by 
A soft cookie filled with raspberry jam, these bow tie cookies are also called kolache 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 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.
Cookie 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 Bow Tie 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.
Baking 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.
Recipe FAQs
Use a dab of egg white between the two tips. Press the tips firmly together.
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!
Bow Tie Cookies
Video
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Sheet
- Pizza Cutter
- Rolling Pin
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
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
bonnie says
Can these frozen?
Kathy says
I haven't tried freezing them so I don't know how they would turn out.
Cindi says
These look delicious. Do you use all purpose or self rising flour?
Kathy says
I use all purpose flour. Thanks for asking! 🙂
Kathy says
Thanks, Steph!
Amanda says
How 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? 🙂
Kathy says
There's nothing wrong with making extra cookies! You will be everyone's hero!
Geraldine | Green Valley Kitchen says
Yum - these are so cute and delicious. I will be making these soon! Thanks, Kathy!
Kathy says
They add a lot of color to a plate full of cookies!
Laura ~ Raise Your Garden says
Kathy 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 says
They are both great cookies! Let me know if you give them a try!
Miriam - londonkitchendiaries.com says
They look absolutely gorgeous - love how you perfected the original recipe! The raspberry jam gives it a wonderful colour too! Have a great weekend!
Kathy says
The jam adds such amazing color and flavor! 🙂
Ashley@CookNourishBliss says
haha oh gosh me too - I baked and shopped online sales!! These cookies are so darn pretty! And they sound delicious too!
Kathy says
Shopping online has made my life much easier....more time for baking! 🙂
allie @ Through Her Looking Glass says
These 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 says
Thanks Allie! The holiday season is officially in full gear and that includes lots of baking! Enjoy!!!
cakespy says
Lovely and classic. You made them so prettily!! Festive and bright.
Kathy says
Thanks! I do love the colors of these cookies! 🙂
Stacey @ The Sugar Coated Cottage says
Wow, there is something simple yet luxurious about this cookie! Definitely a must try! Take care.
David @ Spiced says
What 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 says
Hi 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 says
Hi 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 says
I'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 says
I 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 says
I 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 🙂
Manali@CookWithManali says
Wow these look so festive, I would take 2 please!
Kathy says
I'm just giving you a warning....it's hard to stop at just two! 🙂
Megan - The Emotional Baker says
Baking > shopping. Simple math 😉 I love these cookies and can't wait to try a batch this season - they are so cute and festive 🙂
Kathy says
I like simple math! 🙂
Fran @ G'day Souffle' says
Wow, 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 says
Overall 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 says
I 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 says
That walnut filling sounds amazing! I hope you share that recipe! 🙂