Kolaczki {Polish Kolacky Cookies) are traditional 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.
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More about Kolaczki {Polish Kolacky Cookies)
The Kolacki 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 – find out more about these flaky Christmas cookies.
Why This Kolacky Recipe is a Keeper
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. Never miss a recipe like this, it is so easy.
- 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. Fill with all kinds of fruit or nuts or even a cream cheese filling just like Polish woman have been doing for centuries.
If you’re looking for more cookies like these, try these Italian Pizzelle Cookies, Thin Mint Girl Scout Cookies and No Bake Peanut Butter Oatmeal Cookies.
What is the meaning of Kolaczki?
Is plural for pieces and it’s origins are Eastern European. Chech, Polish or German’s all have a version of this decorative pastry.
Ingredient Notes for Polish Kolaczki Recipe
This one of my favorite cookies that I make every Christmas because they are beautiful and delicious cookie.
- Cream Cheese: Make sure that it is at room temperature so it incorporates well.
- Butter: Use a good quality butter. Unsalted is best so you can control the salt.
- Jam: Make your own or use a jam from the store for the filling. Or try Solo Brand filling.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Love this Recipe for Polish Cookies
This traditional cookie with fruit filling is easy to adapt. Try this recipe for kolaczki cookies with a few of these variations.
- Nuts: Change the flavor by using a nut filling the cookies with different nuts such as almond paste or poppyseed etc.
- Substitute: Use a sugar substitute such as Swerve in place of the granulated sugar.
- Salt: Stir a little salt to counter the sweet try 1/4 teaspoon to the cream cheese and butter mixture.
- Pie Filling: In place of jam or jelly you can use a fruity pie filling for an absolutely delicious, tasty cookie.
Special Equipment Needed to Make Polish Kolaczki Cookies
Step up the presentation of these cookies with a beautiful edge.
- Try using a flutter wheel for cutting the cookies. Cookies look so pretty with a fluted edge.
How to Make Kolaczki Polish Cookies
These are the basic steps for making kolachkes. Refer to the full, printable recipe card below for detailed instructions. You do not have to have polish heritage to love these cookies.
STEP 1: Combine the Cream Cheese Pastry / Chill the Dough in the Refrigerator
First, in a bowl beat the butter and cream cheese together in a stand mixer or electric mixer. Then slowly add in three cups of flour. Mix well until a dough forms. Wrap the dough in plastic wrap and chill dough for at least one hour.
STEP 2: Roll out the dough /Work with a little dough at a time
Next, place a quarter of the dough on a dough board and roll the dough out with a rolling pin to a thin layer on a lightly floured surface. Keep the remaining dough in plastic wrap in the fridge. Cut into 1 1/2 inch to 2-inch squares or use a cookie cutter. Then place pastry filling or jam filling in the center of each square and pinch together one corner with the 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 the Cookies
Preheat oven to 350 degrees F. Transfer the cookies on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove cookies to a wire racks. Finally, dust the cooled cookies with powdered sugar. Transfer the filled cookies to an airtight container after cookies are completely cool.
Recipe FAQs for Polish Cream Cheese Cookies
Expert Tips for Making This Great Recipe for Filled Cookies
Make this recipe with a few of these changes so your family will love this recipe.
- Nuts: Feel free to add some crushed nuts to your cookies.
- Dust: Dust the cookies with a fine layer of powdered sugar.
- Sugar Free: A low sugar or sugar free jam is great in this cookie recipe.
- Brush: Use a little cream instead of the water on one corner of the pastry to seal the cookies and brush a little on top.
- 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 Kolaczki {Polish Kolacky Cookies)
- Instant Pot Milk Tea Boba
- 20 Easy Ice Coffee Recipes
- Peppermint Hot Chocolate Bombs
Kolaczki {Polish Kolacky Cookies)
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Ingredients
- 8 oz cream cheese
- 1 ½ 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.
Christina’s Notes
- 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.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
We love honest feedback, but to keep reviews helpful for everyone, we reserve the right to remove star ratings if it is clear the recipe has not been made, if the comment does not provide meaningful input, or if significant substitutions or alterations were made. Please note that ratings should reflect the original recipe as written to avoid confusing other readers.
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 to 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.
they were very blane and hard to work with 2 in squares. did not stay together in oven, even with water to hold together.
If they fall apart it was probably because you overworked the dough or it was too warm. The filling may have been runny or you overfilled the cookies. I have made them many times and this recipe is wonderful.
My mom would make these with a walnut filling too. It was mostly ground walnuts, with just enough pineapple preserves to stick them together. She wasn’t much of a baker and would always look for shortcuts, hence the preserves. Her kolaczki were still delicious.
Thanks so much for this recipe. It brought back a welcome taste of my past.
I’ve made these 50 yrs every ones fav is cr cheese softened and add powdered sugar to taste these need to spend some time in a fridge for awhile
Because of the cr cheese they can’t be left out for days
I use solo filling or there is a restaurant supply nearby I buy cake filling that works well
Love these cookies! A few of them opened up on my first batch; but, I pinched then tucked them in on the second batch and every one of them stayed closed.
This recipe was easy and delicious my grandchildren and noni and papa have tradition we bake cookies this will be added
I don’t want soggy cookies. I need them to last five days to take to Atlanta. Can I put them in the frig. Will the be crisp? Can I put them in the oven to recrisp?
Great flavor, the dough is a dream to work with, but only two stars as not a single one stayed closed like a wrapped baby. Tried all different configurations and pinch methods – no luck. Won’t make this recipe again as it’s too labor intensive and did not have
a pretty outcome. Wish I could share a picture and would love responses as to what worked for you.
I’ve made these for 50 years. Just roll out dough and cut into any shape you’d like…we usually use rounds. Plop on a small dollop of filling. No need to close it doesn’t add to the taste. Bake as suggested. After they’re completely cool dust with powdered sugar. Note: I use Solo (found in baking aisle) it’s firmer than jam as it doesn’t run all over as it bakes.
size is to small
The Polish phonetic pronunciation is incorrect. Don’t feel bad, I see a ton of misinformation out there. Let me help you:
Kolaczki
The letter L actually has a slash through it, which makes the W sound in Polish. The CZ combination make the CH sound in Polish.
Ko wach kee or more simply, Co watch key
There is also an incredibly delish walnut filling you can use as an alternative. I only see part of the ingredients out there. Here is the correction ingredients for the walnut filling. Ground walnuts, Lemon Juice, Lemon Zest, Sugar, Scalded Milk.
Hope that this helps! Merry Christmas!!
Thanks for the information!
So I use gluten-free flour for these… and left them in the fridge for almost an hour to chill first. They spread out a lot and feel underbaked. Any tips?
The consistency of the gluten free flour might change the consistency. I would try chilling for longer.
I’m not the most confident baker but these came out perfectly! Delicious and lovely.
The jam in these cookies is a winner! It tasted so amazing and delightful. Kids can’t get enough of it. Can’t wait to make them again for after-school snack.
These are one of my favorite cookies at the holidays. I love the idea of trying different fillings, the raspberry was truly delicious.
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).