Rugelach Cookies

Okay, so—have you ever had a cookie that melts in your mouth and makes you say “wow” after one bite? That’s how I felt the first time I tried rugelach. It’s soft, sweet, a little flaky, and just… perfect.

I make these cookies a lot, especially when friends come over. They always ask, “What are these?” and then grab more. The mix of jam, nuts, and that buttery dough—oh, it’s so good.

I love how fun they are to roll up like tiny crescents. And guess what? You can fill them with so many yummy things—whatever you like best.

So, if you’ve never made rugelach before, don’t worry. I’ll walk you through it step by step. It’s easy, I promise—and super fun too!

Why You’ll Love This Recipe

• Classic Favorite: A beloved pastry with deep roots in Jewish baking traditions.
• Tender and Flaky Texture: Cream cheese dough gives every bite a soft, melt-in-your-mouth quality.
• Customizable Filling: Choose your favorite fruit preserves and nuts to suit your taste.
• Freezer Friendly: Bake a batch, freeze the extras, and enjoy them whenever you like.
• Simple Yet Impressive: Looks fancy, but the process is beginner-friendly with step-by-step instructions.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 35 minutes (plus 1–2 hours chill time)
• Cook Time: 20–25 minutes
• Total Time: Around 2.5 to 3 hours

Servings:

Makes about 32 small cookies — great for sharing, gifting, or snacking with coffee.

Difficulty:

Approachable for beginners, but offers enough technique to be fun for experienced bakers too.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Stand mixer or hand mixer
• Rolling pin
• Parchment paper or silicone baking mat
• Sharp knife or pizza cutter
• Pastry brush
• Baking sheets
• Cooling rack

Ingredients

For the Dough:

• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed
• 8 ounces (226g) full-fat cream cheese, cold and cubed
• 2 teaspoons pure vanilla extract

For the Filling:

• 1/2 cup (160g) fruit preserves (such as raspberry, apricot, or strawberry)
• 1/2 cup (60g) finely chopped walnuts or pecans
• 1/4 cup (50g) light brown sugar, packed
• 1 teaspoon ground cinnamon

For the Topping:

• 1 large egg (for egg wash)
• 1 tablespoon water
• Powdered sugar, for dusting after baking (optional)

How to Make Rugelach Cookies Step-by-Step Instructions

1. Make the Dough

• In a large bowl, whisk together the flour and salt.
• Add the cold butter and cream cheese. Using a stand mixer with a paddle attachment (or a pastry cutter or your fingers), mix until the dough comes together in small clumps. It should look crumbly but moist.
• Add the vanilla extract and mix just until combined. Be careful not to overmix.
• Divide the dough into two equal portions. Flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (up to 2 days). This step helps the dough firm up for rolling.

2. Prepare the Filling

• In a small bowl, mix the chopped nuts, brown sugar, and cinnamon.
• Choose your fruit preserves and have them ready. If they’re too thick, warm them slightly to make spreading easier.

3. Roll Out the Dough

• After chilling, take one dough disk out and let it sit at room temperature for about 10 minutes to soften slightly.
• On a lightly floured surface, roll the dough into a 10 to 12-inch circle (about 1/8 inch thick).
• Spread a thin layer of fruit preserves over the surface, leaving a small border around the edge.
• Sprinkle half of the nut-cinnamon mixture evenly over the preserves.

4. Shape the Rugelach

• Using a sharp knife or pizza cutter, slice the dough circle into 16 equal wedges (like a pizza).
• Starting from the wide edge, roll each wedge up toward the center to form a crescent-shaped cookie.
• Place the rolled cookies point-side down on a parchment-lined baking sheet.
• Repeat with the second disk of dough and remaining filling.

5. Chill and Bake

• Once all cookies are shaped and arranged on the baking sheet, chill them in the fridge for 15–20 minutes. This helps them hold their shape while baking.
• Meanwhile, preheat your oven to 350°F (177°C).
• In a small bowl, whisk the egg with 1 tablespoon of water to make the egg wash.
• Brush each cookie lightly with the egg wash.
• Bake for 20–25 minutes, or until golden brown and crisp around the edges.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving and Decoration

Once cooled, Rugelach cookies can be dusted with powdered sugar for a delicate finish. They look beautiful arranged on a platter, making them perfect for:

• Holiday trays
• Tea time treats
• Homemade gifts (wrapped in parchment and ribbon)
• Everyday snacking with coffee or milk

Serve them slightly warm for a soft, melty texture or at room temperature for a firmer bite.

How to Store Rugelach Cookies

• Room Temperature: Store in an airtight container for up to 5 days. Keep away from heat and moisture.
• Refrigerator: Lasts up to 10 days chilled. Bring to room temp before serving.
• Freezer: Freeze baked cookies for up to 2 months. To thaw, let them sit at room temperature for about 30 minutes.
• Make-Ahead Tip: You can prepare and roll the cookies ahead, freeze them unbaked, and bake directly from frozen (just add a few extra minutes to the bake time).

Variations for Rugelach Cookies

• Chocolate Chip Rugelach: Skip the fruit preserves and sprinkle mini chocolate chips with the cinnamon sugar filling.
• Savory Option: Use a cream cheese dough base and fill with pesto, grated parmesan, or sun-dried tomatoes for a savory twist.
• Fruit & Nut Mix: Try dried cranberries or raisins with almonds or pistachios.
• Spice It Up: Add a pinch of ground cardamom or nutmeg to the cinnamon-sugar mix for a warm flavor variation.
• Jam Swaps: Apricot and raspberry are classics, but orange marmalade or fig preserves also work beautifully.

Tips and Tricks for Success

• Keep the Dough Cold: Cold dough rolls better and holds its shape while baking.
• Don’t Overfill: Too much jam or sugar mix can leak out and burn.
• Use a Light Touch: When rolling, don’t press too hard—gentle pressure prevents tearing.
• Line Your Pans: Parchment paper helps avoid sticking and makes cleanup easier.
• Chill Before Baking: A quick chill helps cookies stay neat and compact.

Nutrition (Per Cookie – Approximate)

Nutrient	Amount
Calories	130 kcal
Carbohydrates	15 g
Protein	2 g
Fat	7 g
Saturated Fat	4 g
Cholesterol	20 mg
Sodium	40 mg
Sugar	7 g

Note: Nutritional values will vary based on the exact ingredients and quantities used.

Rugelach Cookies FAQs

Can I make the dough ahead of time?
Yes. The dough can be made and chilled up to 2 days in advance or frozen for up to a month. Thaw in the fridge before rolling.

What’s the best jam to use?
Raspberry, apricot, and strawberry are traditional, but you can use any thick fruit preserve you enjoy. Avoid very watery jams.

Can I freeze rugelach?
Absolutely. Freeze either the unbaked shaped cookies or fully baked and cooled cookies in a freezer-safe container for up to 2 months.

Why is my dough cracking?
If the dough is too cold, it may crack when rolled. Let it sit at room temperature for 5–10 minutes to soften slightly.

Do I need to use nuts?
No, feel free to skip the nuts or replace them with seeds, coconut, or more dried fruit.

Conclusion

Rugelach Cookies are a timeless pastry that’s just as fun to make as they are to eat. With a rich, tender dough and a sweet filling that’s endlessly customizable, they’re perfect for holiday trays, afternoon snacks, or making memories in the kitchen with kids. Whether you’re baking them for a crowd or freezing some for later, this cookie recipe is one you’ll come back to again and again.