Why did my Kolaczki open while baking?

This usually happens when the dough gets too warm, the cookies are overfilled, or the corners aren't sealed well enough. Keep the dough cold, use only about ½ teaspoon of filling, and lightly dampen one corner with water or beaten egg white before pressing the second corner on top.

Are Kolaczki and kolache the same thing?

No. Even though the names sound similar, they're different pastries. Kolaczki are small Polish cream cheese cookies with folded corners, while Czech kolache are soft yeast pastries with an open filling in the center.

How do you pronounce Kolaczki?

In Polish, Kolaczki is pronounced ko-WACH-kee . You'll also see the name spelled Kołaczki, Kolacky, Kolachky, or Kolachy, especially in family recipes passed down through generations.

What filling works best for Kolaczki?

The best filling is a thick one that won't run during baking. Traditional choices include apricot, raspberry, plum, prune, poppy seed, walnut, and sweet farmer's cheese. If you're using fruit preserves, choose a thick preserve rather than a thin jam.

Can I make Kolaczki ahead of time?

Yes! The dough can be refrigerated for up to 2 days or frozen for up to 3 months. You can also shape and freeze the unbaked cookies, then bake them straight from the freezer whenever you need them.

Can I freeze baked Kolaczki?

Absolutely. Let the cookies cool completely, then freeze them in an airtight container for up to 1 month. I recommend dusting them with powdered sugar after thawing so they look freshly baked.

Is there sugar in the dough?

No. Traditional Kolaczki dough is made without sugar. The sweetness comes from the filling and the powdered sugar sprinkled over the cookies after baking.

Can I use homemade jam?

Yes, as long as it's nice and thick. If your homemade jam is a little runny, cook it for a few minutes to reduce some of the moisture before using it as a filling.

Traditional Kolaczki Recipe (Polish Cream Cheese Cookies)

Name: Traditional Kolaczki Recipe (Polish Jam Cookies)
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Polish
Ingredients: 225g (1 cup) unsalted butter, softened; 225g (8 oz) cream cheese, softened; 2 cups (250g) all-purpose flour; ½ cup (120g) thick fruit preserves (apricot, raspberry, plum, etc.) or nut filling; Powdered sugar, for dusting

Description

These traditional Polish Kolaczki are tender cream cheese cookies filled with sweet jam, poppy seed, walnut, or sweet cheese filling and finished with a generous dusting of powdered sugar. They’re simple to make, freezer-friendly, and perfect for Christmas, Easter, cookie exchanges, and holiday dessert trays.

Ingredients

Units Scale

225g (1 cup) unsalted butter, softened
225g (8 oz) cream cheese, softened
2 cups (250g) all-purpose flour
1/2 cup (120g) thick fruit preserves (apricot, raspberry, plum, etc.) or nut filling
Powdered sugar, for dusting

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Instructions

Mix Dough: Cream together butter and cream cheese until smooth. Mix in flour until combined.
Chill Dough: Divide dough, flatten into discs, and refrigerate for at least 1 hour.
Preheat Oven: Set to 350°F (175°C).
Roll & Cut: Roll dough to ⅛ inch thick. Cut into 2-inch squares.
Add Filling: Place ½ tsp filling in the center of each square.
Fold & Seal: Fold two opposite corners toward the center and pinch to seal.
Bake: Bake for 12–15 minutes or until lightly golden.
Cool & Dust: Cool completely before dusting with powdered sugar.

Notes

Keep the dough cold: If the dough becomes soft while rolling or shaping, place it back in the refrigerator for 15 to 20 minutes before continuing. Cold dough is much easier to work with and helps the cookies hold their shape.
Choose thick fillings: Thick fruit preserves or pastry fillings stay inside the cookies much better than thin jams. If your filling seems runny, cook it briefly until it thickens before using it.
Seal the cookies well: Lightly brush one corner with water or beaten egg white before pressing the opposite corner on top. This simple trick helps keep the cookies closed while baking.
Don’t overfill: About ½ teaspoon of filling is all you need. Using more filling often causes the cookies to open in the oven.
Freeze for later: Both the dough and the baked cookies freeze beautifully, making Kolaczki a wonderful make-ahead holiday dessert.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: Polish

Nutrition

Calories: 95 kcal
Sugar: 3g
Fat: 6g
Saturated Fat: 4g
Carbohydrates: 9g
Protein: 1g