Raspberry Kolaczki Cookies are a tender, buttery delight filled with luscious raspberry jam and finished with a snowy dusting of powdered sugar. This cherished Polish treat is as beautiful as it is delicious, featuring a melt-in-your-mouth cream cheese dough and a jewel-like center. Whether you’re searching for a new holiday favorite or a sweet way to gather loved ones around the table, these cookies deliver a burst of raspberry flavor with just the right touch of nostalgia and elegance.
Ingredients You’ll Need
You’ll be amazed by how a handful of simple, pantry-friendly ingredients transform into the irresistible Raspberry Kolaczki Cookies. Each component plays an important role, from the rich, tangy dough to the vibrant jam filling and the snowy sugar finish.
- Unsalted butter (1 cup, softened): Sets the foundation for a rich, melt-in-your-mouth texture and creamy flavor.
- Cream cheese (6 oz, softened): Adds signature tang and tenderness to the dough, making every bite pillowy soft.
- All-purpose flour (2 cups): Gives structure and lightness, allowing the cookies to hold their shape perfectly.
- Powdered sugar (¼ cup, plus more for dusting): Sweetens the dough and makes for a gorgeous, snowy finish.
- Vanilla extract (½ teaspoon): Enhances aroma and rounds out the flavors in every bite.
- Raspberry preserves or jam (½ cup, thick consistency): Pops with sweet-tart fruitiness in the center—choose a high-quality, thick jam for best results.
- Cornstarch (1 tablespoon, optional): Mixed with jam if needed, ensures the filling doesn’t ooze out during baking.
How to Make Raspberry Kolaczki Cookies
Step 1: Cream the Butter and Cream Cheese
Start by combining the softened unsalted butter and cream cheese in a large bowl. Beat them together until your mixture becomes luxuriously smooth and fluffy. This creamy base is what gives Raspberry Kolaczki Cookies their signature soft bite, so don’t rush—give it a couple of minutes for maximum airiness!
Step 2: Add Vanilla and Dry Ingredients
Blend in the vanilla extract for a subtle depth of flavor, then gradually add the all-purpose flour and powdered sugar. Mixing slowly helps maintain the dough’s delicate texture. Once everything is combined, you’ll have a very soft dough that just holds together.
Step 3: Chill the Dough
Divide your dough in half and flatten each piece into a disc. Wrap the discs in plastic wrap and refrigerate for at least one hour. This rest time firms up the dough, making it so much easier to roll out and shape the classic Raspberry Kolaczki Cookies.
Step 4: Prepare Baking Sheets and Rolling
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper for easy cleanup. Take out just one disc of dough at a time, keeping the other nicely chilled. Sprinkle your surface with a bit of flour and roll the dough out to about ⅛-inch thick—it should be delicate but sturdy enough to handle.
Step 5: Cut and Fill
Use a knife or pastry cutter to slice the dough into 2-inch squares. In a small bowl, stir together your raspberry preserves and cornstarch if your jam seems a bit runny. Place a scant ½ teaspoon of filling right in the center of each square, being careful not to overfill.
Step 6: Fold and Seal
For that signature Kolaczki look, gently fold two opposite corners of each square over the raspberry center, pressing firmly together in the middle. If you want an extra-tight seal, touch the corners with a little water before pressing. This step ensures the Raspberry Kolaczki Cookies keep their beautiful shape during baking.
Step 7: Bake and Cool
Transfer your filled cookies onto the prepared baking sheets, leaving about an inch of space between each one. Bake for 12–15 minutes, just until the edges show a hint of gold. Let the cookies cool completely on the sheets, allowing the jam centers to set. Once they’re cool, dust generously with powdered sugar for a snowy, festive finish!
How to Serve Raspberry Kolaczki Cookies
Garnishes
A liberal sprinkle of powdered sugar is all you need to give your Raspberry Kolaczki Cookies that cozy, wintry flair. If you’re feeling extra fancy, add a light zest of lemon for a bright aroma or a tiny mint leaf for a splash of color—either way, these cookies look stunning on any dessert platter.
Side Dishes
Pair your cookies with a warm spiced tea, lightly sweetened coffee, or a scoop of vanilla bean ice cream for a dreamy contrast. They also sit beautifully alongside other classic holiday treats, especially nutty bars or chocolate-dipped fruits.
Creative Ways to Present
Arrange Raspberry Kolaczki Cookies in a starburst on a pretty platter, tuck them into parchment-lined gift boxes, or stack them in glass jars with festive ribbons. These cookies make lovely hostess gifts, party favors, or sweet treats for your afternoon pick-me-up snack table.
Make Ahead and Storage
Storing Leftovers
Transfer completely cooled Raspberry Kolaczki Cookies to an airtight container, layering with parchment or wax paper to prevent sticking. Store at room temperature for up to five days—if you can resist them that long! They keep their tenderness and flavor best when stored somewhere cool.
Freezing
These cookies freeze wonderfully. After baking and cooling, place them in a single layer on a baking sheet and freeze until firm. Once firm, pack them carefully in freezer-safe containers separated by parchment. They keep well for up to two months. Let them thaw at room temperature before serving, then dust again with powdered sugar if needed.
Reheating
While Raspberry Kolaczki Cookies are typically enjoyed at room temperature, if you love a just-baked feel, pop them in a low (250°F) oven for a few minutes or let them sit unwrapped on the counter to lose any chill—just enough to freshen them up without melting the filling or drying them out.
FAQs
Can I use a different flavor of jam in my Raspberry Kolaczki Cookies?
Absolutely! While raspberry is a classic and provides that signature tangy-sweet bite, you can use apricot, cherry, or plum preserves for variety. Just make sure the jam is thick so the filling stays put.
What do I do if my jam is too runny?
If your raspberry preserves seem loose, simply mix in the suggested tablespoon of cornstarch. It’ll thicken the jam perfectly during baking so your Raspberry Kolaczki Cookies keep their neat look and vibrant centers.
Why did my cookies open during baking?
If the corners of your dough squares don’t stick, they might pop open in the oven. To solve this, press the corners firmly together, or moisten them with water before folding and sealing.
Can I make the dough ahead of time?
Yes, you can! Prepare and chill the dough up to 2 days in advance, or freeze the wrapped dough discs for up to 1 month. Let thaw in the fridge overnight before rolling and baking.
Are Raspberry Kolaczki Cookies gluten free or vegan?
The traditional recipe uses all-purpose flour and dairy, so it’s neither gluten free nor vegan as written. However, you can try substituting 1-to-1 gluten free flour blends and vegan-friendly butter and cream cheese alternatives for a modified version.
Final Thoughts
There’s something unforgettable about baking up a batch of Raspberry Kolaczki Cookies, watching them transform from humble dough to sparkling, jam-filled treasures. Share these with your family or friends and let the compliments roll in—they’re sure to become a new favorite in your cookie jar!
Print
Raspberry Kolaczki Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes (includes chilling)
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Polish
- Diet: Vegetarian
Description
Delicate and flaky, these Raspberry Kolaczki Cookies are a delightful treat perfect for any occasion. Made with a cream cheese dough and sweet raspberry filling, these Polish pastries are sure to impress.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 6 oz cream cheese, softened
- 2 cups all-purpose flour
- ¼ cup powdered sugar, plus more for dusting
- ½ teaspoon vanilla extract
Filling:
- ½ cup raspberry preserves or jam (thick consistency)
- 1 tablespoon cornstarch (to mix with jam if needed)
Instructions
- Cream Butter and Cream Cheese: In a large bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add Vanilla and Flour: Add the vanilla extract and mix well. Gradually mix in the flour until a soft dough forms.
- Chill Dough: Divide the dough, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
- Roll and Cut: Roll out the dough, cut into squares, and fill with raspberry mixture.
- Bake: Bake until golden, then dust with powdered sugar.
Notes
- To prevent the cookies from opening while baking, press corners firmly or moisten lightly with water before folding.
- Jam must be thick to avoid spreading—use high-quality preserves for best results.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
