These rugelach cookies look impressive but they only use a handful of ingredients—how great is that?

Recipe Source


Step 1: Make the dough

Before you even begin making rugelach cookies, make sure that your butter and cream cheese are both softened. You need these ingredients to be ready to blend together and that just won’t happen if they’re straight from the fridge.

Once softened, beat them together in a large mixing bowl until smooth. Add in the salt and gradually mix in the flour until you have a dough.

Step 2: Divide and chill

After making the dough, divide it into quarters. Wrap each section up in plastic wrap or reusable food wraps and stash them in the fridge for an hour—until the dough has firmed up and is easy to handle.

Editor’s tip: You can keep the dough in the fridge for longer if you’d like. You can prep this dough a few days in advance and roll it out whenever you’re ready. This is a great make-ahead cookie.

Step 3: Roll out the dough

After chilling, it’s time to roll out the rugelach dough. Grab your favorite rolling pin and roll each portion of dough out into a 12-inch circle.

You’ll want to roll the dough out between two pieces of waxed paper or parchment paper. Now is not the time to flour your work surface since extra flour can make this dough dry and tough.

Step 4: Brush with butter

Once you’ve rolled out your circle, take melted butter and brush over the round of dough. A tablespoon of butter should be right for each portion of dough.

After buttering, sprinkle 3 tablespoons of cinnamon-sugar and 2 tablespoons of chopped pecans over the top, leaving about a half-inch of dough uncovered at the edge.

Editor’s tip: To give the cookies more flavor, toast the pecans before sprinkling over the top. It only takes a few minutes and adds a lot of flavor.

Step 5: Divide into wedges

Next, grab your pizza cutter (or just a sharp knife) and slice this circle of cookie dough into 12 wedges.

Step 5: Roll ’em up and bake

Now it’s time to shape the cookies. Starting on the wide end of each wedge, roll up the cookies (try to keep as much of the filling inside as possible). Pop onto an ungreased cookie sheet, pointed side down. Curve the cookies into a crescent shape.

Bake in a 350ºF oven for 24 to 26 minutes—until they look golden brown.

Step 6: Give the rugelach a finishing touch

After baking, move the cookies to a wire rack. While the cookies are still warm, brush them with melted butter and sprinkle with cinnamon-sugar. This will give the cookies extra-buttery flavor and a bit of crunch—yum!

prep: 40 minutes bake: 25 minutes per batch
about 48


  • 1 cup butter, softened
  •  package (8 ounces) cream cheese, softened
  • 2 pouches (2 cups) GOOD MEASURES® all-purpose flour
  • 1/2 teaspoon salt

For the filling:

  • 1 pouch (1 cup) GOOD MEASURES® sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup butter, melted, divided
  • 1/2 cup finely chopped pecans


Replace Good Measures traditional all-purpose flour, on a cup-for-cup basis, with GOOD MEASURES GLUTEN FREE ALL-PURPOSE FLOUR for a delicious gluten free alternative.  All ingredients are readily available as gluten free.  Please read package on all ingredients to ensure gluten free.


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