Kolaczki Cookies

These traditional Polish cookies are made with cream cheese dough and filled with fruit filling or jam. Deliciously tender, these little morsels practically melt in your mouth.


  • 1 cup Butter (2 sticks), room temperature
  • 8 ounces Cream Cheese, room temperature
  • 1 tsp Vanilla Extract
  • 2 1/4 Cup All-Purpose Flour
  • 1/4 tsp Salt
  •  1 ( 12 ounce can solo apricot Filling
  • 1 cup Powdered Sugar


  1. Preheat oven to 400 degrees Fahrenheit. Line two baking pans with parchment paper, if desired.
  2. Beat Butter and Cream Cheese in a stand mixer or with a hand mixer until well combined and smooth.
  3. Add Vanilla Extract and mix to combine.
  4. Add Flour and Salt and gently mix until just combined.
  5. Turn dough out onto a floured surface.
  6. Knead dough into a ball and split into two equal portions.
  7. Flatten each portion into a round disc. Wrap with plastic wrap. Chill for at least 30 minutes.
  8. Remove one disc from the fridge and unwrap.
  9. On a lightly floured surface, roll out the dough until it is 1/4″ to 1/8″ thick. Add additional flour as needed to prevent dough from sticking to your surface.
  10. Using a pizza cutter or knife, cut the dough into 2-inch squares.
  11. Fill each square with 1 tsp of fruit filling.
  12. Fold two opposite edges into the center and pinch to seal. You can dip your finger in water or egg wash to help seal.
  13. Bake for 12 minutes, until edges are lightly golden. The dough will puff. You can pinch together any edges that come apart during baking.
  14. Repeat process with second disc of dough while first batch is baking.
  15. Once finished baking, toss the Kolazcki cookies in powdered sugar while still warm. Repeat when they have cooled completely.



You can use any flavor filling you like. We have enjoyed Apricot, Raspberry, Cherry, and even Plum. The most important tip is to make sure you use Solo Cake and Pastry Filling.

These cookies freeze beautifully so you can enjoy them all year. I have some family members who love to eat them frozen, or you can just let them thaw to room temperature. No reheating is required.


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