Easy crescent roll cookies are topped with a sweetened cream cheese spread and a dollop of raspberry jam! They taste like the cookie version of a raspberry danish that are perfectly crisp on the edges and pillowy in the center.
You can never have too many cookies! For more of my favorite cookie recipes, try these no bake peanut butter blossoms, cherry pie cookie cups, boston cream pie cookie bites, cookie dough pretzel bites, and pecan pie ritz cookies!
Why you’ll love this recipe:
Turn your kitchen into a five-star bakery with these amazingly flakey and buttery raspberry cheese crescent roll cookies! They’re simple to make and a crowd-pleasing treat! Your guests will think you made these simple cookies completely from scratch… or bought them from a specialty bakery. No one needs to know the recipe calls for store-bought crescent roll dough!
Are you craving raspberry cheese danish flavors but looking for a fun twist? These crescent roll cookies feature buttery, flakey crescent rolls topped with a sweetened cream cheese mixture and raspberry jam, then baked to golden brown perfection! The best part? Using store-bought crescent rolls is a major time saver that doesn’t require you to make cookie dough from scratch.
Ingredients you’ll need:
- Crescent roll sheet
- Cream cheese- softened
- Powdered sugar
- Vanilla extract
- Raspberry jam
Delicious crescent roll cookies with sweet cream cheese and raspberry jam only take 10 minutes of prep and 10 minutes to bake!
These crescent roll cookies have an easy little shortcut! They may seem like something super fancy to make, but they’re made easy with a pre-made, refrigerated crescent roll dough. Topped with a delicious cream cheese filling and your favorite fruity preserves, these crescent roll cookies are the perfect little treat to make for any occasion!
How to make the best crescent roll cookies:
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- Grab your log of crescent roll dough and cut into 24 rounds, about a quarter inch wide, placing them on your prepared baking sheet as you go.
- Lightly press down to flatten each round of dough using your fingertips, then set aside.
- In a small mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth, then spread roughly 1 tsp on top of each round of crescent roll dough.
- Add about 1 tsp of jam on top of the cream cheese topping, then bake for 10 minutes or until the edges are lightly golden brown.
- Let cool before storing or enjoying!
This is a super easy recipe that anyone can make, and I mean anyone. So, you non-bakers out there, this one is for you! It doesn’t take a lot of time and is a no fuss recipe. I can’t think of a better way to make cookies than this!
Crescent roll cookies are a great Christmas cookie for around the Christmas tree. These raspberry jam filled cookies are fun to make with the kids and are perfect for the holiday season on cookie trays and for cookie exchanges. This recipe is also great for Valentine’s Day or Mother’s Day too!
My top tips:
- CRESCENT ROLL DOUGH: I recommend using a crescent roll sheet rather than the traditional crescent rolls with perforated lines for this recipe. This way, you don’t have to worry about the perforated lines splitting or coming undone as you slice the log into rounds.
- CUTTING: I highly recommend using a serrated knife while cutting the crescent roll log into rounds. This helps avoid squishing the log of crescent roll dough too much and keeps your cookies nice and round!
- FLATTENING: You’ll want to lightly press down to flatten each round of dough using your fingertips. This step prevents your cookies from being too thick because they will puff up a little as they bake in the oven.
- SOFTENED CREAM CHEESE: Softened cream cheese is key in this recipe! It’s super important to make sure your cream cheese is fully softened so that it incorporates into the other ingredients easily and ensures your topping will be super smooth rather than lumpy.
- JAM: You can really use whatever jam you like here, but raspberry and strawberry are my favorites! If your jam is too thick to dollop onto the cookies, transfer it to a microwave safe bowl and pop it in the microwave for 30-45 seconds or until it reaches a thinner consistency.
- BAKING: You’ll know the cookies are ready when they’re puffed and lightly golden on the edges. If your oven runs hot, start checking them at 8 minutes to ensure the bottoms don’t become too brown.
- STORING: These cookies are best served day of for optimal freshness but can be kept in an airtight container for up to 3 days. They will lose some of their crispy texture though.
Looking for more easy treats? Try these out!
- Candy Cane Truffles
- Butter Toffee Pretzels
- Hot Chocolate Dip
- Buckeye Graham Crackers
- Churro Bugles
- Cinnamon Roll Pretzels
- Rolo Twix Bites
- Caramel Marshmallow Rice Krispie Balls
Ingredients
- 1 (8 oz) sheet crescent roll dough
- 4 (oz) cream cheese softened
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/4 cup raspberry jam
Instructions
- Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a silicone baking mat.
- Grab your log of crescent roll dough and cut into 24 rounds, about a quarter inch wide, placing them on your prepared baking sheet as you go.
- Lightly press down to flatten each round of dough using your fingertips, then set aside.
- In a small mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth, then spread roughly 1 tsp on top of each round of crescent roll dough.
- Add about 1 tsp of jam on top of the cream cheese topping, then bake for 10 minutes or until the edges are lightly golden brown.
- Let cool before storing or enjoying!
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What brand of “crescent roll sheet” do you use and recommend?
Hi Beverly, Pillsbury makes crescent roll sheets! Hope this helps! 馃檪