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These kolaczki cookies are impressive to look at and a snap to put together. They’re made from a simple cream cheese dough and then filled with your favorite fruit filling. A dusting of powdered sugar adds a touch of elegance to this simple Polish recipe!
These cookies are a time honored tradition in my family. The cream cheese dough is moist and not too sweet. It is easy to work with and is very forgiving. It beautifully balances out the sugary fruit filling and bakes up crispy and lightly golden on the outside, but tender on the inside.
Kolaczki (or kolaczky or kolacky, depending on where you’re from or what Polish bakery you’re using), are cookies that comes together in a snap with just a handful of ingredients!
A note on fruit filling
My grandma always uses a very specific brand of pastry filling that’s available at most grocery stores in Wisconsin. Solo Brand filling. I remember living down South and having one heckuva time trying to find it.
It can be ordered online, or you can substitute another filling of your choice. Jam or homemade fruit compote can also work, if they are thick enough. Maybe a mulberry compote or rhubarb compote if you got some in the freezer.
A jam that is too runny or a filling that is too loose will seep out of the center of the cookie and flow away. It would still taste delicious, but wouldn’t have the traditional look of a kolaczki.
How to make Polish Cream Cheese Cookies
This is just a brief overview, find detailed instructions in the recipe card below!
Storage
Store leftover cookies in a sealed container in the refrigerator for up to five days. Much like with lemon bars, the powdered sugar can soak into the pastry when it sits. So, either don’t dust these until ready to serve or be ready to dust a second time after they’ve been sitting for a day or two.
I think grandma would approve.
Polish Kolaczki
Equipment
- Stand Mixer
- Pastry Cutter
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1 cup unsalted butter at room temperature
- 2 ½ cups flour plus more for rolling
- 2 tablespoon powdered sugar plus more for rolling and dusting
- 1 egg white
- 12 ounces fruit pie or pastry filling of your choice such as Solo pastry filling
Instructions
- Cream together the butter and cream cheese, stir in the flour and 2 tablespoon powdered sugar until a sticky dough forms.
- Wrap dough tightly in plastic wrap and refrigerate for at least one hour or overnight.
- When ready to roll out, preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
- Dust rolling surface with equal parts flour and powdered sugar, divide dough in half as it’s easier to work with, and return ½ to fridge to stay chilled.
- Roll out dough until it’s a little less than ¼ inch thick. Using a pizza cutter, cut dough into even squares. Spread a small amount of fruit filling on the center of each square before folding opposite corners of dough into the center to seal the cookie. To ensure a tight seal, fold one corner of the dough over, brush with a little bit of egg white, and then fold the other corner and press gently to close.
- Bake in preheated oven for 12 – 15 minutes, until golden brown. Remove to rack to cool completely before dusting with powdered sugar.
Notes
Nutrition
Anne says
Had a heck of a time cutting them and making the ends stick. I ended up just making them round and not folding ends over. My husband actually liked them that way. More filling on top. They tasted very good too!
Amanda Gajdosik says
Hi Anne,
Sorry to hear you had a hard time getting them to stick! A little egg-wash can usually do the trick. But glad you found a work around!
Happy baking 🙂
Amanda
Becky says
These cookies were a huge hit. But, they came out very ugly. Figured out I wasn’t rolling the dough then enough and used jelly instead of preserves
BeaFreitas says
Sounds and look amazing !
Amanda says
Thank you, Bea!
Jessica says
I actually already ate some of these! I had no idea of the name x
Jessica — NinetyCo
Amanda says
The more you know! Haha. 🙂
A Joy says
Wow! These look so good!!
Amanda says
Thank you! They really are so, so tasty! And a cinch to make!
Meghan says
Whaat! Those look incredible. Love your blog 🙂 🙂
Amanda says
Aww! Meghan! Thank you <3 It means a lot to know you're reading!
Meghan says
Update: I attempted these and they didn't look pretty, but they tasted amazing. My dough was super crumbly and I couldn't roll it out thin enough. Any advice for my next try?
Amanda says
SO sorry to hear that Meghan! My best guess, your dough wasn't mixed enough (leaving it crumbly) and not cool enough (meaning you couldn't roll it out). You don't need to worry about over mixing the dough for these guys, so mix it, mix it good! And I've found chilling the dough overnight makes it really easy to work with (leaving 1/2 in the fridge while you work with the other 1/2 is also helpful). So long as they tasted good though, that's what really counts!
Maryann Stevens says
I made the dough yesterday and chilled it overnight. I used apricot preserved. They came out beautiful and delicious! This is an easy and good recipe.
Amanda Gajdosik says
So glad you enjoyed these cookies, Maryann!