Polish Kolaczki
This post may contain affiliate links. Please read my disclosure policy.
Polish Kolaczki are the kind of cookies that look delicate and old-world, but could not be easier to make. A simple cream cheese dough bakes into the softest, flakiest little cookies, and the fruit filling bubbles into the corners just enough to make them irresistible.
The Christmas Cookie I Grew Up With
I grew up with these cookies. Every Christmas, without fail, my mom would make a big batch of Kolaczki. Sure, everyone calls them Polish, but Romanians have them too, we call them “cornulete” and in our house they were the only Christmas cookie she ever baked. Simple dough, a little fruit filling, and a dusting of powdered sugar that somehow ended up all over the kitchen table.
These cookies are soft, delicate, and just sweet enough. The dough is buttery and tender thanks to the cream cheese, and the fruit filling adds that little pop of color and flavor in the middle. They look fancy, but the recipe is incredibly straightforward, and for me, they taste like childhood. Perfect for the holidays or anytime you want something classic and nostalgic.
Why You’ll Love These Kolaczki
- They taste exactly like the old-school Christmas cookies so many of us grew up with. Soft, buttery dough and fruity centers never go out of style.
- The cream cheese dough is incredibly easy to work with and rolls out beautifully once chilled.
- You only need a handful of ingredients which is always a win during the busy holiday season.
- They are not too sweet, which makes them dangerously easy to eat.
- You can fill them with any fruit preserves you love, from apricot to raspberry to plum.
- They keep well, travel well, and look beautiful on every holiday cookie platter.
Ingredients and Tips
- Use softened cream cheese and butter. This dough is all about tenderness, and starting with soft ingredients helps everything come together without overmixing. If the dough feels sticky, it will firm up in the fridge.
- Chill the dough. I know it is tempting to skip this step, but chilled dough rolls out cleaner, holds its shape better, and prevents the cookies from spreading.
- Roll them thin. About ⅛ inch is just right. Too thick and they puff instead of giving you that delicate, flaky bite everyone loves.
- Use a thick fruit filling. Traditional kolaczki work best with sturdy preserves like apricot, raspberry, plum, or lekvar. Runny jam will ooze out everywhere, and nobody wants that.
- Do not overfill. A tiny half teaspoon in the center is enough. These cookies are all about balance between buttery dough and sweet filling.
- Seal the corners well. Press lightly where the dough overlaps so they stay closed during baking. A dab of water or egg white helps if the kitchen is warm.
- Dust with powdered sugar at the end. It is not optional. It is how every Eastern European mom finishes a holiday cookie.
Beat the cream cheese and butter together until smooth and creamy. This is what gives Kolaczki their tender, melt-in-your-mouth texture. Mix in the flour and salt just until a soft dough forms. Do not overmix or the cookies will be tough.
Shape the dough into a disc, wrap it, and chill it for at least one hour. This is important. Cold dough is much easier to roll out and helps the cookies keep their shape in the oven.
On a lightly floured surface, roll the chilled dough to about one eighth inch thickness. Cut into small squares. Two and a half inches is the classic size, but you can make them smaller if you want more bite-sized cookies.
Place a small dollop of fruit preserves right in the center of each square. Do not overfill or it will bubble out while baking. Fold two corners over the filling and gently press to seal. A tiny dab of water or egg white helps them stay closed.
Arrange the cookies on a parchment lined baking sheet and bake until the edges turn lightly golden. They should stay pale on top with just a hint of color around the corners.
Cool completely on a wire rack, then dust generously with powdered sugar. In our house, this was always the moment when everyone hovered over the kitchen table waiting for the first warm cookie.
Frequently Asked Questions
Do Kolaczki need to chill before baking?
Yes. The dough must chill so it firms up. If you skip this step, the cookies will spread and lose their shape.
Why do my corners pop open?
Usually the dough is too warm or not pressed firmly enough. Chill the shaped cookies for 10 minutes before baking and gently pinch the corners or use a tiny dab of water or egg white to help them stick.
What fillings work best?
Thick fruit preserves work great. Apricot, raspberry, plum, or even lekvar. Avoid runny jams because they bubble over and leak.
Can I make the dough ahead of time?
Absolutely. Chill it for up to 24 hours or freeze the dough for up to 2 months. Thaw in the fridge overnight before rolling.
Can I freeze baked Kolaczki?
Yes. Freeze them in a single layer, then transfer to a container. Dust with fresh powdered sugar after thawing.
Why is my dough cracking when I roll it?
It is too cold. Let the dough sit on the counter for a few minutes until it softens slightly, then roll again.
How thick should the dough be?
About ⅛ inch. Too thick and the cookies taste doughy, too thin and they fall apart.
How long do they keep?
About 3 to 4 days on the counter in an airtight container, or a week in the fridge.
Try These Christmas Cookies Next
- Peppermint Bark Cookies
- The Perfect Shortbread Cookies
- Amaretti Cookies
- Chocolate Sugar Cookies
- Italian Nut Roll Cookies
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Polish Kolaczki
Video
Ingredients
- 8 ounces cream cheese (softened)
- 1 cup unsalted butter (softened)
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ cup fruit preserves (apricot, raspberry, or plum are traditional)
- ¼ cup powdered sugar (for dusting)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, beat 8 ounces cream cheese and 1 cup butter until smooth and creamy. Add 2 cups flour and ¼ teaspoon salt, mixing just until a soft dough forms.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about ⅛ inch thick. Cut into 2½-inch squares using a pastry wheel or knife.
- Place ½ teaspoon fruit preserves in the center of each square. Fold two opposite corners over the filling, slightly overlapping, and press gently to seal. (You can use a dab of water or egg white to help them stay closed.)
- Arrange cookies on the prepared sheets, spacing slightly apart. Bake 12 to 15 minutes, or until lightly golden at the edges.
- Cool on a wire rack, then dust generously with powdered sugar before serving.
Notes
- Dough Needs Chilling: That hour in the fridge isn’t optional. The dough is soft, and chilling keeps the cookies from spreading while they bake.
- Use Thick Preserves: Watery jam will leak out everywhere. Go for thick fruit preserves — apricot, raspberry, plum — anything that holds its shape.
- Don’t Overfill: ½ teaspoon looks tiny, I know, but more will ooze out in the oven. The dough is delicate and bakes quickly.
- Help Them Seal: If your corners don’t want to stay closed, dab a tiny bit of water or egg white before folding.
- Roll Evenly: Aim for about ⅛-inch thickness. Thinner tears, thicker won’t bake properly.
- Cooling Is Important: Dust with powdered sugar only once the cookies are completely cool, or it melts right in.
- Make-Ahead Friendly: You can refrigerate the dough overnight or freeze the baked cookies. They thaw beautifully.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
