Home » Blog » Kolaczki Cookies (Polish Cream Cheese Cookies)

Kolaczki Cookies (Polish Cream Cheese Cookies)

Sharing is caring!

apricot kolaczki cookies on white plate on yellow and white towel

If you’ve got a stash of butter and cream cheese leftover from your holiday baking, I strongly suggest making a batch of Kolaczki Cookies.

The tender dough and fruit filling make for a perfectly light cookie that is delicious on its own or tossed in powdered sugar. I love them with a cup of hot tea.

Additionally, they freeze beautifully so you can enjoy them all year!

Ingredients

kolaczki ingredients overhead shot with title text

Butter: I recommend using unsalted butter when baking so that you can control the amount of salt that is added. If you only have salted butter, leave out the added salt in the ingredient list.

Cream Cheese: This is another instance where you can use what you have on hand, but I recommend using full-fat cream cheese rather than the Neufchatel (reduced-fat) variety.

Flour: Use All-Purpose Flour here. Bonus Tip: Spoon the flour into your measuring cup and then level it with a butter knife or flat edge. This way you don’t pack in too much flour.

Vanilla Extract and Salt: The vanilla extract is optional, but I really like to add any flavor I can to the dough. And as mentioned above, add 1/4 teaspoon salt if you are using unsalted butter.

Fruit Filling: This is the only ingredient where you really need to be brand specific. My stepmom and many others will tell you that you MUST use Solo Brand Cake and Pastry Filling. Standard jams will spread or thin when baking. This is the best filling for holding its shape for Kolaczki cookies.

Process

unbaked kolaczki cookies on baking sheet

To freeze your Kolaczki Cookies, you can freeze them in a single layer on a sheet pan until frozen and then store in a freezer bag or you can stack them in a sealed container between sheets of parchment paper.

apricot kolaczki cookies on white plate with mug of coffee on yellow and white towel
Yield: 4 dozen cookies

Kolaczki Cookies

Kolaczki Cookies

These traditional Polish cookies are made with cream cheese dough and filled with fruit filling or jam. Deliciously tender, these little morsels practically melt in your mouth.

Prep Time 30 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 1 hour 12 minutes

Ingredients

  • 1 cup Butter (2 sticks), room temperature
  • 8 ounces Cream Cheese, room temperature
  • 1 tsp Vanilla Extract
  • 2 1/4 Cup All-Purpose Flour
  • 1/4 tsp Salt
  • 1 (12 ounce) Can Solo Apricot Filling
  • 1 cup Powdered Sugar

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Line two baking pans with parchment paper, if desired.
  2. Beat Butter and Cream Cheese in a stand mixer or with a hand mixer until well combined and smooth.
  3. Add Vanilla Extract and mix to combine.
  4. Add Flour and Salt and gently mix until just combined.
  5. Turn dough out onto a floured surface.
  6. Knead dough into a ball and split into two equal portions.
  7. Flatten each portion into a round disc. Wrap with plastic wrap. Chill for at least 30 minutes.
  8. Remove one disc from the fridge and unwrap.
  9. On a lightly floured surface, roll out the dough until it is 1/4" to 1/8" thick. Add additional flour as needed to prevent dough from sticking to your surface.
  10. Using a pizza cutter or knife, cut the dough into 2-inch squares.
  11. Fill each square with 1 tsp of fruit filling.
  12. Fold two opposite edges into the center and pinch to seal. You can dip your finger in water or egg wash to help seal.
  13. Bake for 12 minutes, until edges are lightly golden. The dough will puff. You can pinch together any edges that come apart during baking.
  14. Repeat process with second disc of dough while first batch is baking.
  15. Once finished baking, toss the Kolazcki cookies in powdered sugar while still warm. Repeat when they have cooled completely.

Notes

You can use any flavor filling you like. We have enjoyed Apricot, Raspberry, Cherry, and even Plum. The most important tip is to make sure you use Solo Cake and Pastry Filling.

These cookies freeze beautifully so you can enjoy them all year. I have some family members who love to eat them frozen, or you can just let them thaw to room temperature. No reheating is required.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

48

Serving Size:

1

Amount Per Serving: Calories: 81Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 58mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 1g

Share this recipe on Pinterest!

If you loved this recipe or you're excited to try it, make sure to pin the recipe on Pinterest!

Similar Posts

Apple Blondies

Zucchini Dessert Recipe Round-Up

By on January 3rd, 2020

About Sarah

Hi, I'm Sarah. The voice behind Feast for a Fraction. I've been a penny-pincher all my life, but still have a taste for nice things. I'm here to show you that you can eat (and live) well on a budget. From recipes and DIY tips to ways to make extra money, we'll be in control of our budgets together!

More posts by this author.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe