Rugelach Cookies

Simple classic rugelach cookies made with only a handful of ingredients. They’re incredibly tasty and have such a great texture! Fill them with chocolate, Nutella, jam, or whatever you like.

What are rugelach?

Like babka, rugelach are a traditional Eastern European Jewish dessert that is now very popular all over Israel. The widely available rugelach cookies in Israel these days are commonly made with a yeast or croissant-like dough, but a classic recipe contains no yeast and its dough is simple and cookie-like. It’s wonderfully flakey and crumbly and very, very dangerous if you are left alone with it.

The cookies are made by rolling out a cookie dough into a rectangle and spreading a filling inside. The dough is then rolled up into a log shape and cut into individual cookies before baking.

Rugelach ingredients

Sugar

Classic rugelach doesn’t contain any sugar, but you know me… I use 3 tablespoons of sugar in my recipe, which I find to be the perfect amount. Without any sugar the cookies were a bit flavorless in my opinion, but you can leave it out if you prefer.

Cream cheese

The recipes I’m used to and that my family has been making all these years contain sour cream, and rugelach made with cream cheese is the more American version of it. I tried both versions and preferred the cream cheese one slightly better in regard to taste, so that’s what I used for this recipe.

Filling

You can use any spread you like. Nutella is the easy way to go and tastes absolutely amazing, but you can use fruit preserves, chocolate ganache, halvah spread, a cinnamon-sugar-nut mixture, etc.

How to make rugelach

1. Make the dough. Process flour, sugar, and salt in a food processor for a few seconds until combined. Add cold butter and pulse until mixture becomes crumbly. Lastly, add cream cheese and keep pulsing until the dough starts to clump together.
2. Chill. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 1 hour until firm.
3. Roll out the dough. Cut the dough into three pieces. Roll each piece into an 8×12-inch (20×30 cm) rectangle. Spread the filling over the dough, leaving 1/4-inch around the edges free of filling.
4. Form into a log. Starting with the longer edge, roll up to form a log. Transfer the log to a parchment-lined baking sheet. Using a sharp knife, make 3/4-inch deep cuts at 1-inch/2.5cm intervals crosswise in dough, but not all the way through, allowing the slices to stay connected (this yields 12-15 pieces for each log). If the dough is too soft to cut, let it chill in the fridge for a few minutes before cutting. Proceed with the other two pieces of dough, and place all three logs on the same baking sheet.
5. Bake until golden brown. Bake at 350°F/180°C for about 30 minutes. Transfer to a wire rack, and while still warm, cut slices all the way through. Allow cookies to cool completely. Dust with powdered sugar, if desired.

Tips for making perfect rugelach

-Chill the dough. Rugelach dough is very soft, so it’s important to chill the dough before you roll it out and fill it. If the dough gets too soft while rolling up the cookie logs, you can place it in the fridge in log-form to chill before baking. This will help the cookies hold their shape while baking.

-Use full-fat cream cheese. For the best taste and texture, use full-fat cream cheese in the rugelach dough.

-Use a sharp knife, such as a serrated knife, to make the cookie slices. To easily slice your logs into cookies, it’s important to use a sharp knife so they don’t flatten or get misshapen while being cut.

More of my favorite cookie recipes

• Alfajores: Rich, buttery cookies filled with creamy dulce de leche.
• Flourless Chocolate Cookies: Super fudgy and chocolatey.
• Almond Biscotti: Twice-baked Italian cookies made with toasted almonds.
• Oatmeal Chocolate Chip Cookies: Soft, chewy, and full of oats and chocolate chips.

5 from 2 votes

Rugelach Cookies

Prep Time: 25 mins

Cook Time: 30 mins

Chill time: 1 hr

Total Time: 1 hr 55 mins

YIELD: 36 cookies

 

Simple, classic rugelach cookies made with only a handful of ingredients and whatever fillings you like! They taste absolutely amazing.

Print

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Ingredients

• 2 cups (280g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/8 teaspoon salt
• 3/4 cup + 2 tablespoons (1 3/4 sticks/200g) cold unsalted butter, cubed
• 1 cup + 1 tablespoon (200g) cold cream cheese
• 1 cup Nutella or other filling (preserves, cinnamon-sugar, etc.)
• Powdered sugar , to sprinkle on top, optional

Instructions

1. Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add cream cheese and keep pulsing until the dough starts to clump together, about 10-15 seconds. Turn dough to a lightly floured surface and form into a ball. Flatten ball slightly with your hands to form a thick disc, then wrap with plastic wrap and refrigerate for at least 1 hour until firm.

2. Preheat oven to 350°F/175°C and line a baking sheet with parchment paper.

3. Cut dough into three pieces. While working with the first piece of dough, place the other pieces in the fridge. Roll dough to an 8*12-inch (20*30 cm) rectangle. Spread dough with the filling and, starting with the longer edge, roll up to form a log. Transfer log to prepared baking sheet. Using a knife, make 3/4-inch-deep cuts at 1-inch/2.5cm intervals crosswise in dough, but not all the way through, allowing the slices to stay connected (this yields 12-15 pieces for each log). If dough is too soft to cut, let it chill in the fridge for a few minutes before cutting. Proceed with the other two pieces of dough in the same manner. Place all three logs on the same baking sheet.
4. Bake until golden brown, about 30 minutes. Transfer to a wire rack, and while still warm, cut slices all the way through. Allow cookies to cool completely. Dust with powdered sugar, if desired. Store in an airtight container at room temperature for up to 1 week.