Raspberry Bow Tie Cookies are a festive cookie to add to your holiday cookie tray.
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!
I 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!!!
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.
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!!!
These delicious cookies go by many different names – bow tie cookies, kolache cookies, kolacky cookies, Polish cream cheese cookies, and jam 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 have the most success using an egg white wash.
Other Great Cookie Recipes
- Chocolate Chocolate Chip Cookies
- Coconut Macaroons
- Chocolate Crinkles
- Oatmeal Chocolate Chip Cookies
- Toffee Chip Cookies
- Cranberry Orange Swirl Cookies
- Dark Chocolate Oat Cookies
- Oatmeal Cranberry Cookies
Don’t forget to Pin for later
Holiday cookies with raspberry jam.
- 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
- In a mixing bowl, mix cream cheese and butter together.
- Mix in powdered sugar and vanilla.
- Mix in flour. Beat until all flour is incorporated into dough.
- Divide dough in half. Wrap each half in plastic wrap, flattening into a 4 inch disc.
- Refrigerate for at least one hour or overnight.
- When ready to bake, work with one disc of dough at a time.
- Place on a lightly floured surface and roll into a rectangular shape until dough is approx. 1/8" thick.
- Trim edges and cut into 2 inch squares.
- Place 1/2 teaspoon of jam on each square. Spread jam on dough.
Mix egg white together with water.
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.
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.
Bake for 10 minutes in a preheated 400 degree oven.
Cool on a baking rack. Sprinkle with powdered sugar when completely cooled.
Recipe Video
Recipe updated 10/21/18
55 Comments
Holly
December 11, 2018 at 11:06 amCould you use homemade raspberry jelly instead of raspberry jam?
Kathy
December 11, 2018 at 4:56 pmI think you could use raspberry jelly instead of jam.
MK
December 11, 2018 at 8:54 amOh, I wanted to love this cookie. Dough was perfect, but my cookies opened during the baking process….I plan to use the second half of dough to make sandwich cookies and add the jam after baking. Anyway, I still give this 4 stars for the great dough. Happy holidays.
Kathy
December 11, 2018 at 4:57 pmDid you use the egg wash to hold the cookies together? I also give a little firm push towards the center. I like the idea of making the sandwich cookies!
Happy Holidays to you too! 🙂
Fred G
December 6, 2018 at 6:56 amAnother great use of raspberries
Diane
December 19, 2017 at 10:15 amMine all opened up. I pinched the edges but they still opened up
Kathy
December 19, 2017 at 11:13 amOh 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.
Courtney
December 23, 2017 at 9:40 amI brushed mine with an egg wash. Try that to help you with the opening up, it acts like a glue.
Kathy
December 23, 2017 at 11:47 amGreat idea! Thanks for letting me know what worked for you!
Katie
December 17, 2017 at 6:54 amI am going to try these today and freeze them. I’ll report back on how the freeze – defrost worked out.
Kathy
December 17, 2017 at 8:07 amGreat! I can’t wait to hear if they are freezer friendly!
Taura
November 21, 2017 at 3:39 pmI made the dough yesterday and baked them today. They were super easy and delicious.
Kathy
November 21, 2017 at 7:22 pmSuper! I’m so glad that they were wonderful for you!They are delicious and beautiful! 🙂
Tamara
November 16, 2017 at 6:26 pmI 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.
Kathy
November 17, 2017 at 5:02 amHi 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
Jeff
January 12, 2017 at 5:06 amI 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.
Kathy
January 14, 2017 at 7:20 amHi 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!
Jazmin Villagomez
December 21, 2016 at 10:44 amThank you for charring this recipe 🙂
So far, I have received countless of compliments. I plan on making 3 more batches before Christmas. Wish me luck!
Apryl Broome
December 17, 2016 at 7:11 pmCan 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?
Kathy
December 17, 2016 at 10:07 pmHi 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.