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These Rugelach Cookies are flaky, buttery and delicious little morsels. The perfect holiday cookie! Make them once and you’ll be adding them to your best cookies list!
Rugelach Cookies
I must tell you, these rugelach (pronounced rug-a-lah) cookies are one of my favorite cookies ever! They are perfect for breakfast with coffee as well as an after dinner treat. You can choose your favorite flavor of jam, you do not have to use apricot. I’ve tried these with raspberry jam, or strawberry jam and they are all delicious. I’ve also made them with Nutella, and boy are they good!! These rugelach are simple perfection. They are easy to make and beyond delicious. When you bite into these, it’s an explosion of flavors in your mouth. Although you don’t see the pecans in the pictures I did sprinkle some to give them a bit of crunch, but it’s optional.
Growing up my mother used to make these rugelach cookies for every holiday or whenever we wanted something sweet. It was the go to cookie for us. It’s loved by all family members. These rugelach cookies are incredibly flaky, not too sweet because there’s no sugar in the dough, but sweet enough from the jelly and the white chocolate, they simply melt in your mouth.
What You Need To Make Rugelach Cookies
- Flour – Use plain all-purpose white flour.
- Butter – I use unsalted, cold butter to control the amount of sodium. If you don’t have butter, margarine can be used.
- Sour cream – I use regular sour cream but a lighter version works also.
- Vanilla – Use vanilla extract to enhance the flavor.
- Jam – Use apricot or raspberry jam but feel free to substitute with your favorite jam.
- Chocolate – Finely chopped chocolate, either white, milk or dark chocolate.
- Sugar – Plain white granulated sugar.
- Cinnamon – Cinnamon adds a nice touch to the taste.
How To Make Rugelach Cookies
- Make the dough: Place the flour in a mixing bowl and with 2 knives cut in the butter or margarine till the mixture resembles small peas. Stir in the sour cream and vanilla till the dough holds together. On your floured work surface knead the dough about 10 times, just until it comes together. Do not over knead.
- Prep and refrigerate: Divide the dough into 3 pieces and wrap each in plastic wrap. Refrigerate for 20 minutes.
- Prep: Preheat the oven to 375F. Line 2 baking sheets with parchment paper.
- Roll and assemble cookies: Roll one piece of the dough at a time into 10 inch circles. This is like making pizza. Spread the dough with 2 tbsp of jam and sprinkle with one third of the chopped white chocolate. Using a pizza cutter cut the dough into 12 wedges. Starting at curved edge, roll up each wedge and place point-side down, on the prepared baking sheets. Repeat with the remaining dough.
- Make the topping: In a small bowl stir together the sugar and cinnamon if desired and sprinkle over each cookie. If you are trying to cut back on sugar, you can omit this step.
- Bake and serve: Transfer the baking sheets to the oven and bake for 20 to 25 min or until light golden brown.
FAQ’S
Frequently Asked Questions
What nationality is rugelach?
Rugelach is a filled pastry product originating in the Jewish communities of Poland. It is popular in Israel, commonly found in most cafes and bakeries.
What is rugelach?
Rugelach is a pastry made with cream cheese dough that is rolled around a filling such as nuts, jam, or chocolate and baked.
Can I freeze rugelach before baking?
The disks of dough can be frozen for up to 3 months, but thaw in the refrigerator overnight before using.
Some Tips
- To prevent sticking, freeze cookies first or a few hours on a covered baking sheet and then place in a bag or container.
- Sprinkle some finely chopped pecans for an added crunch.
Leftovers
Store rugelach cookies in the refrigerator in an airtight container for 3-4 days.
Freezer
Freeze in an airtight container or freezer bag for 3-4 months.
More Great Recipes To Try
Rugelach Cookies
Ingredients
- 1¾ cup all-purpose flour
- ¾ cup butter unsalted and cold, margarine can be used as well
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ⅓ cup apricot jam or raspberry jam
- ½ cup white chocolate finely chopped
- 2 tablespoons sugar granulated
- 1 teaspoon cinnamon ground
Instructions
- Make the dough: Place the flour in a mixing bowl and with 2 knives cut in the butter or margarine till the mixture resembles small peas. Stir in the sour cream and vanilla till the dough holds together. On your floured work surface knead the dough about 10 times, just until it comes together. Do not over knead.
- Prep and refrigerate: Divide the dough into 3 pieces and wrap each in plastic wrap. Refrigerate for 20 minutes.
- Prep: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Roll and assemble cookies: Roll one piece of the dough at a time into 10 inch circles. This is like making pizza. Spread the dough with 2 tbsp of jam and sprinkle with one third of the chopped white chocolate. Using a pizza cutter cut the dough into 12 wedges. Starting at curved edge, roll up each wedge and place point-side down, on the prepared baking sheets. Repeat with the remaining dough.
- Make the topping: In a small bowl stir together the sugar and cinnamon if desired and sprinkle over each cookie. If you are trying to cut back on sugar, you can omit this step.
- Bake and serve: Transfer the baking sheets to the oven and bake for 20 to 25 min or until light golden brown.
Tips & Notes:
- Recipe yields 36 cookies.
- To prevent sticking, freeze cookies first or a few hours on a covered baking sheet and then place in a bag or container.
- Sprinkle some finely chopped pecans for an added crunch.
- Store rugelach cookies in the refrigerator in an airtight container for 3-4 days.
- Freeze in an airtight container or freezer bag for 3-4 months.
