There’s something magical about a cookie that’s both tender and flaky, with a jewel of jam tucked into its center. Polish Kolacky Cookies are exactly that buttery cream cheese pastries that melt on your tongue, sweet but never cloying, and so pretty you almost don’t want to eat them. Almost.
I first made these in my tiny San Francisco kitchen one December, trying to recreate a batch I’d tasted at a friend’s holiday party. The dough felt impossibly soft under my fingers, and I panicked it wouldn’t hold its shape but after ten years of blogging and testing countless pastry recipes, I’ve learned that cream cheese dough is forgiving. It bakes up golden and tender every time, and the smell alone makes the whole house feel like a celebration.
PrintPolish Kolacky Cookies Recipe Easy Homemade Delicious
Polish Kolacky Cookies are tender pastries filled with sweet jam and a rich cream cheese dough. These delightful treats are perfect for holidays and family gatherings, combining a flaky texture with delicious fillings everyone will love.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 18 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baked
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
- Combine cream cheese and softened unsalted butter using a stand mixer until smooth.
- Add the flour and mix thoroughly to form the dough, then wrap it and chill in the refrigerator for one hour.
- Roll out a quarter of the dough on a floured surface into a thin layer and cut into 1 ½ inch squares.
- Place a spoonful of jam in the middle of each square and pinch the opposite edges together, using a bit of water to seal the dough edges.
- Heat the oven to 350 degrees Fahrenheit and arrange the cookies on a baking sheet lined with parchment paper.
- Bake the cookies for 15 minutes until lightly golden, then transfer to a cooling rack and sprinkle with powdered sugar. Store them in an airtight container.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 258kcal
- Sugar: 6g
- Sodium: 43mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 49mg
Why You’ll Fall in Love with This Recipe
These cookies feel like a warm hug from someone who really knows their way around butter and flour. The dough is soft and forgiving, made with cream cheese and butter that create a tender, almost flaky pastry. The jam center whether apricot or raspberry adds a sweet, fruity burst that balances the rich, buttery base perfectly.
What I love most is how approachable they are. You don’t need fancy pastry skills or special equipment. Just a mixer, a rolling pin, and a little patience while the dough chills. They look bakery-beautiful but feel homemade in the best way.
- Buttery and tender: The cream cheese dough melts in your mouth.
- Make-ahead friendly: You can chill the dough overnight or even freeze it.
- Customizable: Swap jams to suit your mood or what’s in your pantry.
- Perfect for gifting: Dust them with powdered sugar and they’re holiday-party ready.
Key Ingredients & What They Do
This is a short list, but each ingredient plays a starring role. The cream cheese and unsalted butter create that signature tender crumb. Flour gives structure without toughness. And the jam apricot or raspberry is your sweet, jewel-toned center.
| Ingredient | Why It Matters |
|---|---|
| Cream cheese (8 oz) | Adds tang and tenderness; keeps dough soft and pliable |
| Unsalted butter (1½ cups) | Rich flavor and flaky texture |
| Flour (3 cups) | Structure without dryness |
| Apricot or raspberry jam (1 cup) | Sweet, fruity filling; use your favorite variety |
| Powdered sugar | Final dusting for that bakery-style finish |
Pro Tip: Soften your butter and cream cheese to room temperature before mixing. It makes a world of difference in how smoothly the dough comes together.
How to Make Polish Kolacky Cookies (Step-by-Step)
The process is simple: mix, chill, roll, fill, bake. The only real waiting happens in the fridge, where the dough firms up and becomes easier to handle. Working in small batches keeps everything cool and manageable especially important with a cream cheese dough like this.
| Step | What to Do |
|---|---|
| 1. Mix the dough | Beat cream cheese and softened unsalted butter, then add flour. Wrap and chill 1 hour. |
| 2. Roll and cut | Roll a quarter of the dough thin on a floured board. Cut into 1½-inch squares. |
| 3. Fill and pinch | Add jam to the center, pinch opposite corners together. Dab with water to seal. |
| 4. Bake | Place on parchment-lined baking sheet. Bake at 350°F for 13–15 minutes until golden. |
| 5. Cool and dust | Transfer to a cooling rack. Dust with powdered sugar once cooled. |
Note: Keep the remaining dough in the fridge while you work. This prevents it from getting too soft and sticky.
Flavor Swaps and Creative Twists
One of the joys of this recipe is how easy it is to personalize. You can swap the jam for blueberry, cherry, peach, or even prune. Each one brings a different flavor and color, which makes a beautiful platter if you’re serving a crowd.
- Use a low-sugar or sugar-free jam if you prefer a less sweet filling.
- Add crushed nuts (like walnuts or pecans) for a little crunch and richness.
- Try a mix of fillings on one batch for variety it’s a great way to please different tastes.
How to Serve and Store
These cookies are stunning on a platter, especially when dusted with a snowy layer of powdered sugar. Serve them at holiday gatherings, cookie swaps, or alongside a cup of tea on a quiet afternoon. They’re delicate but sturdy enough to pack for gifting.
| Storage Method | Details |
|---|---|
| Room temperature | Store in an airtight container for up to 5 days |
| Refrigerator | Up to 1 week in an airtight container |
| Freezer | Freeze unbaked or baked cookies for up to 3 months; thaw before serving |
Pro Tip: If freezing unbaked, place filled cookies on a tray, freeze until firm, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time.
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FAQs ( Polish Kolacky Cookies )
What type of jam works best for filling?
Thick fruit preserves like apricot, prune, or cherry work perfectly for this recipe. Avoid runny jams as they’ll leak during baking. I recommend using about 1/2 teaspoon per cookie for the ideal filling-to-dough ratio.
Can I make the dough ahead of time?
Yes, wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Let it soften at room temperature for 15 minutes before rolling. You can also freeze the dough for up to 3 months.
Cracking usually happens when the dough is too cold or overfilled. Make sure your dough is at room temperature when shaping. Use less filling and pinch the edges gently but firmly to seal properly.
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months. They actually taste even better the next day as the flavors meld together.
What makes the dough so tender?
The combination of cream cheese and butter creates the signature tender, flaky texture. Don’t overwork the dough – mix just until it comes together. Chilling the dough also helps maintain that delicate consistency.
Bringing Your Polish Kolacky Cookies to Life
These Polish Kolacky Cookies come together in about two hours, including chill time, and the payoff is stunning. Each bite is tender, buttery, and just sweet enough with that little jewel of jam in the center catching the light like something you’d see in a European bakery window. You’ll love how elegant they look with almost no fuss.
If you want to switch things up, try fig preserves or even lemon curd for something unexpected. A trick I learned from my grandmother: brush the corners with a tiny bit of beaten egg white before pinching it helps them stay sealed. And these freeze beautifully, so bake a double batch and tuck half away for surprise guests or those days when you need something homemade without the work.
I’d love to know if you grew up with kolacky in your family, or if this is your first time making them. Snap a photo when yours come out of the oven there’s something about that golden color and sugar dusting that just begs to be shared. Save this recipe for your next holiday tray, or better yet, bake them this weekend and fill your kitchen with that buttery, sweet warmth we all crave.
