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

There’s something special about old-fashioned Polish Kołaczki cookies, especially when they’re made with buttery cream cheese dough, filled with sweet fruit preserves, and finished with a generous dusting of powdered sugar.

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These delicate Polish cookies have tender, flaky layers and a beautiful folded shape that makes them perfect for Christmas cookie trays, family gatherings, and holiday gift boxes.

If you grew up in a Polish-American household, you might remember these little jam-filled cookies appearing every Christmas. Some families use apricot preserves, while others prefer raspberry, strawberry, or plum.

This homemade Kołaczki recipe uses just a few simple ingredients, and I’ll share an easy trick for keeping those folded corners closed while baking.

Recipe Details

Prep Time: 30 minutes
Chill Time: 1 hour
Cook Time: 12–15 minutes per batch
Total Time: Approximately 1 hour 45 minutes, plus additional batches
Yield: Approximately 48 cookies, depending on size
Cuisine: Polish-American
Course: Dessert, Cookies

What Are Polish Kołaczki Cookies?

Kołaczki are traditional Central European-style filled pastries commonly made in Polish-American homes, particularly during Christmas.

These cookies feature a tender cream cheese and butter dough wrapped around a small spoonful of fruit preserves.

Unlike traditional sugar cookies, Kołaczki dough contains no added sugar in this version. The sweetness comes from the fruit filling and powdered sugar topping.

Their distinctive folded appearance makes them recognizable on holiday cookie platters.

Why You’ll Love This Recipe

Simple ingredients: Just butter, cream cheese, flour, salt, preserves, and powdered sugar.
Tender texture: Cream cheese creates a delicate, rich dough.
Customizable filling: Use your favorite thick fruit preserves.
Perfect for Christmas: A beautiful addition to traditional holiday baking.
Make ahead: The dough can be prepared in advance and refrigerated.

Ingredients for Polish Kołaczki Cookies

3 sticks unsalted butter (1½ cups), softened
8 oz cream cheese, softened
3 cups all-purpose flour
1 teaspoon salt
Approximately 3/4 cup thick apricot, raspberry, or plum preserves
Powdered sugar, for dusting

Ingredient Notes

Butter: Use softened butter rather than melted butter. It helps create the rich, tender texture.

Cream Cheese: Full-fat block cream cheese works best. Avoid whipped cream cheese spreads.

Flour: Regular all-purpose flour provides the structure needed for rolling and folding.

Fruit Preserves: Thick preserves are easier to work with and less likely to spread during baking.

Powdered Sugar: Dust over the completely cooled cookies just before serving.

How to Make Polish Kołaczki Cookies

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.

Add the flour and salt gradually.

Mix until the ingredients come together into a soft dough.

You can finish mixing with clean hands if needed.

Step 2: Chill the Dough

Form the dough into a large ball, wrap it 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 3: Divide and Roll

Remove the chilled dough from the refrigerator and divide it into four equal portions.

Lightly flour your countertop and rolling pin.

Working with one portion at a time, roll the dough into a thin sheet, approximately 1/8 inch thick.

Keep the remaining dough refrigerated.

Step 4: Cut the Dough Into Squares

Using a pizza cutter or sharp knife, cut the rolled dough into approximately 2-inch squares.

Try to make the squares similar in size so they bake evenly.

Step 5: Add the Fruit Filling

Place approximately 1/2 teaspoon of thick fruit preserves in the center of each dough square.

Avoid overfilling, as excess jam can bubble out during baking.

Apricot and raspberry preserves are especially popular for Christmas Kołaczki.

Step 6: Fold the Cookies

Fold two opposite corners of each square toward the center, overlapping them slightly.

Press the overlapping corners together to create the traditional envelope shape.

For a stronger seal, lightly moisten the dough with a tiny dab of water before pressing.

Step 7: Secure the Corners

If your Kołaczki cookies tend to open during baking, gently fold and press the overlapping corners again.

A small dab of water can help the dough adhere.

The original baker also recommends making three tiny slits with a butter knife near the folded area and smoothing the seam with a little water.

Avoid cutting deeply through the dough.

Step 8: Bake the Cookies

Preheat your oven to 350°F (175°C).

Arrange the filled cookies on a parchment-lined baking sheet, leaving a little space between them.

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

Allow the cookies to cool before removing them from the baking sheet.

Step 9: Dust With Powdered Sugar

Once the cookies are completely cool, sprinkle them generously with powdered sugar.

Serve immediately or store in an airtight container.

Tips for Perfect Polish Kołaczki

Keep the dough cold. Warm cream cheese dough becomes sticky and difficult to shape.

Use thick preserves. Runny jam may leak from the cookies during baking.

Don’t overfill. A small amount of filling is enough for each cookie.

Seal the corners firmly. Overlap and press the dough to help prevent the cookies from opening.

Dust after cooling. Powdered sugar can dissolve on warm cookies.

How to Store Kołaczki Cookies

Store completely cooled cookies in an airtight container in the refrigerator for up to five days.

For longer storage, freeze the baked cookies without powdered sugar for up to two months.

Thaw before serving and dust with fresh powdered sugar.

Frequently Asked Questions

Why Do My Kołaczki Cookies Open While Baking?

The corners may not have been pressed together firmly enough, or the dough may have become too warm. Chill the shaped cookies briefly before baking if needed.

Can I Make the Dough Ahead of Time?

Yes. Prepare the dough one day ahead and refrigerate it tightly wrapped.

What Is the Best Filling for Kołaczki?

Apricot, raspberry, and plum preserves are excellent choices. Use a thick filling for the best results.

Can I Freeze Polish Kołaczki?

Yes. Freeze the baked, cooled cookies without powdered sugar and add the topping after thawing.

Final Thoughts

These Old-Fashioned Polish Kołaczki Cookies are a lovely way to keep a traditional holiday baking favorite alive.

With their buttery cream cheese dough, sweet fruit centers, and powdered sugar topping, they’re perfect for Christmas cookie exchanges or sharing with family.

And once you learn the simple folding technique, you’ll want to make them every holiday season!