Polish Kolacky Cookies Recipe: Easy Authentic Treats

There’s something magical about biting into a buttery, tender pastry with a jewel-toned swirl of fruit at its center. Polish Kolacky Cookies are exactly thatdelicate little pockets of sweetness that look fancy but come together with just a few simple ingredients. They’re the kind of cookie that feels like a hug from your grandma, even if she never made them.

I first tested these in my kitchen back in December 2019, determined to nail the dough texture after three batches came out too crumbly. The secret? Cold cream cheese and not overworking the doughit should feel soft and pillowy, not stiff. After a decade of recipe testing, I’ve learned that the best pastries don’t need perfection, just a little patience and good jam.

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Why You’ll Love These Tender Little Pastries

These cream cheese-based cookies are the perfect balance of rich, buttery pastry and bright fruit filling. They look like you spent hours in the kitchen, but the dough comes together in minutesand honestly, most of that time is just waiting for it to chill.

• Beginner-friendly: No fancy techniques or tricky shapingjust roll, cut, fill, and pinch.
• Customizable fillings: Use apricot jam, raspberry jam, or whatever flavor makes your heart happy.
• Perfect for gifting: Dust them with powdered sugar and they instantly look like something from a bakery window.
• Make-ahead magic: The dough chills beautifully, so you can prep one day and bake the next.

What You’ll Need (and Why Each Ingredient Matters)

The beauty of Polish Kolacky Cookies is in their simplicity. You’re working with just five core ingredients, and each one plays a specific role in creating that melt-in-your-mouth texture.

Cream cheese is the secret to the tender, flaky doughit adds richness without making the cookies heavy. Unsalted butter keeps things buttery and soft, while flour provides structure (plus a little extra for rolling). The jamwhether apricot or raspberrybrings that classic fruity sweetness, and a final dusting of powdered sugar makes them look (and taste) bakery-perfect.

Pro Tip: Keep your cream cheese and butter cold until you’re ready to mix. It makes the dough easier to handle and prevents it from getting too sticky.

How the Dough Comes Together

This is one of those recipes where less is more. You’ll mix the cream cheese and softened butter first, then add the flour until everything just comes together. The dough should feel soft and slightly tackynot dry or crumbly. Once it’s mixed, wrap it up and let it chill for at least an hour. That rest time is non-negotiable; it firms up the dough so it’s easier to roll and cut.

When you’re ready to bake, work with only a quarter of the dough at a time, keeping the rest in the fridge. Roll it thin, cut into squares, add a small spoonful of jam, and pinch two opposite corners together. A tiny bit of water on the pinched edges helps them stay sealed during baking.

Step	What to Do	Time
1. Mix dough	Blend cream cheese, butter, and flour	5 minutes
2. Chill	Wrap and refrigerate dough	1 hour
3. Roll & cut	Roll thin, cut into 1.5-inch squares	10 minutes per batch
4. Fill & shape	Add jam, pinch corners, seal with water	5 minutes per batch
5. Bake	Bake at 350°F on parchment paper	13–15 minutes
6. Finish	Cool and dust with powdered sugar	5 minutes

Simple Swaps and Flavor Twists

One of my favorite things about these cookies is how adaptable they are. You can stick with the classic apricot or raspberry jam, or try blueberry, cherry, peach, or even prune for a more traditional Polish touch. If you’re watching sugar, a low-sugar or sugar-free jam works beautifully without changing the texture.

Want a little crunch? Sprinkle some finely crushed nuts on top before baking. And if you’re feeling fancy, try mixing two different jam flavors on the same trayit makes for a gorgeous (and delicious) variety platter.

Ingredient	Swap Option
Apricot or raspberry jam	Blueberry, cherry, peach, prune, or sugar-free jam
Powdered sugar	Skip for a less sweet finish, or use sparingly
Plain dough	Add crushed nuts for texture

How to Serve and Store Them

These cookies are best enjoyed within a few days of baking, when they’re still soft and the powdered sugar hasn’t fully dissolved. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week if your kitchen is warm.

They also freeze beautifullyjust layer them between parchment paper in a freezer-safe container and freeze for up to 2 months. Thaw at room temperature and dust with fresh powdered sugar before serving.

Serving ideas: Arrange them on a pretty plate for holiday cookie trays, pack them in a tin for gifting, or just keep a stash in the kitchen for whenever you need a little sweetness.

Storage Method	Duration	Notes
Room temperature	Up to 3 days	Store in airtight container
Refrigerator	Up to 1 week	Best for warm kitchens
Freezer	Up to 2 months	Layer with parchment, thaw at room temp

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How I Finally Perfected My Polish Kolacky Cookies

These Polish Kolacky Cookies took me more attempts than I’d like to admitthe first batch spread too thin, the second was too crumbly. But after tweaking the butter ratio and chilling time, I finally nailed that tender, melt-in-your-mouth texture that makes these little pastries so irresistible.

FAQs (Polish Kolacky Cookies)

Your New Go-To Cookie for Every Occasion

You’ll love how these Polish Kolacky Cookies turn outtender, buttery, and beautifully golden in just 15 minutes of baking. They’re easier than you’d think, and that little burst of jam in each bite makes them feel extra special. Perfect for sharing, or sneaking a few before anyone notices.

Here’s a trick I picked up after making these dozens of times: if your dough gets too soft while rolling, pop it back in the fridge for 10 minutes. You can also swap the jam for lemon curd or Nutella if you’re feeling adventurous. Store them in a tin with parchment between layersthey’ll stay soft and lovely for days, and they freeze like a dream.

Did you grow up with a cookie that looked just like this? I’d love to hear your memoriesor see your tray of beautiful Kolacky! Snap a photo and tag us, or just tuck this recipe away for your next gathering. Either way, I hope these little pastries bring a little sweetness to your table.