Strawberry Cream Cheese Cookies are soft, buttery, and filled with sweet jam for the perfect bite-sized treat. This modern twist on a Polish-inspired Kolaczki is a family favorite, easy to make, and is guaranteed to add just the right amount of warmth and sweetness to your holiday traditions.
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I’ve always loved baking, and there’s nothing like making home-baked goods during the holidays. One of my family’s favorite Christmas cookies is a Polish-inspired cookie recipe called Kolaczki. They’re simple, delicious, and look like you spent hours in the kitchen (spoiler: you didn’t!). Over the years, I adapted the traditional recipe to make it a bit easier, filled it with my favorite jam – strawberry- and added a special white chocolate drizzle.
Here’s Why You’ll Fall in Love with This Recipe
- Sweet Buttery Flavor: The strawberry jam and creamy dough create a perfect balance.
- Holiday-Worthy: These cookies look impressive but are surprisingly easy to make.
- Make-Ahead Friendly: The dough and jam can be prepped for easy baking later.
- Family Favorite: They’re great for cookie swaps, holiday parties, or as a thoughtful homemade gift.
Ingredients For Cream Cheese Jam Cookies
- Cream cheese is one of the keyu ingredients of these cookies. It adds fat to help bind the cookies.
- Butter is the other fat source for these cookies. Feel free to use salted or unsalted.
- Flour and salt add structure to build these cookies, while the salt enhances all the other flavors.
- The filling I use is strawberry jam. I like to use Homemade Strawberry Jam, but you can use store-bought or your favorite flavor.
- And to finish off the cookies, I like to drizzle them with melted white chocolate chips.
Recipe Variations
- Jam Flavors: Try different jams like raspberry, apricot, or blueberry.
- Nutty Drizzle: Swap white chocolate for dark chocolate or a drizzle of caramel.
- Citrus Twist: Add a splash of orange or lemon zest to the dough for extra flavor.
- Dust of Sweetness: Sprinkle powdered sugar on top for a classic, elegant finish.
Step By Step Directions
- Make the Filling and the Dough: Heat the jam in a saucepan and simmer it until it thickens. Next, beat together the cream cheese and butter until fluffy. Add the flour and salt and refrigerate the dough.
- Shape the Cookies: Roll out the dough into 2″ squares. Place a small dollop of jam in the center of each square, and grabbing opposite corners, press them together until you have a firm seal.
- Bake: Place the cookies on a baking tray and bake until the edges are just lightly golden brown. Remove the baking sheet and place the cookies on a cooling rack.
- Make the Drizzle: In a small microwave-safe bowl, melt the white chocolate chips until smooth, then drizzle them over each cookie after they’ve cooled.
Tips For Rolling Out Kolaczki Cookie Dough
A wooden or marble rolling pin is the best option, but a large glass cup or metal water bottle will also work. Be sure to dust everything liberally with powdered sugar so the dough doesn’t stick.
Frequently Asked Questions
This is easiest to do with a hand mixer when the butter and cream cheese are already softened. This is key to fluffy cookies, so let them come to room temperature on the counter!
The best way to do this is to pinch the corners of the dough together tightly. You can also use water or an egg wash to help seal them.
Any leftovers can be stored on the counter in an airtight container for up to 3 days.
More Cookie Recipes
If you tried this Cream Cheese Strawberry Cookie Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 8 oz cream cheese softened
- 1 ½ c butter softened
- 3 c flour
- ½ teaspoon salt
- 1-½ c strawberry jam
- 5 oz white chocolate chips
Instructions
- In a small saucepan, add the strawberry jam. Turn it to the lowest heat setting and let simmer until thickens, about 15-20 minutes, stirring occasionally to keep from burning. Set jam aside and let cool.
- In a large bowl, beat the cream cheese and butter together until light and fluffy. Add in the flour and salt until well combined. Scoop into a piece of plastic wrap and cover tightly and place in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees.
- Using powdered sugar in place of flour, roll out the dough until it’s about ⅛” thick. Cut the dough into 2” squares. Place a small dollop of jam in the center of each square, and grabbing opposite corners, press them together until you have a firm seal. Press gently down on the center to keep the cookie from unraveling while baking. .
- Place on a baking tray about an inch apart and place in the oven to bake for 15 minutes, or until the edges of the cookies are just lightly golden brown. Remove and place on a cooling rack.
- In a small microwave-safe bowl, slowly melt the white chocolate chips until smooth. Place the white chocolate in a small ziploc bag and cut a tiny hole in one corner to drizzle the chocolate on top of each cookie.
Notes
-
- Jam Flavors: Try different jams like raspberry, apricot, or blueberry.
-
- Nutty Drizzle: Swap white chocolate for dark chocolate or a drizzle of caramel.
-
- Citrus Twist: Add a splash of orange or lemon zest to the dough for extra flavor.
-
- Dust of Sweetness: Sprinkle powdered sugar on top for a classic, elegant finish.
Nutrition
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