Old-Fashioned Polish Kołaczki Cookies (Cream Cheese Jam Cookies)

There’s something special about a plate of homemade Polish Kołaczki cookies sitting on the kitchen table at Christmas. The delicate pastry, sweet fruit filling, and snowy dusting of powdered sugar bring back memories of family gatherings, holiday baking, and recipes passed down through generations.

These Old-Fashioned Polish Kołaczki Cookies are made with a simple cream cheese and butter dough, filled with sweet raspberry or apricot preserves, and folded into their traditional little envelope shapes.

The cookies bake up tender and lightly golden, with a rich, buttery flavor that pairs beautifully with the fruity filling.

If you grew up in a Polish-American family, you may remember these cookies appearing on Christmas Eve dessert trays or being carefully packed into holiday tins.

And if you’ve never made them before, you’ll be surprised how a few simple ingredients can create such a beautiful old-fashioned treat.

Why You’ll Love These Polish Kołaczki Cookies

There’s a reason these traditional cookies remain a favorite during the holidays.

Rich, buttery pastry: Cream cheese creates a tender dough with a delicate texture.
Simple ingredients: Only a handful of everyday baking ingredients are needed.
Beautiful holiday appearance: Folded corners and colorful jam centers make these cookies perfect for Christmas.
Easy to customize: Use raspberry, apricot, strawberry, or your favorite thick preserves.
Perfect for sharing: These cookies look wonderful on holiday trays and in homemade gift boxes.

They’re especially lovely alongside other traditional Polish Christmas cookies.

What Are Polish Kołaczki Cookies?

Kołaczki, sometimes spelled kolaczki or kolacky, are traditional Central European pastries that have become especially popular in Polish-American baking.

They’re commonly made with a soft cream cheese or butter-based dough, rolled into squares, and filled with fruit preserves.

Two opposite corners are folded toward the center, creating the familiar envelope-like shape.

After baking, the cookies are usually finished with a light dusting of powdered sugar.

The result is a delicate pastry with a slightly crisp exterior, tender center, and sweet fruit filling.

In many Polish-American households, making kołaczki is a beloved Christmas tradition, often shared between generations.

Ingredients for Polish Kołaczki Cookies

You only need six basic ingredients to make these beautiful homemade cookies.

Unsalted Butter — 1½ Cups

Softened butter gives the pastry its rich flavor and tender texture.

Use room-temperature butter that is soft enough to cream but not melted.

Cream Cheese — 8 Ounces

Full-fat cream cheese helps create the soft, delicate dough that makes kołaczki so delicious.

Allow it to soften before mixing.

All-Purpose Flour — 3 Cups

Flour gives the pastry its structure.

For the best texture, measure carefully using the spoon-and-level method.

Salt — 1 Teaspoon

Salt balances the richness of the butter and cream cheese.

Fruit Preserves — Approximately ¾ Cup

Traditional favorites include raspberry and apricot preserves.

Choose thick preserves rather than runny jelly to help prevent the filling from spreading during baking.

Powdered Sugar

A generous dusting of powdered sugar gives these cookies their classic snowy Christmas appearance.

How to Make Old-Fashioned Polish Kołaczki

These cookies take a little patience when shaping, but the process is simple and enjoyable.

Step 1: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.

You can use a hand mixer or stand mixer.

Scrape down the sides of the bowl as needed to ensure everything is evenly combined.

Step 2: Add Flour and Salt

Gradually add the all-purpose flour and salt.

Mix on low speed until a soft dough forms.

Avoid overmixing, which can make the finished cookies less tender.

Step 3: Chill the Dough

Divide the dough into four equal portions.

Wrap each portion tightly in plastic wrap and refrigerate for at least one hour.

Chilling makes the dough easier to roll and helps the cookies maintain their shape.

Step 4: Roll and Cut the Dough

Preheat your oven to 350°F (175°C).

Line baking sheets with parchment paper.

Working with one portion at a time, roll the chilled dough on a lightly floured surface until approximately ⅛ inch thick.

Cut the dough into 2-inch squares using a sharp knife or pastry cutter.

Step 5: Add the Fruit Filling

Place approximately ½ teaspoon of thick raspberry or apricot preserves in the center of each square.

Avoid overfilling because too much jam can spill out during baking.

Step 6: Fold the Corners

Bring two opposite corners of each square toward the center.

Overlap them slightly and press firmly to seal.

Use a tiny dab of water where the corners overlap if needed.

This creates the traditional envelope shape.

Step 7: Bake Until Lightly Golden

Arrange the cookies on the prepared baking sheets, leaving a little space between them.

Bake for approximately 12–15 minutes, or until the pastry is set and the edges are lightly golden.

Keep an eye on them because the delicate dough can brown quickly.

Step 8: Cool and Dust with Sugar

Transfer the baked cookies to a wire rack and allow them to cool completely.

Once cooled, dust lightly with powdered sugar.

Arrange on a serving plate and enjoy!

Grandma’s Tips for Perfect Kołaczki

A few traditional baking tips can help your cookies turn out beautifully.

Keep the dough cold. Warm dough becomes sticky and difficult to shape. Return it to the refrigerator whenever necessary.

Use thick preserves. Thin jam can spread during baking and make the cookies messy.

Don’t overfill. A small amount of filling is enough to give each cookie a sweet, fruity center.

Seal the corners firmly. Press the overlapping corners together to reduce the chance of the cookies opening in the oven.

Roll evenly. Keeping the dough around ⅛ inch thick helps the cookies bake consistently.

Dust after cooling. Powdered sugar looks prettier and stays visible when sprinkled over completely cooled cookies.

Delicious Kołaczki Filling Variations

One of the best things about these Polish cookies is how many different fillings you can try.

Raspberry Kołaczki: Sweet and slightly tart raspberry preserves create a beautiful red center.

Apricot Kołaczki: Apricot preserves add a traditional golden filling with a gentle fruity sweetness.

Strawberry Kołaczki: Thick strawberry preserves make a delicious variation for anyone who loves berry desserts.

Prune Kołaczki: Traditional prune filling offers a rich, old-fashioned flavor.

Poppy Seed Kołaczki: A thick prepared poppy seed filling is another classic Central European option.

For a colorful Christmas cookie tray, try making several flavors in one batch.

How to Store Polish Kołaczki Cookies

These cookies are wonderful for preparing ahead of holiday gatherings.

Room Temperature: Store in an airtight container in a cool place for up to 2 days, depending on the filling used.

Refrigerator: Keep in an airtight container for up to 5 days. Allow the cookies to come to room temperature before serving.

Freezer: Freeze fully cooled cookies in a freezer-safe container for up to 2 months, separating layers with parchment paper.

For the prettiest presentation, add fresh powdered sugar just before serving.

Frequently Asked Questions

Why do my kołaczki cookies open while baking?

The dough may have been too warm, or the corners may not have been sealed firmly enough. Chill the shaped cookies briefly before baking if necessary.

Can I make kołaczki dough ahead of time?

Yes! You can prepare the dough up to two days in advance and keep it tightly wrapped in the refrigerator.

What is the best filling for Polish kołaczki?

Raspberry and apricot preserves are popular choices. Thick prune or poppy seed fillings are also traditional options.

Can I freeze kołaczki cookies?

Absolutely. Freeze the cooled cookies in an airtight container and dust with powdered sugar after thawing.

Do I need cream cheese to make kołaczki?

Not every traditional variation uses cream cheese, but this Polish-American recipe relies on it for a tender, rich pastry.

Final Thoughts

There’s something wonderfully comforting about baking a recipe that has been enjoyed by families for generations.

These Old-Fashioned Polish Kołaczki Cookies are buttery, tender, filled with sweet fruit preserves, and finished with a delicate dusting of powdered sugar.

They’re beautiful enough for a Christmas dessert table but simple enough to make whenever you’re craving a little homemade sweetness.

Whether you’re continuing a family tradition or discovering these cookies for the first time, this classic recipe is worth keeping.

WP Recipe Maker — Polish Kołaczki Cookies

Recipe Name: Old-Fashioned Polish Kołaczki Cookies

Description: Traditional Polish-American cream cheese cookies filled with raspberry or apricot preserves, folded into envelopes, and dusted with powdered sugar.

Course: Dessert, Cookies

Cuisine: Polish, Polish-American

Prep Time: 25 minutes

Chilling Time: 1 hour

Cook Time: 15 minutes per batch

Total Time: 1 hour 40 minutes, plus additional batches

Servings: Approximately 48 cookies, depending on dough thickness and cutting size

Equipment: Electric mixer, mixing bowl, rolling pin, baking sheets, parchment paper, sharp knife or pastry cutter.

Ingredients

1½ cups unsalted butter, softened
8 ounces full-fat cream cheese, softened
3 cups all-purpose flour
1 teaspoon salt
Approximately ¾ cup thick fruit preserves, raspberry or apricot
Powdered sugar, for dusting

Instructions

Beat softened butter and cream cheese together until smooth.
Gradually add flour and salt, mixing until a soft dough forms.
Divide dough into four portions, wrap, and refrigerate for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Roll chilled dough approximately ⅛ inch thick on a lightly floured surface.
Cut into 2-inch squares.
Place ½ teaspoon thick fruit preserves in the center of each square.
Fold two opposite corners toward the center, overlap, and seal firmly.
Arrange cookies on prepared baking sheets.
Bake for 12–15 minutes until lightly golden.
Cool completely and dust with powdered sugar.

Recipe Notes

Keep dough chilled while working.
Use thick fruit preserves to minimize spreading.
Press overlapping corners firmly to prevent opening.
Dust with powdered sugar after cooling.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.