Traditional Polish Kolachki Cookies – Grandma’s Recipe
I grew up watching my Polish grandmother fold tiny squares of dough around jewel-toned jam until the kitchen smelled like butter and fruit — those bites are kolachki. These little cream-cheese pastry pillows are a classic Eastern European cookie: tender, slightly tangy, and filled with plum, apricot, or raspberry jam. They’re made for holidays, cookie exchanges, or a quiet afternoon with tea, and this is my grandmother’s straightforward version that yields reliably soft, flaky results every time. If you like soft spice cookies too, they pair wonderfully on a festive cookie plate with something like this cozy gingerbread recipe best soft gingerbread cookies recipe.
Why you’ll love this dish
Kolachki are the kind of cookie that feels both special and effortless. The dough is rich from butter and cream cheese, but it’s simple to make — no rolling pin gymnastics or temperamental laminating required. They’re:
- Kid-approved: small, sweet, and easy to pick up.
- Make-ahead friendly: dough can be chilled or frozen for busy schedules.
- Versatile: swap jams, curds, or chocolate spreads as you please.
Perfect for holiday trays, afternoon tea, or gifting in tins, kolachki are the safe bet when you want impressive flavor without fussy technique.
“My family disappears these in one sitting — buttery shells and bright jam, they taste like home.” — A neighbor who always asks for the recipe
I also find kolachki a nice counterpoint to savory or spicy cookies; if you’re experimenting with unusual cookie flavors, check out inventive options like a dill-pickle cookie idea for inspiration dill-pickle cookies.
How this recipe comes together
This recipe is a simple, reliable sequence:
- Cream the butter and cream cheese until smooth with powdered sugar and vanilla.
- Fold in flour and a pinch of salt to form a pliable dough.
- Chill the dough so it’s easy to handle.
- Roll the dough thin, cut into squares, add a small spoonful of jam, and fold corners to the center.
- Bake at moderate heat until just set and lightly golden.
- Cool and dust with powdered sugar.
That short roadmap gets you a batch of tender kolachki with minimal fuss.
What you’ll need
Key ingredients (yields about 30–36 kolachki, depending on square size):
- 1 cup (226 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered (confectioners’) sugar, plus extra for dusting
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour
- Pinch of fine salt
- 3/4 to 1 cup jam or fruit preserves (apricot, raspberry, plum, or seedless preserves work best)
- 1 large egg + 1 tablespoon milk (optional egg wash for glossy finish)
Notes/substitutions:
- For a slightly sweeter dough, increase powdered sugar by 2 tablespoons, but texture changes if you add much more.
- Use seedless jam or strain small seeds from preserves to avoid leaking.
- Gluten-free swap: try a 1:1 GF flour blend and chill the dough a bit longer to firm up.
Directions to follow
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Cream: In a bowl, beat butter and cream cheese until smooth. Add powdered sugar and vanilla; beat until combined and fluffy.
- Add flour: Stir in flour and salt until the dough just comes together. Don’t overwork.
- Chill: Shape dough into a disk, wrap, and chill at least 1 hour (or up to overnight). Chilling makes rolling easier.
- Roll and cut: On a lightly floured surface, roll dough to about 1/8-inch thickness. Cut into 2.5- to 3-inch squares (a pizza cutter or sharp knife works well).
- Fill: Place about 1/2 teaspoon jam in the center of each square. Too much jam will leak.
- Fold: Fold each corner into the center, leaving a small hole in the middle so the jam peeks through and doesn’t get trapped.
- Egg wash (optional): Brush lightly with beaten egg mixed with milk for color.
- Bake: Arrange on prepared sheets 1 inch apart and bake 12–15 minutes, until edges are set and bottoms are just turning golden.
- Finish: Cool on racks. When cool, dust generously with powdered sugar.
Short and repeatable — test-bake one tray first if you want to confirm baking time with your oven.
Best ways to enjoy it
Kolachki pair beautifully with tea, coffee, or hot cocoa. Serve them:
- On a cookie platter with nutty biscotti and spice cookies.
- As a petite dessert alongside espresso and fresh berries.
- Tucked into small boxes for gifts — they stack well in layers separated by parchment.
For a festive look, arrange on a doily-lined plate and dust heavily with powdered sugar just before serving.
How to store & freeze
- Room temperature: Keep in an airtight container for up to 3–4 days. Place parchment between layers to prevent sticking.
- Refrigeration: Fine if you live somewhere hot — store in an airtight container for up to 1 week.
- Freezing: Freeze baked kolachki in a single layer on a sheet until firm, then transfer to a freezer container for up to 3 months. Thaw at room temperature.
- Dough freezing: Shape into a disk, wrap tightly, and freeze for up to 2 months. Thaw in refrigerator overnight before rolling.
Food safety: always let cookies cool fully before sealing containers to avoid condensation and sogginess.
Pro chef tips
- Keep ingredients cold: cream cheese and butter straight from the fridge but soft enough to beat will give the best texture. If the dough feels sticky, chill it—handling warm dough makes it greasy.
- Use less jam than you think: 1/2 teaspoon prevents overflow and preserves the delicate pastry edges.
- Uniform squares = uniform baking: cut the squares consistently so everything bakes at the same rate.
- Bake on the middle rack: that yields even color and prevents bottoms from darkening too quickly.
- Make ahead: dough freezes beautifully, so you can make it in batches before the holidays.
For a different buttery cookie you might enjoy experimenting with, my soft gingerbread version provides similar make-ahead convenience soft gingerbread cookies recipe.
Recipe variations
- Jam swaps: apricot and plum are traditional, but try lemon curd, fig jam, or raspberry for color contrast.
- Chocolate twist: use a dollop of Nutella or chocolate-hazelnut spread and reduce powdered sugar in dough slightly.
- Nut filling: mix a little finely chopped toasted walnut or almond into the jam for texture.
- Vegan: use vegan butter and vegan cream cheese; bake as directed but chill longer if dough is soft.
- Gluten-free: use a reliable 1:1 GF flour blend and add a tablespoon of cold butter if the dough is crumbly.
Feel free to get creative — kolachki are forgiving and welcome playful fillings.
Helpful answers
Q: How long does the dough need to chill?
A: A minimum of 1 hour is best so it firms up for rolling. If you’re short on time, 30 minutes helps, but expect more tearing. Overnight in the fridge is fine and improves flavor.
Q: Can I bake kolachki without cream cheese?
A: Traditional kolachki often rely on the butter–cream cheese ratio for that tender, flaky texture. Omitting cream cheese will change the texture; you can try a butter-only shortbread dough, but it won’t be the classic kolachki mouthfeel.
Q: Why are my kolachki greasy after baking?
A: That usually means the dough was too warm while handling. Chill the dough longer, and avoid overworking it—both help prevent a greasy finish.
Q: Can I use homemade jam?
A: Absolutely — homemade jam works wonderfully. Make sure it’s thick and not runny; reduce spoonful size if it’s very loose.
Q: How long do baked kolachki keep their texture?
A: Stored properly in an airtight container, they stay tender for 3–4 days. After that they may begin to lose crisp edges but remain tasty.
Conclusion
Kolachki are a small tradition with a big payoff: buttery, cream-cheese dough surrounding bright jam that brings a taste of home to any gathering. If you want an extra reference for technique and historical context, this page on Kołaczki (Polish filled cookies) at Polish Housewife offers authentic background and variations. For a detailed step-by-step with photos to compare technique, see Baker Bettie’s Polish Kolaczki cookies tutorial.
Kolachki
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened Keep ingredients cold but soft enough to beat.
- 8 oz cream cheese, softened Traditional ingredient for texture.
- 1/2 cup powdered sugar, plus extra for dusting Increase by 2 tablespoons for a sweeter dough.
- 1 teaspoon pure vanilla extract Adds flavor.
- 2 cups all-purpose flour Gluten-free option available.
- 1 pinch fine salt Enhances flavor.
Filling
- 3/4 to 1 cup jam or fruit preserves Apricot, raspberry, or plum recommended.
Optional Egg Wash
- 1 large egg For glossy finish.
- 1 tablespoon milk Mix with the egg for egg wash.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- In a bowl, beat butter and cream cheese until smooth.
- Add powdered sugar and vanilla; beat until combined and fluffy.
- Stir in flour and salt until the dough just comes together.
- Shape dough into a disk, wrap, and chill for at least 1 hour.
Assembly
- On a lightly floured surface, roll dough to about 1/8-inch thickness.
- Cut into 2.5- to 3-inch squares.
- Place about 1/2 teaspoon jam in the center of each square.
- Fold each corner into the center, leaving a small hole for the jam.
- Brush lightly with beaten egg and milk mixture if using.
Baking
- Arrange on prepared sheets 1 inch apart and bake for 12–15 minutes.
- Cool on racks and dust with powdered sugar when cool.
