There’s something heartwarming about baking Rugelach cookies. These buttery, flaky pastries filled with rich, sweet flavors carry the essence of tradition and a sense of comfort. Whether you’re preparing them for a holiday, a special occasion, or just a regular day that needs a touch of sweetness, Rugelach cookies bring smiles to everyone who takes a bite.
This guide will walk you through the process of making these delightful cookies step by step, from preparing the dough to rolling and baking them to golden perfection. Ready to create a batch of your own? Let’s get started!
Ingredients for Rugelach Cookies
Before diving into the recipe, let’s make sure you’ve got all the ingredients you need.
For the Dough
| Ingredient | Amount |
| All-purpose flour | 2 cups |
| Kosher salt | ½ teaspoon |
| Cream cheese (cold) | 8 ounces |
| Unsalted butter (cold) | 1 cup (2 sticks) |
| Egg yolk | 1 large |
| Vanilla extract | 1 teaspoon |
For the Filling (Ideas Below)
| Filling Option | Ingredients |
| Cinnamon Sugar | ¼ cup granulated sugar + 1 tsp cinnamon |
| Nut and Fruit | ½ cup finely chopped walnuts, ¼ cup raisins, 2 tbsp brown sugar |
| Chocolate Hazelnut | ½ cup Nutella or similar spread |
Additional Ingredients
| Ingredient | Amount |
| Powdered sugar (for rolling and dusting) | As needed |
Why You’ll Love Rugelach Cookies
- Delicate Texture: The combination of cream cheese and butter in the dough creates a flaky, melt-in-your-mouth texture.
- Customizable Fillings: You can personalize Rugelach with endless filling combinations, from fruity to nutty to chocolatey.
- Simple Yet Elegant: They’re easy to make but look and taste like a professional bakery creation.
Step-by-Step Instructions for Rugelach Cookies
1. Prepare the Dough
The foundation of great Rugelach cookies is a rich, buttery dough.
- Combine Dry Ingredients: Place 2 cups of all-purpose flour and ½ teaspoon of kosher salt in a food processor. Pulse a few times to mix.
- Add Butter and Cream Cheese: Cut the cold cream cheese and unsalted butter into ¾-inch cubes. Scatter them over the flour mixture and pulse until coarse crumbs form. This usually takes 10–12 quick pulses.
- Incorporate Egg Yolk and Vanilla: Whisk the egg yolk with the vanilla extract in a small bowl. Drizzle this over the mixture in the food processor and pulse until the dough begins to clump together into large, curd-like pieces.
2. Chill the Dough
- Transfer the dough onto a clean work surface. Gather it into a ball and divide it into four equal portions.
- Flatten each portion into a 1-inch-thick disk and wrap it tightly in plastic wrap.
- Refrigerate for at least 2 hours (or up to 3 days). If you’re prepping ahead, you can freeze the dough for up to 3 months.
Filling the Rugelach: Your Choice of Flavors
While your dough chills, it’s time to prepare your filling. Here are three classic ideas:
- Cinnamon Sugar: Combine sugar and cinnamon for a simple yet flavorful option.
- Nut and Fruit: Mix finely chopped nuts with dried fruit and brown sugar for a traditional twist.
- Chocolate Hazelnut: Spread a thin layer of Nutella over the dough for a decadent treat.
3. Roll Out the Dough
- Sprinkle your work surface generously with powdered sugar to prevent sticking.
- Take one disk of dough from the refrigerator and let it sit at room temperature for 1–2 minutes.
- Roll the dough from the center outward into a circle about ⅛-inch thick. Don’t worry about a few cracks at the edges; they won’t affect the final product.
4. Add the Filling and Shape the Cookies
- Spread the Filling: Apply a thin, even layer of your chosen filling across the surface of the dough. Be sure to spread it all the way to the edges.
- Cut the Dough: Use a pizza cutter or sharp knife to divide the dough into 16 wedges, like slicing a pizza.
- Roll the Cookies: Starting from the wide outer edge of each wedge, roll tightly toward the center to create a crescent shape.
5. Chill and Bake the Cookies
- Refrigerate Before Baking: Arrange the cookies on a parchment-lined baking sheet, spacing them evenly apart. Chill the tray in the refrigerator for 20 minutes.
- Preheat the Oven: While the cookies are chilling, preheat your oven to 375°F.
- Bake: Bake the cookies for 20–25 minutes, or until they’re golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Rugelach Cookies
- Use Cold Ingredients: Cold butter and cream cheese are key to a flaky texture.
- Work Quickly: Keep the dough cold and handle it minimally to avoid overworking.
- Chill Before Baking: Refrigerating the cookies before baking helps them maintain their shape.
- Reuse Parchment Paper: Save time and resources by reusing parchment for multiple batches.
Nutritional Information for Rugelach Cookies
| Nutrient | Amount per Cookie (Approx.) |
| Calories | ~110 kcal |
| Protein | ~2g |
| Carbohydrates | ~12g |
| Fat | ~6g |
Creative Rugelach Variations
- Savory Rugelach: Swap the sweet filling for savory options like sun-dried tomatoes, cheese, and herbs.
- Berry Delight: Use raspberry jam and almond slices for a fruity twist.
- Chocolate Drizzle: After baking, drizzle melted chocolate over the cookies for extra indulgence.
Frequently Asked Questions (FAQs)
1. Can I make Rugelach dough without a food processor?
Yes! You can use a pastry cutter or your hands to blend the ingredients until the dough forms coarse crumbs.
2. How do I store Rugelach cookies?
Store Rugelach in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I freeze Rugelach after baking?
Absolutely! Once cooled, freeze the cookies in a single layer in an airtight container for up to 3 months.
4. Why is my Rugelach dough cracking?
This can happen if the dough is too cold. Let it sit at room temperature for 1–2 minutes before rolling.
5. What’s the best way to prevent sticking while rolling the dough?
Use powdered sugar instead of flour to prevent sticking and keep the dough tender and sweet.
6. Can I make Rugelach cookies vegan?
Yes! Substitute plant-based cream cheese and butter, and replace the egg yolk with a flaxseed egg.
Conclusion: Bake Your Own Rugelach Cookies Today!
With their tender, flaky dough and endless filling possibilities, Rugelach cookies are a delightful treat for any occasion. Whether you’re baking for family, friends, or yourself, these cookies bring a touch of sweetness and elegance to your table.
So, roll up your sleeves, grab your rolling pin, and start baking—your Rugelach adventure awaits!
Print
The Ultimate Rugelach Cookies Recipe: Sweet, Buttery, and Perfectly Irresistible
- Total Time: 2 hours 45 minutes
- Yield: About 64 cookies
Description
Delight in the buttery, flaky goodness of Rugelach cookies! These elegant crescent-shaped pastries are filled with your choice of sweet flavors, making them a versatile and irresistible treat for any occasion.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 8 ounces cream cheese (cold)
- 1 cup unsalted butter (cold, 2 sticks)
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Filling (Choose One):
Cinnamon Sugar:
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Nut and Fruit:
- ½ cup finely chopped walnuts
- ¼ cup raisins
- 2 tablespoons brown sugar
Chocolate Hazelnut:
- ½ cup Nutella or similar spread
Additional Ingredients:
- Powdered sugar (for rolling and dusting)
Instructions
- Prepare the Dough:
- Combine flour and salt in a food processor. Pulse to mix.
- Add cold cream cheese and butter (cut into cubes) to the flour mixture. Pulse until the mixture forms coarse crumbs.
- Whisk the egg yolk with vanilla extract. Drizzle over the dough mixture and pulse until it clumps together.
- Chill the Dough:
- Gather the dough into a ball and divide into four equal portions.
- Flatten each portion into a 1-inch-thick disk, wrap in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days).
- Prepare the Filling:
- While the dough chills, prepare your chosen filling. For cinnamon sugar, mix sugar and cinnamon. For nut and fruit, combine walnuts, raisins, and brown sugar. For chocolate hazelnut, use Nutella.
- Roll Out the Dough:
- Sprinkle your work surface with powdered sugar.
- Roll one disk of dough into a circle about ⅛-inch thick.
- Add the Filling and Shape:
- Spread the filling evenly across the dough, reaching the edges.
- Cut the dough into 16 wedges using a pizza cutter or knife.
- Roll each wedge tightly from the wide edge to the point to form crescents.
- Chill and Bake:
- Arrange cookies on a parchment-lined baking sheet and chill for 20 minutes.
- Preheat oven to 375°F.
- Bake cookies for 20–25 minutes, or until golden brown. Cool for 5 minutes on the sheet before transferring to a wire rack.
Notes
- Keep ingredients cold to ensure a flaky texture.
- Work quickly when handling the dough to avoid overworking it.
- Chilling before baking helps the cookies maintain their shape.
- Prep Time: 20 minutes (plus 2 hours chilling)
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish, Eastern European
