Kołaczki are tender, buttery cookies filled with jam, nuts, or sweetened cream cheese, then finished with a generous dusting of powdered sugar.
While my roots are Polish, I didn’t grow up with these cookies. I discovered them after moving to the United States and was surprised by how deeply loved they are, especially around the holidays. I enjoy all the traditional fillings, but jam, walnut, and cream cheese are my personal favorites.
Simple, not overly sweet, and endlessly adaptable, kolaczki are the kind of cookie that quietly wins people over and keeps showing up on cookie trays year after year.
Is it Kołaczki or Kolaczki
If you’ve ever seen these cookies spelled ten different ways, you’re not imagining things. You will often see and hear them called:
- kołaczki
- kolaczki
- kolacky
- kolachkies
Different spellings, same idea: a tender cookie meant to be shared.
No matter how you spell or shape them, kołaczki are about the same thing they’ve always been about: comfort, celebration, and something sweet on the table when people gather.
Filling Options for Kolaczki
Kolaczki are wonderfully flexible. You can keep them simple with jam, go traditional with a nut filling, or make them extra indulgent with cream cheese. Here’s how I approach each option so the filling stays where it belongs and the cookies bake up beautifully.
Jam Filling
You can use almost any jam you like, but the key is thickness.
If your jam is on the thinner side, don’t skip this step. Simply cook it in a small saucepan for about 2–3 minutes, stirring constantly, until it thickens. Once cooled slightly, it should hold its shape on a spoon and not run.
Using jam straight from the jar without thickening can cause it to leak out during baking and make the cookies soft and soggy.
If you want an easier option, thick store-bought pastry fillings (like Solo) or very thick marmalades work well without any extra cooking.
Walnut Filling
Use finely ground nuts. Walnuts are traditional, but other nuts can work too. The filling should be moist, fragrant, and spreadable, not dry or crumbly.
To make it, gently heat the milk and butter together until hot and melted. Stir in vanilla, cinnamon, and a pinch of salt. Pour this mixture over the ground nuts and sugar, then mix until everything comes together into a thick, spoonable filling.
Brown sugar adds a deeper, more caramel-like flavor, but regular white sugar works just fine if that’s what you have.
Cream Cheese Filling
This filling is soft, lightly sweet, and pairs beautifully with the buttery dough.
Stir until smooth and creamy. The filling should be thick enough to stay centered when folded into the dough.
Which Filling Should You Choose?
- Jam is bright, familiar, and always a crowd-pleaser
- Walnut filling is rich, traditional, and deeply comforting
- Cream cheese is smooth, indulgent, and a little extra
Or make all three. Kolaczki were never meant to be boring.
Ingredients
Kolaczki Dough
- 340 grams unsalted butter, at room temperature
- 8 ounces full-fat cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups all-purpose flour
Jam Filling
- 3/4 cup jam, any kind or Solo pastry filling or another thick marmalade of your choice
Walnut Filling
- 1 cup (100g) ground walnuts (hazelnuts or almonds also work)
- 1/4 cup (50g) light brown sugar
- 3 tablespoons milk
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
Cream Cheese Filling
- 4 oz cream cheese
- 2-3 tbs powder sugar
How to Make Kołaczki
Make the Dough
- In a medium bowl, mix the softened butter, cream cheese, vanilla extract, and salt until smooth. You can use a hand mixer or do this by hand.
- Add the flour gradually and mix just until combined. The dough will be soft and slightly sticky. It does not need to be perfectly smooth.
- Wrap the dough tightly in plastic wrap, flatten it into a thick square or disc, and refrigerate for 30 minutes.
Prepare the Filling
- If using regular jam, place it in a small pot and cook for 2–4 minutes, stirring constantly, until thickened. Let it cool completely. The jam should be thick enough to hold its shape. If you are using thick pastry filling (such as Solo) or very thick marmalade, no preparation is needed
- For the walnut filling, warm the milk and butter together until hot and melted. Stir in vanilla, cinnamon, and salt. Pour this mixture over the ground nuts and sugar and mix until well combined. Let cool before using.
- For the cream cheese filling. Combine the cream cheese and powdered sugar and mix until smooth.
Shape the Cookies
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
- Divide the chilled dough into 3 equal parts, keeping the portions you’re not working with in the fridge.
- Sprinkle some of the flour-sugar mixture on your work surface. Place one portion of dough on the surface and roll it very thin, about 1/8 inch thick, dusting with flour as needed to prevent sticking.
- Cut the dough into 2-inch squares using a knife or pizza cutter.
- Add the filling: place about 1 teaspoon in the center of each square. Do not overfill.
- Fold and seal: fold two opposite corners over the filling so they overlap slightly in the center. Dip your finger in water and lightly moisten one corner before pressing them together to seal.
- Arrange the cookies on the prepared baking sheet, spacing them slightly apart.
- Repeat with the remaining dough portions.
Bake
- Bake for 14–16 minutes, or until the edges are lightly golden.
Baking time may vary slightly, so keep an eye on them. - Transfer the cookies to a cooling rack.
- Once completely cooled, dust generously with powdered sugar.
- Enjoy.
Storage
Store baked kołaczki in an airtight container at room temperature for 2–3 days or in the refrigerator for up to 5 days. Because they’re delicate, layer them with parchment paper to keep them from sticking.
Can You Freeze Kołaczki Dough?
Yes! If you like to get a head start on holiday baking, kołaczki dough freezes very well. Prepare the dough as directed, then wrap it tightly in plastic wrap and place it in the freezer. It can be frozen for up to 2 months.
When you’re ready to bake, transfer the dough to the refrigerator and let it thaw overnight. The next day, roll, fill, shape, and bake as usual.
Freezing the dough ahead of time makes holiday baking feel much more manageable, especially when you want fresh cookies without doing everything at once.
Tips for Perfect Kolaczki
- Keep the dough cold.
This dough softens quickly. If it starts to feel sticky or hard to handle, pop it back in the fridge for 10–15 minutes before continuing. - Roll the dough thin.
Kolaczki should be delicate. Rolling the dough too thick will make them heavy instead of tender. - Don’t overfill.
About 1 teaspoon of filling is plenty. Too much filling causes leaks and cookies that pop open. - Seal the corners well.
A tiny dab of water between the overlapping corners helps them stay closed while baking. - Thicken jam if needed.
Thin jam will leak and make cookies soggy. Cooking it briefly until thick makes a big difference. - Use a thick filling.
Pastry fillings or very thick jams hold their shape best in the oven. - Expect a few to open.
Even experienced bakers get a few cookies that pop open. They still taste great. Save those for yourself. - Dust with powdered sugar after cooling.
If you dust while warm, the sugar melts. Wait until the cookies are fully cool for that classic finish.
Delicious Polish Kolaczki Cookies with Jam, Walnut, and Cream Cheese Fillings
Ingredients
Kolaczki Dough
- 340 grams unsalted butter at room temperature
- 8 ounces full-fat cream cheese at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups all-purpose flour
Jam Filling
- 3/4 cup jam any kind or Solo pastry filling or another thick marmalade of your choice
Walnut Filling
- 1 cup 100g ground walnuts (hazelnuts or almonds also work)
- 1/4 cup 50g light brown sugar
- 3 tablespoons milk
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Pinch of salt
Instructions
Make the Dough
- In a medium bowl, mix the softened butter, cream cheese, vanilla extract, and salt until smooth. You can use a hand mixer or do this by hand.
- Add the flour gradually and mix just until combined. The dough will be soft and slightly sticky. It does not need to be perfectly smooth.
- Wrap the dough tightly in plastic wrap, flatten it into a thick square or disc, and refrigerate for 30 minutes.
Prepare the Filling
- If using regular jam, place it in a small pot and cook for 2–4 minutes, stirring constantly, until thickened. Let it cool completely. The jam should be thick enough to hold its shape. If you are using thick pastry filling (such as Solo) or very thick marmalade, no preparation is needed
- For the walnut filling, warm the milk and butter together until hot and melted. Stir in vanilla, cinnamon, and salt. Pour this mixture over the ground nuts and sugar and mix until well combined. Let cool before using.
- For the cream cheese filling. Combine the cream cheese and powdered sugar and mix until smooth.
Shape the cookies
- Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
- Divide the chilled dough into 3 equal parts, keeping the portions you’re not working with in the fridge.
- Sprinkle some of the flour-sugar mixture on your work surface. Place one portion of dough on the surface and roll it very thin, about 1/8 inch thick, dusting with flour as needed to prevent sticking.
- Cut the dough into 2-inch squares using a knife or pizza cutter.
- Add the filling: place about 1 teaspoon in the center of each square. Do not overfill.
- Fold and seal: fold two opposite corners over the filling so they overlap slightly in the center. Dip your finger in water and lightly moisten one corner before pressing them together to seal.
- Arrange the cookies on the prepared baking sheet, spacing them slightly apart.
- Repeat with the rest of the dough.
Bake
- Bake for 14–16 minutes, or until the edges are lightly golden.Baking time may vary slightly, so keep an eye on them
- Transfer the cookies to a cooling rack.
- Once completely cooled, dust generously with powdered sugar.
