Rugelach Cookies with Cream Cheese Dough Recipe

Introduction

These classic rugelach cookies feature a rich cream cheese dough filled with a fragrant mixture of brown sugar, nuts, raisins, and cinnamon. They’re tender, buttery, and perfect for enjoying with a cup of tea or coffee.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, cold and cubed
• 6 ounces (170g) full-fat brick cream cheese, cold and cubed
• 1/3 cup (75g) sour cream, cold
• 1/2 cup (100g) packed light or dark brown sugar
• 1 cup (115g) chopped walnuts (chopped pecans work too)
• 1/2 cup (85g) raisins (or dried cranberries for some color!)
• 1 Tablespoon ground cinnamon
• water for brushing dough
• optional for topping: confectioners’ sugar

Instructions

1. Step 1: For the crust, place the flour and salt in the bowl of a food processor and pulse a couple of times to blend.
2. Step 2: Add the cold butter, cream cheese, and sour cream. Pulse until the mixture is crumbly with pea-sized crumbs throughout, about 30 seconds.
3. Step 3: Divide the dough into three equal portions, flatten each into a disc, wrap in plastic wrap, and chill for at least 2 hours or up to 1 day. Alternatively, freeze for up to 3 months and thaw overnight before using.
4. Step 4: For the filling, pulse brown sugar, walnuts, raisins, and cinnamon in the food processor until finely chopped and well combined, with a slightly moist texture.
5. Step 5: Line three large rimmed baking sheets with parchment paper or silicone mats and set aside.
6. Step 6: Remove one dough disc from the refrigerator. On a lightly floured surface, roll into a 10-inch circle about 1/4 inch thick. Brush lightly with water.
7. Step 7: Spread one-third of the filling evenly on the dough and gently press it down to compact.
8. Step 8: Cut the dough into 8 equal wedges. Roll each wedge from the wide end to the narrow end and place point-side down on the baking sheet. Repeat with remaining dough discs.
9. Step 9: Preheat the oven to 350°F (177°C).
10. Step 10: Bake the rugelach for 25–30 minutes, until golden brown and the bottoms are crisp.
11. Step 11: Cool for 10 minutes, dust with confectioners’ sugar if desired, and serve warm or at room temperature.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the dough before chilling.
• Try swapping walnuts for pecans or almonds for variety.
• Use dried cranberries instead of raisins for a pop of color.
• To keep edges neat, use a sharp pizza cutter to slice dough wedges evenly.
• Chilling the dough thoroughly makes it easier to work with and improves texture.

Storage

Store leftover rugelach in an airtight container at room temperature for up to 5 days. To refresh, warm gently in a low oven or microwave for a few seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made in advance. Chill it in the refrigerator for up to 1 day or freeze for up to 3 months. Thaw frozen dough overnight in the fridge before rolling out.

Can I substitute the cream cheese?

Full-fat cream cheese is recommended for best texture and flavor. Using low-fat or spreadable cream cheese may affect the dough’s consistency and result.

Rugelach Cookies with Cream Cheese Dough Recipe

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Delight in these classic Rugelach cookies featuring a rich, cream cheese-infused dough that creates an irresistibly tender and flaky crust. Filled with a sweet mixture of brown sugar, walnuts, raisins, and cinnamon, these crescent-shaped treats bake to a golden perfection with a perfectly crunchy bottom, making them a wonderful addition to any dessert table or afternoon tea.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 2 hours 50 minutes (including chilling time)
• Yield: 24 rugelach cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Jewish

Ingredients

Scale 1x2x3x

For the Dough

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1/2 teaspoon salt
• 1 cup (16 Tbsp; 226g) unsalted butter, cold and cubed
• 6 ounces (170g) full-fat brick cream cheese, cold and cubed
• 1/3 cup (75g) sour cream, cold

For the Filling

• 1/2 cup (100g) packed light or dark brown sugar
• 1 cup (115g) chopped walnuts (or chopped pecans)
• 1/2 cup (85g) raisins (or dried cranberries)
• 1 Tablespoon ground cinnamon

For Assembly and Serving

• Water for brushing dough
• Optional for topping: confectioners’ sugar

Instructions

1. Mix the Dough Dry Ingredients: Place the all-purpose flour and salt into the bowl of a food processor and pulse a few times until well combined.
2. Add Fat and Cream Cheese: Add the cold, cubed unsalted butter, cold cream cheese, and cold sour cream to the food processor. Pulse continuously for about 30 seconds until the mixture has pea-sized crumbs evenly distributed.
3. Chill the Dough: Divide the crumbly dough into three equal portions, shaping each into a flattened disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours or up to 1 day. Dough can also be frozen for up to 3 months; thaw overnight in the refrigerator before use.
4. Prepare the Filling: In the food processor, combine brown sugar, chopped walnuts, raisins, and ground cinnamon. Pulse until the filling mixture is finely chopped and well combined with a slightly moist texture, yielding just over 2 cups.
5. Prepare Baking Sheets: Line three large rimmed baking sheets with parchment paper or silicone mats to ensure easy removal and cleanup.
6. Roll out the Dough: Remove one dough disc from the refrigerator and place it on a lightly floured surface. Roll into a roughly 10-inch diameter circle about 1/4 inch thick. Lightly brush the surface with water to help the filling adhere.
7. Spread the Filling: Evenly distribute one-third of the filling over the rolled dough, gently pressing it down so it becomes compact and adheres well to the dough.
8. Cut and Shape: Using a pizza cutter or sharp knife, cut the dough circle into 8 equal wedges. Carefully roll each wedge up from the wide end to the narrow tip, creating crescent-shaped rolls. Place each roll point-side down on the prepared baking sheets, fitting 8 rolls per sheet. Repeat this process with the remaining two dough discs and filling.
9. Preheat Oven: Preheat your oven to 350°F (177°C) to ensure a properly heated environment for baking.
10. Bake the Rugelach: Bake the prepared rugelach on the middle racks for 25 to 30 minutes, or until the cookies turn golden brown. The butter content will lightly fry the bottoms, creating a wonderfully crunchy crust.
11. Cool and Serve: Remove the baking sheets from the oven and allow the rugelach to cool for about 10 minutes. Optionally dust with confectioners’ sugar before serving. Enjoy warm or at room temperature. Store leftovers tightly covered at room temperature for up to 5 days.

Notes

• Ensure all dairy ingredients are cold when mixing to achieve the best flaky dough texture.
• Filling options can be customized with different nuts or dried fruits like cranberries for variation.
• The dough can be frozen for up to 3 months—thaw in the refrigerator overnight before rolling out.
• Use a pizza cutter for clean, even wedges and safer cutting on silicone mats.
• Rugelach is best enjoyed within 5 days stored at room temperature in an airtight container.
• For an elegant presentation, dust with confectioners’ sugar before serving.

Keywords: Rugelach, cream cheese dough, Jewish cookies, walnut raisin filling, cinnamon, baked cookies, flaky crust, holiday desserts