Easy Rugelach Cookies

Rugelach cookies are tender, flaky, and filled with cinnamon, nuts, and just a hint of nostalgia. Made with cream cheese dough and a warm spiced filling, rugelach are easier than you think and absolutely worth the little bit of rolling and shaping involved.

Why You’ll Love This Recipe

• Melt-in-your-mouth texture — The cream cheese dough creates the most tender, flaky pastry that practically dissolves on your tongue.
• Nostalgic and comforting — These cookies have been baked in Jewish households for generations, carrying memories of grandmothers’ kitchens and holiday gatherings.
• Customizable fillings — Whether you love walnuts and cinnamon, chocolate chips, or fruit preserves, you can make them your own.
• Make-ahead friendly — The dough can be chilled overnight, and you can even freeze shaped cookies to bake fresh whenever you want.
• Impressive but approachable — They look like you spent hours in the kitchen, but the process is surprisingly simple once you get the hang of it.

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Ingredients You’ll Need

For the Dough

• 2 cups (250 g) all-purpose flour — The foundation that gives structure to your pastry
• 1 tablespoon granulated sugar — Just a touch of sweetness in the dough itself
• ½ teaspoon salt — Balances the richness and enhances flavor
• 8 ounces (225 g) cream cheese, softened — This is the secret to that tender, flaky texture (make sure it’s at room temperature!)
• 8 ounces (225 g) unsalted butter, softened — Use real butter for the best flavor and texture
• 1 teaspoon vanilla extract — Adds warmth and depth to the dough

For the Filling

• 1 cup finely chopped walnuts or pecans — Toasted nuts add crunch and nutty richness (pecans are slightly sweeter if you prefer)
• ¼ cup granulated sugar
• ¼ cup packed brown sugar — Adds molasses notes and helps the filling stick together
• 1 tablespoon ground cinnamon — The classic warming spice that makes your kitchen smell amazing
• Optional: ½ cup raisins or currants — Traditional additions that add chewy sweetness
• Optional: zest of 1 lemon or orange — Brightens the filling with a citrusy pop

For the Glaze & Finishing

• ¼ cup granulated sugar (for rolling) — Creates a sparkly, slightly crunchy exterior
• 1–2 tablespoons melted butter or apricot jam — Brushing before baking gives a beautiful golden finish
• Optional: powdered sugar for dusting — A snowy finish for special occasions

Why These Ingredients Work

The cream cheese and butter combination is what makes rugelach truly special. Together, they create a dough that’s rich, tender, and incredibly flaky—almost like a cross between pastry and cookie.

The cream cheese adds tang and keeps the dough soft and pliable, while the butter provides that essential flavor and creates delicate layers as it melts during baking.

The filling is all about balance. The nuts provide crunch and earthy flavor, while the two types of sugar—granulated for sweetness and brown for depth—work together with cinnamon to create that warm, spiced flavor we all crave.

When you brush the dough with melted butter or apricot jam before sprinkling on the filling, you’re creating a “glue” that helps everything stay put while the cookies bake.

That final sprinkle of sugar on top isn’t just for looks. As the rugelach bake, that sugar caramelizes slightly, creating a delicate crunch that contrasts beautifully with the soft, flaky interior.

Essential Tools and Equipment

• Large mixing bowl — For combining your dough ingredients
• Hand mixer or stand mixer — Makes incorporating the cream cheese and butter much easier
• Plastic wrap — Essential for wrapping and chilling the dough
• Rolling pin — For rolling out thin, even circles of dough
• Pizza cutter or sharp knife — Makes cutting even wedges so much easier than a regular knife
• Pastry brush — For brushing butter or jam onto the dough
• Parchment paper — Prevents sticking and makes cleanup a breeze
• Baking sheets — You’ll need at least two for batch baking
• Wire cooling rack — Lets air circulate so your rugelach stay crisp

Step-by-Step Instructions

Step 1: Make the Dough

In a large bowl, whisk together the flour, sugar, and salt until well combined.

Add the softened cream cheese and softened butter to the bowl—they should be soft enough to blend easily but not melted or greasy. Add the vanilla extract.

Using a hand mixer on medium speed or working with your fingertips, blend everything together until the mixture forms a soft, cohesive dough. It should look smooth and slightly shiny, not crumbly or dry.

If it seems too sticky, that’s okay—it will firm up in the refrigerator.

Step 2: Chill the Dough

Divide the dough into 2 or 3 equal portions (smaller portions are easier to roll out).

Shape each portion into a flattened disk about 1 inch thick—this shape helps it chill evenly and roll out more easily later.

Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, though overnight is even better if you have the time. The dough needs to be cold and firm to roll out properly without sticking.

Step 3: Prepare the Filling

While your dough chills, mix together the chopped nuts, granulated sugar, brown sugar, and cinnamon in a small bowl.

If you’re adding citrus zest or raisins, stir those in now. The mixture should look like a coarse, fragrant blend.

You can toast your nuts beforehand for even deeper flavor, but it’s not necessary.

Step 4: Roll and Fill

Take one chilled dough disk from the refrigerator and let it sit for about 5 minutes to soften slightly—it should be cold but not rock-hard.

On a lightly floured surface, roll the dough into a thin circle about 10–12 inches in diameter and roughly ⅛ inch thick. Don’t worry if it’s not a perfect circle—rustic is beautiful!

Brush the entire surface lightly with melted butter or warmed apricot jam using your pastry brush.

Sprinkle the filling mixture evenly over the dough, leaving about a ½-inch border around the edges. Gently press the filling with your hands so it adheres to the dough and won’t fall off when you roll.

Step 5: Cut and Shape

Using a pizza cutter or sharp knife, cut the circle into 12–16 wedges, just like you’re slicing a pizza.

Starting from the wide end of each wedge, gently roll the dough toward the pointed tip, forming a crescent shape. Be gentle but firm—you want it snug but not so tight that the filling squeezes out.

Place each shaped cookie onto a parchment-lined baking sheet with the point tucked underneath so it doesn’t unroll during baking. Space them about 2 inches apart.

Step 6: Bake

Preheat your oven to 350°F (175°C).

Once all your rugelach are shaped and arranged on the baking sheets, lightly brush the tops with a little extra melted butter or jam—this creates a beautiful golden finish.

Sprinkle each cookie with a pinch of granulated sugar for that signature sparkle.

Bake for 20–25 minutes, rotating the pans halfway through for even browning. You’re looking for a lovely golden color on top and lightly browned bottoms.

The cookies should smell absolutely heavenly—nutty, buttery, and spiced. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You Must Know

The single most important thing about making rugelach is keeping that dough cold. If it gets too warm while you’re working with it, the butter softens, the dough becomes sticky and impossible to roll, and your finished cookies won’t have that flaky, layered texture you’re after.

If at any point the dough feels too soft or starts sticking to your counter, just pop it back in the refrigerator for 15 minutes. Trust me on this—it’s worth the wait.

Your cream cheese and butter should be at the same consistency when you make the dough—both softened but still cool to the touch. If one is much softer than the other, they won’t blend smoothly, and you’ll end up with a streaky dough that’s harder to work with.

Personal Secret: After I shape my rugelach but before baking, I like to chill them on the baking sheet for 15–20 minutes in the refrigerator. This extra chill time helps them hold their shape beautifully in the oven and creates even flakier layers. It’s a small step that makes a noticeable difference, especially if your kitchen is warm.

Pro Tips & Cooking Hacks

• Toast your nuts first — Spread them on a baking sheet and toast at 350°F for 5–7 minutes until fragrant. This deepens the flavor dramatically.
• Use parchment paper, not a greased pan — Rugelach contain enough butter that they won’t stick, and parchment makes them easier to remove and prevents over-browning on the bottom.
• Roll on a lightly floured surface, but don’t overdo it — Too much flour makes the dough tough. Just dust lightly and add more only if needed.
• Don’t overfill — It’s tempting to pile on the filling, but too much will leak out during baking and make your cookies messy. A light, even layer is perfect.
• Cut with confidence — Use a sharp pizza cutter or knife and make clean cuts rather than sawing back and forth. This keeps the edges neat and prevents the filling from getting dragged around.
• Watch the bottoms — Every oven is different, and rugelach can go from perfectly golden to too dark on the bottom quickly. Check at 20 minutes and adjust if needed.
• Freeze the scraps and re-roll — If you have leftover dough after cutting, gather it, flatten it, chill it again, and roll it out for a few more cookies.

Flavor Variations & Suggestions

While the classic cinnamon-nut filling is absolutely perfect, rugelach are wonderfully adaptable to your tastes and what you have on hand.

For a chocolate lover’s version, mix mini chocolate chips or finely chopped dark chocolate with the nuts and reduce the cinnamon slightly. The chocolate melts into pockets of richness that pair beautifully with the buttery dough.

If you love fruit, try spreading a thin layer of raspberry, apricot, or strawberry jam over the dough before adding the nut mixture, or skip the nuts entirely and use just jam and cinnamon sugar. Some bakers like to add a handful of dried cranberries or chopped dried apricots to the filling for a tart-sweet contrast.

For a citrus-forward version, increase the lemon or orange zest to the zest of 2 citrus fruits, and add a tablespoon of poppy seeds to the filling. This creates a bright, almost springtime flavor that’s especially lovely with tea.

You can even experiment with different spices—try cardamom instead of cinnamon for a more exotic flavor, or add a pinch of nutmeg and allspice for a cozy, almost gingerbread-like warmth.

If you want to make them extra decadent, drizzle cooled rugelach with melted chocolate or a simple powdered sugar glaze. And if you’re feeling adventurous, try a savory version with parmesan cheese, herbs, and black pepper—they’re absolutely delicious as an appetizer or alongside soup.

Make-Ahead Options

Rugelach are wonderful for making ahead, which is one reason they’re such a popular holiday cookie.

You can make the dough up to 3 days in advance and keep it wrapped tightly in the refrigerator. Just let it sit at room temperature for about 10 minutes before rolling to make it easier to work with.

If you want to go even further ahead, you can shape the rugelach completely, arrange them on a parchment-lined baking sheet, and freeze them solid. Once frozen, transfer them to a freezer bag or airtight container where they’ll keep beautifully for up to 2 months.

When you’re ready to bake, you don’t even need to thaw them—just brush with butter or jam, sprinkle with sugar, and bake straight from the freezer. Add about 3–5 extra minutes to the baking time.

Baked rugelach also freeze well. Let them cool completely, layer them between sheets of parchment paper in an airtight container, and freeze for up to 3 months. Thaw at room temperature for an hour or so, and they’ll taste freshly baked.

You can even warm them in a 300°F oven for 5–7 minutes to refresh that just-baked texture.

What to Serve With Rugelach Cookies

These tender little pastries are perfect alongside a steaming cup of coffee or a pot of hot tea—the slight bitterness of coffee is especially lovely with the sweet, spiced filling. They’re also wonderful with chai or a cinnamon-spiced latte that echoes the flavors in the cookies themselves.

For a traditional spread, serve rugelach as part of a dessert platter with other Jewish bakery favorites like hamantaschen, mandelbrot, or babka. They’re also beautiful on a holiday cookie tray alongside sugar cookies, shortbread, and chocolate chip cookies—the variety in shapes and flavors always delights guests.

If you’re serving them for brunch, pair them with fresh fruit, yogurt, and granola for a more substantial spread. A glass of cold milk is always a classic choice, especially if you’re enjoying them as an afternoon snack.

And if you’re feeling fancy, a small glass of sweet dessert wine or port is absolutely lovely with the nutty, cinnamon flavors.

Allergy Information

Rugelach contain several common allergens including dairy (cream cheese and butter), wheat (all-purpose flour), eggs (not in this version, but some recipes include them), and tree nuts (walnuts or pecans). If you’re serving these to guests, it’s important to let them know about these ingredients.

For a dairy-free version, you can substitute equal amounts of vegan cream cheese and vegan butter, though the texture will be slightly different. Look for brands that are specifically designed for baking.

For nut allergies, you can replace the nuts with seeds like sunflower seeds or pepitas, or simply use a jam-based filling with cinnamon sugar and skip the nuts entirely. The cookies will still be delicious, just with a different texture.

For gluten-free rugelach, use a good-quality gluten-free flour blend that contains xanthan gum. The dough will be slightly more delicate and may need a bit more chilling time, but it can work. Keep in mind that gluten-free versions may not be quite as flaky as traditional rugelach, but they’ll still taste wonderful.

Storage & Reheating

Store your cooled rugelach in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper to prevent them from sticking together.

They’ll stay tender and delicious, though that first-day crispness will soften slightly over time.

If you want to refresh them, place the cookies on a baking sheet and warm in a 300°F oven for about 5 minutes. This brings back some of that just-baked texture and makes them taste like they came straight from the oven.

You can also freeze baked rugelach for up to 3 months in an airtight container—just thaw at room temperature when you’re ready to enjoy them.

Avoid refrigerating baked rugelach, as this can actually make them stale faster. Room temperature storage or freezing are your best options for maintaining that perfect texture.

Questions I Get Asked A Lot

Can I use salted butter instead of unsalted?

You can, but I’d recommend reducing the added salt in the dough to just a pinch. Unsalted butter gives you more control over the final flavor, and since rugelach are delicate pastries, that balance really matters.

My dough is too sticky to roll out—what should I do?

Pop it back in the refrigerator for another 15–20 minutes. The dough needs to be cold and firm to roll properly. You can also dust your work surface and rolling pin with a little more flour, but don’t overdo it or the dough will become tough.

Can I make these without nuts for allergy reasons?

Absolutely! You can make a delicious jam-and-cinnamon version by spreading a thin layer of your favorite jam over the dough, then sprinkling with cinnamon sugar before rolling. Or try dried fruit, chocolate chips, or even shredded coconut as alternatives.

How do I keep my rugelach from unrolling during baking?

Make sure you roll them snugly (but not too tight), and place them point-side down on the baking sheet. That extra chill in the refrigerator for 15–20 minutes before baking also helps them hold their shape beautifully.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your rugelach turned out, what fillings you tried, or any family traditions you have around these special cookies.