If you’ve ever wanted to impress friends and family with a timeless treat that bursts with flavor and melts in your mouth, the Kolaczki Cookies with Strawberry Jam Recipe is your new best friend in the kitchen. These delicate, flaky pastries filled with luscious strawberry jam perfectly balance buttery richness and fruity sweetness, making each bite an absolute delight. Whether you’re looking for a festive dessert or a comforting snack, this recipe has charm, simplicity, and satisfaction baked right in.
Ingredients You’ll Need
Every ingredient in this Kolaczki Cookies with Strawberry Jam Recipe plays a crucial role in creating that perfect texture and taste, yet the list is wonderfully simple. Each component is easy to find but essential for that classic buttery flavor and tender crumb, along with the sweet, vibrant strawberry jam that brings these cookies to life.
- 1 cup unsalted butter (2 sticks), softened to room temperature: Provides the rich, tender base that melts in your mouth.
- 8 ounces cream cheese (full-fat), softened to room temperature: Adds a tangy, creamy texture that makes the dough so soft and flaky.
- 1 teaspoon vanilla extract or almond extract: Gives a warm, aromatic depth to the dough that complements the jam perfectly.
- ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 2 ¼ cups all-purpose flour, spooned and leveled: Creates structure and stability for shaping and baking.
- 3 tablespoons strawberry jam (or raspberry, apricot, etc.): The sweet, fruity filling that’s the star of the show.
- Water, to help seal the edges of the pastry dough: Ensures your cookies stay neatly folded without any leaks.
- Powdered sugar, for dusting and rolling: Adds a snowy, elegant finish and a touch of extra sweetness.
- Extra flour, for dusting the work surface: Keeps the dough from sticking while rolling and cutting.
How to Make Kolaczki Cookies with Strawberry Jam Recipe
Step 1: Cream the Butter and Cream Cheese
Start by placing the softened butter and cream cheese in a large mixing bowl. Beat them at medium speed until the mixture becomes nice and creamy with a smooth texture. This step is crucial because it ensures the dough will be tender and flaky after baking.
Step 2: Add the Extract
Next, mix in your choice of vanilla or almond extract. This little addition may seem minor, but it infuses the dough with an irresistible aroma and subtle warmth that pairs beautifully with the strawberry jam.
Step 3: Combine Flour and Salt
Sprinkle in the salt and add the flour one cup at a time. Make sure to scrape the sides of the bowl as you go along so everything blends evenly. Be gentle here—mix only until everything comes together to avoid toughening the dough.
Step 4: Shape and Chill the Dough
Once the dough forms, transfer it onto a large piece of plastic wrap and gently flatten it into an 8 by 8 inch square, about ¼ inch thick. Wrap it tightly and pop it into the fridge for at least an hour. Chilling firms the dough, making it easier to roll out and cut later.
Step 5: Prepare for Baking
Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. This keeps the cookies from sticking and helps them bake evenly.
Step 6: Roll Out and Cut
Sprinkle powdered sugar on your counter and unwrap the dough onto it. Cut the dough in half, refrigerating one half while you work with the other. Roll the dough to between 1/8 and ¼ inch thickness, then trim to make an even square shape. Cut the dough into 2 ½ by 2 ½ inch squares for perfect-sized cookies.
Step 7: Fill and Fold
Spoon about ½ teaspoon of strawberry jam into the center of each dough square. Dab a little water on the underside of one opposite corner, fold it over the jam, then fold the other opposite corner over, overlapping by about 1 inch. This classic folding technique traps the jam inside and gives the cookies their iconic look.
Step 8: Bake and Cool
Bake for 12 to 14 minutes or until the edges begin turning golden brown. The aroma will be heavenly when they’re almost done. Remove the cookies and let them cool on the baking sheet—this helps them firm up without sticking.
Step 9: Dust with Powdered Sugar
Once cool, give your Kolaczki Cookies with Strawberry Jam Recipe a final touch by dusting them generously with powdered sugar. This adds a beautiful presentation and an extra whisper of sweetness.
How to Serve Kolaczki Cookies with Strawberry Jam Recipe
Garnishes
To elevate your Kolaczki cookies, consider adding a small fresh strawberry slice on top or a mint leaf along with the powdered sugar dusting. This not only adds visual appeal but complements the strawberry jam’s sweetness with a fresh note.
Side Dishes
Kolaczki cookies pair wonderfully with a cup of hot tea, coffee, or even a glass of cold milk. For a festive spread, serve alongside a cheese platter or fresh fruit to create a balanced selection of flavors and textures.
Creative Ways to Present
These cookies look stunning arranged in a circular pattern on a pretty serving plate or stacked in a clear jar wrapped with a ribbon for gifting. Their delicate shape and powdery sugar coating make them perfect for holiday cookie trays, afternoon teatimes, or birthday parties.
Make Ahead and Storage
Storing Leftovers
Kolaczki cookies keep well in an airtight container at room temperature for up to 3 days. The buttery dough maintains its softness while the jam stays beautifully moist without leaking.
Freezing
To enjoy these treats later, freeze the unbaked dough wrapped tightly in plastic wrap for up to 3 months. You can also freeze baked cookies in an airtight container, separated by parchment paper, for up to 2 months. Just thaw at room temperature before serving.
Reheating
If you want to enjoy these cookies warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This revives their flakiness and makes the jam silky once again, just like fresh from the oven.
FAQs
Can I use other jams besides strawberry?
Absolutely! The Kolaczki Cookies with Strawberry Jam Recipe works wonderfully with raspberry, apricot, or even a mixed berry jam. Feel free to experiment with your favorite flavors.
Do I have to use cream cheese?
Cream cheese is key to achieving the cookie’s tender, flaky texture, so it’s best not to skip it. It adds richness and softness that butter alone can’t provide.
How thick should I roll out the dough?
Roll the dough to about 1/8 to ¼ inch thickness. Thinner dough makes crisp cookies, while slightly thicker dough yields a softer bite, so adjust according to your preference.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend, but results may vary. The dough might be a bit more delicate, so handle it gently.
Why do I need to chill the dough?
Chilling solidifies the fats and firms up the dough, making it much easier to cut and shape while preventing the cookies from spreading too much during baking.
Final Thoughts
There’s just something so satisfying about making Kolaczki Cookies with Strawberry Jam Recipe from scratch—they feel like a little celebration in every bite. With simple ingredients and straightforward steps, you can create a batch of beautifully tender, sweet, and flaky cookies that will quickly become a beloved classic. Trust me, once you try this recipe, it will be one you come back to again and again, whether for holidays, parties, or cozy moments at home.
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 with Strawberry Jam are delightful Eastern European pastries featuring a tender, buttery dough filled with sweet strawberry jam. Soft cream cheese and butter enrich the dough, which is lightly dusted with powdered sugar for a delicate finish. These bite-sized treats are perfect for festive occasions or a cozy afternoon snack.
Ingredients
Dough Ingredients
- 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
- Extra flour, for dusting the work surface
Filling and 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
Instructions
- Mix Butter and Cream Cheese: Add the softened butter and cream cheese into a large mixing bowl. Beat at medium speed until creamy and smooth, creating the tender base for the dough.
- Add Flavoring: Mix in 1 teaspoon of vanilla or almond extract until combined, infusing the dough with a lovely aroma.
- Incorporate Salt and Flour: Add ½ teaspoon salt and the flour, one cup at a time, scraping the sides of the bowl between additions. Mix just until combined to keep the dough tender; avoid overmixing.
- Shape and Chill 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.
- Refrigerate Dough: Wrap the dough completely and refrigerate for at least 1 hour to firm up, aiding in easier handling and better texture.
- Preheat Oven and Prepare Baking Sheet: Set oven to 350°F (177°C) and line baking sheets with parchment paper.
- Prepare Work Surface: Dust counter with about 1/8 cup powdered sugar and unwrap chilled dough onto it to prevent sticking while rolling.
- 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 for uniform cookies.
- Cut Dough into Squares: Cut the dough into 2 ½ by 2 ½ inch squares and place them on the parchment-lined baking sheet.
- Add Jam Filling: Spoon about ½ teaspoon of jam into the center of each square for a sweet, fruity burst.
- Fold and 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 to seal the filling inside.
- Repeat Folding: Repeat the folding process for all dough squares to prepare all cookies for baking.
- Bake Cookies: Bake for 12-14 minutes or until edges start to turn golden brown, indicating they are perfectly cooked.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheet to set their shape and texture.
- Finish with Powdered Sugar: Dust cooled cookies with powdered sugar before serving for a classic, elegant touch.
Notes
- Keep the dough chilled until ready to use to prevent sticking and maintain cookie shape.
- You can substitute the strawberry jam with raspberry, apricot, or any preferred sweet jam.
- Do not overmix the dough to keep the texture tender and flaky.
- Use powdered sugar for rolling out the dough and dusting the finished cookies to avoid sticking and add sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
