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Polish Kolaczki Cookies – A Traditional, Buttery, and Delicious Treat

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Traditional Polish Kolaczki Cookies are tender, buttery cream cheese pastries filled with sweet fruit preserves and baked until lightly golden. These delicate, flaky cookies are perfect for holidays, special occasions, or enjoying with a cup of coffee.

Ingredients

  • 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
  • 226 grams (8 ounces) cream cheese, room temperature
  • ¼ teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 270 grams (2 ¼ cups) all-purpose flour
  • Powdered sugar, for rolling and dusting
  • Solo brand pastry filling of choice, such as apricot, raspberry, or prune

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter and cream cheese on medium-high speed for about 2 minutes, until light and fluffy.
  2. Add the vanilla extract and kosher salt. Mix until thoroughly combined.
  3. Reduce the mixer speed to low and gradually add the all-purpose flour. Mix until fully incorporated. The dough will be thick and sticky.
  4. Divide the dough into 4 equal portions. Place each portion between two sheets of plastic wrap or parchment paper and flatten to approximately ½ inch (1.27 cm) thick.
  5. Refrigerate the dough for 45–60 minutes, or until firm enough to handle. If chilling longer, allow the dough to soften slightly at room temperature before rolling.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Generously dust a clean work surface with powdered sugar. Remove one portion of dough from the refrigerator and sprinkle its surface with additional powdered sugar. Roll into a square approximately ¼ inch (0.6 cm) thick. Keep the remaining dough refrigerated while working.
  8. Using a pizza cutter or bench scraper, cut the rolled dough into 2-by-2-inch (5-by-5-cm) squares.
  9. Place approximately 1 teaspoon of pastry filling diagonally across the center of each square, from corner to corner.
  10. Lightly dab one of the unfilled corners with water. Fold the opposite corner over the filling, then bring the moistened corner over it. Press firmly to seal the overlapping corners so the cookies do not open during baking.
  11. Arrange the filled cookies on the prepared baking sheets. They will not spread significantly, so they can be placed fairly close together.
  12. Bake for 14–18 minutes, or until the cookies are just barely golden around the edges. They should remain relatively pale.
  13. Transfer the baked cookies to wire racks and allow them to cool completely.
  14. Dust the cooled cookies generously with powdered sugar just before serving.

Notes

  • Filling options: Solo brand pastry fillings work particularly well because their thick consistency helps prevent leaking. Popular flavors include apricot, raspberry, prune, and poppy seed.
  • Keep the dough cold: Chilled dough is easier to roll, cut, and shape. Work with one portion at a time while keeping the remaining dough refrigerated.
  • Prevent cookies from opening: Moisten one corner lightly with water and press the overlapping corners together firmly before baking.
  • Rolling tip: Use powdered sugar instead of flour to dust the work surface. This helps prevent sticking without making the cookies tough.
  • Do not overbake: Kolaczki should remain pale with only a hint of golden color around the edges.
  • Make ahead: The dough can be refrigerated longer than 1 hour. Allow it to soften slightly before rolling if it becomes too firm.
  • Serving suggestion: Dust with powdered sugar immediately before serving for the prettiest appearance.
  • Storage: Store loosely covered at room temperature for up to 3 days. Avoid airtight containers, which can cause the cookies to become soggy.
  • Nutrition information is estimated and varies depending on the type and quantity of pastry filling, powdered sugar used, and number of cookies produced.

Nutrition

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