Rugelach Cookies

Traditional Rugelach Cookies

Rugelach Cookies

thekitchenfaerie No Comment
Cookies Sweet Treats

My friend hosted an end of Passover cel­e­bra­tory din­ner for all of her Jew­ish and non-Jewish friends alike. Since dur­ing Passover, any foods that are leav­ened (grains risen through a bio­log­i­cal fer­men­ta­tion process) are for­bid­den , she made sure these foods were in abun­dance at the din­ner party, includ­ing bagels and noo­dle kugel, and she couldn’t leave out the brisket! While this was no tra­di­tional Passover event, I was excited to expe­ri­ence my first Passover party nonethe­less. And since the whole focus of the din­ner was essen­tially on carbs, I jumped at the chance to make my mom’s deli­cious rugelach cookie recipe. Actu­ally, these cook­ies are kosher for Passover since they do not con­tain yeast or any other leav­en­ing agent for that matter–score! So feel free to make them for any upcom­ing Jew­ish occa­sions, or if you just feel like a big bite of cinnamon-sugary cream cheese heaven. Iron­i­cally, they are a Christ­mas cookie sta­ple in our house. :) Rugelach Cookies

Rugelach Cook­ies (Difficulty-Intermediate; Makes 4 dozen cookies)

Cookie Dough:

  • 8 oz. cream cheese, at room temp.
  • 2 sticks unsalted but­ter, at room temp.
  • 2 c. all-purpose unbleached flour


  • 1 c. sugar
  • 2 tsp. cinnamon
  • 1 c. finely chopped walnuts
Make the dough: Using a stand or hand­held mixer, blend the but­ter and cream cheese together until smooth. Lower the speed, and grad­u­ally add the flour until a solid dough is formed. Divide the dough into three equal balls, wrap in plas­tic, and refrig­er­ate for an hour or more.
making rugelach cookies in the Kitchenaid stand mixer
separate the dough into separate balls with a pastry cutter
Assem­ble the cook­ies: Pre­heat oven to 350° F. To make the fill­ing, com­bine the sugar, cin­na­mon, and chopped wal­nuts in a bowl.
this cinnamon sugar walnut mixture makes the perfect cookie filling
Sprin­kle about 1/4 cup of the mix­ture onto a clean sur­face to roll the dough out. Place one ball of dough on top of the fill­ing mix­ture and roll dough into a 9″ cir­cle. Sprin­kle a gen­er­ous scoop of fill­ing onto the dough and spread evenly.
roll out the dough into a large circle covered in cinnamon and sugar
Using a pas­try or pizza cut­ter, cut the dough into 16 equal parts.  Tightly roll each piece of dough from the out­side into the point. Place the cook­ies point side down on an ungreased bak­ing sheet. Bake 18–20 minutes.
and then add more cinnamon and sugar!rugelach cookies with cinnamon sugar walnut fillingrugelach cookies with cinnamon sugar walnut fillingrugelach cookies with cinnamon sugar walnut filling
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