There’s something truly magical about these Kolaczki Cookies with Strawberry Jam Recipe that feels like a warm hug from the inside out. These delicate, buttery pastries, generously filled with luscious strawberry jam, strike the perfect balance between flaky texture and sweet fruitiness, making them a beloved treat for any occasion. Whether you’re sharing them at a holiday party, gifting them to friends, or just indulging your sweet tooth, these cookies bring a nostalgic joy that’s hard to beat.
Ingredients You’ll Need
The beauty of this Kolaczki Cookies with Strawberry Jam Recipe lies in its simplicity. Each ingredient plays a vital role in creating the tender, melt-in-your-mouth texture and that irresistible flavor combination. You’ll be amazed at how a handful of simple staples transform into something so special!
- 1 cup unsalted butter (2 sticks), softened: The foundation for a rich, silky dough that’s irresistibly tender.
- 8 ounces cream cheese (full-fat), softened: Adds creaminess and a slight tang that balances sweetness perfectly.
- 1 teaspoon vanilla extract or almond extract: A splash of flavor that enhances the buttery dough’s aroma.
- ½ teaspoon salt: Elevates the flavors and ensures the sweetness isn’t one-dimensional.
- 2 ¼ cups all-purpose flour, spooned and leveled: Provides structure while keeping the cookies delicate and flaky.
- 3 tablespoons strawberry jam: The star ingredient for that luscious burst of fruity sweetness in every bite.
- Water: Perfect for sealing the dough edges to hold the jam filling without leaks.
- Powdered sugar: For dusting and rolling, adding a gentle, snowy sweetness on top.
- Extra flour: Great for dusting your work surface so the dough doesn’t stick.
How to Make Kolaczki Cookies with Strawberry Jam Recipe
Step 1: Cream butter and cream cheese
Start by combining your softened butter and cream cheese in a large mixing bowl. Beat them together at medium speed until the mixture feels smooth and creamy—this is the secret base that gives your cookies their wonderful texture.
Step 2: Add flavor
Next, stir in your choice of vanilla or almond extract. This step adds a fragrant note that beautifully complements the rich dough and fruity jam filling.
Step 3: Incorporate salt and flour
Sprinkle in the salt and then gradually mix in the flour, adding it one cup at a time. Remember to scrape down the bowl sides between additions for an even mix. Just combine the ingredients; overmixing will make your cookies tough, and we want that delicate flakiness!
Step 4: Shape the dough
Transfer your dough onto plastic wrap, gently flattening it into an 8 by 8-inch square, about ¼ inch thick. This makes it easier to roll out later and keeps it consistent.
Step 5: Chill the dough
Wrap the dough tightly and pop it into the refrigerator. Let it rest for at least an hour—that chill time is crucial for firm dough that’s easy to cut and fold.
Step 6: Prepare to bake
Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. This ensures even baking and easy cookie removal.
Step 7: Roll and dust with powdered sugar
Lightly dust your counter with powdered sugar—about 1/8 cup—and unwrap your chilled dough onto this sweet bed. This prevents sticking and adds a hint of extra sweetness as you roll.
Step 8: Divide and keep chilled
Cut the dough into halves, refrigerating one half while you work with the other. This steady chill keeps the dough firm and manageable.
Step 9: Roll the dough evenly
Roll your dough to between 1/8 and ¼ inch thick, trimming edges to keep a neat square shape for even cookies.
Step 10: Cut into squares
Slice the dough into 2 ½ by 2 ½ inch squares, placing them neatly on your prepared baking sheet. These will soon become your perfectly portioned Kolaczki cookies.
Step 11: Add the jam filling
Drop about ½ teaspoon of your strawberry jam into the center of each square, making sure each bite will have that fruity punch.
Step 12: Fold the dough
Moisten the underside of one opposite corner with a little water, then fold it over the jam. Fold the other opposite corner over, overlapping by about 1 inch to seal in all that delicious filling.
Step 13: Repeat
Carry on folding each dough square like this, creating your array of little jam-filled parcels.
Step 14: Bake
Pop the cookies into your heated oven and bake for 12 to 14 minutes, or until the edges just start to turn golden brown. That golden edge is the sign of buttery perfection.
Step 15: Cool the cookies
Once baked, let the cookies cool right on the baking sheet—for a few minutes—so they set perfectly without losing their shape.
Step 16: Dust with powdered sugar
Finally, sprinkle those cookies with a generous dusting of powdered sugar. It’s the charming finishing touch that makes these treats look as divine as they taste.
How to Serve Kolaczki Cookies with Strawberry Jam Recipe
Garnishes
While powdered sugar is classic and perfect, you can also get creative with a light drizzle of melted white or dark chocolate, or a few fresh strawberry slices for added brightness and texture. A small mint leaf for color contrast can also make these cookies pop on a dessert platter.
Side Dishes
Kolaczki cookies pair beautifully with a hot cup of tea or coffee—especially in the afternoon. For a brunch spread, serve alongside fresh fruit salad or a dollop of whipped cream to complement the jam’s sweetness without overpowering the delicate cookie.
Creative Ways to Present
For festive occasions, arrange Kolaczki cookies with strawberry jam into decorative patterns on a pretty platter. You can stack them neatly in clear jars for gifting or place them between parchment sheets and tie with colorful ribbons for adorable homemade presents everyone will adore.
Make Ahead and Storage
Storing Leftovers
After enjoying your freshly baked Kolaczki Cookies with Strawberry Jam Recipe, store any extras in an airtight container at room temperature for up to 3 days. The cookies retain their texture and taste wonderfully without refrigeration.
Freezing
You can freeze these cookies either before or after baking. For unbaked dough, wrap tightly and freeze for up to 2 months. For baked cookies, place them in a freezer-safe container with parchment paper between layers and freeze for up to 3 weeks. Just thaw at room temperature before serving.
Reheating
If you want your cookies warm, simply reheat them in a 300°F oven for 5-7 minutes. This warms the jam filling and revives the tender, flaky texture without drying them out—the perfect way to enjoy them fresh-tasting anytime.
FAQs
Can I use other types of jam besides strawberry?
Absolutely! This Kolaczki Cookies with Strawberry Jam Recipe is very adaptable. Raspberry, apricot, or even marmalade work beautifully, lending their own unique flavors to the buttery dough.
What if I don’t have cream cheese on hand?
Cream cheese gives the dough its signature softness and slight tang. You could try substituting with mascarpone or ricotta, but expect a slightly different texture and flavor. For the best results, stick with full-fat cream cheese.
How do I prevent the jam from leaking out during baking?
Dabbing water on the dough edges before folding helps create a seal that keeps the jam inside. Also, folding the corners over securely without overfilling ensures no spills while baking.
Is it necessary to chill the dough?
Yes, chilling the dough firms it up, making it easier to roll and cut cleanly. It also helps preserve the shape during baking so your Kolaczki cookies look neat and beautiful.
Can I make these cookies gluten-free?
You can try a gluten-free all-purpose flour blend, but results will vary. The flour’s texture is key to the delicate flakiness here, so using a blend meant for baking cookies will work best for maintaining that classic Kolaczki texture.
Final Thoughts
I truly hope you fall in love with this Kolaczki Cookies with Strawberry Jam Recipe as much as I have. These cookies are proof that simple ingredients, combined with a little love and patience, create something wonderfully special. Whether for your family, friends, or just a cozy treat, they never fail to bring smiles and sweet moments. Happy baking!
Print
Kolaczki Cookies with Strawberry Jam Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes plus 1 hour chilling time
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Description
Kolaczki Cookies with Strawberry Jam are a tender, buttery pastry cookie filled with sweet strawberry jam, perfect for a delightful dessert or snack. These traditional Eastern European treats feature a creamy cream cheese dough that melts in your mouth, dusted with powdered sugar for an elegant finish.
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
- Prepare 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.
- Combine 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.
- Shape dough: 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 rolling surface: Dust counter with about 1/8 cup powdered sugar and unwrap chilled dough onto it.
- Divide dough: Cut dough in half; keep one half refrigerated while working with the other.
- Roll out dough: 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.
- Fold 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 cookies: Remove from oven and let cookies cool on the baking sheet.
- Finish: Dust cooled cookies with powdered sugar before serving.
Notes
- Use cold water sparingly to seal the edges; too much water can make dough soggy.
- Keep your dough well-chilled to make rolling and cutting easier.
- Variations include using different jams such as raspberry or apricot for diverse flavors.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
