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Raspberry cookies piled on a white plate.
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4.84 from 42 votes

Raspberry Bow Tie Cookies

Holiday cookies with raspberry jam.
Prep Time30 mins
Cook Time10 mins
Refrigerate1 hr
Total Time40 mins
Course: Cookie
Cuisine: American
Servings: 24 cookies
Calories: 181kcal
Author: Kathy


  • 8 oz cream cheese softened
  • 8 oz butter softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • 2 ½ cups flour
  • ½ 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. ⅛" thick.
  • Trim edges and cut into 2 inch squares.
  • Place ½ teaspoon of jam on each square.
    Raspberry Bow Tie Cookies
  • 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 updated 10/21/18


Serving: 1cookie | Calories: 181kcal | Carbohydrates: 18g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 34mg | Sugar: 7g | Vitamin A: 365IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 0.7mg