Raspberry Kolaczki Cookies Recipe
If you’re looking for a dessert that melts in your mouth and brings a burst of tangy-sweet flavor in every bite, Raspberry Kolaczki Cookies are absolutely the answer! These traditional Polish treats feature a buttery, cream cheese dough wrapped around bright raspberry jam, finished with a dusting of powdered sugar. Whether it’s for the holidays, family gatherings or simply a quiet afternoon treat, these cookies have a way of making any moment feel a bit more special. Each bite is a reminder of how a handful of simple ingredients can bake up a whole lot of joy.
Ingredients You’ll Need
You won’t need a long shopping list—just a handful of essential ingredients that work wonders together! Each component is chosen for flavor, texture, and that cozy, classic look that makes Raspberry Kolaczki Cookies so inviting.
- Unsalted Butter (1 cup, softened): The backbone of richness, this brings melt-in-your-mouth texture and depth to every cookie.
- Cream Cheese (8 oz, softened): Adds signature tanginess and ensures each cookie is tender and soft.
- All-Purpose Flour (2 cups): Gives the dough structure while keeping the crumb delicate and light.
- Salt (1/4 teaspoon): Just a pinch brightens all the flavors and balances the sweetness, so don’t skip it!
- Raspberry Jam or Preserves (1/2 cup): The jewel-like filling—choose a thick jam to avoid leaks and maximize berry flavor.
- Powdered Sugar (1/4 cup, for dusting): A snowy finish that adds extra sweetness and makes these cookies irresistible to the eye and tongue.
How to Make Raspberry Kolaczki Cookies
Step 1: Cream the Butter and Cream Cheese
Start by beating the softened butter and cream cheese together in a large bowl until the mixture is smooth, creamy, and almost fluffy. This creamy blend is what gives Raspberry Kolaczki Cookies their signature tender bite, so take your time to really whip it well!
Step 2: Add the Dry Ingredients
Gradually mix in the all-purpose flour and that pinch of salt, gently combining until a soft dough comes together. The dough will be slightly sticky but should pull away from the sides of the bowl. The trick is to mix just until blended, so you keep that light, delicate texture.
Step 3: Chill the Dough
Divide the dough into two equal pieces, flatten them into discs, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour. This step is the secret to cookies that hold their shape—plus, it makes the dough much easier to roll out later.
Step 4: Prepare for Baking
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. While the oven heats, remove one dough disc from the fridge and let it soften slightly on the counter—just a couple minutes, so it’s not too hard to work with.
Step 5: Roll and Cut the Dough
On a lightly floured surface, roll out the dough to about 1/8-inch thickness. With a sharp knife or pizza cutter, trim and cut the dough into 2-inch squares. The evenness of each square means every Raspberry Kolaczki Cookie bakes up uniform and lovely.
Step 6: Fill and Shape
Spoon a small amount (about half a teaspoon) of thick raspberry jam right into the center of each square. Carefully fold two opposite corners towards the middle, overlapping slightly, and press firmly to seal—this keeps the jam beautifully wrapped inside during baking.
Step 7: Bake to Golden Perfection
Arrange the cookies on your lined baking sheet, leaving a little space between each one. Bake for 12 to 14 minutes, or until the edges are just beginning to turn golden. They might look a little pale, but trust the timing—the goal is a tender, soft cookie that’s not too crisp.
Step 8: Cool and Finish
Let the cookies cool on the baking sheet for a few minutes before gently transferring them to a wire rack. Once they’re completely cooled, give them a generous dusting of powdered sugar. This final touch is what transforms these little pastries into true Raspberry Kolaczki Cookies magic!
How to Serve Raspberry Kolaczki Cookies
Garnishes
The classic finishing flourish is a drizzle of powdered sugar, but a touch of lemon zest or a few edible flower petals on the serving platter can bring elegant color to your Raspberry Kolaczki Cookies spread.
Side Dishes
These cookies pair beautifully with a good cup of coffee or fragrant tea, but you can also offer them alongside a bowl of fresh berries or a scoop of vanilla bean ice cream for an easy dessert platter everyone will love.
Creative Ways to Present
For holidays, arrange Raspberry Kolaczki Cookies on a tiered cake stand with other festive pastries, or package them in decorative boxes as heartfelt homemade gifts. Mini cupcake liners make each cookie pop as a bite-sized centerpiece for dessert tables or potlucks.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to five days. The powdered sugar might absorb a bit over time, but a quick fresh dusting just before serving will have them looking bakery-fresh again.
Freezing
Raspberry Kolaczki Cookies freeze beautifully! Simply layer the cooled cookies between sheets of parchment in an airtight container and store in the freezer for up to two months. Thaw at room temperature and dust again with powdered sugar if desired.
Reheating
While these cookies don’t technically need reheating, you can refresh frozen or day-old Kolaczki by popping them in a 300°F oven for 3–5 minutes. This gently wakes up their buttery aroma—the perfect excuse to enjoy a warm treat!
FAQs
Can I use other jams for Raspberry Kolaczki Cookies?
Absolutely! While raspberry creates that beautiful color and tartness, you can experiment with apricot, plum, cherry, or even fig preserves—just make sure the jam is thick enough to stay put while baking.
Why is chilling the dough important?
Chilling the dough helps prevent the cookies from spreading too much while baking, ensures the dough is easier to handle, and creates those tender, flaky layers that make Raspberry Kolaczki Cookies so irresistible.
How do I prevent the cookies from opening up while baking?
Press the corners firmly together, and consider chilling the shaped cookies on the baking sheet for 10 minutes before popping them in the oven. This little step makes a big difference in helping the cookies hold their signature shape.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to two days in advance and keep it refrigerated. You can even freeze the dough discs for up to a month—just thaw overnight in the fridge before rolling out.
Is there a gluten-free version of this recipe?
Yes! Simply swap in your favorite cup-for-cup gluten-free all-purpose flour blend to create gluten-free Raspberry Kolaczki Cookies without sacrificing texture or taste.
Final Thoughts
I hope you’ll give this Raspberry Kolaczki Cookies recipe a try and let them bring a little more sweetness into your day! There’s simply nothing like homemade cookies made with love, and these are bound to put a smile on every face at your table. Happy baking!
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Raspberry Kolaczki Cookies Recipe
- Total Time: 1 hour 34 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Kolaczki Cookies are a delightful treat with a flaky cream cheese dough and a sweet raspberry filling, dusted with powdered sugar. Perfect for holiday gatherings or as a sweet indulgence any time of year.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Filling and Topping:
- 1/2 cup raspberry jam or preserves
- 1/4 cup powdered sugar for dusting
Instructions
- Prepare Dough: In a large mixing bowl, beat the softened butter and cream cheese until smooth. Mix in flour and salt to form a soft dough. Chill for 1 hour.
- Roll and Fill: Roll out dough, cut into squares, add jam to the center. Fold corners and seal. Bake at 350°F (175°C) for 12-14 minutes.
- Finish and Serve: Cool on a wire rack, then dust with powdered sugar before serving.
Notes
- Use thick jam to prevent leakage.
- Chill cookies before baking for better shape retention.
- Store airtight for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 4 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
