Polish Christmas Cookies (Kolaczki) with Cream Cheese Dough
Polish kolaczki are the cookies that show up on every holiday table, every year, without fail. They are tiny, tender, and filled with a sticky ribbon of jam that glues the corners shut like a little envelope. The dough is nothing but butter, cream cheese, and flour, so it bakes into something light and just salty enough to make the sweet filling pop.
If you need a make-ahead cookie that gets better after a day in the tin, these are the ones. The dough chills while you do other things, and shaping them is simple enough to turn into a group project without anyone getting frustrated.
What Keeps This Recipe in the Holiday Rotation
The dough has exactly three ingredients and no sugar, so the jam does all the heavy lifting for sweetness. That sounds bare, but it works because the butter and cream cheese give the cookie a flaky, almost pastry-like bite that shatters when you bit it, then dissolves into the almondy tang of warm apricot.
I have tried versions with egg wash, with vanilla, with a spoon of sour cream. I keep coming back to this plain one because it is the most reliable and, honestly, the best textured. The cookies stay tender for a week if you hide them well enough.
Ingredients
- 8 oz full-fat cream cheese, softened: block style, not the tub, or the dough will be too soft.
- 1 cup (2 sticks) unsalted butter, softened: salted butter works, just skip the pinch of salt.
- 2 cups all-purpose flour: spooned and leveled, not scooped.
- 1/4 tsp fine sea salt: omit if your butter is salted.
- 1/2 cup thick apricot or raspberry jam: the thicker the jam, the less it leaks; press any large fruit pieces through a strainer first.
- Powdered sugar: for a heavy dusting right before serving.
Variations / Substitutions
- Filling swap: prune butter (lekvar) or poppy seed filling are traditional alternatives to jam; both behave even better in the oven because they are dense and do not bubble out.
- Dairy-free: this dough relies entirely on butter and cream cheese, so a dairy-free substitution will change the texture. If you absolutely need to, a high-fat vegan block butter and a thick vegan cream cheese can work after an extra hour of chilling.
- Nutty edge: roll the dough logs in finely chopped walnuts before slicing and baking for a different look.
- If you like the flaky, filled cookie style, you might enjoy Hungarian kolaches, which use a yeast-leavened dough with similar fruit fillings.
How to Make Polish Christmas Cookies (Kolaczki)
Step 1: Mix the Dough
In a large bowl, beat the 8 oz softened cream cheese and 1 cup softened butter together with a wooden spoon or a hand mixer on low speed until smooth and fully combined, about 2 minutes. There should be no streaks.
Add the 2 cups flour and 1/4 tsp salt all at once, and mix just until a soft dough forms. Stop the second it comes together; overmixing will make the cookies tough. The dough will be tacky but not sticky, and you will be tempted to add more flour. Don’t.
At this point the dough feels impossibly soft, almost like marzipan. That is exactly right. Scrape it into a disk, wrap tightly in plastic, and chill for at least 1 hour. Overnight is fine.
Step 2: Roll and Cut the Dough
Preheat the oven to 375°F (190°C) with a rack in the middle. Line two baking sheets with parchment paper.
On a lightly floured surface, roll one half of the chilled dough into a 1/8-inch thick square. Work quickly, because the dough warms up fast. If it starts to stick, slide it onto a baking sheet and freeze for 5 minutes, then try again.
Cut the square into 2-inch squares using a sharp knife or a pizza cutter. A ruler helps, but eyeballing works and nobody will notice a slightly off-kilter cookie once it is dusted in sugar. You should get about 12 squares from each half of dough.
Step 3: Fill and Shape the Cookies
Spoon a scant 1/2 teaspoon of jam into the center of each square. The instinct is to add more. Resist. Overfilled cookies spill onto the baking sheet and become a burnt jam mess that welds them to the parchment.
Bring two opposite corners of the square up toward the center, overlapping them just enough to press them firmly together. The dough should feel like it fuses; if it resists, dip your fingertip in water and dab the seam first. Do not press so hard that you push jam out the sides. Arrange the shaped cookies on the prepared sheets, leaving an inch between them.
Step 4: Bake Until the Edges Turn Golden
Bake the cookies for 12 to 14 minutes, until the bottom edges are just beginning to color and the tops look dry but still pale. Rotate the sheet halfway through if your oven has a hot spot.
They will feel soft when you take them out. That is deceptive. Leave them on the baking sheet for 5 minutes to firm up, then transfer to a wire rack with a spatula. They crisp and set as they cool.
Step 5: Dust and Serve
Once the cookies are completely cool, pile them onto a platter and shower them generously with powdered sugar. The sugar will melt into any warm spots, so patience here is not a suggestion.
Serve them the day they are baked, or let them mellow in a tin overnight. Their texture is even better on day two, when the jam has softened the surrounding dough into a tender, jammy ring.
Tips for Neat, Flaky Kolaczki
- Cold dough is your safety net. If the squares become slack or sticky at any point, slide the tray into the fridge for 10 minutes before filling. You will save yourself a lot of frustration.
- Dust the cut dough squares lightly with flour before filling if your kitchen runs warm. This tiny layer absorbs moisture from the jam and helps the seal hold.
- The biggest mistake is opening the oven door too early to check on them. Wait until at least 10 minutes have passed, or the dough can collapse before the butter and cream cheese have set the structure.
- Baked kolaczki freeze beautifully. Layer them with wax paper in a sturdy container and freeze for up to 3 months. Dust with fresh powdered sugar after thawing.
Storing the Cookies
- Refrigerate: not recommended for the baked cookies, but the raw dough can be chilled for up to 3 days wrapped tightly.
- Counter: store baked cookies in an airtight container at room temperature for up to 5 days. They soften slightly over time, which many people prefer.
- Freeze baked cookies: as above, up to 3 months.
- Freeze unbaked dough: shape the cookies, freeze them solid on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 2 to 3 extra minutes.
Frequently Asked Questions
Can I use puff pastry instead of the cream cheese dough?
Technically yes, but you will lose the signature tender, tangy crumb that makes kolaczki what they are. The result will be closer to a jam-filled palmier.
Why did my jam leak out?
Usually because the filling was too runny or too much was used. Stick to very thick jam and no more than 1/2 teaspoon. If your jam is loose, simmer it in a small pot for 5 minutes to reduce it, then chill before using.
Can I make the dough in a food processor?
Yes. Pulse the butter and cream cheese until smooth, add the flour and salt, and pulse in short bursts until the dough just comes together. Then wrap and chill as written.
What is the best jam flavor for kolaczki?
Apricot is the most traditional and the least likely to leak because it is naturally dense after cooking. Raspberry works well too, but avoid seedy jams that make the seams slippery.
Polish Christmas Cookies (Kolaczki) Recipe
Ingredients
Method
- Beat the cream cheese and butter until smooth. Add flour and salt, mixing just until a soft dough forms. Shape into a disk, wrap, and chill at least 1 hour.
- Preheat oven to 375°F. On a floured surface, roll half the dough into a thin square and cut into 2-inch squares.
- Place 1/2 teaspoon jam in the center of each square. Overlap two opposite corners and press to seal. Transfer to a parchment-lined baking sheet.
- Bake 12 to 14 minutes, until edges are lightly golden. Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
- Once cool, dust heavily with powdered sugar. Serve at room temperature.
