Gluten-Free Kolaczki

Ingredients

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• 2 cups gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch, potato starch) Shop
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) Shop
• 1 tsp gluten-free baking powder Shop
• 0.5 tsp salt
• 1 cup unsalted butter, softened
• 0.25 cup granulated sugar Shop
• 1 large egg yolk
• 4 oz cream cheese, softened
• 1 tsp vanilla extract Shop
• 1 large egg white, lightly beaten (for egg wash)
• 0.5 cup thick jam or fruit preserves, for filling Shop

Instructions

1. 1 In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), gluten-free baking powder, and salt. Ensure all the dry ingredients are thoroughly combined for an even texture.
2. 2 In a separate medium bowl, beat together the softened unsalted butter, cream cheese and granulated sugar until light and fluffy, about 3-4 minutes. Beat in the large egg yolk and vanilla extract until smooth.
3. 3 Gradually add the wet ingredients to the dry ingredients, mixing with a spatula or wooden spoon until a cohesive, slightly sticky dough forms. Gluten-free doughs can be softer and stickier than those made with gluten-containing grains, so avoid overmixing.
4. 4 Turn the dough out onto a lightly floured surface (using your GF flour blend) and gently knead it a few times until it just comes together. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, which will make it easier to handle.
5. 5 Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness and cut it into 2 1/2-inch squares or rounds. Place a small dollop of jam or filling in the center of half the dough pieces, then top with the remaining pieces, pressing the edges gently to seal.
6. 6 Arrange the kolaczki on the prepared baking sheets, leaving about 1 inch between them. Brush the tops lightly with the beaten egg white for a golden sheen. Bake for 15-20 minutes, or until the edges are lightly golden brown and the cookies are set. Allow the kolaczki to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Notes

• Thick fillings work best here: apricot or raspberry preserves or prune lekvar labeled gluten-free. Use only a small dot in the center so the edges can seal.
• The chilled dough may crack when you first roll it. Let it sit at room temperature for a few minutes until it gives slightly when pressed, and pinch any cracks together as you go.
• Press the edges of each filled sandwich with the tines of a fork to seal them, and cut a small X in the top piece before you place it so steam can escape and the filling shows through.

Common questions