Baking/ Cookies/ Holidays/ Recipe

Raspberry Bow Tie Cookies

Raspberry Bow Tie Cookies

Raspberry Bow Tie Cookies are a festive cookie to add to your holiday cookie tray.

Raspberry Bow Tie Cookies

Thanksgiving is over and the Christmas season has begun! I spent the day after Thanksgiving relaxing and baking. I just can’t get out to the stores to fight the crowds. No sale is worth that amount of craziness for me.  I would much rather be in my kitchen baking! These raspberry bow tie cookies are my kick off to the holiday season! 

Raspberry Bow Tie CookiesI started out the day reading old cooking magazines. I have a huge collection and browse through them from time to time. I found a recipe for Bow Tie Cookies made with apricot jam. I decided  to use raspberry jam instead of apricot jam.

I also changed the dough up just a bit. The original recipe did not have any sugar or vanilla. I wanted a cookie that would melt in your mouth and decided to add powdered sugar to the dough. These cookies are amazing! Don’t take my word for it though…get baking and try them yourself!!!

Raspberry Bow Tie CookiesThe hardest part about making Raspberry Bow Tie Cookies is you have to chill the dough before rolling it out. This requires just a bit of planning. Sometimes when I’m making cookies, I want to get it all done in one sitting.

If you tried to roll this dough out right away, you’d have a sticky mess. I made these in the morning, threw them in the fridge and finished them in the afternoon.

Raspberry Bow Tie Cookies

These raspberry bow tie cookies are as fun to make as they are to eat! They also make an impressive gift during the holidays!  Get Baking!!!

Raspberry Bow Tie Cookies

 

Raspberry Bow Tie Cookies

 

Update:  Several readers have emailed stating their cookies open up during baking. Several others have not had any problems. I have remade these cookies and tried several different folding methods. I recommend folding the ends together over your index finger. Overlap the corners by at least a 1/4 of an inch.  Press the two corners together firmly using your index finger and thumb.   Place cookie on baking sheet. Press the folded sides down so they are not rounded.  Bake as directed. Please continue to email your suggestions and let me know how this works!

4.5 from 8 votes
Raspberry Bow Tie Cookies
Raspberry Bow Tie Cookies
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

Holiday cookies with raspberry jam.

Course: Cookie
Cuisine: American
Keyword: Bow tie cookies, Christmas cookies, cookies with jam, Holiday cookies, Raspberry cookies, Raspberry jam cookies
Servings: 24 cookies
Calories: 181 kcal
Author: Kathy
Ingredients
  • 8 oz cream cheese softened
  • 8 oz butter softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 cup raspberry jam
  • powdered sugar for dusting cookies
Instructions
  1. In a mixing bowl, mix cream cheese and butter together.
  2. Mix in powdered sugar and vanilla.
  3. Mix in flour. Beat until all flour is incorporated into dough.
  4. Divide dough in half. Wrap each half in plastic wrap, flattening into a 4 inch disc.
  5. Refrigerate for at least one hour or overnight.
  6. When ready to bake, work with one disc of dough at a time.
  7. Place on a lightly floured surface and roll into a rectangular shape until dough is approx. 1/8" thick.
  8. Trim edges and cut into 2 inch squares.
  9. Place 1/2 teaspoon of jam on each square. Spread jam on dough.
  10. Fold two corners together over your index finger.  Press firmly together so the dough is fused.  

  11. Place on a baking sheet lined with parchment paper. Press folded sides down slightly so they are not rounded.  This will help prevent cookies from coming apart while baking. 

  12. Bake for 10  minutes in a preheated 400 degree oven.

  13. Cool on a baking rack.  Sprinkle with powdered sugar when completely cooled.

Recipe Notes

Prep time does not include time to chill dough in refrigerator.

 

Update:  I recommend folding the ends together over your index finger. Overlap the corners by at least a 1/4 of an inch.  Press the two corners together firmly using your index finger and thumb.   Place cookie on baking sheet. Press the folded sides down so they are not rounded.  Bake as directed. 

Nutrition Facts
Raspberry Bow Tie Cookies
Amount Per Serving
Calories 181 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 100mg 4%
Potassium 34mg 1%
Total Carbohydrates 18g 6%
Sugars 7g
Protein 2g 4%
Vitamin A 7.3%
Vitamin C 0.8%
Calcium 1.5%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

Other Great Cookies to Try

Carrot Cookies with Orange Glaze beyondthechickencoop.com Carrot Cookies with Orange Glaze

Festive sugar cookies baked with crushed peppermint candies.

Sugar Cookies with Crushed Peppermints

These are double the chocolate cookies. They have chocolate chips inside a chocolate cookie. Double the goodness. www.beyondthechickencoop.com Chocolate Chocolate Chip Cookies

Raspberry Bow Tie Cookies

Raspberry Bow Tie Cookies

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50 Comments

  • Reply
    Mary Ann | The Beach House Kitchen
    November 26, 2016 at 7:01 am

    I love these cookies Kathy! They remind me of a Hungarian cookie I make every holiday season called kifli. Kifli is filled with a walnut mixture, but sometimes they’re filled with raspberry or apricot jam too! I bet these were a total hit at your house. I’d rather be baking cookies at home than fighting the crowds in stores too. Great kick off to the holiday cookie season!

    • Reply
      Kathy
      November 28, 2016 at 4:46 am

      That walnut filling sounds amazing! I hope you share that recipe! 🙂

  • Reply
    Fran @ G'day Souffle'
    November 26, 2016 at 7:07 am

    Wow, you’re brave to want to cook again the day after Thanksgiving! I was exhausted after baking several pies on the day. I was interested to see cream cheese in the ingredient list. I’m afraid I’ll have to wait a week or so to try these cookies since I gained a few pounds recently. Well done!

    • Reply
      Kathy
      November 28, 2016 at 4:47 am

      Overall it was a day of relaxation. I am amazed that I was able to eat again after a huge Thanksgiving dinner!

  • Reply
    Megan - The Emotional Baker
    November 28, 2016 at 4:17 am

    Baking > shopping. Simple math 😉 I love these cookies and can’t wait to try a batch this season – they are so cute and festive 🙂

    • Reply
      Kathy
      November 28, 2016 at 4:47 am

      I like simple math! 🙂

  • Reply
    [email protected]
    November 28, 2016 at 4:22 am

    Wow these look so festive, I would take 2 please!

    • Reply
      Kathy
      November 28, 2016 at 4:48 am

      I’m just giving you a warning….it’s hard to stop at just two! 🙂

  • Reply
    Dawn @ Girl Heart Food
    November 28, 2016 at 5:20 am

    I would much rather be in the kitchen than shopping too, Kathy! I don’t like crowded malls, that’s for sure. Too busy! These cookies are absolutely beautiful! So perfect for the holidays. Pinned! Have a great week 🙂

  • Reply
    Cheyanne @ No Spoon Necessary
    November 28, 2016 at 5:32 am

    I totally agree, no sale is worth all that craziness.. that’s why I just shop online. 😉 Love these cookies, Kathy!!! Absolutely perfect for the holidays and they are gorgeous to boot!! Cheers, friend!

  • Reply
    Rachelle @ Beer Girl Cooks
    November 28, 2016 at 7:02 am

    I’m with you on the shopping, Kathy. There is no sale worth all that! I would much rather read cooking magazines and eat these beautiful cookies!

  • Reply
    Nicoletta @sugarlovespices
    November 28, 2016 at 9:16 am

    Hi Kathy, I had already left my comment, as soon as I saw them, but don’t see it here… Well, that means I have to do it again 😉 . Love these cookies, we have something like that in Italy too and they’re sooo good! I agree in adding powdered sugar, makes for a crumbly, melt-in-your-mouth cookie. Pinned them!

    • Reply
      Kathy
      November 28, 2016 at 4:52 pm

      Hi Nicoletta, I did see your comment on Saturday. I just migrated to a new host and anything posted on that day seemed to have issues. I had to fix a couple of pics and lost about 4 comments…plus my responses! Hopefully all my issues will be resolved. Thank you for visiting again and for your lovely comment. 🙂

  • Reply
    David @ Spiced
    November 28, 2016 at 12:13 pm

    What a classic Christmas cookie…and perfect for the holiday cookie season! I think I need to whip up a batch of these ASAP. I love raspberry jam, so I can pretty much be certain that these cookies will be a huge hit in our house. Good call on the powdered sugar there!

  • Reply
    Stacey @ The Sugar Coated Cottage
    November 28, 2016 at 5:12 pm

    Wow, there is something simple yet luxurious about this cookie! Definitely a must try! Take care.

  • Reply
    cakespy
    November 29, 2016 at 4:39 am

    Lovely and classic. You made them so prettily!! Festive and bright.

    • Reply
      Kathy
      December 4, 2016 at 4:45 pm

      Thanks! I do love the colors of these cookies! 🙂

  • Reply
    allie @ Through Her Looking Glass
    November 29, 2016 at 1:27 pm

    These raspberry bowties are so cute Kathy! I didn’t do any Black Friday shopping either, except for a little online. (I don’t care for crowds!) What a great cookie to kick off the holiday baking! Hope all is well, have a great week!

    • Reply
      Kathy
      December 2, 2016 at 5:26 am

      Thanks Allie! The holiday season is officially in full gear and that includes lots of baking! Enjoy!!!

  • Reply
    [email protected]
    November 30, 2016 at 1:58 pm

    haha oh gosh me too – I baked and shopped online sales!! These cookies are so darn pretty! And they sound delicious too!

    • Reply
      Kathy
      December 2, 2016 at 5:00 am

      Shopping online has made my life much easier….more time for baking! 🙂

  • Reply
    Miriam - londonkitchendiaries.com
    December 1, 2016 at 2:02 am

    They look absolutely gorgeous – love how you perfected the original recipe! The raspberry jam gives it a wonderful colour too! Have a great weekend!

    • Reply
      Kathy
      December 1, 2016 at 8:35 pm

      The jam adds such amazing color and flavor! 🙂

  • Reply
    Laura ~ Raise Your Garden
    December 1, 2016 at 5:10 am

    Kathy these are almost like pie cookies!! I want to make them. I love these for my Christmas cookie tray that I will be bringing to my moms this year. I’m on the hunt now for a few new ones to try. Maybe I’ll do your sugar cookies with the peppermint too!!!!

    • Reply
      Kathy
      December 2, 2016 at 5:00 am

      They are both great cookies! Let me know if you give them a try!

  • Reply
    Geraldine | Green Valley Kitchen
    December 2, 2016 at 8:29 am

    Yum – these are so cute and delicious. I will be making these soon! Thanks, Kathy!

    • Reply
      Kathy
      December 3, 2016 at 11:49 am

      They add a lot of color to a plate full of cookies!

  • Reply
    Amanda
    December 2, 2016 at 1:16 pm

    How pretty! These are cookies that always draw me in at parties during the holidays, but I’ve never really made them before. And I’m not sure why. I think I need to try because they sound so good! I can make an extra batch of cookies besides what I usually do, right? 🙂

    • Reply
      Kathy
      December 4, 2016 at 2:58 pm

      There’s nothing wrong with making extra cookies! You will be everyone’s hero!

  • Reply
    steph
    December 5, 2016 at 4:08 am

    Great post! I hope you are getting into the holiday spirit 🙂

    To kick off the holidays I would like to invite you to the Festive Feelings Blog Party happening this Saturday. https://scaleitsimple.com/2016/12/02/your-invite-festive-feelings-blog-party/

    I hope to see you there! Cheers!

    • Reply
      Kathy
      December 5, 2016 at 4:29 am

      Thanks, Steph!

  • Reply
    Cindi
    December 12, 2016 at 10:02 am

    These look delicious. Do you use all purpose or self rising flour?

    • Reply
      Kathy
      December 12, 2016 at 7:38 pm

      I use all purpose flour. Thanks for asking! 🙂

  • Reply
    50+ of the BEST Christmas Cookie Recipes - Kitchen Fun With My 3 Sons
    December 15, 2016 at 10:21 am

    […] Raspberry Bow Tie Cookies from Beyond the Chicken Coop… […]

  • Reply
    bonnie
    December 15, 2016 at 4:08 pm

    Can these frozen?

    • Reply
      Kathy
      December 15, 2016 at 4:52 pm

      I haven’t tried freezing them so I don’t know how they would turn out.

  • Reply
    Apryl Broome
    December 17, 2016 at 7:11 pm

    Can I use cake flour. I had a recipe for raspberry thumbprints I used to love but I have lost it so I wanted to try yours. I love the lightness of the cake flour. Think it will substitute ok?

    • Reply
      Kathy
      December 17, 2016 at 10:07 pm

      Hi Apryl, You could try substituting cake flour for the all purpose flour. You will want to increase the amount of flour by 1/4 cup. Let me know how it turns out.

  • Reply
    Jeff
    January 12, 2017 at 5:06 am

    I stumbled onto your website looking for broccoli casserole, and noticed these cookies. I know them quite well. I ate them probably every Christmas of my childhood. They go by many names, but I’ve never heard them called bow ties before! (I know them as kolachky.) I’ll bet they’re delicious with a bit of sugar in the dough, but try them sometime without the sugar. They’re very good that way. Raspberry jam is a fantastic choice for the filling.

    • Reply
      Kathy
      January 14, 2017 at 7:20 am

      Hi Jeff! You are correct, the original name is kolachky. There are so many wonderful versions of this cookie! I love the raspberry, but I think apricot would be wonderful too!

  • Reply
    Tamara
    November 16, 2017 at 6:26 pm

    I loved how these cookies looked in the picture, I just couldn’t make mine turn out like this. My bowties kept wanting to open???? I tried many different approaches, but only had a few out of the whole batch look right. Any recommendations because I LOVED the flavor, just not how they looked.

    • Reply
      Kathy
      November 17, 2017 at 5:02 am

      Hi Tamara,
      I’m sorry these cookies gave you difficulty. Make certain the squares are not cut too small or filled too full. You want enough room for the dough to fold over. When folding, fold one corner over, add add a drop of water to help glue the two corners together and then pinch the two ends together.
      I hope this works for you.
      Kathy

  • Reply
    Taura
    November 21, 2017 at 3:39 pm

    I made the dough yesterday and baked them today. They were super easy and delicious.

    • Reply
      Kathy
      November 21, 2017 at 7:22 pm

      Super! I’m so glad that they were wonderful for you!They are delicious and beautiful! 🙂

  • Reply
    Katie
    December 17, 2017 at 6:54 am

    I am going to try these today and freeze them. I’ll report back on how the freeze – defrost worked out.

    • Reply
      Kathy
      December 17, 2017 at 8:07 am

      Great! I can’t wait to hear if they are freezer friendly!

  • Reply
    Diane
    December 19, 2017 at 10:15 am

    Mine all opened up. I pinched the edges but they still opened up

    • Reply
      Kathy
      December 19, 2017 at 11:13 am

      Oh no! I’m not certain why they opened up, especially if you pinched them together in the center. I’m so sorry they have given you difficulty.

    • Reply
      Courtney
      December 23, 2017 at 9:40 am

      I brushed mine with an egg wash. Try that to help you with the opening up, it acts like a glue.

      • Reply
        Kathy
        December 23, 2017 at 11:47 am

        Great idea! Thanks for letting me know what worked for you!

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