Rugelach Cookies Recipe
This Rugelach Cookies Recipe features a rich cream cheese dough rolled with sweet fillings like chocolate or nuts, baked into delicate flaky crescents and dusted with powdered sugar for a classic bakery-style cookie perfect for holidays or everyday treats.
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Servings: 64 cookies
Ingredients
- 2 c all-purpose flour
- 1/2 tsp kosher salt
- 8 oz cold cream cheese cut into cubes
- 1 c cold unsalted butter 2 sticks, cut into cubes
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 batch filling of choice such as chocolate, jam, or honey-walnut
- Powdered sugar for rolling and dusting
Instructions
Prepare the Dry Ingredients
- Place the all-purpose flour and kosher salt into the bowl of a food processor fitted with the blade attachment. Pulse several times until the ingredients are evenly combined.
Incorporate the Butter and Cream Cheese
- Add the cubed cold butter and cream cheese to the flour mixture. Pulse the mixture in short intervals until coarse crumbs form. The texture should resemble small, uneven crumbs rather than a smooth dough.
Add the Egg Yolk and Vanilla
- In a small bowl, whisk together the egg yolk and vanilla extract. Slowly drizzle this mixture into the food processor while pulsing. Continue processing until the dough begins to gather into large, soft clumps.
Form and Chill the Dough
- Transfer the dough to a clean work surface and gently gather it into a ball. Divide the dough into four equal portions and flatten each portion into a disk approximately 1 inch thick. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
Prepare the Oven
- When ready to bake the rugelach, preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside.
Roll the Dough
- Lightly dust a work surface with powdered sugar. Remove one dough disk from the refrigerator and allow it to sit at room temperature for 1 to 2 minutes to soften slightly. Roll the dough into a circle approximately 1/8-inch thick, dusting with additional powdered sugar as needed to prevent sticking.
Add the Filling
- Spread a thin and even layer of the chosen filling over the entire surface of the rolled dough, ensuring the filling reaches the edges.
Cut and Shape the Cookies
- Using a pizza cutter or sharp knife, divide the circle into 16 equal wedges, similar to slicing a pizza. Beginning at the wide outer edge of each wedge, roll the dough inward toward the center to form crescent-shaped cookies. Place each rolled cookie onto the prepared baking sheet, leaving space between them. Ensure the pointed tip rests underneath the cookie.
Chill the Shaped Cookies
- Refrigerate the shaped cookies on the baking sheet for approximately 20 minutes. This step helps the cookies maintain their shape during baking.
Bake the Rugelach
- Bake the cookies in the preheated oven for 20–25 minutes, or until they turn golden brown. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
To prepare a gluten-free version of this Rugelach Cookies Recipe, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum or another binding agent. If the blend does not contain xanthan gum, add 1/2 teaspoon xanthan gum to the dough to help provide structure.
Because gluten-free dough can be more delicate, chill the dough thoroughly before rolling and handle it gently to prevent cracking. Rolling the dough between sheets of parchment paper can also help make the process easier.
Always confirm that all additional ingredients, such as chocolate chips or fillings, are labeled gluten-free to ensure the finished cookies remain safe for those avoiding gluten.