Delicious Polish Kolaczki Cookies with Jam, Walnut, and Cream Cheese Fillings
Soft Polish kołaczki cookies with a cream cheese dough and traditional jam, walnut, or cream cheese fillings, finished with powdered sugar.
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.
Notes
Expect a few cookies to open while baking.
Don't worry if some of the cookies pop open. They will still taste great.