Polish Cream Cheese Cookies

Polish Cream Cheese Cookies (Kolaczki) have the most tender, slightly sweet dough that’s perfect for holding sweet jam or jelly of your choice!

We’re starting to bake all of our Christmas cookies and desserts! One of our new favorites are these Iced Bourbon Molasses Cookies that are so easy to make, or these Eggnog Cookie Bars just to get you in the holiday spirit!

Polish Cream Cheese Cookies on a white plate

Polish Cream Cheese Cookies (AKA Kolaczki)

My Italian grandmother used to make these Polish Cream Cheese Cookies and I absolutely loved them. For that strange, unknown reason, hers seemed to taste better but that’s par for the course with all things that Grandma’s make.

The cream cheese cookie dough for these cookies is so tender, it’s almost like a crescent roll dough. There is a slight sweetness to the dough but they aren’t overly sweet. The sweet flavor comes from the jelly that you fill these cookies with.

You can use raspberry, apricot, strawberry or any jelly flavor that you like. Our little guy will only eat grape jelly so we make a few of these with grape jelly, too.

polish cream cheese cookie on baking sheet before baking

How To Make Polish Cream Cheese Cookies

  1. Start by making the dough, fill with jelly, fold and bake!
  2. Add butter, cream cheese and sugar to a large bowl and beat until light and fluffy.
  3. Turn the mixer on low and beat in the flour and salt until just combined. Divide the dough in half and flatten into 2 rounds, then cover with plastic wrap and chill for an hour or up to 2 days.
  4. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  5. Roll the dough out onto a floured board until the dough is approximately 1/8″ thick. trim the edges to  make a square and then cut out 2 1/2 inch squares with a knife. You can gather the scrapes and roll out again to make more cookies.
  6. Place the squares on the board in a diamond shape with the points at the top and bottom. Fill with 1 teaspoon of jelly and fold the edges over the middle, using an egg wash to seal. Add coarse (sanding) sugar to the top and place on the baking sheets. Repeat until with the remaining dough.
  7. Bake for 20 minutes, then carefully remove the cookies to a cooking rack to cool.

Polish Cream Cheese cookies (kolaczki) on a cookie plate

How Long Will These Cookies Stay Fresh?

You can make these Polish Cream Cheese Cookies a day or two in advance and they’ll still be delicious. Obviously everything tastes better when they are made fresh, but if you’re making dozens of Christmas cookies for a large platter, you can’t make everything in one day.

So this cookie recipe is a good one to make ahead of time if you need to do that. Store them in an air tight container or wrapped tightly with plastic wrap on a platter and they’ll last for at least 4-5 days after baking.

Christmas cookies on a platter

Can I Use Sugar Free Jelly To Make This Cookie Recipe?

Of course! If you’re looking to cut back on the sugar a bit, sugar free jelly is a great option. Of course, there will still be sugar in these Polish Cream Cheese Cookies so they won’t be a sugar free cookie recipe but the sugar will be much lower.

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Polish Cream Cheese Cookies on a white plate

Polish Cream Cheese Cookies

  • Author: Dan
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 3 dozen cookies 1x

Polish Cream Cheese Cookies (AKA Kolaczki) are one of my childhood favorites! A lightly sweet, tender dough filled with sweet jelly and topped with sugar!

Scale

Ingredients

  • 8 ounce package cream cheese, room temperature
  • 2 sticks butter, room temperature
  • 1/4 cup granulated sugar
  • 2 3/4 cups flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1/2 cup seedless raspberry jelly
  • 1/2 cup apricot jelly
  • 1 egg beaten with 1 teaspoon water
  • Coarse sanding sugar for topping

Instructions

  1. Add the cream cheese, butter and sugar to a large bowl and beat with a mixer until light and fluffy.
  2. Turn the mixer on low and beat in the flour and salt until just combined. Divide the dough in half and flatten into 2 rounds, then cover with plastic wrap and chill for an hour or up to 2 days.
  3. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  4. Roll the dough out onto a floured board until the dough is approximately 1/8″ thick. trim the edges to  make a square and then cut out 2 1/2 inch squares with a knife. You can gather the scrapes and roll out again to make more cookies.
  5. Place the squares on the board in a diamond shape with the points at the top and bottom. Fill with 1 teaspoon of jelly and fold the edges over the middle, using an egg wash to seal. Add coarse (sanding) sugar to the top and place on a baking sheet. Repeat until with the remaining dough, this recipe will make about 36 cookies.
  6. Bake the cookies for 20 minutes, remove from the oven and let sit on the baking sheet for 5 minutes. Use a spatula to carefully transfer the cookies to a baking rack to cool.

Recipe Notes

Recipe adapted from Food Network.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: polish cream cheese cookies, kolaczki, dessert recipes, christmas cookies, cookies with jelly, party food, holiday recipes

 

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