Polish Butter Cookies With Jam (Ciasteczka Maslane z Dzemem)

Polish butter cookies
Polish butter cookies with jam

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.)

This recipe for Polish butter cookies, or ciasteczka maślane z dżemem (chahss-TETCH-kah mahsh-LAH-neh z JEM-em), is a simple treat filled with jam (strawberry is preferred) in the middle.

It's popular year-round, but especially for Christmas.


  • 8 ounces (1 cup) unsalted butter, softened

  • 1/2 cup sugar

  • 2 large egg yolks, at room temperature

  • 1 teaspoon pure 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. Preheat the oven to 350 F.

    Ingredients for Polish butter cookies
    Gather the ingredients for Polish butter cookies with jam. The Spruce
  2. 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!


  • You will use the yolks only of two eggs, so try using the leftover egg whites for another treat like meringue torte.
  • Store the cookies in an airtight container.