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
Rose says
Made these today. So easy, yummy, and so pretty.
I rolled mine through the pasta machine and they turned out perfect ❤☕
Kathy says
Hi Rose,
I've never thought to use a pasta machine to roll out the dough - clever idea!
Kathy 🙂
Carol Britt says
Hi there, I was wondering if instead of using jam bayou could use the canned Solo brand filling?
Kathy says
Hi Carol,
I'm not familiar with that product so I don't know how it would work. I have only made these with jam. If it has a consistency like jam and won't run out when baked, it should work.
Enjoy!
Courtney Morris says
I have made these apart of my traditional holiday baking for the past few years and I must say there's no other cookie like them. Even trying different cream cheese thumbprint cookies.. they are just not as good as these bow tie cookies. Trust me - you must make these! 🙂
Kathy says
Thanks, Courtney! I appreciate your enthusiastic comment! Thanks for the rave review!!! 🙂
Jo-Ann says
Salted or unsalted butter?
Kathy says
I use salted butter. Enjoy 🙂
Gabrielle Matthews says
Hi! I was wondering if you could use another type of jam besides raspberry?
Kathy says
Yes, you can use your favorite type of jam. I've made with both raspberry and apricot jam.
Dana says
Hi! Do these freeze well?
Kathy says
Hi Dana,
You can freeze these cookies. Place in a single layer in a freezer safe container. Freeze up to 2 months.
Enjoy!
Jeannette says
These can be frozen before baking f. This way you can bake the day you want to serve them.
Kathy says
What a great tip! Thank you!!! 🙂
Bernadette says
I made them yesterday & they where delicious. Egg wash worked to keep them closed. I was wondering do they have to be refrigerated?
Kathy says
No, these cookies do not have to be refrigerated once baked. Glad you enjoyed these! They are one of our favorites.
Kathy says
my 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 says
What a great idea! I will need to give that a try! 🙂
River J. says
I 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 says
Hi 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 says
I 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 says
Hi 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 🙂
riya says
It looks so delicious
Loved this raspberry cookie
Holly says
Could you use homemade raspberry jelly instead of raspberry jam?
Kathy says
I think you could use raspberry jelly instead of jam.
MK says
Oh, 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 says
Did 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 says
Another great use of raspberries
Diane says
Mine all opened up. I pinched the edges but they still opened up
Kathy says
Oh 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 says
I brushed mine with an egg wash. Try that to help you with the opening up, it acts like a glue.
Kathy says
Great idea! Thanks for letting me know what worked for you!
Katie says
I am going to try these today and freeze them. I'll report back on how the freeze - defrost worked out.
Kathy says
Great! I can't wait to hear if they are freezer friendly!
Taura says
I made the dough yesterday and baked them today. They were super easy and delicious.
Kathy says
Super! I'm so glad that they were wonderful for you!They are delicious and beautiful! 🙂
Tamara says
I 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 says
Hi 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 says
I 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 says
Hi 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 says
Thank 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 says
Can 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 says
Hi 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.