If you have a soft spot for delicate, melt-in-your-mouth cookies with a burst of fruity goodness, then this Raspberry Kolaczki Cookies Recipe is about to become your new favorite treat. These charming, flaky pastries filled with luscious raspberry jam are as delightful to look at as they are to eat. With a buttery cream cheese dough and a sweet dusting of powdered sugar, these cookies bring a perfect balance of texture and flavor that feels like a warm hug with every bite. Whether you’re baking for a holiday, a special occasion, or just because you deserve it, this recipe offers an irresistible way to brighten your kitchen and your day.
Ingredients You’ll Need
Each ingredient in this Raspberry Kolaczki Cookies Recipe plays a critical role, combining simplicity with the perfect touch of flavor and texture. From the creamy softness of the cream cheese to the sweet tang of raspberry jam, every component works together to create cookie magic.
- 8 oz cream cheese, softened: This gives the dough its signature tender and rich texture.
- 1 cup (8 oz) salted butter, softened: Provides richness and helps create the flaky layers.
- ¾ cup powdered sugar: Adds just the right amount of sweetness without being overpowering.
- ½ teaspoon vanilla extract: Enhances the flavor with a subtle, fragrant warmth.
- 2½ cups all-purpose flour: The base that holds everything together while keeping the dough soft.
- ½ cup raspberry jam: The star filling that delivers fresh, tangy sweetness in every bite.
- 1 egg white: Used to seal the cookies, ensuring the jam stays inside while baking.
- 1 tablespoon water: Mixed with egg white to create an easy-to-use sealing glaze.
- Additional powdered sugar for dusting: Adds a beautiful, snowy finish and extra sweetness.
How to Make Raspberry Kolaczki Cookies Recipe
Step 1: Prepare the Dough
Start by creaming together the softened cream cheese and butter until you get a smooth, luscious blend. This step is crucial because it forms the tender base of your dough. Be patient and thorough to ensure no lumps remain.
Step 2: Add Sugar and Vanilla
Once the cream cheese and butter are perfectly combined, add the powdered sugar and vanilla extract. Beat the mixture well until everything is incorporated and the mixture looks light and fluffy. This brings sweetness and that lovely vanilla warmth to your dough.
Step 3: Mix in Flour
Gradually add the all-purpose flour to the mixture, stirring gently until a soft dough forms. Be cautious not to overwork it; you want a tender dough, not tough. Once combined, divide the dough into two discs, wrap them tightly in plastic wrap, and let them chill in the fridge for one full hour. This resting phase helps firm up the dough, making it easier to handle and roll out.
Step 4: Prepare for Baking
While the dough chills, preheat your oven to 400°F (200°C) and line a couple of baking sheets with parchment paper. Setting everything up now makes the assembly smooth and stress-free.
Step 5: Roll and Cut the Dough
Roll out the chilled dough on a lightly floured surface until it’s about ⅛-inch thick. You’re aiming for thin, delicate cookies that will bake up light and flaky. Cut the dough into 2-inch squares—this is the perfect size for folding and filling.
Step 6: Add Filling and Fold
Place about ½ teaspoon of raspberry jam right in the center of each square. This little dollop is where the magic happens. Then, fold two opposite corners over the jam and seal the edges using the mixture of egg white and water. This step keeps the jam inside as the cookies bake and adds a nice sheen to the edges.
Step 7: Bake to Perfection
Arrange your shaped cookies evenly on the prepared baking sheets, allowing a little space between them. Bake for about 10 minutes or until you see the edges turn a gorgeous golden color. Keep a close eye to avoid over-browning—these cookies are best when soft and tender with a slight crispness at the edges.
Step 8: Cool and Dust
Allow the cookies to cool completely on a wire rack. Once cooled, generously dust them with powdered sugar for that classic, elegant finish that makes these treats irresistible.
How to Serve Raspberry Kolaczki Cookies Recipe
Garnishes
To elevate your Raspberry Kolaczki Cookies Recipe presentation, try sprinkling a little extra powdered sugar right before serving or even a fine dusting of crushed freeze-dried raspberries for a pop of color and extra tartness. A light drizzle of melted white chocolate can also add a lovely touch of sweetness and a gorgeous look.
Side Dishes
These cookies pair wonderfully with a hot cup of tea, a fresh cup of coffee, or even a glass of cold milk. For more indulgence, serve alongside whipped cream or a scoop of vanilla ice cream for a dessert that feels both classic and luxurious.
Creative Ways to Present
Present your kolaczki on a festive platter, layering them with decorative doilies or edible flowers. You can also arrange them in a jar or pretty box for gifting. For parties, create a cookie tower by stacking them carefully on a tiered stand—guaranteed to impress and disappear fast!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your Raspberry Kolaczki Cookies in an airtight container at room temperature for up to three days. They stay fresh and maintain their tender, flaky texture beautifully during this time.
Freezing
You can freeze baked kolaczki by placing them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe bag or container. This method prevents them from sticking together. Frozen kolaczki last up to 2 months and can be thawed at room temperature before serving.
Reheating
To enjoy warm, just pop the kolaczki in a preheated oven at 325°F (160°C) for about 5 minutes. This refreshes their delicate crispness without drying them out, making every bite taste as if freshly baked.
FAQs
Can I substitute cream cheese with something else?
While cream cheese is essential for the classic tender texture of kolaczki dough, you could try using mascarpone or a blend of butter and sour cream. However, this will slightly change the texture and flavor.
What other jams work well besides raspberry?
Feel free to experiment with apricot, strawberry, or even fig jams. Each brings a unique sweetness and brightness, though raspberry is a traditional and particularly delicious choice in this Raspberry Kolaczki Cookies Recipe.
Can I make these cookies gluten-free?
You can replace all-purpose flour with a gluten-free flour blend, but results may vary slightly in texture. Using a blend with xanthan gum often helps maintain the dough’s structure and tenderness.
How long should I chill the dough?
One hour is ideal for allowing the dough to firm up and making it easier to roll out. If you’re short on time, chilling for at least 30 minutes can still work, but the dough may be a bit softer to handle.
Why is the egg white and water mixture used?
This mixture acts as an edible glue to seal the folded corners of the kolaczki, preventing the jam from leaking while baking and giving the edges a slight shine and appealing finish.
Final Thoughts
I truly can’t recommend this Raspberry Kolaczki Cookies Recipe enough if you want to create something special that tastes both elegant and comforting. It’s a recipe that feels like a little treasure, perfect for sharing or savoring all by yourself. The buttery dough, sweet jam, and powdered sugar dusting are a combo that just works every time — a guaranteed crowd-pleaser and a beautiful addition to any cookie platter. So grab your apron and get ready to bake some sweet memories!
Print
Raspberry Kolaczki Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Description
Delightfully tender Raspberry Kolaczki Cookies feature a rich cream cheese and butter dough filled with sweet raspberry jam. These traditional Eastern European pastries are baked to golden perfection and dusted with powdered sugar for a delicate finish. Perfect for holiday gatherings or a special treat, these cookies combine a flaky texture with a burst of fruity flavor.
Ingredients
Dough Ingredients
- 8 oz cream cheese, softened
- 1 cup (8 oz) salted butter, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
Filling and Finishing
- ½ cup raspberry jam
- 1 egg white
- 1 tablespoon water
- Additional powdered sugar for dusting
Instructions
- Prepare the dough: In a large bowl, cream together the softened cream cheese and butter until smooth and well combined, creating a rich base for the dough.
- Add sweetness and flavor: Beat in the powdered sugar and vanilla extract until the mixture is smooth and homogenous, ensuring a flavorful dough.
- Incorporate flour: Gradually mix in the all-purpose flour until a soft dough forms. Divide the dough into two discs, tightly wrap them in plastic wrap, and refrigerate for 1 hour to firm up.
- Preheat oven: Set the oven to 400°F (200°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Roll and cut dough: On a lightly floured surface, roll out one disc of dough to about â…›-inch thickness. Cut the dough into 2-inch squares, preparing for filling and folding.
- Add jam and fold: Place ½ teaspoon of raspberry jam in the center of each square, then fold two opposite corners over the jam and seal the edges using a mixture of egg white and water to keep the filling secure during baking.
- Bake the cookies: Arrange the folded cookies on the prepared baking sheets and bake in the preheated oven for 10 minutes or until the edges turn a lovely golden color.
- Cool and dust: Allow the cookies to cool completely on a wire rack before generously dusting them with powdered sugar for that classic Kolaczki look and added sweetness.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing.
- Keep the dough chilled before rolling to prevent it from becoming sticky and difficult to handle.
- Use seedless raspberry jam for smooth filling and less mess.
- For best results, do not overbake to maintain a tender, flaky texture.
- These cookies can be stored in an airtight container for up to 5 days.
- Freeze any leftovers by placing parchment between layers and storing in a freezer bag for up to 3 months.
