This post may contain affiliate links, see my Privacy Policy.
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.
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!!!
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, kolachy 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
- Thumbprint Cookies
Equipment needed to make these cookies
Don’t forget to Pin for later
If you make this recipe, Iād 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!
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.
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
63 Comments
Bernadette
December 17, 2019 at 8:01 amI made them yesterday & they where delicious. Egg wash worked to keep them closed. I was wondering do they have to be refrigerated?
Kathy
December 17, 2019 at 7:41 pmNo, these cookies do not have to be refrigerated once baked. Glad you enjoyed these! They are one of our favorites.
Kathy
December 8, 2019 at 1:25 pmmy 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
Kathy
December 8, 2019 at 1:58 pmWhat a great idea! I will need to give that a try! š
River J.
December 12, 2019 at 8:01 pmI 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.
Kathy
December 17, 2019 at 7:42 pmHi 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
Paula
December 7, 2019 at 8:51 pmI 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.
Kathy
December 8, 2019 at 5:51 amHi 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 š
riya
August 6, 2019 at 4:39 amIt looks so delicious
Loved this raspberry cookie
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! š
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! š
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 š
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.
bonnie
December 15, 2016 at 4:08 pmCan these frozen?
Kathy
December 15, 2016 at 4:52 pmI haven’t tried freezing them so I don’t know how they would turn out.
Cindi
December 12, 2016 at 10:02 amThese look delicious. Do you use all purpose or self rising flour?
Kathy
December 12, 2016 at 7:38 pmI use all purpose flour. Thanks for asking! š
Kathy
December 5, 2016 at 4:29 amThanks, Steph!
Amanda
December 2, 2016 at 1:16 pmHow 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? š
Kathy
December 4, 2016 at 2:58 pmThere’s nothing wrong with making extra cookies! You will be everyone’s hero!
Geraldine | Green Valley Kitchen
December 2, 2016 at 8:29 amYum – these are so cute and delicious. I will be making these soon! Thanks, Kathy!
Kathy
December 3, 2016 at 11:49 amThey add a lot of color to a plate full of cookies!
Laura ~ Raise Your Garden
December 1, 2016 at 5:10 amKathy 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!!!!
Kathy
December 2, 2016 at 5:00 amThey are both great cookies! Let me know if you give them a try!
Miriam - londonkitchendiaries.com
December 1, 2016 at 2:02 amThey look absolutely gorgeous – love how you perfected the original recipe! The raspberry jam gives it a wonderful colour too! Have a great weekend!
Kathy
December 1, 2016 at 8:35 pmThe jam adds such amazing color and flavor! š
Ashley@CookNourishBliss
November 30, 2016 at 1:58 pmhaha oh gosh me too – I baked and shopped online sales!! These cookies are so darn pretty! And they sound delicious too!
Kathy
December 2, 2016 at 5:00 amShopping online has made my life much easier….more time for baking! š
allie @ Through Her Looking Glass
November 29, 2016 at 1:27 pmThese 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!
Kathy
December 2, 2016 at 5:26 amThanks Allie! The holiday season is officially in full gear and that includes lots of baking! Enjoy!!!
cakespy
November 29, 2016 at 4:39 amLovely and classic. You made them so prettily!! Festive and bright.
Kathy
December 4, 2016 at 4:45 pmThanks! I do love the colors of these cookies! š
Stacey @ The Sugar Coated Cottage
November 28, 2016 at 5:12 pmWow, there is something simple yet luxurious about this cookie! Definitely a must try! Take care.
David @ Spiced
November 28, 2016 at 12:13 pmWhat 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!
Nicoletta @sugarlovespices
November 28, 2016 at 9:16 amHi 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 š . 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!
Kathy
November 28, 2016 at 4:52 pmHi 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. š
Rachelle @ Beer Girl Cooks
November 28, 2016 at 7:02 amI’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!
Cheyanne @ No Spoon Necessary
November 28, 2016 at 5:32 amI totally agree, no sale is worth all that craziness.. that’s why I just shop online. š Love these cookies, Kathy!!! Absolutely perfect for the holidays and they are gorgeous to boot!! Cheers, friend!
Dawn @ Girl Heart Food
November 28, 2016 at 5:20 amI 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 š
Manali@CookWithManali
November 28, 2016 at 4:22 amWow these look so festive, I would take 2 please!
Kathy
November 28, 2016 at 4:48 amI’m just giving you a warning….it’s hard to stop at just two! š
Megan - The Emotional Baker
November 28, 2016 at 4:17 amBaking > shopping. Simple math š I love these cookies and can’t wait to try a batch this season – they are so cute and festive š
Kathy
November 28, 2016 at 4:47 amI like simple math! š
Fran @ G'day Souffle'
November 26, 2016 at 7:07 amWow, 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!
Kathy
November 28, 2016 at 4:47 amOverall it was a day of relaxation. I am amazed that I was able to eat again after a huge Thanksgiving dinner!
Mary Ann | The Beach House Kitchen
November 26, 2016 at 7:01 amI 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!
Kathy
November 28, 2016 at 4:46 amThat walnut filling sounds amazing! I hope you share that recipe! š