Cream Cheese Cookies With Jam Filling

cream cheese crescent cookies with raspberry filling
Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 36 servings
Yield: 36 cookies
Nutrition Facts (per serving)
124 Calories
8g Fat
13g Carbs
1g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 124
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 20mg 7%
Sodium 27mg 1%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 1g
Vitamin C 1mg 3%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 25mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jam crescent cookies, with cream cheese, sugar, sour cream, butter, and your choice of fruit preserves. You can use a food processor to mix the flour mixture with the cream cheese and butter and mix the sour cream in with a fork. 


  • 2 1/2 cups all-purpose flour

  • 1/4 cup sugar

  • 1 pinch salt

  • 1 (8-ounce) package cream cheese

  • 8 ounces (1 cup) unsalted butter

  • 2 tablespoons sour cream

  • 1/2 to 3/4 cup fruit preserves

Steps to Make It

  1. Gather the ingredients.

  2. In a large mixing bowl, combine flour, sugar, and salt. With pastry blender or 2 forks, cut in cream cheese and butter. Continue blending ingredients until mixture resembles meal.

  3. With a fork, stir in sour cream until pastry just holds together.

  4. Form pastry into a ball; wrap with waxed paper and refrigerate for an hour.

  5. Preheat oven to 325 F.

  6. Line a baking sheet with parchment paper.

  7. Divide dough into quarters. Keep the remaining dough refrigerated while you work with 1 portion at a time.

  8. On a floured surface roll dough portion into a 10-inch square. With large 3-inch round cookie cutters, cut out rounds. Place about 1/2 teaspoon of your choice of preserves on the center of each round. Moisten edge of dough with a little water; fold the dough over preserves, to make filled crescent cookies.

  9. With a fork dipped in flour, press edges to seal.

  10. Use a fork to prick top lightly.

  11. Place cookies on greased baking sheets and repeat with the remaining portions of dough.

  12. Bake for 18 to 20 minutes, or until golden brown.

  13. Remove cookies to racks to cool.

  14. Enjoy.


  • Some of the filling will leak out, so make sure you line the baking sheets with parchment or nonstick foil. Or shape and bake the cookies like these filled kolache cookies to keep leaking to a minimum.