Baking/ Cookies/ Holidays/ Recipe

Raspberry Bow Tie Cookies

November 26, 2016 (Last Updated: November 4, 2019)

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

Raspberry cookies piled on a white plate.

 

Cookies filled with jam on a baking rack.

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! 

A white plate with cookies.

I started out the day reading old cooking magazines. I have a huge collection and browse through them from time to time.

While reading, I found a recipe for Bow Tie Cookies made with apricot jam. To mix things up a bit 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 Cookies out of the oven on a baking sheet.

The 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.

Kolachy cookies filled with raspberry jam.

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!!!

Cookie dough topped with a fruit jam.

These delicious cookies go by many different names – bow tie cookies, kolache cookies, kolachy cookies, Polish cream cheese cookies, and jam cookies.

Raspberry Bow Tie Cookies ready for the oven.

 

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 have the most success using an egg white wash.

Other Great Cookie Recipes

Equipment needed to make these cookies

 

Don’t forget to Pin for later

Kolachy cookies stacked on a plate.

If you make this recipe, Iโ€™d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my holiday recipes!

4.59 from 12 votes
Raspberry cookies piled on a white plate.
Raspberry Bow Tie Cookies
Prep Time
30 mins
Cook Time
10 mins
Refrigerate
1 hr
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
  • 1 egg white
  • 1 Tablespoon water
  • 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.

    Raspberry Bow Tie Cookies
  10. Mix egg white together with water. 

  11. Fold two corners together over your index finger.  Place a dab of egg white mixture between overlapping corners of cookies. Press firmly together so the dough is fused.  

  12. 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. 

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

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

Recipe Video

Recipe Notes

Recipe updated 10/21/18

Nutrition Facts
Raspberry Bow Tie Cookies
Amount Per Serving (1 cookie)
Calories 181 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 30mg10%
Sodium 100mg4%
Potassium 34mg1%
Carbohydrates 18g6%
Sugar 7g8%
Protein 2g4%
Vitamin A 365IU7%
Vitamin C 0.7mg1%
Calcium 15mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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63 Comments

  • Reply
    Bernadette
    December 17, 2019 at 8:01 am

    I made them yesterday & they where delicious. Egg wash worked to keep them closed. I was wondering do they have to be refrigerated?

    • Reply
      Kathy
      December 17, 2019 at 7:41 pm

      No, these cookies do not have to be refrigerated once baked. Glad you enjoyed these! They are one of our favorites.

  • Reply
    Kathy
    December 8, 2019 at 1:25 pm

    5 stars
    my grandmother made a recipe exactly like this except, instead of cutting into squares she would roll out like a pie crust coat the dough with the jame or preserves then roll them up like a jelly roll and bend them into a crescent shape. She called them butterhorns we all looked fwd to going to grandmas to get this cookie every year now I make them for my kids and they are all adults now they still go nuts over them as do thier kids so if you want the same cookie with a little change I would recommend this after baking to golden brown cooling sprinkle them with powdered suger

    • Reply
      Kathy
      December 8, 2019 at 1:58 pm

      What a great idea! I will need to give that a try! ๐Ÿ™‚

    • Reply
      River J.
      December 12, 2019 at 8:01 pm

      3 stars
      I had high expectations for these, but in the end they tasted doughy. I may have not rolled out the dough thin enough? I baked them in a really nice oven, with 12 min. Anyway, I have another disk in the fridge, I’ll try again tomorrow and role it out thinner, and see if it comes out any different. I also may have out too much flour down on the counter when I rolled them.

      • Reply
        Kathy
        December 17, 2019 at 7:42 pm

        Hi River,
        I am sorry these turned out doughy. I wonder if you did use too much flour when rolling out. I would like to know how your second batch turned out.
        Kathy

  • Reply
    Paula
    December 7, 2019 at 8:51 pm

    I made these tonight and have a comment/question.
    Instead of spreading the jam on the dough square, I see in your photos that you put the jam kinda on the diagonal on the dough square. I’ll try that next time.
    My main question is: your recipe says that it makes 24 cookies. Maybe I did something wrong….I divided the dough into 2 disks, which were both pretty hefty. I rolled out 1 disk (which I need to get better at because the center of my dough rectangle was too thick), and if I was to cut 2″ squares, I got more than 12. So, when you say the recipe makes 24, do you mean 24 per disk or 12 per disk for 24 total? Very good taste so I do want to make again and add to my holiday cookie extravaganza! Thank you.

    • Reply
      Kathy
      December 8, 2019 at 5:51 am

      Hi Paula,
      Thanks for your feedback. I have adjusted my instructions so they are clearer when adding the jam. This batch makes a total of 24 cookies – 12 per disk. These are perfect for a cookie exchange!
      Happy Baking ๐Ÿ™‚

  • Reply
    riya
    August 6, 2019 at 4:39 am

    5 stars
    It looks so delicious
    Loved this raspberry cookie

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