16 Delicious Polish Cookie Recipes Traditional

Delight in the sweet traditions of Poland with our roundup of 16 delicious Polish cookie recipes! Perfect for home cooks looking to explore international flavors, these treats range from buttery shortbread to spiced gingerbread, offering a taste of Poland’s rich culinary heritage. Whether you’re baking for the holidays or simply craving something sweet, these recipes promise to bring warmth and joy to your kitchen. Keep reading to discover your new favorite cookie!

Polish Kolaczki Cookies

Back when I first stumbled upon Polish Kolaczki Cookies at a local bakery, I was instantly hooked by their delicate texture and the sweet surprise of fruit filling in every bite. Making them at home has become a cherished holiday tradition, and I love how they bring a touch of European elegance to my cookie jar.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 8 oz cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1/4 cup granulated sugar
• For the filling:
  • 1/2 cup fruit preserves (apricot, raspberry, or prune)
  • Powdered sugar, for dusting

Instructions

1. In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until light and fluffy, about 3 minutes.
2. Gradually add the flour to the creamed mixture, mixing until a soft dough forms. Tip: If the dough is too sticky, chill it for 30 minutes to make it easier to handle.
3. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
4. On a lightly floured surface, roll out the dough to 1/8-inch thickness. Tip: Work in small batches to keep the dough from getting too warm.
5. Cut the dough into 2-inch squares and place a teaspoon of fruit preserves in the center of each square.
6. Fold two opposite corners of each square into the center, slightly overlapping, and pinch to seal. Tip: Dab a little water on the corners if they won’t stick.
7. Bake for 12-15 minutes, or until the edges are just beginning to turn golden.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Dust the cooled cookies with powdered sugar before serving.

Perfectly tender and buttery, these Kolaczki Cookies melt in your mouth with a burst of fruity sweetness. Try serving them alongside a cup of strong coffee or as part of a festive dessert platter to impress your guests.

Polish Chrusciki Angel Wings

Perfectly crisp and dusted with powdered sugar, Polish Chrusciki Angel Wings are a delightful treat that reminds me of my grandmother’s kitchen during the holidays. These delicate, fried pastries are easier to make than you might think, and today, I’m sharing my foolproof method to achieve that airy, crispy texture every time.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 3 large egg yolks
  • 1 tbsp granulated sugar
  • 1/4 cup sour cream
  • 1/4 cup unsalted butter, melted
  • 1 tbsp vodka or brandy (optional, for crispiness)
• For frying and finishing:
  • Vegetable oil, for frying
  • 1/2 cup powdered sugar, for dusting

Instructions

1. In a large mixing bowl, combine the flour, egg yolks, granulated sugar, sour cream, melted butter, and vodka (if using). Mix until a smooth dough forms.
2. Divide the dough into 4 equal parts. On a lightly floured surface, roll out one part of the dough as thin as possible (about 1/8 inch thick).
3. Cut the rolled dough into strips, about 1 inch wide and 4 inches long. Make a small slit in the center of each strip and pull one end through to form a twist.
4. Heat vegetable oil in a deep fryer or large pot to 375°F. Fry the twisted dough strips in batches, turning once, until golden brown, about 1-2 minutes per side.
5. Remove the fried chrusciki with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar.

How these angel wings turn out is nothing short of magical—crispy on the outside, slightly chewy on the inside, and utterly addictive. Serve them stacked high on a platter at your next gathering, or enjoy them with a cup of coffee for a simple, sweet treat.

Polish Mazurek Shortbread Cookies

Mazurek shortbread cookies have always held a special place in my heart, reminding me of the cozy afternoons spent baking with my grandmother. These buttery, crumbly delights are not just cookies; they’re a slice of Polish tradition that’s surprisingly simple to recreate in your own kitchen.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup apricot jam
  • 1/4 cup sliced almonds
  • 1/4 cup dried cranberries

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, powdered sugar, and vanilla extract. Add the chilled butter cubes and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
3. Press the dough evenly into the prepared baking sheet, creating a smooth surface. Prick the dough all over with a fork to prevent it from puffing up during baking.
4. Bake for 20-25 minutes, or until the edges are lightly golden. Let the shortbread cool slightly on the baking sheet.
5. While still warm, spread the apricot jam evenly over the shortbread. Sprinkle the sliced almonds and dried cranberries on top, pressing them gently into the jam.
6. Allow the mazurek to cool completely before cutting into squares or rectangles.

Now, these Polish mazurek shortbread cookies are a perfect blend of buttery and sweet, with the jam and toppings adding a delightful contrast in textures. Serve them as a festive treat during the holidays or pack them for a picnic to enjoy a taste of Polish tradition wherever you go.

Polish Gingerbread Pierniki

Over the years, I’ve come to adore the rich, spiced flavors of Polish Gingerbread Pierniki, especially during the holiday season. There’s something magical about the way the spices meld together, creating a warm, inviting aroma that fills the kitchen. Today, I’m excited to share my take on this classic, ensuring it’s as enjoyable to make as it is to eat.

Ingredients

• For the dough:
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves until well combined.
3. In another bowl, mix the honey, molasses, brown sugar, and butter until smooth. Tip: Ensure the butter is at room temperature for easier mixing.
4. Beat in the egg until the mixture is uniform.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour, one tablespoon at a time.
6. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
7. Cut into desired shapes using cookie cutters and place on the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are just starting to darken. Tip: Keep an eye on them after 8 minutes to prevent overbaking.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies.

Very few things compare to the tender bite of these Pierniki, with their deep molasses flavor and a hint of spice. They’re perfect with a cup of tea or as a festive gift, wrapped in parchment and tied with a ribbon.

Polish Rogaliki Crescent Cookies

Perfectly flaky and subtly sweet, Polish Rogaliki Crescent Cookies have been a staple in my holiday baking lineup ever since my grandmother shared her secret recipe with me. There’s something magical about the way these buttery crescents melt in your mouth, making them impossible to resist.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, chilled and cubed
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup sour cream
• For the filling:
  • 1 cup ground walnuts
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
• For dusting:
  • 1/2 cup powdered sugar

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/4 tsp salt.
2. Add 1 cup chilled, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
3. Stir in 1/2 cup sour cream until the dough comes together. Tip: If the dough is too sticky, chill it for 30 minutes before rolling.
4. Divide the dough into 4 equal parts, wrap each in plastic, and refrigerate for at least 1 hour.
5. Preheat your oven to 350°F and line baking sheets with parchment paper.
6. In a small bowl, mix 1 cup ground walnuts, 1/4 cup granulated sugar, and 1 tsp cinnamon for the filling.
7. Roll out one portion of dough on a lightly floured surface into a 12-inch circle. Cut into 12 wedges.
8. Sprinkle each wedge with the walnut filling, then roll each wedge from the wide end to the point to form a crescent. Tip: Ensure the point is tucked under to prevent unraveling during baking.
9. Place the crescents on the prepared baking sheets and bake for 18-20 minutes, or until lightly golden. Tip: Rotate the baking sheets halfway through for even browning.
10. Let the cookies cool for 5 minutes, then dust with powdered sugar while still warm.

These Rogaliki cookies boast a delicate, crumbly texture with a rich, nutty filling that’s perfectly balanced by the sweetness of the powdered sugar. Try serving them alongside a cup of strong coffee or tea for a truly indulgent treat.

Polish Makowiec Poppy Seed Cookies

Whenever I think of holiday baking, my mind immediately goes to these Polish Makowiec Poppy Seed Cookies. They’re a staple in my family during Christmas, but honestly, their nutty, sweet flavor makes them perfect for any time of year. I love how they fill the house with a warm, inviting aroma that’s impossible to resist.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 large egg
  • 1 tsp vanilla extract
• For the filling:
  • 1 cup ground poppy seeds
  • 1/2 cup milk
  • 1/4 cup honey
  • 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour and sugar. Add the cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
3. Beat the egg with vanilla extract in a small bowl, then add to the flour mixture. Stir until a dough forms. Tip: If the dough is too sticky, add a little more flour.
4. Divide the dough in half. Roll out one half on a floured surface to about 1/8-inch thickness. Cut into rectangles or desired shapes.
5. In a saucepan over medium heat, combine the poppy seeds, milk, honey, and cinnamon. Cook, stirring constantly, until the mixture thickens, about 5 minutes. Let it cool slightly.
6. Spread a thin layer of the poppy seed filling over each dough piece, leaving a small border around the edges.
7. Roll out the second half of the dough and cut into the same shapes. Place on top of the filled pieces, pressing the edges to seal.
8. Bake for 15-20 minutes, or until the edges are lightly golden. Tip: Keep an eye on them after 15 minutes to prevent overbaking.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’ll firm up as they cool, so patience is key!

Zesty and rich, these cookies have a delightful contrast between the buttery crust and the sweet, earthy filling. I love serving them with a dusting of powdered sugar or alongside a cup of strong coffee for dipping.

Polish Sernik Cheesecake Cookies

Yesterday, I stumbled upon a recipe that took me back to my grandmother’s kitchen—Polish Sernik Cheesecake Cookies. These little delights are a cross between a traditional Polish cheesecake and a cookie, offering a unique texture and flavor that’s hard to resist. Perfect for those who love cheesecake but want something a bit more portable.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
• For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour and sugar for the dough. Add the softened butter, egg, and vanilla extract, mixing until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
3. Roll out the dough on a floured surface to about 1/4 inch thickness. Use a cookie cutter to cut out circles and place them on the prepared baking sheet.
4. In another bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth to make the filling. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Place a small spoonful of the cheesecake filling in the center of each dough circle. Fold the edges slightly over the filling, leaving the center exposed.
6. Bake for 15-20 minutes, or until the edges are golden brown. Tip: Watch them closely after 15 minutes to prevent overbaking.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Now, these cookies are a delightful mix of tender, buttery dough and creamy, tangy cheesecake filling. Serve them dusted with powdered sugar for an extra touch of sweetness or alongside a cup of strong coffee for the perfect afternoon treat.

Polish Torcik Wedel Chocolate Cookies

Delving into the world of baking, I stumbled upon a recipe that reminded me of my grandmother’s kitchen – Polish Torcik Wedel Chocolate Cookies. These cookies are a delightful blend of crunchy and creamy, with a rich chocolate flavor that’s hard to resist. I remember sneaking into the kitchen to steal a bite or two before dinner was ready, and now, I’m sharing this cherished recipe with you.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
• For the filling:
  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped
  • 1 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and cocoa powder until well combined.
3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
4. Beat in the egg and vanilla extract into the butter mixture until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes before rolling.
6. Roll out the dough on a lightly floured surface to about 1/4 inch thickness and cut into desired shapes.
7. Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are firm. Tip: Rotate the baking sheet halfway through for even baking.
8. While the cookies cool, prepare the filling by heating the heavy cream in a saucepan over medium heat until it just begins to simmer.
9. Remove from heat and add the chopped chocolate, stirring until smooth. Stir in the powdered sugar.
10. Once the cookies are completely cool, spread or pipe the chocolate filling onto half of the cookies and top with the remaining cookies to form sandwiches.

Great for any occasion, these Polish Torcik Wedel Chocolate Cookies offer a perfect balance of textures and flavors. The crisp cookies paired with the smooth, rich chocolate filling make for an irresistible treat. Serve them with a glass of cold milk or as a sophisticated dessert at your next dinner party.

Polish Karpatka Cream Cookies

Today, I stumbled upon a recipe that took me back to my grandmother’s kitchen, where the aroma of buttery pastries filled the air. Polish Karpatka Cream Cookies are a delightful treat that combines a crispy crust with a velvety cream filling, a perfect balance of textures and flavors.

Ingredients

• For the crust:
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
• For the cream filling:
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, softened

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, bring 1 cup water and 1/2 cup unsalted butter to a boil over medium heat.
3. Reduce the heat to low and quickly stir in 1 cup all-purpose flour until the mixture forms a ball.
4. Remove from heat and let cool for 5 minutes, then beat in 4 large eggs one at a time until smooth.
5. Spread the dough onto the prepared baking sheet and bake for 25-30 minutes, or until golden brown. Let cool.
6. For the cream filling, heat 2 cups milk in a saucepan over medium heat until steaming but not boiling.
7. In a bowl, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 2 large egg yolks until smooth.
8. Gradually whisk the hot milk into the egg mixture, then return to the saucepan and cook over medium heat, stirring constantly, until thickened.
9. Remove from heat, stir in 1 tsp vanilla extract, and let cool to room temperature.
10. Beat 1/2 cup softened unsalted butter until fluffy, then gradually beat in the cooled cream mixture until smooth.
11. Spread the cream filling over the cooled crust, then refrigerate for at least 2 hours before serving.

So, there you have it! These Polish Karpatka Cream Cookies are a dreamy combination of crisp and creamy, with a rich vanilla flavor that’s simply irresistible. Serve them chilled for a refreshing summer dessert, or enjoy them as a sweet afternoon pick-me-up.

Polish Ptasie Mleczko Marshmallow Cookies

Mmm, there’s something truly magical about the combination of fluffy marshmallow and delicate cookies, especially when they’re as unique as Polish Ptasie Mleczko. I stumbled upon this recipe during a cozy winter evening, and it’s been a hit at every gathering since. The light, airy texture paired with the rich chocolate coating is simply irresistible.

Ingredients

• For the marshmallow layer:
  • 1 cup water
  • 2 cups sugar
  • 1 tbsp gelatin
  • 1 tsp vanilla extract
• For the cookie base:
  • 2 cups all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 egg
• For the chocolate coating:
  • 1 cup dark chocolate chips
  • 1 tbsp coconut oil

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
2. In a bowl, mix the flour, softened butter, sugar, and egg to form the cookie dough. Press the dough evenly onto the prepared tray and bake for 15 minutes, or until golden. Let it cool completely.
3. For the marshmallow layer, combine water, sugar, and gelatin in a saucepan. Heat over medium until the sugar dissolves, then bring to a boil for 1 minute. Remove from heat, add vanilla, and beat with a mixer until thick and fluffy.
4. Spread the marshmallow mixture over the cooled cookie base and let it set in the fridge for at least 2 hours.
5. Melt the dark chocolate chips with coconut oil in a double boiler. Once smooth, pour over the set marshmallow layer and spread evenly.
6. Chill in the fridge until the chocolate hardens, about 30 minutes, then cut into squares.

Very light and fluffy, these Ptasie Mleczko cookies are a delightful treat that melts in your mouth. The contrast between the crunchy cookie base and the soft marshmallow topped with a glossy chocolate layer makes every bite a surprise. Serve them as a fancy dessert at your next dinner party or enjoy them with a cup of tea for a sweet afternoon pick-me-up.

Polish Andruty Wafers

Remember those moments when you stumble upon a recipe that instantly transports you back to childhood? That’s exactly what happened to me with Polish Andruty Wafers. These thin, crispy delights remind me of the times I spent in my grandmother’s kitchen, where the smell of vanilla and butter filled the air.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
• For cooking:
  • 1 tbsp vegetable oil (for greasing)

Instructions

1. Preheat your waffle iron to 375°F (190°C) to ensure it’s hot enough for the batter to cook evenly.
2. In a large bowl, whisk together the flour and sugar to remove any lumps, creating a smooth base for your batter.
3. Add the melted butter, eggs, and vanilla extract to the bowl. Mix until the batter is smooth and free of lumps. Tip: Letting the batter rest for 5 minutes can help the flour absorb the liquids better.
4. Lightly grease the waffle iron with vegetable oil to prevent sticking. Use a brush or paper towel for an even coat.
5. Pour 1/4 cup of batter onto the center of the waffle iron. Close the lid and cook for about 2 minutes, or until the wafers are golden brown and crisp. Tip: Avoid opening the iron too soon to prevent the wafers from tearing.
6. Carefully remove the wafers from the iron and place them on a wire rack to cool. They will crisp up as they cool down. Tip: If you prefer softer wafers, stack them while they’re still warm under a clean towel.

Out of the oven, these Andruty Wafers are irresistibly crisp with a delicate sweetness that pairs perfectly with a cup of coffee or tea. For a creative twist, sandwich them with a layer of chocolate hazelnut spread or dust them with powdered sugar for an elegant finish.

Polish Kogel Mogel Egg Yolk Cookies

Many of my childhood memories revolve around the kitchen, where my grandmother would whip up the most comforting treats. One of those was Polish Kogel Mogel Egg Yolk Cookies, a simple yet indulgent dessert that’s perfect for any occasion. Today, I’m sharing my take on this classic, with a few personal twists that make it even more special.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 4 egg yolks
  • 1 tsp vanilla extract
• For the topping:
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in the egg yolks one at a time, then stir in the vanilla extract.
4. Gradually add the flour to the wet ingredients, mixing until a soft dough forms. Tip: If the dough is too sticky, chill it for 30 minutes before handling.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
6. In a small bowl, mix together 1/4 cup sugar and cinnamon. Roll each dough ball in the cinnamon sugar mixture until well coated.
7. Bake for 12-15 minutes, or until the edges are just starting to turn golden. Tip: Don’t overbake; the cookies will continue to firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Velvety and rich, these cookies have a melt-in-your-mouth texture with a delightful cinnamon sugar crunch. Serve them alongside a cup of hot tea or coffee for a truly cozy treat, or crumble them over vanilla ice cream for an extra decadent dessert.

Polish Pischinger Cake Cookies

Very few desserts bring back childhood memories as vividly as Polish Pischinger Cake Cookies do for me. The layers of delicate wafers and rich chocolate cream are not just a treat but a journey back to my grandmother’s kitchen, where these were a staple during holidays. Today, I’m sharing my take on this classic, ensuring it’s as easy to make as it is delightful to eat.

Ingredients

• For the cream:
  • 1 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
• For assembly:
  • 1 package (about 7 oz) of vanilla wafers
  • 1/2 cup dark chocolate chips
  • 1 tbsp vegetable oil

Instructions

1. In a large bowl, beat the softened butter with powdered sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to avoid lumps.
2. Sift in the cocoa powder and add vanilla extract, then beat until fully incorporated and the cream is smooth.
3. Place a wafer on a flat surface and spread a thin layer of the chocolate cream on top. Repeat the layers until you’ve used up all the wafers, finishing with a wafer on top. Tip: Chill the cream for 10 minutes if it’s too soft to spread.
4. In a microwave-safe bowl, melt the dark chocolate chips with vegetable oil in 30-second bursts, stirring in between, until smooth. Tip: Adding oil makes the chocolate glaze smoother and easier to spread.
5. Pour the melted chocolate over the top wafer, spreading it evenly to cover the entire surface. Let it set at room temperature for about an hour before slicing.

These cookies are a perfect blend of crisp wafers and creamy chocolate, with a richness that’s not overly sweet. Try serving them with a dusting of powdered sugar or alongside a cup of strong coffee for an authentic Polish experience.

Polish Szarlotka Apple Cookies

Back when I first stumbled upon the recipe for Polish Szarlotka Apple Cookies, it was during a chilly autumn evening, much like tonight. The aroma of cinnamon and apples filled my tiny kitchen, reminding me of my grandmother’s stories about her Polish heritage. These cookies are a delightful twist on the traditional Szarlotka, perfect for those who love a sweet, spiced apple flavor in a bite-sized form.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, chilled and cubed
  • 1 large egg
  • 1 tsp vanilla extract
• For the apple filling:
  • 2 medium apples, peeled and finely diced
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour and granulated sugar. Tip: Sifting the flour can make the dough lighter.
3. Add the chilled, cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Beat the egg with vanilla extract in a small bowl, then add to the flour mixture. Stir until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes before rolling.
5. On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a cookie cutter to cut out shapes.
6. In another bowl, mix the diced apples, brown sugar, cinnamon, and lemon juice for the filling.
7. Place a small amount of the apple filling in the center of each dough shape. Fold the edges over the filling, pinching to seal.
8. Arrange the cookies on the prepared baking sheet and bake for 15-20 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even baking.

Kicking back with a plate of these Szarlotka Apple Cookies, you’ll notice the buttery crust gives way to a soft, spiced apple center. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Polish Kremowka Cream Pie Cookies

Just last weekend, I found myself reminiscing about the first time I tasted Polish Kremowka Cream Pie Cookies at a local bakery. The flaky layers paired with the creamy filling instantly won me over, and I knew I had to recreate this delight at home. Here’s how you can make these irresistible treats too.

Ingredients

• For the dough:
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • 1/4 cup cold water
  • 1 tbsp sugar
  • 1/4 tsp salt
• For the cream filling:
  • 2 cups milk
  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 2 egg yolks
  • 1 tsp vanilla extract
• For dusting:
  • Powdered sugar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the flour, sugar, and salt. Add the cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
3. Gradually add cold water, a tablespoon at a time, mixing until the dough comes together. Tip: The dough should not be sticky. If it is, add a bit more flour.
4. Divide the dough into two equal parts, flatten into discs, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out one disc on a floured surface to fit a 9×13 inch baking pan. Prick the dough with a fork and bake for 15-20 minutes until golden. Repeat with the second disc.
6. For the cream filling, heat milk in a saucepan over medium heat until it starts to simmer.
7. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in the hot milk, then return the mixture to the saucepan.
8. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract. Tip: Ensure the cream is thick enough to hold its shape when cooled.
9. Spread the cream over one baked crust, then top with the second crust. Dust with powdered sugar and refrigerate for at least 2 hours before serving. Tip: For cleaner cuts, use a sharp knife dipped in hot water.

Absolutely divine, these Kremowka Cream Pie Cookies boast a perfect balance of crisp pastry and velvety cream. Serve them chilled with a dusting of powdered sugar for a classic look, or drizzle with chocolate for an extra indulgent twist.

Polish Racuchy Apple Fritter Cookies

Over the years, I’ve stumbled upon countless recipes, but there’s something uniquely comforting about Polish Racuchy Apple Fritter Cookies. Maybe it’s the way the apples caramelize slightly, or how the cinnamon whispers sweet nothings to your senses. Whatever it is, these fritters have become a staple in my kitchen, especially during those crisp autumn mornings.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1 large egg
  • 1 tbsp unsalted butter, melted
• For the apple filling:
  • 2 medium apples, peeled and finely diced
  • 1 tbsp granulated sugar
  • 1/2 tsp ground cinnamon
• For frying:
  • 1/2 cup vegetable oil
• For dusting:
  • 2 tbsp powdered sugar

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt for the batter.
2. Add the milk, egg, and melted butter to the dry ingredients, stirring until just combined. Let the batter rest for 10 minutes to thicken slightly.
3. While the batter rests, mix the diced apples with sugar and cinnamon in a separate bowl for the filling.
4. Heat the vegetable oil in a deep skillet over medium heat until it reaches 350°F. A drop of batter should sizzle upon contact.
5. Gently fold the apple mixture into the batter until evenly distributed.
6. Drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding. Cook for 2-3 minutes per side or until golden brown.
7. Remove the fritters with a slotted spoon and drain on paper towels.
8. Dust the warm fritters with powdered sugar before serving.

Fresh out of the fryer, these Racuchy Apple Fritter Cookies are a delightful mix of crispy edges and soft, apple-packed centers. Serve them with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Conclusion

These 16 Delicious Polish Cookie Recipes Traditional offer a sweet glimpse into Poland’s rich baking heritage. Whether you’re craving the buttery goodness of Kolaczki or the spiced warmth of Pierniki, there’s a treat here for every palate. We invite you to bake, share, and savor these delights. Don’t forget to comment with your favorite and pin this article to spread the joy of Polish baking!