Kolaczki (Polish Cookies)

Introduction

Kolaczki, also spelled kołaczki, are beloved Polish cookies that often grace holiday platters, family gatherings, and special occasions. These delicate, crescent-shaped or folded cookies are traditionally made with a rich cream cheese dough and filled with sweet fruit preserves, poppy seed filling, or even nut paste. The result is a tender, buttery pastry that perfectly balances tangy and sweet flavors.

Originating in Central and Eastern Europe, Kolaczki are popular not only in Poland but also in countries like Hungary, the Czech Republic, and Slovakia, each with its own variations. While you can find them in European bakeries, nothing compares to making them at home—where you can tailor the fillings and enjoy them fresh from the oven. In this post, I’ll share my detailed step-by-step recipe for making authentic Polish Kolaczki, along with helpful tips, variations, and serving ideas to make your baking experience both fun and rewarding.

My recipe story

My first encounter with Kolaczki was during a Christmas Eve celebration hosted by a Polish neighbor. Among the beautifully arranged desserts, these little powdered sugar–dusted pastries immediately caught my attention. I took a bite and was instantly hooked—the tender, flaky pastry paired so perfectly with the sweet jam filling. It reminded me of the kind of desserts that bring families together across generations.

Years later, when I began exploring traditional European baking, I knew Kolaczki had to be on my list. After several test batches, I perfected a dough that was both soft and pliable yet sturdy enough to hold the filling without leaking. Now, they have become a staple on my holiday cookie tray, often disappearing before any of the other treats. This recipe is my way of honoring tradition while making the process approachable for modern home bakers.

Ingredient breakdown

The beauty of Kolaczki lies in the simplicity of its ingredients. The dough is made with only a handful of staples: flour, butter, cream cheese, and a touch of sugar. Each ingredient plays an important role in achieving the signature texture and flavor of these cookies.

Cream cheese and butter form the base of the dough, giving it a tender, rich consistency. Cream cheese adds a slight tang, while butter provides that melt-in-your-mouth flakiness. It’s important to use high-quality, full-fat cream cheese and unsalted butter for the best results.

All-purpose flour gives structure to the dough, balancing the richness of the fat. A small amount of sugar and vanilla extract enhances the sweetness without overpowering the filling. Speaking of filling, the traditional choices are apricot, raspberry, or plum preserves, though you can also experiment with poppy seed paste or finely ground nuts. Finally, a dusting of powdered sugar after baking provides that iconic snowy finish.

Equipment you’ll need

• Mixing bowls
• Electric mixer or stand mixer
• Rolling pin
• Pastry cutter or sharp knife
• Baking sheets
• Parchment paper or silicone baking mat
• Cooling rack
• Fine-mesh sieve (for powdered sugar dusting)

Step-by-step directions

Step 1: Prepare the dough. In a large bowl, cream together softened butter and cream cheese until light and fluffy. Add sugar and vanilla, mixing until well combined. Gradually add flour, a little at a time, until the dough comes together. It should be soft but not sticky. Shape the dough into a disc, wrap in plastic wrap, and chill for at least one hour or overnight.

Step 2: Roll and cut. On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness. Using a pastry cutter or knife, cut into 2-inch squares. The dough should remain cool and pliable to prevent sticking and tearing.

Step 3: Fill and fold. Place about 1 teaspoon of your chosen filling in the center of each square. Fold two opposite corners over the filling, overlapping slightly, and press gently to seal. For extra security, you can brush the overlapping corners with a tiny bit of beaten egg white.

Step 4: Bake to perfection. Preheat your oven to 350°F (175°C). Transfer the prepared cookies onto parchment-lined baking sheets, spacing them slightly apart. Bake for 12–15 minutes, or until the edges are just beginning to turn golden. Remove and let them cool on a wire rack.

Step 5: Dust and enjoy. Once the cookies are completely cooled, use a fine sieve to dust them generously with powdered sugar. This final step not only enhances their sweetness but also gives them that iconic festive appearance.

Variations & substitutions

Kolaczki are highly versatile, and you can easily tailor them to your tastes. Instead of traditional fruit preserves, try lemon curd for a zesty twist, or chocolate-hazelnut spread for a modern touch. For a nutty variation, fill them with finely ground walnuts mixed with honey or cinnamon. If you prefer a savory approach, experiment with cheese or poppy seed fillings.

If you’re looking for dietary adaptations, use gluten-free flour blends designed for baking, or opt for vegan cream cheese and plant-based butter substitutes. The dough remains forgiving, making these substitutions workable without sacrificing texture.

Storage, freezing & make-ahead

Kolaczki keep well in airtight containers at room temperature for up to 4 days. For longer storage, refrigerate them, though you may need to re-dust with powdered sugar before serving. These cookies also freeze beautifully: place them in a single layer on a baking sheet, freeze until solid, then transfer to freezer bags. They’ll keep for up to 3 months. To enjoy, thaw at room temperature and dust again with powdered sugar for a fresh-from-the-oven look.

You can also prepare the dough ahead of time. Simply wrap tightly and refrigerate for up to 3 days, or freeze the dough for up to 1 month. Thaw overnight in the refrigerator before rolling and filling.

Serving ideas & pairings

Kolaczki are delightful on their own, but they shine even brighter when paired thoughtfully. Serve them on a holiday cookie platter alongside gingerbread, shortbread, and spritz cookies for a festive spread. Pair with hot beverages like tea, mulled wine, or coffee to complement the buttery dough and fruity filling. For brunch gatherings, these cookies add a touch of elegance next to fresh fruit, pastries, and cheese boards.

If you’re hosting a themed Eastern European dinner, Kolaczki make the perfect sweet ending after hearty dishes like pierogi or kielbasa. They’re also ideal for gifting—pack them in decorative tins lined with parchment paper for a homemade present that will be appreciated by friends and family.

FAQ

1. Can I make Kolaczki without cream cheese?
Yes, you can substitute sour cream or Greek yogurt in the dough, though the texture will be slightly different—less rich but still delicious.

2. Why do my Kolaczki open while baking?
This usually happens if the corners weren’t sealed tightly or if the dough was too warm. Chill the dough and use egg white to help seal.

3. What fillings work best?
Thick preserves work best since thin jams may run during baking. Apricot, raspberry, and plum are traditional choices.

4. Can I make them in advance for the holidays?
Absolutely! Freeze them after baking and dust with powdered sugar right before serving to keep them looking fresh.

5. Are Kolaczki the same as rugelach?
No, though similar, rugelach are rolled crescent-shaped pastries often filled with nuts, chocolate, or jam. Kolaczki are folded squares with a central filling.

Final thoughts

Kolaczki Polish cookies are more than just pastries—they are a connection to heritage, tradition, and family gatherings. Their delicate dough, sweet fillings, and festive look make them an enduring favorite on holiday dessert tables. Whether you’re making them for Christmas, Easter, or simply to share a bit of sweetness, this recipe will guide you through the process with ease and confidence. Once you bake a batch, you’ll understand why these cookies have stood the test of time and continue to be cherished across generations.

Kolaczki (Polish Cookies)

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• Author: Sarah White
• Total Time: 1 hour 35 minutes
• Yield: About 36 cookies
• Diet: Vegetarian

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Description

Buttery, flaky Polish cookies filled with fruit preserves and dusted with powdered sugar. A festive treat perfect for holidays and gatherings.

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Ingredients

• 8 oz cream cheese, softened

• 1 cup unsalted butter, softened

• 2 cups all-purpose flour
• 2 tbsp granulated sugar

• 1 tsp vanilla extract

• 1/2 cup fruit preserves (apricot, raspberry, or plum)
• Powdered sugar, for dusting
  

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Instructions

1. In a large bowl, cream together butter and cream cheese until smooth and fluffy.
2. Mix in sugar and vanilla, then gradually add flour until a soft dough forms. Wrap and chill for at least 1 hour.

3. Roll dough on a lightly floured surface to 1/8-inch thickness. Cut into 2-inch squares.

4. Place 1 teaspoon of fruit preserves in the center of each square. Fold opposite corners over filling and press to seal.
5. Arrange on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–15 minutes, until lightly golden.

6. Cool completely on a wire rack, then dust with powdered sugar before serving.
   

Notes

Chill the dough well for easier handling. Use thick preserves to prevent leaking. Store in an airtight container for up to 4 days or freeze for 3 months.

• Prep Time: 1 hour 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Polish, Eastern European