There’s something magical about a cookie that’s tender, buttery, and filled with jewel-toned jamlike biting into a tiny pastry cloud. Polish Kolacky Cookies are exactly that. Delicate cream cheese dough folded around sweet fruit filling, dusted with powdered sugar, and perfect for sharing (or hoarding).
I first tested this version in my studio kitchen back in 2019, tweaking the dough ratio until it was soft enough to shape but sturdy enough to hold the filling without leaking. The trick? Keeping everything colddough, hands, even the countertop if you can. After eight years shooting food, I’ve learned that the prettiest cookies are usually the simplest ones, and these deliver every single time.
Thomas Baker
Polish Kolacky Cookies Recipe Easy and Delicious
Polish Kolacky Cookies are traditional delights featuring a rich cream cheese dough base paired with luscious sweet jam fillings. These cookies are not only visually appealing but also bursting with flavor, making them an irresistible treat for dessert lovers and a perfect addition to any festive gathering.
Combine the cream cheese and soft unsalted butter using a stand mixer until smooth.
Incorporate the three cups of flour into the mixture and stir until fully blended.
Wrap the dough tightly and chill it in the refrigerator for one hour.
Divide the chilled dough into four parts; roll out one part on a floured surface until it is thin.
Cut the dough into squares approximately 1 1/2 inches wide.
Spoon a small amount of jam into the center of each square.
Bring opposite corners of each square together and pinch them to seal, using a little water to help them stick.
Heat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Arrange the cookies on a baking sheet lined with parchment paper.
Bake for about 15 minutes until the cookies are lightly golden.
Transfer the cookies to a rack to cool completely.
Once cooled, sprinkle a fine dusting of powdered sugar over the top.
Store the finished cookies in an airtight container to keep them fresh.
Notes
Feel free to add crushed nuts for extra texture. Use sugar-free jam for a low-sugar alternative. Experiment with different jam flavors like blueberry, cherry, or prune for variety and visual appeal. Work with small batches to keep the dough chilled and manageable.
Why You’ll Love These Cream Cheese Cookies
These little pastries hit that sweet spot between tender and rich without feeling heavy. The cream cheese dough is softer than traditional butter cookie dough, which means it practically melts on your tongue. Plus, you get to pick your jamapricot, raspberry, cherry, whatever’s in your pantryso every batch can feel a little different.
What I love most after years of baking? They’re forgiving. The dough doesn’t crack like shortbread, and even if your folds aren’t perfect, they still bake up beautifully. And honestly, a light dusting of powdered sugar hides all kinds of imperfections.
Buttery and tender: cream cheese makes the dough extra soft
Customizable fillings: use any jam you already have
Beginner-friendly: no rolling pin gymnastics required
Freezer-friendly dough: make ahead and bake fresh anytime
Key Ingredients You’ll Need
This is a short list, and chances are you’ve already got most of it. The magic comes from keeping things coldcream cheese, butter, even your hands if the kitchen’s warm. I learned that the hard way during a warm summer day when my dough turned to soup halfway through.
Ingredient
Why It Matters
Cream cheese (8 oz)
Makes the dough soft and tender without being crumbly
Unsalted butter (1½ cups)
Adds richness; unsalted lets you control sweetness
Flour (3 cups + more for rolling)
Provides structure without making cookies tough
Apricot or raspberry jam (1 cup)
Sweet filling that doesn’t overwhelm the delicate dough
Powdered sugar
Final dusting for that bakery-style finish
Pro Tip: Work with a quarter of the dough at a time and keep the rest chilled. This keeps everything manageable and prevents sticky messes.
How the Dough Comes Together
You’ll mix the cream cheese and softened butter first until they’re smooth and creamy. Then fold in the flour until just combinedno need to overmix. The dough will feel soft, almost like Play-Doh, which is exactly what you want. Wrap it up and let it rest in the fridge for an hour. That chill time firms everything up so it’s easier to roll and cut.
Once it’s cold, roll out a small portion on a floured surface until it’s thinabout ⅛ inch. Cut into 1½-inch squares, drop a small spoonful of jam in the center, then pinch two opposite corners together. A tiny dab of water on the pinched edges helps them stay sealed during baking.
Note: If the dough gets too soft while you’re working, pop it back in the fridge for 10 minutes. Cold dough equals clean shapes.
Baking and Finishing Touches
Line your baking sheet with parchment paper and arrange the cookies with a little space between them. Bake at 350°F for about 13–15 minutes, just until the edges start to turn golden. They won’t brown much, so don’t wait for colorpull them when they look set.
Let them cool on a rack, then dust generously with powdered sugar. I like to use a fine-mesh sieve for an even, bakery-style coating. These Polish Kolacky Cookies look especially pretty on a white platter with the jam peeking through the folds.
Simple Swaps and Flavor Tweaks
Swap
What to Use
Different jam
Try blueberry, cherry, peach, or prune for variety
Lower sugar
Use sugar-free or low-sugar jam
Add crunch
Sprinkle crushed nuts on top before baking
Flavor boost
Add a pinch of vanilla or almond extract to the dough
You can also make a tray with multiple jam flavorsit makes the platter look like a jewel box and gives everyone something they like.
How to Serve and Store
Serve these at room temperature with coffee, tea, or a glass of cold milk. They’re perfect for holiday cookie trays, potlucks, or just keeping around for when you need something sweet and comforting. I’ve packed them in tins for friends, and they always travel well.
Store in an airtight container at room temperature for up to 5 days. They stay soft and tender, especially if you tuck a piece of parchment between layers. You can also freeze the baked cookies for up to 3 monthsjust dust with powdered sugar after thawing.
Pro Tip: Freeze unbaked, shaped cookies on a tray, then transfer to a freezer bag. Bake straight from frozenjust add a minute or two to the bake time.
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FAQs ( Polish Kolacky Cookies )
What type of jam works best for filling?
Traditional flavors like apricot, prune, or poppy seed work beautifully. Choose thick jams or preserves that won’t run during baking. Avoid watery jellies as they can make the cookies soggy and create a mess in your oven.
Can I make the dough ahead of time?
Yes! Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Cold dough is actually easier to roll and work with. Let it sit at room temperature for 10-15 minutes before rolling if it becomes too firm.
Why do my cookies open up during baking?
This happens when the dough is too warm or the filling is too wet. Chill shaped cookies for 15 minutes before baking. Make sure to pinch the edges firmly and use thick jam or filling to prevent bursting.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to one week. They actually taste better after a day as the flavors meld together. For longer storage, freeze for up to 3 months in freezer-safe containers.
What’s the secret to tender cookies?
Don’t overwork the dough and use room temperature cream cheese and butter for smooth mixing. Roll the dough just thin enough – about 1/8 inch thick. Overbaking will make them tough, so watch for lightly golden edges.
You’ll love how these Polish Kolacky Cookies turn outtender, buttery, and filled with fruit that practically glows through the powdered sugar. They bake up in just about fifteen minutes and always look like you spent way more time than you did.
Try different jams each time you bakeapricot, cherry, even lemon curd for something unexpected. If you’re making a big batch for the holidays, freeze half the shaped cookies and bake them fresh when company shows up. A trick I’ve picked up: dust with powdered sugar right before serving so it doesn’t disappear into the cookie.
I’d love to see your versiontag me if you share a photo, or tell me which jam ended up being your favorite. Did your grandma make something like this when you were little? Save this one for your next cookie swap or afternoon tea. They’re the kind of treat that makes any day feel a little more special.
