Go Back
+ servings
stack of rugelach on plate
Print

Classic Rugelach Recipe

My Easy Rugelach Recipe are the best holiday cookies! This is a traditional recipe made two ways: classic raisin brown sugar and walnut filling and chocolate chip filling. These are some of the BEST cookies ever!
Course Dessert
Cuisine American
Keyword cookies
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings 48 cookies
Calories 106kcal
Author Dorothy Kern
Cost $8

Ingredients

Dough:

Filling:

  • 1 cup walnuts finely chopped
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/2 cup raisins finely chopped OR mini chocolate chips
  • 1 egg
  • 1 tablespoon milk
  • 1/4 cup granulated sugar

Instructions

Make the Dough

  • Cut butter and cream cheese into small pieces.
  • In a large food processor, pulse the flour and salt, then add the butter and cream cheese and pulse until mixture is crumbly.
  • Divide dough into 4 sections and shape each into a disk. Wrap each disk in plastic wrap and chill for 2 hours.

Make the Filling

  • Note: I find it easiest to finely chop the nuts and raisins in the food processor, but you can also do it by hand.
  • Stir together the walnuts, brown sugar and cinnamon. Stir in either finely chopped raisins OR mini chocolate chips. (Tip: divide the mixture in half and add 1/4 cup finely chopped raisins to half 1/4 cup mini chocolate chips to the other half.)

Assemble & Bake

  • Roll each disk of dough into a 9-inch round, keeping each disk chilled until ready to roll and fill them. Sprinkle the round with the filling and press it lightly into the dough. Cut each round into 12 wedges (like you’re cutting a pizza). Roll the wedges from wide to narrow, like you do a crescent rolls.
  • Place the cookies with points tucked under onto cookie sheets lined with parchment or silicone baking mats. Chill 30 minutes.
  • Preheat oven to 350°F.
  • Beat egg with milk to create an egg wash. Brush each cookie with the egg wash and sprinkle the outside with the granulated sugar.
  • Bake 15-20 minutes, or until lightly browned.
  • Cool at before removing from cookie sheets. Store in an airtight container for up to 4 days or freeze for up to a month.

Video

Notes

Tips

  • Make sure to spoon and level the flour. If you aren't using a food processor to form the dough then it's going to take awhile to get it completely worked together. You want the dough cohesive like a cookie dough not like a done-by-hand pie dough.
  • Make sure you chill the dough as directed! It's a soft dough when it's out of the refrigerator so don't skip that step - and be sure to keep each disk chilled while you work on the others.
  • Easiest way to cut the dough is using a pizza cutter!

Variations

  • Spread the dough with your favorite flavor jam
  • Use lemon curd as the filling
  • Spread the dough with peanut butter and sprinkle with mini chocolate chips
  • Use other nuts, like pecans or almonds, instead of walnuts
  • Spread the dough with Nutella or any other chocolate spread
  • Skip the nuts and just fill them with cinnamon sugar (like pie crust cookies)

Nutrition

Serving: 1cookie | Calories: 106kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 30mg | Potassium: 41mg | Fiber: 1g | Sugar: 4g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg