Ciasteczka Maslane z Dzemem (Polish Butter Cookies With Jam) Recipe

Polish butter cookies

The Spruce

Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 30 servings
Yield: 60 cookies
Nutrition Facts (per serving)
123 Calories
7g Fat
14g Carbs
1g Protein
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Nutrition Facts
Servings: 30
Amount per serving
Calories 123
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 35mg 12%
Sodium 34mg 1%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 7g
Protein 1g
Vitamin C 1mg 3%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 21mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious Polish butter cookies are a special treat during the end-of-the-year holidays and are shared by friends and family especially during Christmas, although you might find them year-round in bakeries, as they are a national favorite that is also very easy to make. Similar to classic American thumbprint jam cookies, these flavorful Polish treats have a small roundish imprint in the center where the jam is placed before baking. Though strawberry is traditional, if what you have at hand is blackberry or apricot jam that would also make a delicious treat. A few baking staples and jam is all that's needed to make these cookies. You also might need some chilling time if the batter proves to be too soft to shape after mixed, but the final result is worth the wait. Serve them as a side to ice cream or enjoy them on their own with a cup of coffee or a tall glass of cold milk. There's no wrong way of eating these cookies. Gather your family and be ready to eat quite a few, as this recipe yields approximately 60 small cookies.

Called ciasteczka maślane z dżemem in Polish (chahss-TETCH-kah mahsh-LAH-neh z JEM-em) they are easily mixed in a standing mixer with the paddle attachment, though the globe can help cream the butter faster. If mixing by hand, be sure to cream the butter thoroughly before adding any of the other ingredients. When shaping the cookies, you can either use the scooping method as we did or place the dough in a piping bag with a large star tip, making a round circular piped cookie with enough space to hold the jam in the center. Either way, they are pretty and delicious. Alternatively, wet your hands and make little balls, place them on the baking sheet, and lightly press with your finger to make a circle with an inverse dome in the center.

Many traditional Polish confections are similar to sweets founds in other countries in Europe but are made to suit the local taste with available ingredients. Similar cookies are found in Germany, Bulgaria, and Austria. North America has its own share of thumbprint cookies, filled with many types of jams and spreads. So if you feel like changing up your cookie game, use our Polish dough to make the cookies, and fill them with other flavors like chocolate spread, dulce de leche, caramel fudge, or a very classic American flavor in the form of peanut butter and jelly. If you're lucky enough to have any leftovers, store the cookies in an airtight container at room temperature for a few days.


  • 8 ounces (1 cup) unsalted butter, softened

  • 1/2 cup sugar

  • 2 large egg yolks, room temperature

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 10 tablespoons strawberry jam

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Polish butter cookies
    Gather the ingredients for Polish butter cookies with jam. The Spruce
  2. Preheat the oven to 350 F. In a large bowl, cream together the butter and sugar until light and fluffy.

    Cream butter
    Cream butter and sugar mixed until light and fluffy. The Spruce
  3. Beat in the egg yolks and vanilla until well mixed.

    Beat in eggs
    Beat in the egg yolks and vanilla. The Spruce
  4. Add the flour, baking powder, and salt and beat at low speed until thoroughly mixed. If the dough is too soft, wrap in plastic and chill 1 hour.

    Add in flour and baking soda
    Add the flour, baking powder, and salt. The Spruce
  5. Use a small scoop to portion out cookies onto parchment-lined baking sheets.

    Use a small scoop to portion out cookies
    Place cookies onto parchment-lined baking sheets. The Spruce
  6. Use the end of a wooden spoon or a finger dipped in flour to make a depression in the center of each cookie.

    Add divets
    Make a depression in the center of each cookie. The Spruce
  7. Fill with about 1/2 teaspoon strawberry jam.

    Add strawberry jam
    Fill with strawberry jam. The Spruce
  8. Bake 8 to 10 minutes or until lightly browned around the edges.

    Bake cookies
    Bake until cookies are lightly browned. The Spruce
  9. Remove to a wire rack to cool completely.

    Cool on wire rack
    Let cookies cool on wire rack. The Spruce
  10. Serve and enjoy!