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Raspberry Bow Tie Cookies {AKA Polish Kolaczki Cookies}

You’ll want to add these Raspberry Bow Tie Cookies to your Christmas baking list. Polish Kolaczki or Kolachy Cookies are a classic holiday dessert with a soft cream cheese and butter cookie dough rolled and cut into squares, filled with red raspberry fruit jam, pinched in the center to bake, with a dusting of powdered sugar.
Classic Raspberry Bow Tie Cookies - A wooden tray of bowtie cookies. White vanilla cream cheese cookies rolled and cut into squares, stuffed with jam and pinched in the center. Just the ends of the bow tie are peaking out with raspberry jam.

Christmas cookie baking comes around once a year and if these Raspberry Bow Tie Cookies are not on your list and you want to try a new holiday cookie recipe to share with the family then this is the perfect recipe to add to your repertoire this year. Plus, Santa will love them under the tree with a glass of milk.

An Eastern European Christmas cookie recipe from Poland that’s popular in the United States, too. Made with fruit preservatives as well as variations of pineapple and cream cheese. You’ll find this traditional Polish cookie recipe on holiday platters in December.

Bow tie cookies are a stand out cookie because of its classic shape and beautiful red color. They almost look like little gift baskets glistening under a Christmas tree. But this traditional cookie gets its name by looking like a bow tie worn with a tux. Topped with powdered sugar, they are a real treat that will stand out on your holiday spread.

Polish Raspberry Bow Tie Cookies - An overhead view of raspberry bow tie cookies on a wooden serving tray. Dusted in powdered sugar. A blue and white burlap fabric with fake cranberry stem decoration on a wooden board.

HOW TO MAKE POLISH BOWTIE COOKIES

  1. Cream butter and cream cheese.
  2. Beat in powdered sugar, salt, vanilla extract, almond extract.
  3. Mix in flour.
  4. Roll dough into two balls, cover, and refrigerate.
  5. Roll out dough. Cut into 2-inch by 2-inch squares.
  6. Place 1/2 tsp raspberry jam diagonally down the center of prepared dough.
  7. Fold one corner of dough into the center of the jam. Top with a touch of egg wash. Fold center corner to the center of jam, overlapping dough slightly. Pinch the cookie dough to hold it at the center.
  8. Bake in 400°F oven for 10 minutes or until the bottoms are slightly golden brown.
  9. Cool then transfer to a rack. Dust with powdered sugar.

Jazz the Cookies Up More

  • PINEAPPLE AND CREAM CHEESE VERSION – Beat cream cheese and powdered sugar (sweeten to your liking) together then spread just a little bit of the mixture onto each square and top with pineapple jam.
  • Sprinkle chopped/ground nuts such as pistachios on top of the warm cookies.
  • Drizzle with melted chocolate.
  • Drizzle with powdered sugar icing and Christmas sprinkles.
  • Dunk end in melted white chocolate.
  • Swap the jam out for other flavors like strawberry, apricot, cherry, peach, and apple.
Polish Bow Tie Cookies with Raspberry Jam  - Bow tie cookies on a cooling rack. Cookies look like a males bow tie with red raspberry jam and seeds on both ends. Dough is pinched in the center to close it. Served in row after row.

RASPBERRY BOW TIE COOKIE INGREDIENTS

■ RASPBERRY JAM: Use a raspberry jam you like the best. I prefer jam over jelly.

■ FLAVORING: Almond and vanilla extract incorporate enough flavor into the dough. A little salt will help to bring the flavors out even more.

■ CREAM CHEESE: Using cream cheese adds a soft texture to the cookies. They are pillowy without puffing up too much like with baking powder or baking soda.

■ BUTTER: For Christmas cookies and holiday baking, I like to use real butter. Buy a good quality butter brand. They are usually on sale during the holiday season.

■ POWDERED SUGAR: The primary sweetener in the cookie recipe. Used in both the dough and as a garnish on the cookies. To dust the cookies with powdered sugar, use a fine mesh strainer then place a spoonful of the sugar in the strainer and shake it or tap it lightly.

Raspberry Bow Tie Cookies - A horizontal wooden board fitted with 2 rows of bow tie cookies. Red raspberry fruit jam filled into each cavity with dough pinched in the center. Served on a wooden board with blue and white burlap, fake green christmas tree branch and fake cranberries.
Text in center reads Raspberry Bow Tie Cookies in blue boarder. 
Second image is an overhead view of the bow tie cookies on a cooling rack in row after row.

BOW TIE COOKIE TIPS AND QUESTIONS

Does the dough need to be chilled? Yes, to prevent the dough from spreading too much, the cream cheese and butter will need to chill.

Do the cookies need to be 2 inches by 2 inches? Not really. They should be square but do not need to be perfect squares.

Where do I put the fruit jam? Once you have your square cut out, run the jam diagonally down the center instead of straight down the centerline.

How do I fold the cookie? Once the jam is down the center, take one point (use both points of the square that do not have jam near them) of the dough and fold it to the center. Apply a little egg wash then fold the other point on top. Pinch them slightly to ensure they stick together while baking.

Christmas Dessert Recipes

Classic Raspberry Bow Tie Cookies - A wooden tray of bowtie cookies. White vanilla cream cheese cookies rolled and cut into squares, stuffed with jam and pinched in the center. Just the ends of the bow tie are peaking out with raspberry jam.

Raspberry Bow tie Cookies {AKA Polish Kolaczki Cookies}

You'll want to add these Raspberry Bow Tie Cookies to your Christmas baking list. Polish Kolaczki or Kolachy Cookies are a classic holiday dessert with a soft cream cheese and butter cookie dough rolled and cut into squares, filled with red raspberry fruit jam, pinched in the center to bake, and a dusting of powdered sugar.
5 from 2 votes
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Polish
Servings 25 cookies
Calories 179 kcal

Ingredients
 
 

  • 8 oz cream cheese, softened
  • 16 tbsp unsalted butter, at room temperature
  • ½ tsp salt
  • ¾ cup powdered sugar
  • 3 tsp vanilla extract
  • tsp almond extract
  • ½ cup raspberry jam
  • cups all-purpose flour
  • 1 egg white
  • 1 tbsp cold water
  • 1 tbsp powdered sugar

Instructions
 

  • Beat cream and butter in a mixer with a bowl.
  • Mix in powdered sugar, vanilla extract, almond extract, and salt.
  • Slowly mix in flour just until fully incorporated.
  • Divide dough into two balls. Flatten slightly. Wrap in plastic wrap.
  • Refrigerate at least 4 hours or overnight.
  • Preheat oven to 400°F. Line a baking sheet with parchment paper.
    Mix egg white and water together.
  • Place 1 ball of dough on a lightly floured surface.
  • Roll dough to about ⅛ inch thick. Trim all ends to create a nice big square. I like to use a pizza cutter for cutting the dough.
  • Cut dough into 2-inch by 2-inch squares. TIP: It works best to cut a 2 inch strip then cut the strip into 2 inch squares.
    TIP: Dough can be rolled out slightly thinner once cut if the cookies open while baking.
  • Place ½ tsp raspberry jam diagonally down the center of each square.
  • Fold (non fruit jam) corners of dough together over the jam in the center.
  • Touch overlapping dough with a sprinkle of egg wash and pinch together.
  • Bake in oven for 10 minutes.
  • Once cool, dust with powdered sugar.

Nutrition

Calories: 179kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 6gCholesterol: 30mgSodium: 81mgPotassium: 35mgFiber: 1gSugar: 8gVitamin A: 349IUVitamin C: 1mgCalcium: 14mgIron: 1mg

Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.

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9 Responses

    1. Sandra, if your raspberry jam leaked out of the cookies, here’s what might’ve happened: Maybe there was too much jam. The recipe says to use just ½ teaspoon per cookie. If you add more, it can spill out when baking. Make sure you’re pressing the edges of the dough together really well after you put the jam in. A bit of egg wash (like the recipe says) can help stick them together. Also, check your dough. If it’s too thin, it might not hold the jam right. And some jams are runnier than others, so maybe try a thicker jam next time. Hope this helps for your next batch!

  1. 5 stars
    My daughter has a dairy and egg allergy but I was able to make these using a vegan butter and Miyokos mozzarella (the round one) for the cream cheese. They were absolutely delicious! I made a regular batch as well, and could barely tell the difference.

  2. Hello,
    I made the dough and put it in the fridge overnight but the dough is so hard, I can not roll it at all. Should I leave it to come at room temperature before I roll it. Please reply asap.

    1. Yes, if the dough is too stiff to roll out after being refrigerated overnight, it’s a good idea to let it sit at room temperature for a while. This will allow the butter and cream cheese in the dough to soften slightly, making it more pliable and more accessible to roll.

      The time it takes for the dough to reach a workable consistency can vary depending on the temperature of your kitchen, but typically, leaving it out for about 20-30 minutes should be sufficient. However, you want to avoid letting it become too soft, as this can make it sticky and difficult to work with.

  3. I’ve made something similar to these in the past but the pinch did not stay. The 2 tips in the center ended up separating. I would love to try these cookies. Any recommendation on how to keep the tips from separating when you fold it into the center?

    1. Shelly, to prevent the tips of your Raspberry Bow Tie Cookies from separating, try these tips:

      Use egg wash as a ‘glue’ before pinching the tips together.
      Ensure the dough isn’t too dry; a slightly moist dough sticks better.
      Don’t overfill with jam, as it can cause the dough to separate.
      Chill the shaped cookies for about 10-15 minutes before baking to help them hold their shape.

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