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, 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!
Raspberry Bow Tie Cookies
Ingredients
Instructions
- 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.
Video
Notes
Nutrition
67 Comments
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 😉 . 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. 🙂
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. 😉 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 🙂
[email protected]
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! 🙂
Megan - The Emotional Baker
November 28, 2016 at 4:17 amBaking > shopping. Simple math 😉 I love these cookies and can’t wait to try a batch this season – they are so cute and festive 🙂
Kathy
November 28, 2016 at 4:47 amI like simple math! 🙂
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! 🙂