Every so often, a cookie comes along that manages to capture the full essence of homemade comfort in every sweet bite, and this Red Raspberry Jam Kolache Cookie Recipe does exactly that. Buttery, slightly tangy from cream cheese, and bursting with bright, jewel-toned raspberry jam at the center, these cookies are a show-stopper both for holiday platters and cozy afternoon treats alike. If you’re hoping to add that perfect balance of melt-in-your-mouth tenderness and fruity zing to your cookie repertoire, you’re about to meet your new favorite—in fact, I can never keep a batch around for more than a day!

Red Raspberry Jam Kolache Cookie Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Red Raspberry Jam Kolache Cookie Recipe lies in how a handful of kitchen staples come together to create cookie magic. Each spice, spread, and swirl of jam brings its own flair, adding layers of flavor and texture you won’t forget.

Butter: Soft, unsalted butter is the foundation—make sure it’s at room temp for easier creaming and melt-in-your-mouth results.
Cream Cheese: Adds luxurious richness and a subtle tang that sets these cookies apart from ordinary ones.
All-purpose flour: The structural backbone; it gives the dough just the right amount of chew while staying tender.
Red raspberry jam: Look for a jam with plenty of flavor and a little tartness—it’ll balance the sweet dough beautifully.
Powdered sugar: A quick dust of this on top brings the sweetest, snow-like finish (and makes every cookie extra pretty).
Egg white: Lightly beaten, it’s the secret glue for sealing the iconic Kolache fold—plus it adds a delicate shine.

How to Make Red Raspberry Jam Kolache Cookie Recipe

Step 1: Prep Your Ingredients and Equipment

Start by gathering and measuring all your ingredients. Butter and cream cheese need to be softened for a smooth dough, so let them sit out until they’re pleasantly pliable. Meanwhile, measure out the flour and prep your pans with parchment paper. Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when your cookies are shaped and filled.

Step 2: Cream Butter and Cream Cheese

Using a stand mixer or handheld beaters, blend the butter and cream cheese on medium speed until the mixture is creamy and fully combined. This is where the magic starts—the combination will be light, smooth, and perfectly airy, creating the base for a super tender cookie.

Step 3: Add the Flour and Knead

Slowly lower the mixer speed and begin to add the flour in small portions. The dough will start to come together and pull away from the sides. If it gets too thick for your mixer, finish kneading by hand on a floured surface. Press the dough into a flat disk, wrap it snuggly in plastic wrap, and pop it in the refrigerator for about two hours to rest. This step makes the dough far easier to roll and helps the cookies hold their shape.

Step 4: Roll and Cut the Dough

Unwrap the chilled dough and cut it into quarters for ease. Knead each piece lightly to make it workable, then roll on a floured surface to about 1/8 inch thickness. Using a 2½-inch square cookie cutter (or a sharp knife), cut as many squares as the dough allows, gathering and rerolling scraps until you have about 12 even pieces.

Step 5: Fill and Fold

Spoon about ½ to 1 teaspoon of red raspberry jam into the center of each square. To seal, place the end of a long teaspoon across the jam, fold one corner of dough over the spoon, dab with egg white, then bring over the opposite corner and press gently—use the spoon to avoid squeezing out the jam. A final brush of egg white over the seam ensures a secure, glossy hold. Each cookie should have a sweet little pillow of raspberry at its heart!

Step 6: Bake and Finish

Place your folded cookies on the prepared baking sheet. Bake at 350°F (175°C) for 14-16 minutes, or until the corners are just kissed with golden color. Let the cookies cool on a rack—they’ll firm up as they rest. Finish with a generous snowfall of powdered sugar once they’ve cooled for that iconic Kolache effect.

How to Serve Red Raspberry Jam Kolache Cookie Recipe

Garnishes

Kolache cookies really shine with a final dusting of powdered sugar, which adds an elegant, festive look. For extra flair, sprinkle on a few finely chopped pistachios or tiny edible flowers if you’re feeling fancy—both introduce a pop of color and complement the raspberry beautifully.

Side Dishes

These cookies are wonderful on their own, but pairing them with a mug of black tea, espresso, or even a light fruit salad will elevate the treat into a delightful afternoon spread. If you’re hosting, consider setting out a variety of classic European cookies alongside your Red Raspberry Jam Kolache Cookie Recipe for a visually stunning dessert platter.

Creative Ways to Present

Present your kolaches stacked loosely on a cake stand or nestled into a vintage tin lined with parchment. For special occasions, arrange them in neat rows in a decorative box lined with crinkled tissue paper—they make exceptionally gorgeous edible gifts!

Make Ahead and Storage

Storing Leftovers

Leftover Red Raspberry Jam Kolache Cookies can be stored in an airtight container at room temperature for up to three days. Keep a small sheet of parchment paper between layers to prevent sticking and preserve their delicate shape.

Freezing

For longer storage, these cookies freeze beautifully. Lay fully cooled cookies in a single layer on a parchment-lined baking sheet, freeze until firm, then transfer to a zip-top bag or freezer-safe container. Freeze for up to two months—thaw at room temperature before serving for best results.

Reheating

If you crave that just-baked warmth, gently reheat cookies in a 300°F (150°C) oven for about 5 minutes. They’ll taste freshly made, with the jam center softening just enough to be even more irresistible.

FAQs

Can I use other jams instead of red raspberry?

Absolutely! While the Red Raspberry Jam Kolache Cookie Recipe truly sings with bright raspberry, you can swap in apricot, cherry, or even plum preserves if you prefer different flavors or want to make a sampler platter.

Do I have to chill the dough?

Yes—chilling the dough is crucial for easier handling and for helping the cookies hold their shape in the oven. It makes rolling and folding a breeze, and prevents spreading during baking.

Can I make the dough ahead of time?

You sure can! The dough for this Red Raspberry Jam Kolache Cookie Recipe can be made up to 48 hours in advance, wrapped tightly, and kept refrigerated until you’re ready to roll, fill, and bake.

Why do my cookies sometimes open up while baking?

This usually happens if the corners aren’t sealed well or if too much jam is used. Make sure to use just enough jam for a sweet center and give the edges a brush with egg white to help glue them together.

Are these cookies gluten-free?

As written, the recipe contains all-purpose flour, so it’s not gluten-free. However, you can try a 1-to-1 gluten-free flour blend—just note that the cookie texture may change slightly.

Final Thoughts

If you’re looking to delight your family, wow your friends, or just indulge your own sweet tooth, I can’t recommend the Red Raspberry Jam Kolache Cookie Recipe enough. These treats deliver comfort and joy in every jammy, buttery square—so gather your favorite people (or keep them all to yourself!) and give this special recipe a try.

Red Raspberry Jam Kolache Cookie Recipe

★★★★★

5.1 from 25 reviews

Author: anna
Total Time: 2 hours 35 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Delicious Red Raspberry Jam Kolache Cookie Recipe that combines a buttery cookie base with a sweet raspberry filling, perfect for any occasion.

Ingredients

Scale

Cookies:

1 cup Unsalted Butter (room temperature)
6 ounces Cream Cheese
2 1/2 cups All-purpose flour

Filling and Topping:

5 ounces Red Raspberry Jam
1/4 cup Powdered Sugar (For dusting)
1 Egg White (lightly beaten for sealing)

Instructions

Prep: Weigh or measure the flour and set aside. Cream the butter and cream cheese together. Gradually add the flour.
Mix: Incorporate the flour into the butter and cream cheese mixture. Knead it together and refrigerate for 2 hours.
Roll: Divide the dough, roll it out to 1/8″ thickness, and cut into squares. Place on a lined cookie pan.
Assemble: Place raspberry jam in the center of each square, fold and seal. Bake at 350°F for 14-16 minutes. Dust with powdered sugar after cooling.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American