Kołaczki: Traditional Polish Jam-Filled Cookies
If there’s one cookie that instantly brings me back to my childhood, it’s kołaczki. These little Polish jam-filled cookies are as simple and rustic as they are delicious, and to me, they taste like home.
I grew up eating kołaczki at every holiday, family gathering, and Sunday coffee table spread. My babcia always had a tin of them tucked away in the kitchen, dusted generously with powdered sugar so they looked like tiny snow-covered pastries. I remember sneaking them still warm from the oven, the buttery dough practically melting in my mouth, and the sweet jam filling just sticky enough to leave traces on my fingers.
What I love about traditional Polish kołaczki cookies is how unfussy they are. The dough is made from just three ingredients—cream cheese, butter, and flour—yet it bakes up so soft, flaky, and tender. That little tang from the cream cheese balances out the sweetness of the jam, making every bite feel perfectly balanced. And the filling? You can use any flavor you like. I love raspberry, apricot, and black currant the most (classic Polish flavors), but honestly, whatever jam you have in your pantry will work beautifully.
The best part? These cookies look impressive, but they’re actually incredibly easy to make. Once you roll out the dough, cut it into squares, and fold it over your jam filling, you’re just minutes away from golden, melt-in-your-mouth cookies. A dusting of powdered sugar at the end makes them look extra special, like something straight from a bakery window.
Kołaczki are the kind of recipe that gets passed down through generations, which makes them so much more than just cookies. They’re a piece of heritage, a taste of Poland, and a little bite of nostalgia. I love baking them not just because they’re delicious, but because they connect me back to my roots and remind me of my family. And now, they’ve become one of those recipes I get to share with my own friends and loved ones—always met with rave reviews and empty plates.
If you’ve never tried making Polish kołaczki cookies, I promise you’ll be hooked. They’re festive enough for Christmas and Easter, but also simple enough to whip up on an ordinary weekend when you just need something sweet.
Ingredients
- 4 oz (112.5 g) cream cheese, room temperature
- 6 oz (170 g) unsalted butter, room temperature
- 1 ½ cups (180 g) all-purpose flour
- 14 oz (400 g) fruit preserves, jam, or canned pastry filling (raspberry, apricot, or black currant are traditional favorites)
- Powdered sugar, for dusting
How to Make Kołaczki
- In a mixing bowl, whip the cream cheese and butter together until light and fluffy.
- Gradually add in the flour, mixing until a smooth dough forms.
- Wrap the dough in plastic wrap and chill in the refrigerator for about 1 hour.
- Preheat the oven to 350°F (180°C).
- Roll out the dough on a surface dusted with powdered sugar (not flour—this keeps the dough light).
- Cut the dough into 2-inch squares and spoon a small amount of jam into the center of each.
- Fold opposite corners of the square over the filling and seal. If needed, use a bit of water or egg white to help the dough stick.
- Bake for 12–15 minutes, until lightly golden on the edges.
- Transfer to a wire rack to cool, then dust generously with powdered sugar before serving.
