Get ready to fall in love with these irresistible rugelach cookies! Flaky, buttery pastry wrapped around a sweet filling of cinnamon and raisins. They’re delicate, perfectly golden, and an absolute treat with a cup of tea or coffee.
Prep Time: 45 mins | Total Time: 13h | Serves: 36
Ingredients
Dough
1 cup (2 sticks) butter or 2 sticks of Vegan Butter at room temperature
1 package (8 oz.) cream cheese at room temperature
2 cups flour
¼ teaspoon salt
¼ flour and ¼ cup powdered sugar for rolling
“Filling”
¾ cup sugar
1 tablespoon cinnamon
1 cup raisins (optional but delicious)
Instructions
Step 1
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter (or butter substitute) and cream cheese together on medium speed until smooth and well combined. Reduce the speed to low, add ½ cup of flour and the salt, and mix until just incorporated. Repeat this process, adding the remaining flour in batches, until the dough comes together.
Step 2
Divide the dough into two equal portions, shaping each into a disc. Wrap the discs tightly in plastic wrap and refrigerate for at least 4 hours, or up to 3 days. Preferably overnight.
Step 3
When ready to bake, preheat the oven to 350°F (176 ºC). Prepare a baking sheet by lining it with parchment paper.
Step 4
In a small bowl, combine the cinnamon and sugar. Set aside, along with the raisins.
Step 5
Remove the dough from the refrigerator and let it sit at room temperature until softened slightly—just enough to make a small indentation with your thumb. Divide each disc in half and, on a lightly floured surface dusted with powdered sugar, roll one portion into a rectangle measuring approximately 6 inches wide by 18–20 inches long. The dough should be about ⅛ to ¼ inch thick; avoid rolling it too thin.
Step 6
Sprinkle the cinnamon-sugar mixture evenly and generously over the dough. Using a sharp knife or pizza cutter, cut the dough into triangles, each about 2 inches wide at the base. If desired, place 5–10 raisins on the wide end of each triangle. Roll the triangles from the wide end toward the point, then tuck the point underneath to secure.
Step 7
Arrange the cookies on the prepared baking sheet, leaving space between each. Bake for 18–20 minutes, or until the cookies are golden brown.
Step 8
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Finish with a light dusting of powdered sugar before serving.
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