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
- Add the cream cheese, butter and sugar to a large bowl and beat with a mixer until light and fluffy.
- 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.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- 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.
- 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.
- 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