These classic rugelach cookies are tender, flaky, and filled with a rich swirl of nuts, cinnamon, and chocolate. Made with a cream cheese–based dough, they strike the perfect balance between buttery softness and delicate crisp edges, making them ideal for holidays, gatherings, or an everyday sweet treat.

Why You’ll Love This Recipe

Rugelach cookies are wonderfully versatile and surprisingly easy to make. The dough comes together quickly and is very forgiving, while the filling can be customized to suit your taste. Each bite delivers layers of flavor and texture, from the creamy dough to the sweet, spiced filling. They also store well, making them perfect for baking ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dough:

• 226 g cream cheese, softened
• 226 g unsalted butter, softened
• 50 g granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 300 g all-purpose flour

For the filling:

• 100 g finely chopped walnuts or almonds
• 100 g semi-sweet chocolate chips, finely chopped
• 100 g brown sugar
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 2 tbsp unsalted butter, melted

For finishing:

• 1 large egg, beaten with 1 tbsp milk (egg wash)
• 2 tbsp granulated sugar mixed with 1/2 tsp cinnamon

Directions

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add the granulated sugar, salt, and vanilla extract, and mix until well combined.
3. Gradually add the flour and mix just until a soft dough forms.
4. Divide the dough into four equal portions, shape each into a disk, wrap in plastic, and refrigerate for at least 2 hours.
5. Preheat the oven to 180°C and line baking trays with parchment paper.
6. In a small bowl, combine the chopped nuts, chocolate, brown sugar, cinnamon, and nutmeg.
7. Roll one dough disk into a circle about 25 cm in diameter.
8. Brush lightly with melted butter and sprinkle evenly with one quarter of the filling.
9. Cut the circle into 8 or 12 wedges, then roll each wedge from the wide end toward the tip.
10. Place the cookies seam-side down on the prepared trays.
11. Brush with egg wash and sprinkle with the cinnamon sugar.
12. Bake for 20–25 minutes, or until lightly golden.
13. Cool on a wire rack before serving.

Servings and timing

This recipe makes approximately 32–48 cookies, depending on size.
Preparation time: 25 minutes
Chilling time: 2 hours
Baking time: 20–25 minutes
Total time: about 2 hours 50 minutes

Variations

You can swap the nuts for pistachios or hazelnuts for a different flavor profile. For a fruity twist, replace half of the chocolate with finely chopped dried apricots or raisins. A citrusy version can be made by adding orange zest to the filling.

Storage/Reheating

Store rugelach cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving. Reheating is not necessary, but a brief warm-up in a low oven can restore freshness.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days or frozen for up to 1 month.

Why is my dough sticky?

If the dough feels sticky, it may need more chilling time. Cold dough is easier to roll.

Can I use only one type of filling?

Absolutely. You can choose only nuts, only chocolate, or even a fruit-based filling.

Do I have to use cream cheese?

Cream cheese is traditional and gives rugelach its signature texture, so it is strongly recommended.

Can I make these cookies smaller?

Yes, cut each dough circle into more wedges for bite-sized cookies.

How do I prevent the filling from leaking?

Avoid overfilling and make sure the dough is rolled tightly around the filling.

Are rugelach cookies very sweet?

They are moderately sweet, with a balance between the dough and the filling.

Can I skip the egg wash?

You can, but the egg wash helps achieve a golden color and helps the sugar topping stick.

What nuts work best in this recipe?

Walnuts and almonds are classic, but any finely chopped nut works well.

Can I serve these warm?

They are delicious warm or at room temperature, depending on your preference.

Conclusion

Rugelach cookies are a timeless treat that combine elegance with comfort. With their flaky dough and rich filling, they are sure to impress whether you’re baking for a celebration or simply indulging at home. Once you try them, they’re bound to become a favorite in your baking rotation.

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