Heavenly Rugelach Cookies Recipe: Sweet Bliss in Every Bite

Buttery rugelach cookies dance between sweet tradition and modern culinary creativity, bringing delightful European pastry charm to your kitchen.

Memories of delicate cream cheese dough swirl with rich filling possibilities.

Delicate crescents promise a magical bite of comfort and nostalgia.

Baking these treats connects generations through simple, loving ingredients.

Cream cheese and butter create a tender, flaky foundation for endless flavor adventures.

Nuts, chocolate, or jam can spark unique variations that surprise and delight.

You’ll find these little rolls irresistibly addictive and surprisingly simple to craft.

What You’ll Need for Rugelach Cookies

• Flour: Base for cookie structure.
• Salt: Enhances flavor balance.
• Sugar: Adds sweetness.
• Butter: Provides rich, tender texture.
• Cream Cheese: Adds richness and tangy flavor.
• Vanilla: Deepens overall flavor.

• Nuts: Adds crunch and nutty taste.
• Brown Sugar: Brings warmth and sweetness.
• Cinnamon: Provides warm, spicy notes.
• Fruit Preserves: Adds moisture and fruity flavor.

• Egg Wash: Creates golden, shiny surface.
• Powdered Sugar: Optional decorative topping.

Rugelach Cookie Instructions Made Simple

Step 1: Blend the Dough Base

Toss flour, salt, and sugar into a food processor.

Drop in butter and cream cheese, then pulse until crumbly chunks develop.

Splash in vanilla and mix briefly.

Step 2: Chill the Dough

Split the dough into two round disks.

Wrap each tightly in plastic wrap.

Refrigerate for minimum two hours to firm up.

Step 3: Prepare Nutty Filling

• Chopped nuts
• Brown sugar
• Ground cinnamon

Set the mixture aside for later use.

Step 4: Roll Out the Dough

Sprinkle flour on your work surface.

Roll one dough disk into a circular shape between 10-12 inches wide.

Step 5: Layer Flavorful Fillings

Spread a delicate layer of fruit preserves across the dough surface.

Generously scatter the prepared nut mixture over the preserves.

Step 6: Shape the Cookies

Slice the circular dough into 12-16 triangular wedges.

Starting from the wide end, gently roll each wedge toward the pointed tip.

Step 7: Chill and Prep

Position cookies with seam facing downward on a parchment-lined baking sheet.

Refrigerate for 20-30 minutes to stabilize shape.

Step 8: Prepare for Baking

Heat oven to 350°F.

Brush cookie surfaces with egg wash for golden shine.

Step 9: Bake to Perfection

Slide baking sheet into oven.

Bake for 22-25 minutes until cookies turn a beautiful golden color.

Step 10: Cool and Garnish

Let cookies rest on baking sheet for 5 minutes.

Transfer to wire rack for complete cooling.

Optional: Dust with powdered sugar for extra sweetness.

Tips for Rolling and Baking Rugelach

• Generously flour your work surface and rolling pin to stop rugelach dough from clinging and tearing during rolling.
• Always refrigerate dough for at least 2 hours to help cookies maintain shape and develop richer, more complex flavors during baking.
• Swap fruit preserves with chocolate chips, dried fruit, or different nut combinations to create unique flavor profiles matching your preferences.
• Use gentle, consistent pressure when rolling dough to ensure uniform thickness, which helps rugelach cookies bake evenly and look professionally crafted.
• Gently seal cookie edges by pressing slightly when rolling to stop filling from leaking and maintain a beautiful, compact shape during baking.

Save and Reheat Rugelach the Right Way

• Store rugelach in an airtight container lined with parchment paper between layers. Keep refrigerated for up to 5 days, maintaining their delicate texture and flavor.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.
• Warm cookies at 300°F for 5-7 minutes to restore crispness. Avoid overheating to prevent drying out or burning the delicate pastry.
• Let frozen or refrigerated cookies sit at room temperature for 15-20 minutes before serving to soften and enhance their original taste and texture.

What Tastes Great with Rugelach Cookies

• Pair with Sweet Sips: Complement the rugelach's rich, nutty flavor with a sweet Moscato wine or a creamy vanilla chai tea that highlights the cookies' delicate sweetness.
• Contrast with Bold Coffee: Balance the cookies' subtle sweetness by serving alongside a strong espresso or dark roast coffee, which cuts through the buttery texture and enhances the cinnamon notes.
• Match with Fruity Beverage: Enhance the fruit preserve element by pairing with a light raspberry or apricot spritzer that echoes the preserves' bright flavor and provides a refreshing counterpoint.
• Elevate with Dessert Wine: Create a decadent experience by serving alongside a late harvest Riesling or a delicate port wine, which will beautifully complement the rugelach's nutty, sweet profile.

Flavor Ideas for Rugelach Cookies

• Gluten-Free Version: Replace wheat flour with a blend of almond and rice flour for a celiac-friendly cookie that maintains a tender texture.
• Chocolate Lovers' Variation: Swap fruit preserves with melted dark chocolate and add cocoa powder to the nut mixture for an intense chocolate rugelach experience.
• Vegan Option: Use coconut oil instead of butter, plant-based cream cheese, and a flax egg wash to create a dairy-free and egg-free version of the classic cookie.
• Low-Sugar Adaptation: Substitute brown sugar with monk fruit sweetener and use sugar-free preserves to reduce overall sugar content while keeping the traditional flavor profile.

FAQs

• What are rugelach cookies?

Rugelach are traditional Jewish pastries originating from Eastern European Jewish cuisine, characterized by a soft, flaky cream cheese dough rolled with sweet fillings like nuts, cinnamon, and fruit preserves.

• Are rugelach difficult to make at home?

While they look intricate, rugelach are surprisingly straightforward to prepare. The key is chilling the dough and carefully rolling each cookie from the wide end to the point.

• Can I make rugelach ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking. The cookies also freeze well, both as unbaked dough and after baking.

• What are the most common rugelach fillings?

Traditional fillings include a combination of chopped walnuts or pecans, brown sugar, cinnamon, and fruit preserves like apricot, raspberry, or cherry.

Why Rugelach Cookies Are Crowd Favorites

• Perfect for novice bakers with straightforward steps and minimal complicated techniques.
• Swap nuts and preserves to match personal taste preferences or seasonal ingredients.
• Elegant cookies that look professionally made but are simple to prepare, perfect for gatherings and celebrations.
• Dough can be prepared in advance and chilled, making it convenient for busy home cooks who want fresh, delicious treats.

Rugelach Cookies Recipe

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4.5 from 34 reviews

• Total Time: 2 hours 55 minutes
• Yield: 12 1x

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Description

Delightful Rugelach cookies from Eastern European Jewish traditions blend sweet cream cheese dough with rich chocolate or jam fillings. Crisp pastry edges and delicate swirled centers make these small treats perfect companions for afternoon tea or festive gatherings.

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Ingredients

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Main Ingredients:

• 2 cups (480 ml) all-purpose flour
• 1 cup (227 grams or 2 sticks) unsalted butter, cold and cubed
• 8 ounces (226 grams) cream cheese, cold and cubed

Sweeteners and Seasonings:

• 2 tablespoons (30 ml) granulated sugar
• 1/4 teaspoon (1.25 ml) salt
• 1 teaspoon (5 ml) vanilla extract

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Instructions

1. Combine flour, salt, and sugar in a food processor. Pulse to mix, then add butter and cream cheese, processing until coarse crumbs develop. Incorporate vanilla extract into the mixture.
2. Separate dough into two equal portions, wrap individually in plastic film, and refrigerate for a minimum of 2 hours to firm up.
3. Prepare filling by mixing chopped nuts, brown sugar, and ground cinnamon in a separate bowl. Set aside for later use.
4. On a lightly floured surface, roll out one dough disk into a circular shape approximately 10–12 inches in diameter.
5. Evenly spread a thin layer of fruit preserves across the rolled dough, ensuring complete coverage. Sprinkle the prepared nut mixture uniformly over the preserves.
6. Divide the circular dough into 12–16 triangular wedges. Carefully roll each wedge from the wider base toward the pointed tip, creating crescent-shaped cookies.
7. Arrange the rolled cookies with the pointed end facing downward on a parchment-lined baking sheet. Refrigerate for 20–30 minutes to help maintain shape.
8. Heat oven to 350°F (175°C). Gently brush the chilled cookies with egg wash to promote golden browning.
9. Bake for 22–25 minutes until cookies turn a rich golden color. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack.
10. Once completely cooled, optionally dust with powdered sugar for a decorative finish.

Notes

• Chill the dough thoroughly to ensure a flaky, tender texture that melts in your mouth.
• Use room temperature butter and cream cheese for smoother mixing and easier dough handling.
• For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum for better binding.

• Prep Time: 2 hours 30 minutes
• Cook Time: 25 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 2 g
• Sodium: 75 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 40 mg