You may be surprised that the most famous Polish cookies, kolacky, are… not that famous in Poland. I was shocked by how popular are kolacky among Poles living abroad (especially Americans). Being born and raised in Poland, I’ve tried these cookies several times, however, they definitely weren’t the most popular among my family and friends.
When I tried to bake kolacky for the first time, I quickly understood why so many people love these cookies. The dough is easy to make, you can use any fruit or cheese for the filling. You don’t need to spend a lot of time forming the cookies, just take the opposite corners and pinch them together.
How To Make Kolacky Cookies?
Making kolacky is very easy! Here’s the video where I am showing how to make the cookies, step by step:
Kolacky recipe is one of 50 recipes you will find in the Polish Christmas Cookbook. Grab your copy here.
Step 1 – Make The Dough & Chill
Knead butter, cream cheese, and flour. Wrap the dough in plastic and place in the fridge for at least 1 hour, may be overnight.
Step 2 – Roll Out The Dough
Divide the dough into 2 pieces. Place one part in the fridge. Roll out the second half to about ⅛” thickness.
Step 3 – Make Kolacky
Cut the dough into small squares (about 2-3”).
Place the filling in the center of each square. Pinch the opposite corners of the squares to form the cookie. Place kolacky on the pan lined with baking paper.
Repeat the process until the entire dough and filling is used.
Step 4 – Bake Kolacky
Place kolacky cookies in the oven heated to 355°F (180°C). Bake for 20 minutes.
Step 4 – Sprinkle With Powdered Sugar
When kolacky are cold, dust them with powdered sugar. It’s not necessary! Kolacky taste great without it as well.
Tips For Baking Kolacky
Use ONLY Solid Jam.
Make sure your filling is not watery, otherwise the cookies may fall apart in the oven.
What Type Of Cheese Is Best For Kolacky?
Although you can choose any type of white cheese to make the dough, it is best to opt for the more creamy one, the Philadelphia type. Farmer’s cheese might be a little bit too dry for it.
Add An Egg If You Want.
You can add one egg yolk to the dough and use the egg white to brush kolacky before baking (they will have a slightly better color).
Don’t Be Afraid To Use Powdered Sugar.
Dust your cookies with a good amount of powdered sugar, but do it just before serving. Icing sugar tends to melt on moist surfaces, and although the sweet taste will
Pinch The Opposite Corners Of The Square REALLY Tight.
The first time I was baking kolacky, they opened up in the oven. Even though the taste was still great, they didn’t look good. Make sure you pinch the opposite corners of the square really tight.
What To Do When My Kolacky Open Up In The Oven?
You may close them when they are still hot. Be careful to now burn your hand.
Use The Cookie Cutter To Make Kolacky Faster
This cookie cutter will help you make kolacky faster.
Are There Any Other Cookies Similar To Kolacky?
Yes! Here they are:
- Silesian cookies – szplitry śląskie recipe
- Lard cookies – smalcówki
How To Make Kolacky When You Are In A Hurry?
The process of making kolacky is really time-consuming. You need to make a dough, wait until it’s cold, then roll it out, cut, and form the cookies.
If you don’t have time (or you don’t want to clean up the entire kitchen), you can make lazy kolacky. Here’s how I do it:
- Make dough according to the kolacky recipe above.
- Tear off a piece of dough and form a small ball (it should be the size of a walnut).
3. Place the ball into the muffin/cupcake form.
4. Press the ball with your fingers to form a small dimple.
5. Place the jam inside.
6. Repeat the process with the entire dough.
7. The baking time should be about 20-25 minutes.
How To Store Kolacky Cookies?
Even though kolacky cookies taste best fresh, you can still make larger batches and store them for later. You need to store them in an air-tight container, though.
You might also freeze your cookies. Just make sure to lay them in a way, so they do not touch each other Once frozen, store them in batches one on top of the other, separating the layers with parchment paper.
Can I Make The Dough Ahead Of Time As Baking Prep Work?
Kolacky might be a bit time-consuming, and it would be best to split the work when making them for Christmas. Plan ahead of time, prepare the thought a few weeks earlier, and freeze it. Wrap it well in a cling film and keep it in the freezer for up to 3 months. For defrost, leave it in the fridge overnight.
Serving Tips
Traditionally kolacky cookies are served simply dusted with powdered sugar, but they also taste great with these few add-ons:
- ice cream on the side
- whipped fresh cream
- decorated with melted echolocate
- or dipped in a fruit moose
Do you want to bring the magic of Polish Christmas to your home? Visit the Polish Christmas Corner!
Easy Kolacky Recipe
Easy Kolacky Recipe - Polish Christmas Cookies You Need To Try!
Ingredients
Kolacky Dough
- 2 cups of unsalted butter
- 2 cups of cream cheese
- 2 cups of flour
- 2 tbsps of sugar (optionally)
Kolacky Filling
- 2 small jars of jam (20 oz)
Optionally
- Egg
- Powdered sugar
Instructions
- Beat the butter with cream cheese. [both should be in room temperature]
- Start adding the flour gradually. Form the dough using a hand or food processor. Beat until the flour is incorporated and pulls away from the sides of the bowl. Do not overmix.
- Wrap the dough in the plastic wrap and chill for at least one hour (may be overnight).
- Preheat the oven to 356°F (180°C).
- Roll out the dough on a floured pastry board. It should be about ⅛'' thick.
- Cut into small squares (about 2-3'').
- Place the jam in the center of each square (½ teaspoon for each).
- Pinch the opposite corners of the squares to form the cookie.
- Place kolackys on the pan lined with baking paper.
- Bake for about 15-20 minutes.
- Cool off. If you want the cookies to be sweeter, sprinkle them with powdered sugar.
Notes
- Be sure to pinch the opposite corners of the squares REALLY tight, otherwise, the cookies may open up in the oven.
- Kolacky are sweet enough without the powdered sugar, I didn't use it at all.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 324Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 82mgSodium: 80mgCarbohydrates: 19gFiber: 0gSugar: 9gProtein: 3g
These data are indicative and calculated by Nutritionix
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Did you like this Polish kolacky cookies recipe? Let us know in the comments below!
10 Responses
They not Polish cookies.They are traditional Czech pastries called :Ceske Kolache.They may be baked in Poland as many other cages cookies etc.
Thanks for your comment! Polish and Czech cuisines are pretty similar. We also have these cookies in Poland. The other name for them is “beciki”.
Been making Lolazky cookies every CHRISTmas for over 50 years. Instead of squeezing them I put a dab of egg white on the first fold over then secure the top fold over well. No issues with them opening. I use the SOLO fruit fillings. They’re thicker than the jams and don’t melt at all. I also make a sweet bread called KOLACZ (Sp). I t’s made with a ricotta cheese and yellow raisins much like a coffee cake type but the texture of bread. Never hear about it any more. I have looked everywhere for it. I t was my Polish grandmothers recipe. She was from Warsaw and migrated here during WWII.
Thanks for your comment! I LOVE the tip for putting a dab of egg white on kolacky. Need to try it next time I will be making these cookies.
35yrs ago I’d travel 45min just to get to the pastry shop a little old Czech lady had. I think I tried every pastry she ever made. I finally moved closer to her, lets just say that was a mistake lol I was there most everyday she was open. Maybe more for the stories rather than pastries, they were just a tasty add to the stories. Sadly she had passed away after a few years knowing her, but before she did, we had exchanged several recipes. To this day I make Kolacky dough an fill them with dates I make into a paste, just as she did. Every Fall I think about her, have a good cry and know I’ll see her again one day. Hopefully she’s got her little pastry shop open in the sky. I’ll be making a trip each week to see her. “Have a cup of tea,” she’ll say, and we’ll have a good chat an a few scrumptious cookies. After an hour or so, I’ll give her a hug an mosey on home. I miss my little friend 🧡 So thank you for having some different recipes for me to try. Wishing you a beautiful fall and tasty, toasty winter with great smells of love coming from the kitchen❣️
What a wonderful story! Thanks for sharing, Anette 🙂
Is there an alternative to cream cheese for the dough? I don’t remember my grandma using that but I might not remember correctly. I’d especially like to learn of a dairy-free alternative if there is one.
Hi Sarah,
That won’t be kolacky without cream cheese. You may use any semi-shortcrust pastry as alternative though.
Hello, I have tried making several different recipes with the cream cheese in the dough. even after chilling it still falls apart and I can’t form. I had a recipe from my mom that was made with yeast and had better luck with that one.. do you happen to know that recipe, i have misplaced mine 🙁 ?
There’s another recipe that you may try:
https://polishfoodies.com/silesian-cookies-recipe-szplitry/
I prefer it more! The dough is much easier to work with.