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How To Make Rugelach Cookies Recipe

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These classic Rugelach cookies are a delightful Jewish pastry featuring a tender, flaky dough made from cream cheese and butter, rolled with a sweet filling and baked to golden perfection. Perfect for celebrations or a sweet treat any time, these cookies have a melt-in-your-mouth texture with rich buttery flavor and a variety of filling options to suit your taste.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 8 ounces cold cream cheese, cut into cubes
  • 2 sticks (1 cup) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 1 batch filling (such as fruit preserves, cinnamon sugar, nuts, or chocolate spread)
  • Powdered sugar, for rolling and dusting

Instructions

  1. Combine Dry Ingredients: In a food processor fitted with the blade attachment, add 2 cups all-purpose flour and 1/2 teaspoon kosher salt. Pulse several times to mix evenly.
  2. Add Cream Cheese and Butter: Cut 8 ounces cold cream cheese and 2 sticks cold unsalted butter into 3/4-inch cubes. Scatter over the flour mixture. Pulse 10 to 12 one-second pulses until the mixture resembles coarse crumbs.
  3. Incorporate Egg Yolk and Vanilla: Whisk 1 large egg yolk with 1 teaspoon vanilla extract in a small bowl. Drizzle over the flour and butter mixture in the processor and pulse until large, curd-like pieces form and dough begins to clump.
  4. Chill the Dough: Transfer the dough to a work surface, gather into a ball and divide into four equal portions. Flatten each portion into 1-inch-thick disks, wrap in plastic, and refrigerate for at least 2 hours or up to 3 days. Dough can also be frozen for up to 3 months; thaw in refrigerator before use.
  5. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 375°F. Line two baking sheets with parchment paper and set a rack in the middle of the oven.
  6. Roll Out Dough: Lightly dust a work surface with powdered sugar. Take one disk of dough from the refrigerator and let it sit for 1 to 2 minutes to soften slightly. Sprinkle powdered sugar on the dough and rolling pin, then roll from the center outward into a 1/8-inch-thick circle. Use more powdered sugar as needed if dough sticks or cracks.
  7. Spread Filling: Evenly spread a thin layer of your chosen filling over the entire surface of the rolled dough, making sure to reach the edges.
  8. Cut and Roll Rugelach: Using a pizza cutter or sharp knife, cut the dough circle into 16 wedges like a pizza. Start rolling each wedge from the wide outer edge towards the tip, tucking the tip underneath. Place rolled cookies on prepared baking sheets, spacing them evenly.
  9. Chill Before Baking: Refrigerate the assembled cookies on the baking sheets for 20 minutes to help them hold their shape during baking. Meanwhile, prepare the second batch of dough and filling for the next tray.
  10. Bake and Cool: Bake the first tray for 20 to 25 minutes until golden brown. Let cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. Bake the remaining trays, allowing the baking sheets to cool between batches.

Notes

  • Dough can be frozen for convenience and thawed in the refrigerator before use.
  • Common filling options include fruit preserves, cinnamon sugar mixed with chopped nuts, or chocolate spreads.
  • Sprinkling powdered sugar on rolling surfaces prevents sticking and ensures a smooth roll.
  • Refrigerating shaped cookies before baking helps maintain their shape and enhances texture.
  • Use parchment paper-lined baking sheets for easy cleanup and to prevent sticking.

Keywords: Rugelach, Jewish cookies, cream cheese pastry, Hanukkah dessert, rolled cookies, cream cheese dough, holiday baking, filled cookies

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