A soft cookie filled with raspberry jam, these kolache cookies are also called raspberry bow tie cookies and always get plenty of raves!
Raspberry Bow Tie Cookies are a perfect cookie to add to your holiday cookie tray.
Bow Tie Cookies
Making kolacky or bow tie cookies are a holiday tradition in my house. I started making these over 10 years ago and have perfected my technique over the years. My favorite filling is using my homemade raspberry jam. I love the flavor, but also the color is perfect for using during the holidays.
What is Kolacky, kolache or kolaczki?
Kolacky, kolache, and kolaczki are similar cookies known by various names. Kolacky, a Hungarian treat, features a cream cheese dough filled with fruit and is often shaped like a bow tie. These cookies are also referred to as kolaczki, a name rooted in Polish tradition.
Kolache Ingredients
- Egg White - The egg white is used to help seal the folded ends of the cookies together.
- Cream Cheese - Use regular cream cheese, not low fat. Make certain the cream cheese is at room temperature.
- Butter - I use regular salted butter at room temperature.
- Powdered Sugar - Helps make the cookies melt in your mouth delicious. If your powdered sugar is lumpy, sift before measuring.
- Vanilla - Use pure vanilla extract.
- Flour - This recipe uses all-purpose flour. When measuring, use a fluff and scoop technique.
- Filling - Any type of jam can be used in these cookies. I typically use raspberry jam or apricot jam.
How to Make Kolache Cookies
- Cream butter and cream cheese together.
- Beat in powdered sugar and vanilla.
- Add flour and mix.
- Divide dough in half and form into flat discs. Wrap in plastic wrap and refrigerate for at least two hours.
- When dough is fully chilled, roll it out into a square either 10x10 inches or 12x12 iches.
- Trim edges and then cut into 2 inch strips. Cut each strip into 2 inch squares.
- Fold opposite corners together and dab with egg white to help seal. Pinch ends together.
- Bake in a preheated 400°F oven for 8-10 minutes until golden
- Sprinkle with powdered sugar just before serving.
Kolacky Cookie Tips
- Be certain to allow dough to fully chill before rolling out
- Place just a small amount of jam in the center of each cookie
- Use cookie sheets lined with parchment paper or a silicone mat
- Just before serving, sprinkle with powdered sugar
- When cookies come out of the oven, allow the cookies to cool just slightly and then place cookies on a baking rack to continue cooling.
Kolacky Cookies Recipe FAQs
Use a dab of egg white between the two tips. Press the tips firmly together.
Kolaczki and kiffles are two different names for the same style of cookie. Both cookies are similar.
Only add a small amount of filling right down the center of the cookie. If the filling is leaking during baking, reduce the amount.
Yes, these cookies freeze well. Place in a single layer in a freezer-safe container and freeze for up to three months. Dust with powdered sugar after the cookies have fully thawed.
More delicious 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
If you make this recipe, I’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!
Kolache Recipe
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
- Pizza Cutter
- Rolling Pin
- Parchment paper
Ingredients
- 8 oz cream cheese (softened)
- 8 oz butter (1 cup) (softened, I use salted butter)
- ¾ cup powdered sugar
- ½ teaspoon vanilla
- 2 ½ cups flour
- ½ cup raspberry jam
- 1 egg white (for sealing the ends together, optional)
- 1 Tablespoon water (optional)
- powdered sugar for dusting cookies
Instructions
- In a mixing bowl, mix cream cheese and butter together.8 oz cream cheese, 8 oz butter (1 cup)
- Mix in powdered sugar and vanilla.¾ cup powdered sugar, ½ teaspoon vanilla
- Mix in flour. Beat until all flour is incorporated into dough.2 ½ cups flour
- Divide dough in half. Wrap each half in plastic wrap, flattening into a 4 inch disc.
- Refrigerate for at least one-two hours or overnight. If the dough is too sticky, it needs more time in the refrigerator.
- When ready to bake, work with one disc of dough at a time.
- Place on a lightly floured surface and roll into a square about 10x10 inches or if you can a 12x12.
- Trim edges and cut into 2 inch squares.
- Place ½ teaspoon of jam on each square.½ cup raspberry jam
- Mix egg white together with water. (Using the egg white is optional. You can also fuse the two points that come together with your fingers.)1 egg white, 1 Tablespoon 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 8-10 minutes in a preheated 400 degree oven until slightly golden.
- Cool on a baking rack. Sprinkle with powdered sugar when completely cooled.powdered sugar for dusting cookies
Video
Notes
- Be certain to allow dough to fully chill before rolling out
- Place just a small amount of jam in the center of each cookie
- Use cookie sheets lined with parchment paper or a silicone mat
- Just before serving, sprinkle with powdered sugar
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Liz says
Just made these for the first time. I've never had Kolache so i didnt know what to expect. They taste more like a soft pastry than a cookie and I definitely added too much jam to each ( the amount per cookie is missing from the steps but found later in the notes- might want to change that) and it turned into a big mess. Altogether they are good- not great but thats just me. For a pastry like treat they work!
Kathy says
Thanks for trying them. I double checked the recipe and it already states to add ½ teaspoon of jam to each cookie in step 9. Sorry you missed that step.
Kathy
Louisa orologio says
Can I use lemon pie filling instead of jam
Kathy says
Hi,
Yes, you can use lemon pie filling. Just make certain it's a type that can be baked.
Enjoy!
Tim says
I didn't care for this recipe. The dimensions were wrong and the cookies were bland. It was too bad, because they looked so good in the photo.
Kathy says
Sorry you didn't care for these cookies.
Lynette says
I wonder if pumpkin pie filling would be good in these?
Kathy says
Hi Lynette,
I have only used raspberry and apricot jam.
Kathy
Michelle says
Has anyone froze these?
Kathy says
Hi Michelle,
You can freeze these cookies. Freeze in a single layer in a freezer safe bag or container. Allow cookies to thaw at room temperature.
Kathy
Sue Collins says
I cut toothpicks in half and use to hold the cookie together for baking and remove before the cookies cools. Works perfectly! Love the recipe! My husband and I do them together.
Kathy says
Hi Sue,
Thanks so much! And thanks for sharing your tip!
Kathy 🙂
Rick says
How long will the uncooked cookie dough keep in the fridge?
Kathy says
Try to use the dough within 2-3 days.
Beth says
these are also really YUMMY made with pineapple filling!
Kathy says
Hi Beth,
I haven't tried pineapple filling, but it sounds delish! I'll need to give it a try.
Carol Zane says
How long will these cookies keep in containers? I make a lot of different cookies to plate up and deliver to people. I don't have a deep freezer (broke a few months back) and normally not a lot of room in my kitchen freezer. I'm trying to plan my attack starting with the cookies that will keep the longest first. I do have airtight containers for storage.
Kathy says
Hi Carol,
I would plan on 3-4 days in an airtight container. Store in a single layer with waxed paper or parchment paper between each layer. Don't add the sprinkling of powdered sugar until the day you will use.
Enjoy and Happy Baking,
Kathy 🙂
Jan says
It looks delicious, but I have a question, typical Kolacky uses two sticks of butter.
This does work well then with one stick? These look amazing!
Kathy says
Hi Jan,
I use 8 ounces of butter which is two sticks or 1 cup of butter.
Enjoy! 🙂
kasia says
…these are polish kołaczki.
Kathy says
Hi Kasia,
These favorite cookies seem to go by a lot of different names, but whatever you call them they are always delicious!
Thanks for the information! 🙂
Katherine says
We would make them for Christmas and Easter and with different kinds of jams that work will like apricot, strawberry, blueberry and not only raspberry jam.
Kathy says
Sounds great! 🙂
DENISE says
Can you freeze them after they are baked?
Kathy says
Hi Denise,
You can freeze these cookies after they are baked. Allow the cookies to fully cool and then place in a freezer safe container. Place a layer of waxed paper between each layer of cookie to help prevent sticking.
Enjoy 🙂
Chandra says
Polish Klotchi cookies (which these are) do not freeze well after baking. The dough gets dense and mushy. You can freeze before baking. They also only last well a couple of days so plan accordingly.
Kathy says
Thank you for your comment. Freezing the dough is a great idea. I have also been able to successfully freeze the cookies after they are baked.
Kathy 🙂
Fiorella says
I tried it but it’s difficult to keep them from falling apart during baking. I used water and also egg whites. I also tried to fuse them very carefully and allowed them to rest and re pressed them once more before entering the oven. They are pretty good.
Mary says
After many tries, I found putting egg wash again right before baking kept them all together. Woo hoo!!
Kathy says
Hi Mary,
Thanks for your tip!!! 🙂
Kathy
Cathleen says
About how many cookies does one batch make?
Kathy says
This recipe yields 24 cookies.
Enjoy! 🙂
J says
The easiest way to keep them from unfolding is to use two toothpicks in the overlap at apposing angles to form a v, instead of the egg white.
Alyssa says
So delicious! Made these for the first time and they turned out great! Im thinking about making them with a nut filling next?? would anyone recommend that ?
Kathy says
Thanks, Alyssa! So glad you loved them!!! I have only filled these with raspberry and apricot jam. If you try a nut filling, you might try something similar to a rugelach filling. Let me know if you give it a try. I'd love to know how they turn out.
Happy Baking!
Kathy 🙂
Dee says
absolutely make these with nut filling
Ground walnuts, mixed with sugar, milk and butter
Nancy says
Yes, these cookies are a tradition in my family. All different flavors...poppyseed, nut, prune, raspberry, etc..
Sooo delicious and makes for a pretty dish of cookies with all the different colors
Kathy says
Sounds good! 🙂
Rebecca says
This recipe is absolutely delicious and I made it with apricot preserve. The I changed the temperature to 375 and the time to 9 minutes because my first three batches burned on the bottom and seemed to open around the last two minutes! Very frustrating!
This way worked 👍great
Kathy says
Thanks for sharing your tips!
Lori says
Just divine!
Kathy says
Thanks 🙂