Kolaczki

Soft, flaky, and dusted with sweet powdered sugar, Kolaczki are like a cozy hug wrapped in buttery pastry. Their golden folds hold jewel-bright centers of jam that burst with fruity sweetness in every bite. These Polish cookies have a tender melt-in-your-mouth texture that pairs perfectly with a warm cup of tea or coffee, making them a delightful treat for any season.

Behind the Recipe

I remember my grandmother’s hands expertly folding each square of dough into perfect little pockets, her apron dusted with flour, the kitchen filled with the smell of butter and fruit preserves. Making Kolaczki was always a joyful tradition in our family, especially around holidays. It’s a recipe that brings people together, whether you’re preparing it with loved ones or sharing it at gatherings.

Recipe Origin or Trivia

Kolaczki originated in Central and Eastern Europe, particularly Poland and Hungary, where they’ve been a beloved dessert for generations. Their name comes from “kołacz,” a Slavic word meaning “wheel” or “round,” though these cookies often appear in square or diamond shapes. Each country adds its own twist—some use yeast dough, others use cream cheese like in this American-Polish variation. Traditionally filled with plum, apricot, or raspberry preserves, they symbolize hospitality and celebration.

Why You’ll Love Kolaczki

There’s something about Kolaczki that makes them universally adored. Here’s why:

Versatile: You can fill them with just about any jam or preserve you like, from apricot to raspberry to poppy seed.

Budget-Friendly: They’re made with basic pantry staples and a bit of jam—no fancy ingredients needed.

Quick and Easy: The dough comes together quickly, especially if you chill it in advance.

Customizable: Switch up the fillings, shapes, or even add a touch of citrus zest to the dough for a personal twist.

Crowd-Pleasing: These cookies vanish fast at parties and cookie swaps. People love their tender bite and nostalgic charm.

Make-Ahead Friendly: The dough can be prepared a day ahead, which is perfect for planning during the holidays.

Great for Leftovers: Any leftover cookies store beautifully and taste just as delicious the next day.

Chef’s Pro Tips for Perfect Results

Let me walk you through some tricks I’ve picked up after making countless batches.

• Chill your dough for at least 30 minutes before rolling. It makes handling easier and keeps the cookies flaky.
• Don’t overfill them. A small dollop of jam is plenty to prevent leaks during baking.
• Use parchment paper or a silicone baking mat to keep them from sticking and to catch any jam overflow.
• Dust with powdered sugar only after they’ve cooled, so it doesn’t melt into the cookie.
• Seal the folded edges by gently pressing or brushing with egg white so they don’t open in the oven.

Kitchen Tools You’ll Need

You won’t need anything fancy, but these tools will make things smoother.

Mixing bowls: For combining and chilling the dough.

Rolling pin: To get the dough to the right thinness.

Sharp knife or pizza cutter: For slicing dough into neat squares.

Baking sheet: Lined with parchment paper for even baking.

Sifter or fine-mesh sieve: For dusting powdered sugar evenly.

Ingredients in Kolaczki

These cookies are all about simple ingredients that shine when they come together.

1. All-Purpose Flour: 2 cups – Provides structure and balance to the dough.
2. Unsalted Butter: 1 cup (cold and cubed) – Adds richness and gives that melt-in-your-mouth texture.
3. Cream Cheese: 8 oz (cold) – Creates a tender, tangy dough that bakes up soft and flaky.
4. Fruit Preserves: About ½ cup – Traditional flavors like apricot, raspberry, or plum work beautifully and bring sweet-tart contrast.
5. Powdered Sugar: For dusting – Adds the final snowy touch and a bit of sweetness to finish.

Ingredient Substitutions

Need to swap something out? Here are a few suggestions that still keep the spirit of the recipe alive.

All-Purpose Flour: Gluten-free flour blend.

Unsalted Butter: Plant-based butter.

Cream Cheese: Dairy-free cream cheese or mascarpone for a richer version.

Fruit Preserves: Nutella, lemon curd, or poppy seed filling.

Powdered Sugar: A light dusting of cinnamon sugar for a spiced variation.

Ingredient Spotlight

Cream Cheese: This ingredient gives Kolaczki dough its uniquely tender, almost pastry-like texture. It’s what sets these cookies apart from regular sugar cookies.

Fruit Preserves: Choose high-quality jam for the best flavor and texture. Apricot and raspberry are traditional favorites because their tartness balances the richness of the dough.

Instructions for Making Kolaczki

Let’s get to the good part! Here are the steps to create these sweet little pockets of joy.

1. Preheat Your Equipment:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

2. Combine Ingredients:

In a mixing bowl, blend the cold butter and cream cheese together until smooth. Add the flour gradually and mix until a soft dough forms. Divide the dough into two disks, wrap in plastic, and chill for at least 30 minutes.

3. Prepare Your Cooking Vessel:

While the dough chills, prepare your baking sheets and organize your fillings and tools.

4. Assemble the Dish:

On a floured surface, roll out one disk of dough to about 1/8-inch thick. Cut into 2-inch squares. Place a small spoonful of jam in the center of each square. Fold opposite corners toward the center, pressing lightly to seal.

5. Cook to Perfection:

Bake for 12–15 minutes until the edges are just turning golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

6. Finishing Touches:

Once cooled completely, dust with powdered sugar using a sifter or fine mesh sieve.

7. Serve and Enjoy:

Arrange on a serving platter and enjoy with coffee, tea, or a cozy evening chat.

Texture & Flavor Secrets

The texture is what makes these cookies so magical. The dough is tender, almost pastry-like, thanks to the cream cheese and butter combo. When baked, the edges become lightly crisp while the centers stay soft. The fruity jam adds a pop of sweetness and a hint of tartness, perfectly balanced by the dusting of powdered sugar. Every bite is a contrast between creamy, flaky, and fruity.

Cooking Tips & Tricks

Here are a few more nuggets of wisdom:

• Roll the dough thin for crispier edges.
• Chill dough between batches if it softens while shaping.
• Use a piping bag for neater jam placement.
• Don’t skip the chilling—it helps avoid spreading.

What to Avoid

Even the best bakers can run into hiccups. Here’s what to watch out for:

• Overfilling with jam—it will leak and burn.
• Skipping the chill time—the dough becomes hard to work with.
• Using runny preserves—they’ll spread too much while baking.
• Forgetting to seal the edges—they may pop open in the oven.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 140

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

Kolaczki are perfect for making ahead. The dough can be stored in the fridge for up to 2 days or frozen for up to a month. Baked cookies stay fresh in an airtight container at room temperature for 3 days. To freeze, layer cookies between wax paper in a freezer-safe container. Thaw and re-dust with powdered sugar before serving.

How to Serve Kolaczki

Serve these beauties on a festive platter for holidays or arrange them in a cookie tin for gifting. They’re great alongside tea, coffee, or hot cocoa. You can even plate them with other traditional cookies for a dessert sampler tray.

Creative Leftover Transformations

Got extras? Here’s how to make them feel brand new:

• Crumble and sprinkle over vanilla ice cream.
• Use as a sweet base in a parfait with whipped cream and fruit.
• Crumble into yogurt for a breakfast treat.

Additional Tips

• For cleaner folding, lightly brush one corner of the dough with egg white before sealing.
• Let cookies cool completely before storing.
• Always use a good-quality jam—it makes a difference.

Make It a Showstopper

To make Kolaczki bakery-worthy, arrange them in a spiral pattern on a vintage plate or wooden board. Add a fresh dusting of powdered sugar right before serving. You can even tuck a few into mini parchment paper bags tied with string for a beautiful gift.

Variations to Try

• Almond Kolaczki: Add a teaspoon of almond extract to the dough for a nutty twist.
• Lemon Kolaczki: Use lemon curd instead of jam and top with lemon zest.
• Chocolate-Filled: Try hazelnut spread for a rich version.
• Savory Kolaczki: Skip the sugar and fill with herbed cream cheese or sun-dried tomato tapenade.
• Nut Roll Style: Roll dough into logs with chopped nuts and jam inside, then slice into pinwheels.

FAQ’s

Q1: Can I freeze Kolaczki?

Yes. Freeze the baked cookies or the dough. Just thaw and dust with fresh sugar before serving.

Q2: Why do my cookies open up while baking?

They might not be sealed tightly. Press edges firmly or brush with egg white before folding.

Q3: What’s the best jam to use?

Apricot and raspberry are traditional. Just avoid overly watery preserves.

Q4: Can I use margarine instead of butter?

Butter is better for flavor and texture, but you can use margarine in a pinch.

Q5: How long do they stay fresh?

About 3 days in an airtight container. You can also refrigerate or freeze them.

Q6: Can I make the dough ahead?

Absolutely. Store it in the fridge for up to 2 days or freeze for a month.

Q7: Can I add nuts to the filling?

Yes, chopped nuts on top of the jam add great texture.

Q8: What if I don’t have cream cheese?

Try mascarpone or a dairy-free substitute.

Q9: Can I double the recipe?

Yes, it scales well. Just chill each dough batch separately.

Q10: Do they need to be refrigerated?

Not unless they’re filled with dairy-based filling or it’s hot in your kitchen.

Conclusion

Kolaczki aren’t just cookies, they’re little pockets of tradition and joy. Whether you make them for a special occasion or just because you’re craving something sweet and flaky, they’ll quickly become a favorite in your kitchen. Trust me, they’re worth every bite.

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