Have you ever tried rugelach cookies? If you haven’t, stop everything you are doing right now and make them! Well, not really… But, I think, you definitely need to try them. Flaky, crunchy, and delicate pastry dough made with simple ingredients. You can even make it in advance and bake it when needed. Everyone will love them!
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I had Rugelach cookies a very long time ago, and I loved them. So it was nice to make them again. It’s easy to make, and you don’t need a ton of ingredients.
Recipe Ingredients
- All-purpose flour
- Ricotta cheese
- Butter
- Baking powder
- Sugar
- Vanilla
Recipe variations
Very often you will find rugelach cookies made with cream cheese instead of ricotta for the dough. Both ways work fine, so if you have cream cheese on hand instead of ricotta, use that, they will still be delicious.
For the filling, you can use so many options! For this recipe, I give two variations: sugar, orange zest, cinnamon, and poppy seeds with sugar. Another option is adding lemon zest to the poppy seeds. You can also use your favorite jam, but make sure it’s not too loose or it may leak out. Adding a chocolate spread is also a great idea.
Don’t forget the savory option! Using herbs or cheese will be delicious too!
It’s all about having fun along the way and making something that matches your taste. Let me know what other fillings you choose to use. I would love to hear your favorites!
How to make rugelach cookies?
Once the rugelach cookie dough is made, you will need to chill it in the fridge for about an hour. After this, all you have to do is divide the dough into two parts. While you are working with one of the halves, keep the other one in the fridge.
Roll out the dough about 1/4″ (7 cm) thick into a circle about 14″ (35 cm) in diameter. Once it’s rolled out, I like to sprinkle sugar all over and press the sugar with the rolling pin into the dough. You don’t need to press hard, just enough so the sugar sticks to the dough. Following that, generously sprinkle with cinnamon, orange zest, and more sugar.
Using a sharp knife or a pizza cutter, divide into 16 pieces. You can make the cookies bigger. Just keep in mind that the size will affect the baking time.
Starting from the outer edge, roll each triangle into the center, and place it on the baking sheet lined with parchment paper. Repeat until you have all the cookies ready to bake. Using a pastry brush, cover the rugelach cookies with egg wash and sprinkle some sugar on top.
Bake them for about 30-35 minutes, and you have yourself some delicious, flaky, crispy rugelach cookies!!
Storage & reheating
You can store these cookies at room temperature for up to a week.
If you prefer to make the dough in advance and bake it later, you can do that by wrapping it in plastic and keeping it in the freezer for up to 2 months. I suggest shaping it into a 1-2 inch disk, that way it’s easier to roll out once defrosted.
When ready to use, take it out of the freezer and let it sit at room temperature until it’s easy enough to roll out (don’t let it thaw for too long, you want it to be firm but still flexible.)
More recipes to bake
POPPY SEED PASTRIES: PLUSHKI – super soft and fluffy, filled with nutty poppy seeds and sugar, creating beautiful texture and flavor. Perfect for breakfast with a cup of hot beverage, a snack, or on the go.
CRUNCHY TOP CINNAMON ROLLS – these cinnamon rolls are a staple in my home. Make them very often. The texture is incredible, super soft, and light, you cannot have just one!
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Ricotta cheese rugelach cookies
Ingredients
- 400 grams ricotta cheese
- 400 grams all-purpose flour
- 250 grams butter, room temperature
- 2 teaspoon baking powder
- 1 teaspoon vanilla extract
Filling
- zest from 2 oranges
- 150 grams granulated sugar
- cinnamon to your taste
Filling Option 2
- 30 grams poppy seeds (soaked in hot water for 15-20 minutes), 1/4 cup
- 150 grams granulated sugar
Egg wash
- 1 egg
Instructions
- In a bowl, combine ricotta cheese and butter (room temperature). Mix with a hand mixer or stand mixer with the paddle attachment.
- Add sifted flour, vanilla, and baking powder. Mix until everything is incorporated.
- Wrap the dough with a plastic wrap and let it rest in the fridge for 1 hour.
- After an hour, separate the dough into two parts. Keep one in the fridge while you are working with the other half.
- Preheat the oven to 350F (180C)
- On a floured surface, roll the dough into about a 14" (35 cm) circle, 1/4" (7 cm) thick.
- Sprinkle some sugar on top and press it into the dough with the rolling pin. Don't need to press too hard, just enough for the sugar to stick to the dough. Generously sprinkle cinnamon, orange zest, and the rest of the sugar.
- With a sharp knife or pizza cutter, divide the circle into 16 pieces.
- Roll each triangle from the outer edge towards the inside. Place it on a parchment paper-lined baking tray. Make sure the end of the tail on each cookie is tucked under, so it doesn't roll out when baking.
- Ones you have all the cookies ready to bake, beat one egg and brush each cookie. Sprinkle more sugar on top.
- Bake on the middle rack for 30-35 minutes, or until golden brown.
- When ready, transfer them to a cooling rack. Enjoy!