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Polish Kolaczki Cookies

Traditional Polish filled cookies made with a cream cheese and butter dough, rolled thin and filled with jam or preserves, then folded and baked until golden.

  • Total Time: 1 hour 35 minutes
  • Yield: 24-30 cookies 1x

Ingredients

Scale
  • 1 cup (226 grams, 2 sticks) unsalted butter, room temperature
  • 8 ounces (225 grams) cream cheese, room temperature
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 2 1/4 cups (270 grams) all-purpose flour
  • Jam or fruit preserves of choice (e.g., apricot, raspberry)
  • Powdered sugar for rolling dough and dusting finished cookies
  • Water (optional, for sealing edges)

Instructions

  1. In a large mixing bowl or stand mixer fitted with a paddle attachment, cream together the butter and cream cheese on medium-high speed until light and fluffy, about 2 minutes.
  2. Mix in the vanilla extract and salt until well combined.
  3. With the mixer on low, gradually add the flour until the dough forms a very thick, sticky consistency.
  4. Divide the dough into two portions, flatten into disks, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour until firm.
  5. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
  6. On a lightly floured surface or rolling between sheets of plastic wrap with powdered sugar, roll the dough out thinly to about 1/8 inch thickness.
  7. Cut the dough into 2-inch squares (or use a fluted pastry cutter).
  8. Place about 1 teaspoon of jam in the center of each square. Optionally, wet the edges slightly with water to help seal.
  9. Fold opposite corners of the squares over the jam, pinching to seal or fold all four corners toward the center as preferred.
  10. Place the cookies on the prepared baking sheets and bake for about 14-15 minutes, until the edges just begin to brown.
  11. Remove from the oven and allow to cool on a wire rack.
  12. Once cooled, dust generously with powdered sugar before serving.

Notes

1. Use full-fat cream cheese and unsalted butter for the best texture and flavor. 2. Powdered sugar can be used both to roll out the dough and to dust the finished cookies for a classic look. 3. Refrigerate dough well to make rolling easier and maintain shape while baking.

  • Author: Dorothy Miller
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Method: Dessert / Cookie
  • Cuisine: Polish

Nutrition

  • Calories: 150
  • Sugar: 6g
  • Sodium: 90mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 30mg