Polish Butter Cookies With Jam (Ciasteczka Maslane z Dzemem)

Polish butter cookies

The Spruce

  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 5 dozen (30 servings)

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 butter (softened)
  • 1/2 cup white sugar
  • 2 large egg yolks (room temperature)
  • 1 teaspoon vanilla
  • 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
    The Spruce
  2. In a large bowl, cream together the butter and sugar until light and fluffy.

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

    Beat in eggs
    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
    The Spruce
  5. Use a small scoop to portion out cookies onto parchment-lined baking sheets.

    Use a small scoop to portion out cookies
    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
    The Spruce
  7. Fill with about 1/2 teaspoon strawberry jam.

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

    Bake cookies
    The Spruce
  9. Remove to a wire rack to cool completely.

    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.