Irresistible Cranberry Kolaczki Recipe in 60 Minutes

Nothing says holidays like the smell of buttery pastries baking in the oven! Every Christmas Eve, my Polish grandmother would pull out her worn wooden rolling pin and flour-dusted apron to make her famous cranberry kolaczki. I’d perch on the kitchen stool, legs swinging, mesmerized as she transformed simple ingredients into these delicate little pockets of joy. The secret? That perfect balance between tender, flaky dough and the sweet-tart pop of cranberry jam that makes your taste buds dance.

These aren’t your average cookies – they’re bite-sized celebrations wrapped in powdered sugar snow. The dough practically melts in your tongue, while the cranberry filling gives just enough zing to keep you reaching for “just one more.” After years of trial and (many) errors, I’ve finally perfected my version of Babcia’s recipe. It’s simpler than you’d think, but oh-so-worth the extra care when folding those corners just right. Trust me, once you taste these, you’ll understand why they became our family’s most requested holiday treat.

Why You’ll Love Cranberry Kolaczki

Let me count the ways these little Polish gems will steal your heart (and probably your waistline)! First off, they’re surprisingly simple to make – if I can master the folding technique after my first disastrous “kolaczki blob” attempt, you’ll nail it too. But the real magic happens when you bite into one:

• That buttery cream cheese dough practically dissolves on your tongue
• The cranberry jam gives this perfect sweet-tart punch
• They look so fancy with their powdered sugar dusting, but take minimal effort
• Perfect for gifting – I stash extras in pretty tins for neighbors
• The dough freezes beautifully when you’re craving a holiday treat in July

Seriously, one batch and you’ll be hooked. My husband calls them “breakfast cookies” (don’t judge – the fruit makes it healthy, right?).

Cranberry Kolaczki Ingredients

Okay, here’s the beautiful part – you probably have most of this stuff in your kitchen already! But don’t skimp on quality – trust me, it makes ALL the difference with these delicate cookies. Here’s what you’ll need:

• 2 cups all-purpose flour – I like to fluff mine with a fork before measuring
• 1 cup unsalted butter, softened (that means you can leave a fingerprint in it!)
• 8 oz cream cheese, softened – full fat only, none of that light stuff
• 1/4 cup granulated sugar – just enough sweetness to balance the tart jam
• 1/2 tsp vanilla extract – the good stuff, not imitation
• 1 cup cranberry jam – thick is better so it doesn’t ooze out
• Powdered sugar for dusting – like snow on little pastry pillows

See? Simple but mighty. Now let’s get those ingredients prepped and ready for kolaczki magic!

Equipment You’ll Need for Cranberry Kolaczki

Don’t worry – you won’t need any fancy gadgets for these! Just grab these kitchen basics (I bet you’ve got most of them already):

• A trusty mixing bowl – big enough to cream that butter and cheese
• Baking sheets lined with parchment paper (no sticking disasters!)
• A rolling pin – mine’s wooden and covered in childhood nicks
• Something to cut 2-inch squares – I use a knife but a pizza cutter works too
• Measuring cups and spoons (eyeballing never works with pastry!)

That’s it – see? Told you this was simple. Now let’s get baking!

How to Make Cranberry Kolaczki

Ready to make some magic? These cranberry kolaczki might look fancy, but the process is straightforward once you get the hang of it. Follow these steps, and you’ll have a batch of flaky, jam-filled delights in no time!

Mixing the Dough

First things first – preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Now, let’s tackle that dough. Grab your mixing bowl and cream together the softened butter and cream cheese. I can’t stress this enough – take your time here! You want it to be completely smooth, almost like a fluffy cloud. Add the sugar and vanilla, and keep mixing until it’s well combined.

Next, gradually add the flour. I like to do this in about three batches, mixing just until the dough comes together. If it feels sticky, don’t panic! Just pop it in the fridge for 30 minutes. Trust me, it’ll make rolling so much easier.

Shaping and Filling

Once your dough is ready, roll it out on a floured surface to about 1/4-inch thickness. Here’s where the fun begins! Cut the dough into 2-inch squares. I use a knife, but a pizza cutter works great too. Now, add about 1 teaspoon of cranberry jam to the center of each square. Be careful not to overfill – we don’t want any jam explosions in the oven!

Now comes the signature kolaczki fold. Gently take opposite corners of each square and press them together over the jam. Don’t worry if it’s not perfect – slight imperfections just add character. Lightly press the corners to seal them, but don’t squish the dough too much.

Baking Tips

Arrange your folded kolaczki on the prepared baking sheets, leaving a little space between each one. Pop them in the oven and bake for 12-15 minutes. You’ll know they’re done when the edges turn a beautiful golden brown. Don’t overbake them – we want them tender, not crispy!

Let them cool on wire racks before giving them a generous dusting of powdered sugar. And there you have it – perfect cranberry kolaczki that’ll make you feel like a Polish pastry pro!

Cranberry Kolaczki Variations

While I’m obsessed with the cranberry version (that tart-sweet combo gets me every time), these kolaczki are like little blank canvases for your favorite jams! My cousin swears by raspberry – the seeds add nice texture. Apricot makes them taste like sunshine, especially in summer. Feeling adventurous? Try orange marmalade for a citrus kick or fig jam for something richer. Just keep the jam thick so it doesn’t run away during baking!

Storing and Serving Cranberry Kolaczki

Here’s my golden rule with kolaczki – always wait to dust them with powdered sugar until right before serving! That snowy topping tends to disappear into the cookies if you do it too early. Store them in an airtight container at room temperature for up to 5 days (if they last that long!). For longer storage, freeze the unfrosted cookies in layers separated by parchment – they’ll taste fresh-baked when thawed. Pro tip: Warm them slightly before serving to make that buttery dough extra melt-in-your-mouth delicious!

Cranberry Kolaczki Nutrition

Now, I’m no dietitian, but let’s be real – we’re not eating these for their health benefits! That said, here’s the scoop on what’s in each little cookie (because knowledge is power… and helps justify that third one):

• Calories: 120
• Sugar: 8g
• Fat: 7g (4g saturated)
• Carbs: 12g
• Protein: 1g

Remember – nutrition varies by brand. These values are just estimates per cookie. But honestly? Some treats are worth every delicious calorie!

Cranberry Kolaczki FAQs

Over the years, I’ve gotten SO many questions about these little Polish gems – here are the ones that pop up most often:

Can I freeze the dough?

Absolutely! In fact, I always make extra dough and freeze it in discs wrapped tightly in plastic. Thaw overnight in the fridge when kolaczki cravings strike. The frozen dough actually rolls out beautifully – sometimes even better than fresh!

What’s the best jam consistency?

Thick is key! You want jam that holds its shape when spooned – none of that runny jelly business. If your jam seems too thin, simmer it for 5-10 minutes to reduce. My test? It shouldn’t drip off a spoon held sideways.

How do I prevent sticking?

Three words: parchment paper magic. Also, don’t skimp on flouring your rolling surface. If dough sticks to your hands, chill it for 15 minutes – cold dough behaves much better. And whatever you do, let cookies cool completely before moving them!

Share Your Cranberry Kolaczki Experience

I’d love to hear how your kolaczki adventure turns out! Did you stick with cranberry or try another jam? Any folding disasters turned happy accidents? Drop a comment below – your tips might help the next baker avoid my infamous “blob” phase. And if you loved them, give this recipe a star rating so others can find this little taste of Polish tradition too!

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