This easy Rugelach Cookies recipe makes flaky, soft, and perfect crescent-shaped pastries filled with sweet jam and dusted with powdered sugar. They are really simple and quick to make; in fact, you don’t even have to wait for butter to soften. Make these cookies for your Holiday cookie platter, or any time!
Rugelach Video
Rugelach cookies are classic Holiday cookies from Eastern Europe that are loved all over the world. They may look sophisticated, but watch the video to see how easy they are to make.
Easy Rugelach Recipe
My mom calls this rugelach recipe “Rogaliki” and whips them up all the time, especially during the holidays and for special occasions. Since it’s so much a favorite, My mom makes her own blackcurrant preserves for the filling (oh goodness, if I could just let you lick the spoon), but you can use raspberry, strawberry, or any flavor you prefer.
Rugelach Cookie Ingredients
You’ll need just a few simple ingredients to make this rugelach cookie recipe, but they will surely become a favorite Holiday cookie recipe in your house.
- Flour – all-purpose works just fine here, but be sure to measure it correctly to ensure the pastry has the best texture.
- Rapid rise yeast – also called instant yeast. No need to proof this yeast; just make sure it’s not expired and was sealed properly.
- Unsalted butter, melted and then cooled, to easily incorporate into the dough. You can partially melt in the microwave, then stir to melt and cool at once.
- Whole milk – warm to 110°F to help activate the yeast. Make sure it’s not too hot or it can deactivate the yeast.
- Sugar – granulated sugar to sprinkle over the dough before rolling. Don’t forget powdered sugar for dusting the top since the cookies don’t contain much sugar without it.
- Jam – any flavor of your choice, but be sure to choose a thicker-textured jam so it won’t run out of the sides of the cookie. An even consistency jam works best.
Rugelach Variations
Classic rugelach cookies come in so many flavors, oftentimes with nuts or fruit mixed in. Here are a few ideas to finely chop with a food processor before sprinkling over the dough:
- Nuts – try almonds, pecans, or walnuts for Walnut Rugelach
- Dried Fruit – cranberries or raisins
- Chocolate rugelach – mini chocolate chips or chocolate shavings, or swap the jam for chocolate hazelnut spread
How to Make Rugelach Cookie
A stand mixer with a paddle attachment is easiest, but you can use an electric hand mixer to mix the cookie dough.
- Whisk together the flour, yeast, and salt in a small bowl and line two cookie sheets with parchment.
- Make the Dough – use a stand mixer or electric hand mixer to combine the butter and milk, and then reduce the speed to medium-low and add the flour mixture a little at a time. Switch to the dough hook and continue mixing in the stand mixer or knead by hand for 3 minutes until very soft, but not sticky. Rest on the counter for 30 minutes.
- Roll the dough – Divide the rugelach dough into 5 pieces, and then cover 4 pieces with plastic wrap while rolling out the one piece to about a 10″ circle with a rolling pin.
- Make the cookies – sprinkle 1/2 Tbsp of sugar over the dough disk, then use a pizza cutter to cut into 12 slices. Add a small dollop of jam (about the size of a marble) to the large side of each triangle and then roll each triangle up, starting from the jam side. Place on the cookie sheet tail-end-down, then repeat with the other 4 pieces of dough.
- Proof in a warm place (<100°F) for 30 minutes in a warmed oven or until puffed. Do not overheat, or you will exhaust the yeast. You should see them visibly puff, but not double (see the photo below for before and after). Preheat oven to 350°F.
- Bake for 25 minutes, or until they just begin to turn golden, rotating the cookie sheets halfway through baking, then cool on the baking sheets for 10 minutes. DO NOT OVERBAKE. You can also flip them to see if they are turning golden brown on the bottom.
- Add the confectioners sugar – generously roll the WARM cookies in a bowl of powdered sugar and set on a serving tray. The powdered sugar will stick better if the cookies are warm.
Pro Tip:
Don’t skip that confectioner’s sugar step! The Rugelach cookie dough doesn’t have any sugar besides the little bit we sprinkled on the dough, so it isn’t very sweet and can use a bit of powdered sugar to round out the flavor.
More Christmas Cookie Recipes
‘Tis the season for baking! Once you make these Rugelach cookies, round out your cookie tray with these festive Holiday Cookie Recipes:
- Almond Snowball Cookies
- Palmiers Cookies
- Angel Wing Cookies
- Christmas Sugar Cookies
- Gingerbread Cookies
- Cranberry Cookies
- Russian Tea Cakes
- Chocolate Crinkle Cookies
- Baklava
I hope you fall in love with my Mom’s classic Rugelach cookie recipe. These tasty treats are some of my favorites to make and share with friends. The rolled shape, sweet jam filling, and buttery dough make for a beautiful and delicious cookie. Add these rugelach cookies to your Holiday baking list!