If you’ve never experienced the melt-in-your-mouth goodness of Raspberry Kolaczki Cookies, you’re in for a real treat! These showstopping Polish cookies feature a dreamy cream cheese dough folded around a jewel-bright dab of sweet raspberry jam. Finished with a snowy dusting of powdered sugar, they strike a perfect balance between buttery pastry and tangy fruit—always vanishing fast from any giveaway plate or holiday tray. Whether this is your first or fiftieth time making them, one batch will have you hooked on their nostalgic flavor and stunning good looks.
Ingredients You’ll Need
Raspberry Kolaczki Cookies require only a handful of classic baking staples, yet every ingredient brings something special to the table. Don’t skip or skimp—this simple ensemble delivers big flavor, flaky texture, and pretty-as-a-picture appeal.
- All-purpose flour: The backbone of the dough, giving these cookies their delicate, tender crumb.
- Cream cheese (softened): Adds trademark tang and richness, helping the pastry bake up irresistibly soft.
- Unsalted butter (softened): Ensures the dough is gloriously flaky and brings that classic cookie flavor.
- Granulated sugar: Just enough sweetness to balance the tangy cream cheese base.
- Vanilla extract: Rounds everything out with warm, comforting notes.
- Raspberry jam or preserves: The vibrant centerpiece—opt for a thick style so it doesn’t ooze out during baking.
- Powdered sugar (for dusting): The final flourish, making each cookie look as magical as it tastes.
How to Make Raspberry Kolaczki Cookies
Step 1: Cream Together the Butter and Cream Cheese
Start by beating your softened butter and cream cheese in a large bowl until they form a fluffy, cloud-like mixture. This step is the key to that rich, tender dough that makes Raspberry Kolaczki Cookies totally irresistible.
Step 2: Add Sugar, Vanilla, and Flour
Mix in the granulated sugar and vanilla extract until combined, then slowly add in the flour. Be patient and gentle here, mixing just until a soft, scrappy dough forms—overmixing could toughen your cookies.
Step 3: Divide and Chill
Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least an hour. This chill time is a secret weapon: it helps the dough firm up and the flavors meld, making shaping much easier.
Step 4: Roll, Cut, and Fill
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment. On a floured surface, roll out one portion of dough to about 1/8-inch thickness. Cut into 2-inch squares—no need to be perfect! Place about 1/2 teaspoon of raspberry jam in the center of each square.
Step 5: Shape the Cookies
Carefully fold two opposite corners of each square over the jam, pressing gently to seal. You want a snug but not too-tight seal, so the cookies will hold their shape in the oven while still showcasing that raspberry pool in the middle.
Step 6: Bake to Golden Perfection
Arrange the cookies on your prepared sheet and bake for 12-15 minutes, or until the edges are just turning golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Step 7: Dust and Serve
Once completely cool, give the Raspberry Kolaczki Cookies a generous snowfall of powdered sugar. This finishing touch ups both the beauty and sweet holiday charm!
How to Serve Raspberry Kolaczki Cookies
Garnishes
A lavish dusting of powdered sugar is the classic way to finish these, but you can get creative with a drizzle of white chocolate or a scattering of finely chopped pistachios for color and crunch. Either way, Raspberry Kolaczki Cookies look utterly irresistible on any cookie platter.
Side Dishes
Pair them with a cup of hot tea, rich coffee, or even a glass of cold milk to balance their buttery sweetness. On festive occasions, they mingle beautifully with other treats like buttery shortbread, almond crescents, or delicate meringues.
Creative Ways to Present
For a dazzling dessert table, arrange Raspberry Kolaczki Cookies in concentric circles on a cake stand, or tuck them into decorative tins layered with parchment for gifting. For parties, pop them into mini paper liners and display in a rainbow swirl alongside other filled cookies.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Raspberry Kolaczki Cookies in an airtight container at room temperature for up to 4 days. Layer with parchment to prevent sticking, and avoid stacking too high to preserve their pretty shape and powdered sugar tops.
Freezing
You can absolutely freeze these before or after baking. Freeze shaped but unbaked cookies on a tray until firm, then stash in a zip-top bag for up to 2 months and bake from frozen. Baked cookies also freeze well—just layer with parchment, wrap tightly, and dust with fresh powdered sugar after thawing.
Reheating
While Raspberry Kolaczki Cookies are at their best at room temperature, if you love a just-baked taste, warm them for 5-10 seconds in the microwave or a minute in a low oven to soften slightly and revive their fresh-from-the-bakery magic.
FAQs
Can I use other flavors of jam in Raspberry Kolaczki Cookies?
Definitely! While raspberry jam is traditional and so vibrant, you can switch things up with apricot, plum, or even fig preserves for a twist on the classic. Just be sure to use a thick jam to avoid leaks.
Why did my Kolaczki unfold during baking?
If your cookies pop open in the oven, the dough may have gotten too warm, or there wasn’t enough pressure sealing the corners. Make sure the dough is chilled when shaping, and give the folded tips a gentle squeeze to help them stay put.
Can I make the dough in advance?
Absolutely! The dough for Raspberry Kolaczki Cookies can be made up to two days ahead, wrapped well and stored in the fridge. Let it sit at room temperature for 10 minutes before rolling out, so it softens just enough to handle.
How do I prevent the raspberry jam from leaking out?
A thicker jam is key, and don’t overfill the cookies—all you need is about 1/2 teaspoon in each square. Also, make sure there’s a good seal at the corners and avoid overworking the dough to keep those edges crisp.
Are Raspberry Kolaczki Cookies good for gifting?
Absolutely—they’re a standout! Their pretty shape and powdered sugar sparkle make them a heartfelt homemade gift, and they hold up well in transit when layered with parchment in a decorative tin.
Final Thoughts
I can’t recommend these Raspberry Kolaczki Cookies enough—they’re a labor of love that’s more than worth it for the smiles they bring. Whip up a batch soon for the ultimate taste of holiday joy or a sweet pick-me-up any time of year!
Print
Raspberry Kolaczki Cookies Recipe
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the sweet and tangy flavors of these delightful Raspberry Kolaczki Cookies. A buttery cream cheese pastry filled with raspberry jam and dusted with powdered sugar, these Polish treats are perfect for any occasion.
Ingredients
Dough:
- 2 cups all-purpose flour
- 8 ounces cream cheese (softened)
- 1 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Filling and Topping:
- 1/2 cup raspberry jam or preserves
- 1/2 cup powdered sugar (for dusting)
Instructions
- Cream Cheese Dough: In a large bowl, beat the softened cream cheese and butter until smooth. Add sugar, vanilla, and flour, mix until a soft dough forms. Chill for 1 hour.
- Assembly: Roll out dough, cut into squares, place jam, fold corners, seal, bake at 350°F for 12-15 minutes.
- Finish: Cool on a wire rack, dust with powdered sugar.
Notes
- Ensure jam is thick to prevent spreading during baking.
- Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes (plus 1 hour chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
