Raspberry Kolaczki Cookies Recipe
Buttery, delicate, and filled with a jewel-bright raspberry center, Raspberry Kolaczki Cookies are a timeless delight that never fails to bring joy to holidays, special gatherings, or lazy weekends in the kitchen. These irresistible Eastern European pastries have just the right amount of tang from cream cheese, a hint of sweetness, and that pop of fruity raspberry that keeps everyone reaching for “just one more.” They’re gorgeous, delicious, and surprisingly simple to make — it’s no wonder they’ve become a cherished family tradition in so many homes.
Ingredients You’ll Need
Raspberry Kolaczki Cookies call for just a handful of everyday ingredients, each playing an important role in creating that signature flaky texture, creamy flavor, and elegant appearance. Let’s break down why you shouldn’t skip a single one!
- All-purpose flour: Provides structure and the soft crumb that makes the cookies melt in your mouth.
- Unsalted butter (softened): Gives the pastry its richness and that dreamy, tender bite.
- Cream cheese (softened): Adds a tangy depth and helps the dough stay plush and easy to work with.
- Powdered sugar (plus more for dusting): Sweetens the dough gently and makes that delicate snow-like finish on top.
- Vanilla extract: Brings warmth and complexity — it’s the secret to making the flavors blossom.
- Raspberry preserves or jam (thick, not runny): Delivers a fruity punch and irresistible color; make sure to use a thicker jam for picture-perfect cookies.
- Egg (beaten, for sealing edges, optional): Helps the folded corners stay together and gives a bit of sheen for an extra touch of bakery style.
How to Make Raspberry Kolaczki Cookies
Step 1: Cream the Butter and Cream Cheese
Start by placing your softened butter and cream cheese in a large mixing bowl. Using an electric mixer or a sturdy wooden spoon, cream them together until completely smooth and well-blended. This step creates the foundation for the cookies’ wonderful texture, ensuring your dough turns out impossibly tender every time.
Step 2: Add Powdered Sugar and Vanilla
Mix in the powdered sugar and vanilla extract, blending until everything is thoroughly combined. The sugar only lightly sweetens the dough, allowing the flavors of the butter and cream cheese to shine. The vanilla quietly lifts all those flavors, making the cookies smell as good as they taste!
Step 3: Incorporate the Flour
Gradually add the all-purpose flour, mixing on low speed or by hand until a soft, sticky dough forms. Be patient and avoid overmixing — just work gently until no streaks of flour remain. You’re aiming for a supple, easy-to-handle dough that still feels a little tender to the touch.
Step 4: Chill the Dough
Split the dough in half, flatten each piece into a disc, and wrap tightly in plastic wrap. Chill both portions in the refrigerator for at least 1 hour. This step is essential for rolling out the dough — it helps the cookies hold their shape and creates those signature flaky layers you get with Raspberry Kolaczki Cookies.
Step 5: Roll and Cut the Dough
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, take out one dough disc and roll it to about 1/8-inch thickness. Use a sharp knife or pastry wheel to cut the dough into neat 2-inch squares. Don’t worry if your lines aren’t perfect — rustic edges add lovely character!
Step 6: Fill and Fold
Spoon about 1/2 teaspoon of thick raspberry preserves into the center of each square. For a classic Kolaczki look, lightly brush two opposite corners of each square with the beaten egg, then fold them over the filling, pinching gently in the middle to seal. This iconic fold creates the irresistible look of Raspberry Kolaczki Cookies.
Step 7: Bake Until Golden
Carefully transfer the cookies to your prepared baking sheets, spacing them about an inch apart. Bake for 12 to 15 minutes, or until the edges turn just barely golden. Your kitchen will fill with the most wonderful buttery, jammy aroma — pure happiness! Cool the cookies on the pan for 5 minutes before gently moving them to a wire rack.
Step 8: Dust and Enjoy!
Once completely cool, finish with a generous sprinkling of powdered sugar. The snowy coat is both beautiful and the perfect little sweet touch — making your Raspberry Kolaczki Cookies simply irresistible and ready to dazzle on any dessert table.
How to Serve Raspberry Kolaczki Cookies
Garnishes
For that finishing bakery flourish, a dusting of powdered sugar is classic and never goes amiss. You can also add a tiny sprig of mint for a pop of color, or drizzle melted white chocolate over the top for a festive twist. Presentation matters, especially if you want these cookies to steal the show at your next gathering!
Side Dishes
Pair your Raspberry Kolaczki Cookies with a cup of good coffee or tea for the ultimate comfort treat. They’re also lovely alongside fresh berries or a small scoop of vanilla ice cream for a more decadent dessert plate. Because they’re not too heavy, these cookies complement rather than overwhelm any meal finale.
Creative Ways to Present
Stack them attractively on a tiered cake stand, nestle them in a box lined with colorful parchment for gifting, or arrange them in neat rows on a platter for a holiday cookie swap. Raspberry Kolaczki Cookies are also stunning when arranged in concentric circles on a round plate, dusted generously with powdered sugar for that dreamy snowflake look.
Make Ahead and Storage
Storing Leftovers
To keep your Raspberry Kolaczki Cookies fresh, store them in an airtight container at room temperature for up to 4 days. Layer them with wax paper or parchment to prevent sticking and keep that precious filling from smudging on the pastry.
Freezing
These cookies are freezer-friendly wonders! You can freeze them fully baked, layered between sheets of parchment in a sturdy container, for up to 2 months. Let them thaw at room temperature to bring back the tenderness and flavor. You can also freeze the unbaked, shaped dough squares and bake them straight from the freezer — just add an extra minute or two to the baking time.
Reheating
If you love warm, just-baked cookies, pop a few in a 300°F (150°C) oven for about 3 to 5 minutes. This perks them up, revives the buttery aroma, and makes the centers a touch gooey again. Let them cool for a moment before dusting with fresh powdered sugar.
FAQs
What makes Raspberry Kolaczki Cookies different from other jam-filled cookies?
The magic lies in the cream cheese dough, which creates a tender, slightly tangy bite you won’t find in ordinary shortbread or sugar cookies. The unique folded shape, reminiscent of little envelopes, and the vibrant, exposed jam center make these cookies something truly special.
Can I use other types of preserves or fillings?
Absolutely! While raspberry is a classic, apricot, plum, or even poppy seed fillings are traditional and delicious. Just make sure to use a thick, high-quality preserve or pastry filling to prevent the cookies from becoming soggy or the filling from leaking out too much during baking.
Why does the dough need to be chilled?
Chilling the dough solidifies the butter and cream cheese, making it easier to roll and shape without sticking. It also helps prevent the cookies from spreading too much in the oven, so you’ll get those neat, flaky layers that make Raspberry Kolaczki Cookies so irresistible.
How do I keep the folded corners from popping open while baking?
Brushing two opposite corners of the dough square with beaten egg helps seal the fold in place. Press gently but firmly in the center. If you still have trouble, you can gently tuck the corners under slightly when folding to help them stay.
Are Raspberry Kolaczki Cookies suitable for special diets?
Because they contain both dairy and gluten, these cookies aren’t naturally vegan or gluten-free. However, you can experiment with plant-based cream cheese, vegan butter, and a one-for-one gluten-free flour blend. Flavor and texture will change a bit, but it’s a fun project for adventurous bakers!
Final Thoughts
There’s nothing quite like baking a batch of Raspberry Kolaczki Cookies and witnessing them disappear almost as fast as you can dust them with powdered sugar. If you’re craving a treat that’s charming, luscious, and joyfully nostalgic, give this recipe a try and let these sweet little gems work their magic on your home and heart!
Print
Raspberry Kolaczki Cookies Recipe
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Raspberry Kolaczki Cookies are a delightful Eastern European treat with a cream cheese dough and a sweet raspberry filling. Perfect for holiday baking or any time you crave a delicious cookie!
Ingredients
Dough:
- 2 cups all-purpose flour
- 1 cup unsalted butter (softened)
- 1 package (8 oz) cream cheese (softened)
- 1/4 cup powdered sugar (plus more for dusting)
- 1/2 teaspoon vanilla extract
Filling:
- 1/2 cup raspberry preserves or jam (thick, not runny)
- 1 egg (beaten, for sealing edges, optional)
Instructions
- Cream Butter and Cream Cheese: In a large bowl, cream together the butter and cream cheese until smooth.
- Add Sugar and Vanilla: Mix in the powdered sugar and vanilla extract.
- Add Flour: Gradually add the flour and mix until a soft dough forms.
- Chill Dough: Divide dough in half, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll Out Dough: On a floured surface, roll out one portion of dough to about 1/8-inch thick. Cut into 2-inch squares.
- Add Filling: Place about 1/2 teaspoon of raspberry preserves in the center of each square.
- Seal and Bake: Lightly brush two opposite corners with beaten egg, then fold over to the center, pressing gently to seal. Transfer to baking sheet, spacing about 1 inch apart. Bake for 12–15 minutes or until the edges are lightly golden.
- Cool and Dust: Cool on the pan for 5 minutes, then transfer to a wire rack. Dust with powdered sugar once fully cooled.
Notes
- Use thick preserves or pastry filling to prevent spreading.
- Try other flavors like apricot or poppy seed for variety.
- Cookies freeze well, both baked and unbaked.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 5g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
