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.
Servings: 24 cookies
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!