Polish Kolaczki with measured ingredients, kolaczki shaping and clear oven cues for a holiday cookie box.
Weigh the ingredients before starting. US measures accompany the gram weights; visual cues, tray spacing and complete batch timings are included below.
The recipe card lists measured ingredients, numbered steps, storage guidance, and a nutrition estimate when available. Total time includes the listed preparation, rest, baking, and cooling periods for this recipe.
As an Amazon Associate I earn from qualifying purchases.
Polish Kolaczki Recipe
Makes 24 cookies. Portion at the weights in the method and bake on cool lined trays.
Allow about 154 minutes total: 30 active, 60 chilling, 24 baking and 40 cooling/setting. Baking time covers every tray in this batch.
Kitchen tools you’ll need
- Digital kitchen scale and measuring spoons
- Mixing bowls and flexible spatula
- Two parchment-lined rimmed baking sheets
- Cooling rack
Ingredients
Dough
Finishing and decoration
Filling
Gram weights are the reference; weigh flour rather than packing the measuring cup. Weigh eggs without shells. Use commercially prepared fillings; do not taste raw dough.
Instructions
Prepare the pastry
- Heat a conventional oven to 350°F (177°C). Line two rimmed baking sheets with parchment and set a rack in the center.
Mix the cream-cheese dough
- Beat 113 g softened butter, 113 g softened cream cheese and 30 g powdered sugar on medium-low for 90 seconds until smooth. Mix in the egg yolk and vanilla. Add the flour and salt in two additions and mix only until a soft dough forms.
Chill and roll
- Divide dough in half, flatten each half into a disk, wrap and refrigerate 60 minutes. On a lightly floured surface, roll one disk to 3 mm (1/8 inch) thick and cut twelve 6 cm squares; repeat with the second disk.
Fill and fold
- Place 5 g thick preserves in the center of each square. Fold two opposite corners over the filling, overlap them by 1 cm and press firmly to seal. Place seam-side up 5 cm apart on the sheets.
Bake
- Bake one tray at a time at 350°F (177°C) for 14–17 minutes, until the bottoms are lightly golden and the tops remain pale. Cool on the tray 8 minutes, then transfer to a rack.
Cool and finish
- Cool completely before dusting with powdered sugar or packing airtight.
Chef’s Science & Pro Tips
Portion evenly
Use the listed piece weight so the batch bakes at a similar rate; leave the stated space for spreading.
Check doneness
Use the visual cues in the method and let the cookies firm on the hot tray before moving them.
Make ahead
Freeze unfilled dough or plain baked cookies for up to one month for best quality; finish after thawing.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Shelf life at room temperature | Serve promptly; up to 2 hours out | Keep chilled; set out only for serving and refrigerate within 2 hours (1 hour above 90°F/32°C). |
| Refrigerated shelf life | Up to 4 days total | Store covered at or below 40°F (4°C); count time from preparation and follow any shorter filling-package limit. |
| Freezer durability: raw dough | Up to 1 month for best quality | Freeze shaped, unfilled portions or wrapped dough airtight. Thaw overnight in the refrigerator; apply coatings after thawing. |
| Freezer durability: baked cookies | Up to 1 month for best quality | Freeze completely cool cookies airtight with parchment between layers; freeze plain cookies before adding moist fillings or delicate decorations. |
| Safe thawing | Before serving | Thaw covered in the refrigerator if filled; thaw plain cookies at room temperature while still wrapped to reduce condensation. |
Notes
- Freezer durations describe best quality, not a food-safety guarantee. Keep perishable fillings chilled and use safe thawing practices.
Frequently Asked Questions
Can I prepare the dough ahead?
Yes. Cover and refrigerate for up to 24 hours, then portion and bake as directed. Freeze longer-term and thaw overnight in the refrigerator.
Can I freeze baked cookies?
Yes. Freeze fully cooled plain cookies airtight for up to one month for best quality; add delicate fillings or finishes after thawing.
How do I know they are done?
Follow the recipe’s visual cue: edges should be set, centers may still be soft, and shortbread should remain pale. Cool on the tray before moving.
Browse more cookie ideas in the Christmas Cookie Box Recipes collection.