If you grew up in a Polish-American home, chances are kołaczki appeared on your holiday cookie tray. These small, buttery pastries filled with fruit preserves and dusted with powdered sugar are a staple at Christmas, weddings, church bake sales, and family gatherings across the United States.
Although their roots trace back to Central and Eastern Europe, the Polish-American version of kołaczki has developed its own character. The dough is soft, tender, and rich thanks to one special ingredient: butter.
These cookies may look fancy, but they’re surprisingly simple to make. With just a few ingredients and a little folding technique, you’ll have a tray of beautiful cookies that taste like they came straight from a neighborhood bakery.
Kołaczki (sometimes spelled kolaczki, kolacky, or kolachky) are small pastries made from a soft dough that’s folded over a sweet filling.
Traditional fillings include:
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apricot preserves
-
raspberry jam
-
prune butter (powidła)
-
poppy seed filling
-
sweet cheese
In Poland, similar pastries exist, but the buttery dough became especially popular among Polish immigrants in the United States because it’s easy to work with and creates an incredibly tender cookie.
The result is something between a buttery cookie and a delicate pastry. Kołaczki are usually cut into small squares, then the corners are folded toward the center over the filling.
Recipe for Kołaczki – favorite Polish – American cookies
Kołaczki - favorite Polish - American cookie
Ingredients
- 7 oz / 200 g of butter
- ⅓ c / 40 g of powdered sugar
- 7 oz / 200 g of cream cheese
- 2½ c / 300 g of all-purpose flour
- ½ c / 60 g of all-purpose flour
- Pinch of salt
- Additionally
- About 9 oz / 250 g of favorite jam or preserves
- 1 egg
- Powdered sugar
Instructions
All ingredients should be at room temperature. Cream butter with powdered sugar until pale, add cream cheese and keep mixing. Next, add flour and salt, mix until combined and a dough forms. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
When dough is ready, preheat oven to 350℉ / 180℃ and line a baking sheet with parchment paper.
Divide the dough into two parts and roll each part to about ⅛-inch / 3-millimeter thickness. Using a pizza cutter or a knife, cut dough into about 2-inch / 5-centimeter squares. On each square place about ½ teaspoon of jam.
Whisk the egg and, using a pastry brush, brush one corner of each square then bring the opposite edges together so the egg corner meets the opposite corner.
Bake for 15–20 minutes, until golden brown. Once they have cooled off, sprinkle with powdered sugar.
Tips for Perfect Kołaczki
A few tricks will help you get bakery-style results:
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Use thick fillings so they don’t leak
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Don’t overfill – a little jam goes a long way
- Wet the tips slightly with water or egg wash so they stick together
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Dust with powdered sugar right before serving
These cookies also freeze beautifully, making them perfect for holiday baking.
This recipe is included in the newest Polish dessert cookbook “Polish Your Kitchen; Sweet Traditions” – also available in ebook format HERE. RECipe for Polish cookies
Please let me know how this recipe turned out for you! Join my Facebook group: Polish Your Kitchen – Show your Polish cooking
Happy cooking and smacznego! recipe for Polish cookies
From Poland with love!
Anna recipe for Polish cookies
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