If you’ve been searching for a delightfully tender, melt-in-your-mouth treat that bursts with fruity goodness, look no further than this Kolaczki Cookies with Strawberry Jam Recipe. These classic Eastern European pastries are nothing short of magical, featuring a rich, buttery cream cheese dough enveloping a luscious dollop of strawberry jam. Whether you’re enjoying them at a festive gathering or simply craving a sweet snack, these kolaczki cookies bring warmth and nostalgia with every bite. Trust me, once you try this Kolaczki Cookies with Strawberry Jam Recipe, you’ll have a new favorite cookie to share and savor.
Ingredients You’ll Need
Creating authentic Kolaczki cookies is wonderfully simple with just a few high-quality ingredients. Each component plays a key role: butter and cream cheese for that tender, flaky texture; vanilla extract for subtle fragrance; and, of course, strawberry jam for the sweet, tangy center. Let’s dive into the essentials that turn these cookies into irresistible delights.
- 1 cup unsalted butter (2 sticks) softened to room temperature: Provides the rich, flaky base with a silky smooth finish.
- 8 ounces cream cheese, softened to room temperature: Adds tenderness and a subtle tang to balance the sweetness.
- 1 teaspoon vanilla extract (or almond extract): Infuses a lovely warmth and aroma into the dough.
- ½ teaspoon salt: Enhances flavor by balancing the sweetness and rich fats.
- 2 ¼ cups all-purpose flour, spooned and leveled: Gives structure to the dough without making it tough.
- 3 tablespoons strawberry jam (or raspberry, apricot): The fruity, vibrant heart of the cookie, bringing luscious sweetness.
- Water: Used to help seal the pastry edges securely around the jam.
- Powdered sugar and extra flour: For rolling out the dough smoothly and dusting the finished cookies for a pretty, delicate touch.
How to Make Kolaczki Cookies with Strawberry Jam Recipe
Step 1: Creaming Butter and Cream Cheese
Start by combining the softened butter and cream cheese in a large bowl. Beat them together until the mixture is smooth and creamy, setting the foundation for that wonderfully tender dough. It’s where the magic begins!
Step 2: Adding Flavor
Next, stir in your chosen extract—vanilla is a classic favorite, but almond extract works beautifully too—giving the dough a gentle aromatic hint that complements the jam perfectly.
Step 3: Mixing Dry Ingredients
Sprinkle in the salt, then slowly incorporate the flour, one cup at a time. This ensures the dough binds just right without overmixing, which keeps your cookies soft and flaky instead of tough.
Step 4: Shaping and Chilling the Dough
Press the dough into a rough 8-inch square on a piece of plastic wrap, cover it well, and refrigerate it for at least one hour. This step is essential—it firms up the dough, making it easier to roll out and giving the cookies their signature delicate texture.
Step 5: Preparing to Bake
When the dough is chilled, preheat your oven to 350°F and line baking sheets with parchment paper. Dust your countertop with powdered sugar, unwrap the dough, and divide it for easier handling. Rolling it out evenly between 1/8 and 1/4 inch thick is key to perfect baking.
Step 6: Cutting and Filling
Trim the rolled dough into neat squares about 2½ inches each side. Spoon about half a teaspoon of strawberry jam in the center of every square—this is the sweet surprise waiting inside every cookie.
Step 7: Folding the Cookies
Wet two opposite corners lightly with water, fold one over the filling, then overlap the opposite corner to seal. This signature fold traps the jam securely and creates the charming kolaczki shape.
Step 8: Baking to Golden Perfection
Arrange your filled pastries on the baking sheets and bake for 12 to 14 minutes. Watch for lightly golden edges—this means your kolaczki are perfectly baked inside and out.
Step 9: Finishing Touches
After removing from the oven, allow the cookies to cool on the pan so they firm up just right. Before serving, dust generously with powdered sugar for that classic, snowy finish that makes these treats irresistible.
How to Serve Kolaczki Cookies with Strawberry Jam Recipe
Garnishes
To elevate your kolaczki cookies, dust a light sprinkle of powdered sugar just before serving for a delicate, festive look. You can also add a tiny fresh strawberry slice or a mint leaf on top for a fresh, colorful touch that impresses at parties.
Side Dishes
These cookies pair beautifully with a cup of hot tea, freshly brewed coffee, or even a glass of cold milk. They also make a charming addition to afternoon snack trays alongside nuts, cheeses, and fresh fruit.
Creative Ways to Present
Transform your kolaczki cookies into charming gifts by placing them in a decorative box or tin lined with parchment paper and tied with a ribbon. Or arrange them on a pretty plate in overlapping circles, garnished with edible flowers for special occasions.
Make Ahead and Storage
Storing Leftovers
Store your kolaczki cookies in an airtight container at room temperature for up to three days to maintain their tender texture and fruity filling. If you need them longer, refrigeration is an option but may slightly firm up the texture.
Freezing
You can freeze unbaked, folded kolaczki on a parchment-lined tray for up to three months. Once frozen solid, transfer them to a freezer-safe bag or container. When ready to bake, no need to thaw—just add a couple of extra minutes to the baking time.
Reheating
For warm, just-baked freshness, reheat cookies in a 300°F oven for about 5 minutes. This lightly crisps the pastry and revives that fresh-from-the-oven charm, perfect for a quick treat.
FAQs
Can I use other jam flavors besides strawberry?
Absolutely! While strawberry jam is a classic choice in this Kolaczki Cookies with Strawberry Jam Recipe, raspberry, apricot, or any smooth fruit jam can work beautifully. Just ensure the jam isn’t too watery to avoid soggy dough.
Is cream cheese necessary in this recipe?
Yes, the cream cheese in the dough is key to achieving the tender, delicately flaky texture unique to kolaczki cookies. It adds moisture and a subtle tang that balances the sweet filling wonderfully.
How thick should I roll out the dough?
Rolling the dough between 1/8 and 1/4 inch thick gives you the perfect balance—thin enough for delicate crispness but thick enough to hold the filling without breaking.
Can these cookies be made dairy-free?
You might experiment with dairy-free cream cheese and margarine alternatives, but results can vary in texture and flavor. This Kolaczki Cookies with Strawberry Jam Recipe shines brightest with its classic butter and cream cheese base.
Why do I need to refrigerate the dough before baking?
Chilling the dough firms it up, making it easier to roll and shape. It also helps prevent spreading during baking, so your kolaczki maintain their pretty folded shape and tender texture.
Final Thoughts
Sharing this Kolaczki Cookies with Strawberry Jam Recipe feels like passing along a treasured family secret. These cookies are an absolute joy to make and impossible to resist. So gather your ingredients, invite a friend or two, and let the kitchen warm with the irresistible aroma of freshly baked kolaczki. Once you try them, I promise these treats will become a go-to for all your special moments!
Print
Kolaczki Cookies with Strawberry Jam Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Kolaczki cookies are traditional Eastern European pastries made with a tender cream cheese and butter dough filled with sweet fruit jam. These delicate, flaky cookies are perfect for holidays or any special occasion. They combine a creamy, rich dough with the bright, sweet flavor of strawberry or apricot jam, finished with a dusting of powdered sugar for a festive touch.
Ingredients
Dough
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 8 ounces cream cheese (full-fat), softened to room temperature
- 1 teaspoon vanilla extract or almond extract
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour, spooned and leveled
Filling & Finishing
- 3 tablespoons strawberry jam (or raspberry, apricot, etc.)
- Water, to help seal the edges of the pastry dough
- Powdered sugar, for dusting and rolling
- Extra flour, for dusting the work surface
Instructions
- Make the dough: Add the softened butter and cream cheese into a large mixing bowl. Beat at medium speed until creamy and smooth.
- Add flavor: Mix in 1 teaspoon of vanilla or almond extract until combined.
- Incorporate dry ingredients: Add ½ teaspoon salt and the flour, one cup at a time, scraping the sides of the bowl between additions. Mix just until combined; do not overmix.
- Form dough disk: Transfer the dough onto a large piece of plastic wrap and flatten it into an approximately 8 x 8 inch square, about ¼ inch thick.
- Chill dough: Wrap the dough completely and refrigerate for at least 1 hour to firm up.
- Preheat oven: Set oven to 350°F (177°C) and prepare baking sheets with parchment paper.
- Prepare work surface: Dust counter with about 1/8 cup powdered sugar and unwrap chilled dough onto it.
- Portion dough: Cut dough in half; keep one half refrigerated while working with the other.
- Roll and trim: Roll out dough to between 1/8 and ¼ inch thickness. Trim edges to form an even square shape.
- Cut squares: Cut the dough into 2 ½ by 2 ½ inch squares and place them on the baking sheet.
- Add filling: Spoon about ½ teaspoon of jam into the center of each square.
- Seal cookies: Dab water on the underside of one opposite corner, fold it over the jam, then fold the other opposite corner over, overlapping about 1 inch.
- Repeat folding: Repeat for all dough squares.
- Bake: Bake for 12-14 minutes or until edges start to turn golden brown.
- Cool: Remove from oven and let cookies cool on the baking sheet.
- Finish: Dust cooled cookies with powdered sugar before serving.
Notes
- Ensure dough and butter are softened to room temperature for easier mixing.
- Chilling the dough is essential for easy handling and flaky texture.
- You can substitute fruit preserves depending on preference; apricot and raspberry are popular options.
- Be careful not to overfill the jam, or cookies may leak while baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
