Kolachki
I grew up with kolachki on every holiday tray: delicate cream cheese-shortbread pillows folded around a bright jewel of jam. These small, slightly tangy cookies are an elegant but surprisingly simple treat — buttery, tender, and the kind of thing people reach for first at potlucks or Sunday brunches. If you want a reliable, foolproof kolachki that bakes up with a tidy jam peek-through and keeps its melt-in-your-mouth texture, this recipe delivers.
Why you’ll love this dish
Kolachki are the best of a few worlds: cookie, shortbread, and tart all in one bite. The dough uses both butter and cream cheese, which makes cookies that are tender and slightly tangy — they hold their folded shape without cracking and don’t spread into flat discs. They’re small, elegant, and make a perfect traybake for holidays, tea, cookie exchanges, or a simple afternoon treat with coffee.
- Quick to mix: the dough comes together in one bowl with no chilling drama beyond a short rest.
- Crowd-pleasing: kid-approved and sophisticated enough for grown-up get-togethers.
- Versatile: swap jams, try chocolate chips, or make mini versions for parties.
“These kolachki vanished before I could finish my second cup of coffee — tender, buttery, and the apricot jam was a perfect partner.” — a satisfied baker
The cooking process explained
Before you begin, here’s a short overview of how these kolachki come together so you know what to expect:
- Cream butter and cream cheese until smooth.
- Add powdered sugar and vanilla, then fold in flour and salt to form a soft dough.
- Chill the dough to firm it up for easier rolling and clean edges.
- Roll thin, cut squares, add jam, and fold corners to center leaving a little jam visible.
- Optional egg wash for glossy finish, then bake until edges are set and bottoms are just golden.
- Cool and dust with powdered sugar.
This sequence keeps the dough tender and ensures attractive, uniform cookies.
Gather these items
- 1 cup (226 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered (confectioners’) sugar, plus extra for dusting
- 1 teaspoon pure vanilla extract
- 2 cups (250 g) all-purpose flour
- Pinch of fine salt
- 3/4 to 1 cup jam or fruit preserves (apricot, raspberry, plum, or seedless preserves work best)
- 1 large egg + 1 tablespoon milk (optional egg wash for glossy finish)
Notes and substitutions:
- For a lighter sweetness, reduce the powdered sugar slightly or use a less-sweet jam.
- To make them dairy-free, substitute with a vegan butter and a cream cheese alternative adapted for baking (texture may differ).
- Use seedless preserves to avoid leaks during baking. Chunky fruit can make folding difficult.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and cream cheese together until very smooth. Stop when no lumps remain.
- Add the powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl once.
- Stir in the flour and a pinch of fine salt. Mix just until the dough comes together; avoid overworking.
- Form the dough into a disk, wrap it tightly, and chill in the refrigerator for at least 1 hour. Chilling firms the dough and prevents spreading.
- Lightly flour your work surface. Roll the dough to about 1/8-inch thickness. Cut into 2.5 to 3-inch squares.
- Spoon about 1/2 teaspoon of jam into the center of each square. Use a small spoon to prevent overspill.
- Fold each corner toward the center, leaving a small hole so the jam peeks through. Press gently to seal.
- If you want a glossy finish, whisk the egg with 1 tablespoon milk and brush each cookie lightly.
- Bake one sheet at a time for 12–15 minutes. The edges should be set and the bottoms should just be turning golden — don’t overbake.
- Transfer to wire racks to cool. When cool, dust with powdered sugar before serving.
Best ways to enjoy it
Kolachki are lovely on their own, but a few serving ideas elevate them:
- Serve on a tiered cookie tray at holiday parties.
- Plate with a spoonful of mascarpone or lightly sweetened ricotta for a brunch spread.
- Pair with tea (Earl Grey or Darjeeling) or a bright coffee to balance the buttery dough.
- Offer several jam options on the tray — apricot, raspberry, and plum — so guests can pick favorites.
How to store & freeze
Short-term storage:
- Keep baked kolachki in an airtight container at room temperature for up to 4 days. Place parchment between layers to avoid sticking.
- If your kitchen is warm, refrigerate for up to 7 days; allow to come to room temperature before serving for the best texture.
Freezing:
- Freeze unbaked, shaped kolachki on a sheet tray until firm, then transfer to a labeled freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
- You can also freeze baked kolachki in an airtight container for 2–3 months. Thaw at room temperature.
Food safety:
- Because these contain cream cheese and possibly an egg wash, keep extras refrigerated if stored longer than a day in warm conditions. Discard if left more than 2 hours at room temperature in hot weather.
Extra advice
- Don’t overwork the dough: overmixing develops gluten and makes cookies tough. Mix until just combined.
- Chill sufficiently: a cold dough rolls cleaner and yields neater folds. If it becomes sticky while rolling, chill briefly.
- Use seedless jam or thicken runnier preserves slightly by cooking them down so they don’t leak.
- Uniform sizes: use a ruler when cutting squares for even baking.
- Watch the bottoms: the tops might look pale while the bottoms are golden; that’s the cue to pull them.
Pro chef tips
- For an extra-flaky edge, roll with a light hand and use short, firm passes with the rolling pin rather than long, heavy strokes.
- If your jam bubbles and darkens quickly in the oven, add the jam after baking by piping a small dollop into the center right off the sheet while cookies are still warm.
- If you prefer a subtler jam flavor, mix a little lemon zest into the dough for brightness.
Creative twists
- Nutty filling: add a teaspoon of finely chopped toasted nuts (walnuts or pistachios) with the jam for texture.
- Chocolate kiss kolachki: replace jam with a small piece of chocolate or a chocolate spread, then chill before baking to avoid melting all over.
- Citrus curd kolachki: lemon or orange curd gives a tangy, elegant variation.
- Gluten-free: swap to a 1:1 gluten-free flour blend that includes xanthan gum; chill longer as the dough can be softer.
- Mini kolachki: cut 2-inch squares to make bite-sized cookies for parties.
Helpful answers
Q: How long does prep and bake take?
A: Active prep is about 20–30 minutes. You need at least 1 hour chilling time, and baking is 12–15 minutes per sheet, so plan for roughly 1 hour 45 minutes from start to finish.
Q: Can I use homemade jam or preserves?
A: Yes. Thicker, seedless jams work best. If your homemade jam is loose, cook it down until thicker so it won’t leak during baking.
Q: Is the egg wash necessary?
A: No — it’s optional. The egg wash gives a glossy, golden finish but tastes the same without it. For an egg-free version, brush with a little milk or skip it entirely.
Q: Can I make the dough ahead?
A: Absolutely. Dough will keep wrapped in the fridge for 2 days. You can also freeze the formed unbaked kolachki for up to 3 months and bake directly from frozen.
Q: Why did my kolachki spread or lose shape?
A: Likely dough was too warm or overworked. Chill the dough longer and handle it lightly. Also check your oven temperature with a thermometer — too hot can cause uneven spreading.
Conclusion
These kolachki are a dependable, elegant cookie to add to your baking rotation — forgiving for beginners and flexible for experienced bakers who want to experiment with fillings or technique. If you’d like a reference for a similar Polish-style kolaczki and extra notes on traditional fillings, see this Polish Kolachki Cookies recipe for inspiration. For deeper background on kołaczki and regional variations, this Kołaczki (Polish filled cookies) guide at Polish Housewife offers historical context and serving ideas.
Polish Kolachki Cookies recipe at Craving Something Healthy
Kołaczki (Polish filled cookies) guide at Polish Housewife
Kolachki
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter and cream cheese together until very smooth. Stop when no lumps remain.
- Add the powdered sugar and vanilla. Beat until light and fluffy, scraping the bowl once.
- Stir in the flour and a pinch of fine salt. Mix just until the dough comes together; avoid overworking.
- Form the dough into a disk, wrap it tightly, and chill in the refrigerator for at least 1 hour.
- Lightly flour your work surface. Roll the dough to about 1/8-inch thickness. Cut into 2.5 to 3-inch squares.
- Spoon about 1/2 teaspoon of jam into the center of each square. Use a small spoon to prevent overspill.
- Fold each corner toward the center, leaving a small hole so the jam peeks through. Press gently to seal.
- If you want a glossy finish, whisk the egg with 1 tablespoon milk and brush each cookie lightly.
- Bake one sheet at a time for 12–15 minutes. The edges should be set and the bottoms should just be turning golden — don’t overbake.
- Transfer to wire racks to cool. When cool, dust with powdered sugar before serving.
