Cinnamon Rugelach Cookies are a delightful treat that brings a touch of warmth and nostalgia to any gathering. Originating from Eastern European Jewish cuisine, these delectable pastries have been enjoyed for generations, often gracing the tables during holidays and special occasions. The flaky, buttery dough is rolled around a sweet cinnamon filling, creating a perfect balance of texture and flavor that keeps everyone coming back for more.
What I love most about Cinnamon Rugelach Cookies is their versatility; they can be filled with a variety of ingredients, from nuts to chocolate, making them a favorite among both bakers and eaters alike. The aroma of cinnamon wafting through the kitchen is simply irresistible, and the moment you take a bite, the tender, melt-in-your-mouth texture combined with the sweet, spiced filling is pure bliss. Whether youre sharing them with friends or enjoying them with a cup of tea, these cookies are sure to become a cherished addition to your recipe collection.
Ingredients:
- For the Dough:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- For the Filling:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 cup finely chopped nuts (walnuts or pecans work well)
- 1/2 cup raisins or currants (optional)
- For the Topping:
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Preparing the Dough
Lets start by making the dough, which is the heart of our rugelach. Its a simple process, and I promise its worth it!
- In a large mixing bowl, combine the all-purpose flour and salt. Whisk them together to ensure they are well mixed.
- In another bowl, beat the softened unsalted butter and cream cheese together until the mixture is smooth and creamy. You can use a hand mixer or a stand mixer for this step.
- Add the granulated sugar and vanilla extract to the butter and cream cheese mixture. Continue to beat until everything is well combined and fluffy.
- Gradually add the flour mixture to the wet ingredients. Mix until just combined. Be careful not to overmix, as this can make the dough tough.
- Once the dough comes together, divide it into four equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour. This chilling time is crucial as it helps the dough firm up and makes it easier to roll out later.
Preparing the Filling
While the dough is chilling, lets prepare the filling. This is where the magic happens, and the flavors really come together!
- In a small bowl, mix together the granulated sugar and ground cinnamon. This will be the base of our filling.
- Add the finely chopped nuts to the cinnamon-sugar mixture. If youre using raisins or currants, toss them in as well. Stir everything together until well combined.
Rolling Out the Dough
Now that our dough is chilled and our filling is ready, its time to roll out the dough and assemble our rugelach!
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take one disk of dough out of the refrigerator. On a lightly floured surface, roll it out into a circle about 1/8 inch thick. Try to keep the shape as round as possible.
- Once rolled out, sprinkle a generous amount of the cinnamon-sugar-nut mixture evenly over the surface of the dough, leaving a small border around the edges.
- Using a sharp knife or a pizza cutter, cut the dough into 8 equal wedges, like a pizza. Start from the center and work your way out to the edges.
- Starting from the wide end of each wedge, roll the dough towards the point, creating a crescent shape. Place each rolled rugelach on the prepared baking sheet, spacing them about 2 inches apart.
- Repeat the rolling and filling process with the remaining disks of dough until all the dough and filling are used up.
Baking the Rugelach
Were almost there! Now its time to bake these delicious cookies.
- Once all the rugelach are on the baking sheets, brush the tops with the beaten egg to give them a beautiful golden color as they bake.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture generously over the egg-washed rugelach.
- Total Time: 85 minutes
- Yield: 32 pieces 1x
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for filling)
- 1 tablespoon ground cinnamon
- 1 cup finely chopped nuts (walnuts or pecans)
- 1/2 cup raisins or currants (optional)
- 1 egg, beaten (for egg wash)
- 2 tablespoons granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
- In a large mixing bowl, combine the all-purpose flour and salt. Whisk them together to ensure they are well mixed.
- In another bowl, beat the softened unsalted butter and cream cheese together until the mixture is smooth and creamy.
- Add the granulated sugar and vanilla extract to the butter and cream cheese mixture. Continue to beat until everything is well combined and fluffy.
- Gradually add the flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix.
- Once the dough comes together, divide it into four equal portions. Shape each portion into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
- In a small bowl, mix together the granulated sugar and ground cinnamon.
- Add the finely chopped nuts to the cinnamon-sugar mixture. If using raisins or currants, toss them in as well. Stir until well combined.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Take one disk of dough out of the refrigerator. On a lightly floured surface, roll it out into a circle about 1/8 inch thick.
- Sprinkle a generous amount of the cinnamon-sugar-nut mixture evenly over the surface of the dough, leaving a small border around the edges.
- Using a sharp knife or a pizza cutter, cut the dough into 8 equal wedges.
- Starting from the wide end of each wedge, roll the dough towards the point, creating a crescent shape. Place each rolled rugelach on the prepared baking sheet, spacing them about 2 inches apart.
- Repeat the rolling and filling process with the remaining disks of dough until all the dough and filling are used up.
- Brush the tops of the rugelach with the beaten egg.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture generously over the egg-washed rugelach.
- Bake in the preheated oven for 20-25 minutes, or until golden brown.
- Allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For a variation, try adding chocolate chips or dried fruit to the filling.
- Make sure to chill the dough thoroughly; this helps achieve a flaky texture.
- Prep Time: 60 minutes
- Cook Time: 20-25 minutes
Conclusion:
In summary, these Cinnamon Rugelach Cookies are an absolute must-try for anyone looking to indulge in a delightful treat that combines flaky pastry with a warm, spiced filling. The unique texture and rich flavors make them perfect for any occasion, whether you’re hosting a cozy gathering, celebrating a holiday, or simply enjoying a quiet afternoon with a cup of tea. For serving suggestions, I love to pair these cookies with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special dessert. You can also experiment with variations by swapping out the cinnamon filling for chocolate, nuts, or even fruit preserves to suit your taste. The possibilities are endless, and each variation brings its own charm to the table. I wholeheartedly encourage you to try this Cinnamon Rugelach Cookies recipe and share your experience with friends and family. I would love to hear how they turn out for you! Whether you stick to the classic recipe or put your own spin on it, Im sure youll find these cookies to be a delightful addition to your baking repertoire. Happy baking! Print
Cinnamon Rugelach Cookies: A Delicious Twist on a Classic Treat
Description
Enjoy the delightful taste of homemade rugelach, featuring a buttery dough filled with a sweet cinnamon-nut mixture. These crescent-shaped pastries are perfect for sharing at any gathering, offering a deliciously flaky texture and a touch of sweetness that will impress everyone!
