re in the mood for a homemade treat.

If you’re putting together a traditional Polish Christmas cookie tray, serve these alongside my Polish Poppy Seed Cookies (Baletki), Polish Ammonia Cookies, Faworki (Polish Angel Wings), and other favorite Polish desserts. The different shapes, flavors, and textures make a beautiful holiday platter that’s always a hit with family and friends.

Kolaczki also make wonderful homemade gifts. Pack them into a festive cookie tin or gift box with a light dusting of powdered sugar just before serving for a thoughtful holiday treat.

Make-Ahead and Storage

Make the dough ahead: The dough can be made up to 2 days in advance and stored tightly wrapped in the refrigerator. You can also freeze the wrapped dough for up to 3 months. Thaw it overnight in the refrigerator before rolling it out.

Freeze shaped cookies: One of my favorite holiday time-savers is freezing the filled, unbaked cookies. Arrange them on a baking sheet until frozen solid, then transfer them to a freezer-safe container or bag. Bake them straight from frozen, adding about 1 to 2 extra minutes to the baking time.

Store baked Kolaczki: Keep the baked cookies in an airtight container at room temperature for up to 4 days. If you need to stack them, place a sheet of parchment paper between the layers to help protect the powdered sugar and delicate pastry.

Freeze baked cookies: Baked Kolaczki freeze beautifully for up to 1 month. I recommend freezing them before dusting with powdered sugar. Once they’ve thawed, add a fresh dusting just before serving for the prettiest presentation.

Powdered sugar tip: Powdered sugar naturally absorbs moisture over time and may seem to disappear after a day or two. Simply dust the cookies again right before serving to make them look freshly baked.

Traditional Kolaczki Fillings

One of my favorite things about making Kolaczki is using different fillings. A single batch of dough can become several different cookies, making them perfect for holiday cookie trays. Here are some of the most traditional fillings you’ll find in Poland and in Polish family kitchens.

Apricot: Sweet, slightly tangy, and one of the most popular choices. Use a thick apricot preserve or pastry filling for the best results.

Raspberry: Bright and fruity with a little tartness. Choose seedless raspberry preserves if you prefer a smoother filling.

Plum or Prune: A classic old-fashioned filling with a rich, deep flavor that’s especially popular during the holidays.

Poppy Seed: Sweet poppy seed filling is a traditional choice for many Polish Christmas desserts and pairs beautifully with the buttery pastry.

Walnut: Finely ground walnuts mixed with a little sugar, cinnamon, and egg white create a delicious homemade nut filling.

Sweet Farmer’s Cheese (Twaróg): A lightly sweetened cheese filling made with farmer’s cheese, egg yolk, vanilla, and powdered sugar is another traditional favorite that’s creamy and delicious.

Frequently Asked Questions (FAQ)

Print