Kolacky are traditional Polish cookies made with a cream cheese cookie base and filled with sweet jam. They are beautiful to look at, have delicious fillings are seriously addictive.
The Kolacky cookies (pronounced coal-atch-kee) are traditional Polish cookies made with a cream cheese cookie dough and filled with a variety of sweet jams. You can use any flavor jam that you prefer – apricot, raspberry, prune, strawberry. The combinations are endless.
Moreover, you can use poppy seed, cheese or other fillings. There is some debate as to the origins of these delicate, cookies – you can find out more of their history here.
During the holidays, you need tried and true recipes, find the ones you need in this guide.
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What We Love About This Kolacky Recipe
These cream cheese cookies are a staple across eastern Europe., especially among the czech and polish. While some use a yeast dough most use this tender cream cheese dough.
- Less Than 20 Minutes: These cookies come together so quick, simply make sure you have time to chill.
- Easy Ingredients: Only 5 ingredient. What could be easier.
- Family Friendly: Since you can fill with their favorite jams, kids will love these tender cookies.
- Adaptable: Just use a cookie scoop and make a thumbprint in the middle and fill with jam. No need to roll out, cut, and shape.
Ingredient Notes
- Cream Cheese: Make sure that it is at room temperature so it incorporates well.
- Butter: Use a good quality butter. Unsalted.
- Jam: Make your own or use store bought preserves for the filling.
Variations and Substitutions
- Nuts – Change the flavor by using a nut filling the cookies with different nuts or poppyseed etc.
- Use a sugar substitute such as Swerve.
- Salt: Stir a little salt to counter the sweet try 1/4 teaspoon to the cream cheese and butter mixture.
How to Make Polish Kolaczki Cookies
These are the basic steps for making kolacky recipe. Please refer to the recipe card below for more detailed instructions.
STEP 1: COMBINE
First, in a bowl mix cream cheese and softened unsalted butter in a stand mixer or electric mixer. Then slowly add in three cups of flour. Mix well until a dough forms. Wrap in plastic wrap and place in the fridge for 1 hour.
STEP 2: ROLL
Next, place a quarter of the dough on a dough board and roll out with a rolling pin to a thin layer on a lightly floured surface. Keep the remaining dough in the fridge. Cut into 1 1/2 inch to 2-inch squares or use a cookie cutter. Place jam in the center of each square and pinch together opposite corners to seal. Rub a little water on the place where you pinched together in order to keep kolache together when baking.
STEP 3: BAKE
Preheat oven to 350 degrees F. Place the cookies on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove to cooling wire racks. Dust with powder sugar. Store in airtight container.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
The dough can be made and kept in the refrigerator for up to 48 hours.
HOW TO STORE THIS RECIPE
The cookies should be stored in an airtight container for up to 5 days.
HOW TO FREEZE THIS RECIPE
Absolutely, you can freeze the pastry dough in a freezer bag and thaw it in the refrigerator for a day or two prior to use. Then just follow the directions as listed below in the recipe card. or you can freeze these Kolaczki cookies in an airtight container for up to a month.
Frequently Asked Questions
Try making the jam yourself. It is really easy. Use a pound of fruit, a half cut of sugar, a squeeze of lemon. Mash the fruit, and cook all the ingredients in the saucepan until thick. Allow to cool and use in recipe.
Yes, you can use almond paste spread when making the Kolacky. Also, pistachio paste is wonderful.
Of course, you can make the amount the you need, therefore adjust the recipe card below as you need to. They are great for cookie exchanges or parties.
> Always read the recipe through (at least) once before you start baking. It will ensure you have all of the ingredients you need and enough time allotted to make the cookies.
>Use the best ingredients you can, such as pure vanilla extract, rather than imitation vanilla. Your cookies will only taste as good as the ingredients you use to make them.
>Use butter, not margarine. The higher fat content helps cookies maintain the proper texture and consistency.
> Measure your ingredients with care. If you use the wrong type of measuring cup for your ingredients, your measurements will be inaccurate. Check out my YouTube channel for a quick video on which measuring cups to use.
>Always preheat the oven the proper temperature before baking. And, you should rotate the cookie sheet halfway through baking to ensure even heating.
For more great cookie baking tips, check out my blog.
Expert Tips for Making This Recipe
- Nuts: Feel free to add some crushed nuts to your cookies.
- Dust: Dust with a fine layer of powdered sugar.
- Sugar Free: A low sugar or sugar free jam is great in this cookie recipe.
- Fruit it up: In this recipe, I use Apricot filling but use a variety such as blueberry, cherry, peach, raspberry or prune to make a great display and also to appeal to everyone’s taste.
- Keep it Cool: Especially a cream cheese dough like this, remember to work in small batches keeping the rest chilled in the fridge.
What to Serve with Kolacky {Polish Kolaczki Cookies)
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Kolacky {Polish Kolaczki Cookies)
Ingredients
- 8 oz cream cheese
- 1 1/2 cups unsalted butter
- 3 cups flour, plus more for rolling cookies
- 1 cup apricot jam or raspberry jam
- powdered sugar, for dusting
Instructions
- Mix cream cheese and softened unsalted butter in a stand mixer. Add in three cups of flour. Mix well. Wrap and place in the fridge for 1 hour.
- Place a quarter of the dough on a dough board and roll out to a thin layer. Cut into 1 1/2 inch squares. Place jam in the center and pinch together opposite sides. Rub a little water on the place where you pinched together in order to keep them together when baking.
- Preheat oven to 350 degrees F. Place the cookies on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove to cooling rack. Dust with powdered sugar. Store in airtight container.
Video
Expert Tips
- Nuts: Feel free to add some crushed nuts to your cookies.
- Dust: Dust with a fine layer of powdered sugar.
- Sugar Free: A low sugar or sugar free jam is great in this cookie recipe.
- Fruit it up: In this recipe, I use Apricot filling but use a variety such as blueberry, cherry, peach, raspberry or prune to make a great display and also to appeal to everyone’s taste.
- Keep it Cool: Especially a cream cheese dough like this, remember to work in small batches keeping the rest chilled in the fridge.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
This recipe is my personal adaption of an ethnic inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients and processes may have been adapted to make the recipe accessible for the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
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this recipe is super easy and mekt in your mouth good. make them at Christmas every year.
Can they be frozen
Yes they can, I would do single layers with parchment or wax paper in between the layers.
Can they be made several days ahead?
Yes, of course. Store in an airtight container.
My grandmother always use to make these!! Thanks for sharing.
I love these cookies! My Czech family make them with poppyseed filling. So good!
Super loved the taste of this amazing cookies recipe! Thanks a bunch for sharing this recipe, will surely have this again! Well done!
Love! Love! Love! These cookies are scrumptious and I’m excited about trying different fillings for pretty holiday trays.
Do these have to be refrigerated after baked? Are they safe and fresh if you mail them
They do not need to be refrigerated. And, it would depend on how you package them to mail and how long the mailing process takes (ie. international vs local).