Bright, buttery, and brimming with irresistible fruit filling, Raspberry Kolaczki Cookies are the kind of treat that makes every gathering feel truly special. These jam-filled Polish cookies are a nostalgic favorite for so many families, myself included, and they deliver the perfect balance of delicate cream cheese pastry and sweet-tart raspberry preserves. Whether you’re planning a holiday cookie platter or just a weekend baking session, Raspberry Kolaczki Cookies add old-world charm and heavenly flavor to any table.
Ingredients You’ll Need
The magic of Raspberry Kolaczki Cookies lies in a handful of classic ingredients, each playing a vital role in the cookie’s unmistakable texture and taste. You likely already have most of what you need, and every component contributes: the richness of butter, the tang from cream cheese, and that jammy center that bursts with color and flavor.
- Cream cheese (8 oz, softened): This gives the dough its signature tangy richness and helps create a tender, melt-in-your-mouth texture.
- Unsalted butter (1 cup, softened): Butter brings essential flavor and a flaky crumb—make sure it’s at room temperature for smooth mixing.
- All-purpose flour (2 cups): The structure of the cookies comes from flour; don’t pack it too tightly when measuring for the best results.
- Raspberry preserves or jam (½ cup, thick): The star filling—choose a high-quality, thick preserve to prevent leaking and maximize that vibrant raspberry flavor.
- Powdered sugar (for dusting): This final flourish adds a snowy look and a touch of sweetness, making the cookies as beautiful as they are tasty.
How to Make Raspberry Kolaczki Cookies
Step 1: Cream the Butter and Cream Cheese
Start by beating the softened cream cheese and butter together in a large bowl until the mixture is light, fluffy, and homogeneous. This creamy base is what makes Raspberry Kolaczki Cookies so wonderfully tender, so give it a good mix—you want everything as smooth as possible before adding the flour.
Step 2: Add the Flour
Gradually add the all-purpose flour to your butter and cream cheese mixture, mixing just until a soft dough forms. Avoid overmixing; as soon as the flour is integrated, stop. This gentle touch ensures your cookies will have that melt-in-your-mouth texture kolaczki are famous for.
Step 3: Chill the Dough
Divide the dough into two equal portions, then flatten each into a disc. Wrap the dough discs tightly in plastic wrap and refrigerate for at least 1 hour. Chilling is essential, as it makes the dough much easier to roll out and helps the cookies hold their shape while baking.
Step 4: Roll Out and Cut the Dough
Once the dough is thoroughly chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out one dough disc to about ⅛-inch thickness. Cut the dough into neat 2-inch squares—a pastry wheel or sharp knife both work well here.
Step 5: Fill and Shape the Cookies
Spoon about ½ teaspoon of thick raspberry preserves into the center of each square. Fold two opposite corners over the filling, pressing gently to seal them together—I like to give a tiny pinch to make sure the corners stay closed. The cookies should look like little envelopes or packages, ready for their jammy surprise.
Step 6: Bake
Carefully transfer your filled cookies to the prepared baking sheet, spacing them about 1 inch apart to allow for a touch of spreading. Bake for 12 to 15 minutes, or just until the edges start to turn a light golden color. Watch closely towards the end: Kolaczki are best when they’re still pale and soft.
Step 7: Cool and Dust with Powdered Sugar
Allow the cookies to cool on the baking sheet for about 5 minutes—this helps them firm up and makes them easier to transfer. Move them to a wire rack to cool completely. Just before serving, dust the tops generously with powdered sugar for that inviting, festive finish.
How to Serve Raspberry Kolaczki Cookies
Garnishes
A classic dusting of powdered sugar is both beautiful and delicious, but you can take it further with a hint of lemon zest or a sprinkle of finely chopped pistachios to echo the colors and flavors of the raspberry filling. These light garnishes add a sophisticated twist without overwhelming the cookie.
Side Dishes
Raspberry Kolaczki Cookies shine on a holiday dessert platter alongside nutty biscotti, buttery shortbread, or chocolate truffles. For a simple afternoon treat, pair with a cup of coffee or tea—herbal blends, in particular, complement the fruitiness perfectly.
Creative Ways to Present
For a showstopping centerpiece, arrange Raspberry Kolaczki Cookies in a circular pattern on a cake stand, alternating with fresh berries and mint leaves. Or, package a handful in parchment and tie with twine for a heartfelt homemade gift—these cookies are just as lovely to give as they are to receive.
Make Ahead and Storage
Storing Leftovers
Store cooled Raspberry Kolaczki Cookies in an airtight container at room temperature for up to 3 days. Place wax or parchment paper between layers to keep them from sticking and to preserve their delicate shape and texture.
Freezing
These cookies freeze beautifully—either before or after baking! Place formed, unbaked cookies on a baking sheet and freeze until firm, then transfer to a freezer bag. If freezing baked cookies, cool them completely, dust with sugar, and store in a sealed container. Thaw at room temperature for best results.
Reheating
If you like your Raspberry Kolaczki Cookies slightly warm, just pop them in a 300°F oven for 3 to 5 minutes until gently heated through. This revives the texture and brings the aroma of freshly baked cookies back to life.
FAQs
Can I use a different flavor of preserves in this recipe?
Absolutely! While raspberry gives a beautiful color and tartness, apricot, cherry, or plum preserves work just as well and provide delicious variety to your cookie tray.
Why does my jam leak out during baking?
The key is to use thick preserves (not a runny jelly) and avoid overfilling. If you use too much filling or if the dough isn’t sealed well, some jam may escape, but a little leak just adds rustic charm.
Can I make the dough ahead of time?
Yes! The dough for Raspberry Kolaczki Cookies can be made and refrigerated a day or two in advance. You can also freeze the dough and thaw overnight in the fridge before rolling it out.
Do I need to chill the dough every time?
Chilling is crucial for easy rolling and for helping the cookies keep their pretty shape when baking, so don’t skip this step. If your kitchen is warm, work with just one dough disc at a time and keep the rest chilled.
How do I keep the cookies fresh for gifts?
Wrap Raspberry Kolaczki Cookies tightly and layer with wax paper in a sturdy container. For longer journeys, consider freezing them in advance—and don’t forget to add the powdered sugar just before serving or gifting for the freshest look.
Final Thoughts
If you’ve never tried baking Raspberry Kolaczki Cookies before, there’s no better time to treat yourself and your loved ones to these tender, jewel-toned delights. They’re joyful little bites that bring warmth and tradition to any occasion—give them a spot in your baking rotation and enjoy every sweet moment!
Print
Raspberry Kolaczki Cookies Recipe
- Prep Time: 25 minutes (plus 1 hour chilling)
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Polish
- Diet: Vegetarian
Description
These Raspberry Kolaczki Cookies are a delightful treat with a flaky cream cheese pastry and a sweet raspberry filling. Perfect for holiday gatherings or anytime you crave a tasty cookie!
Ingredients
Cream Cheese Pastry:
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
Filling:
- ½ cup raspberry preserves or jam (preferably thick)
- Powdered sugar for dusting
Instructions
- Prepare the Dough: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the flour, mix until a soft dough forms. Divide into two portions, flatten, wrap, and refrigerate for 1 hour.
- Roll and Cut: Preheat oven to 350°F (175°C). Roll out one dough portion, cut into squares, place raspberry filling, fold corners, and seal.
- Bake: Bake for 12–15 minutes until golden. Cool on a wire rack, then dust with powdered sugar.
Notes
- To prevent leaking, use thick preserves and do not overfill.
- You can substitute raspberry with apricot, cherry, or prune filling.
- These cookies freeze well before or after baking.
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