I’m lucky that my husband and I get to share and celebrate two holidays in our home with our kids: Hanukkah and Christmas. Ever since my husband and I first started dating years ago, we have enjoyed taking part in each other’s holiday traditions. Sure, my husband freaked out that first year when he came home from work late one night and found a huge evergreen tree in his living room adorned with ornaments and twinkling lights by yours truly, but now he loves it. 😉

Rugelach recipe from Weelicious.comPin

When I was growing up, my family always had sugar and gingerbread cookie making parties, so when I decided to continue the tradition with my own kids, I wanted to make sure a cookie my husband loved growing up was represented as well. Rugelach isn’t exactly a cookie, it’s more of a pastry, but it certainly looks right at home on a cookie plate and my hubby is addicted to them.

Rugelach recipe from Weelicious.comPin

As with most of my sweet recipes, I always try to cut down on a lot of the sugar. So, instead of sprinkling a cup of sugar on the dough before adding the filling, as most traditional rugelach recipes call for, I simply fill mine with low sugar preserves and tons of chopped fruit, nuts and bittersweet chocolate (for those who really want to take them up a notch). That makes them sweet, but not too sweet.

Rugelach recipe from Weelicious.comPin

I must have done something right because Kenya and my husband couldn’t keep their paws off of the first batch I made. I am not exaggerating when I say I came into the kitchen shortly after they came out of the oven to find almost all 24 cookies gone before I could photograph them for the picture you see above. At this time of year laughing and baking cookies is what the holidays are all about, no matter which one(s) you celebrate!



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Author: Catherine McCord
Prep Time 1 hour 50 minutes
Cook Time 25 minutes
Total Time 2 hours 15 minutes


  • 1/2 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1 cup all purpose flour
  • 1 large egg whisked with 1 tablespoon of water

Filling Options:

  • 1/4 cup preserves (apricot, strawberry, raspberry)
  • 1/4 cup chopped walnuts
  • 1/4 cup chopped dried fruits (cranberries, raisins)
  • 1/4 cup mini chocolate chips or chopped dried fruit, optional


  • Place the first four ingredients in a food processor or standing mixer and mix until combined.
  • Slowly add the flour, little by little until just combined.
  • Divide the dough into 2 balls, wrap each with plastic wrap and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees.
  • On a lightly floured surface, roll each dough ball into a 9 inch round and using a pizza cutter or knife, cut into 12 equal wedges (like a pizza pie).
  • Before separating the wedges evenly spread the round with 2 tbsp preserves.
  • Sprinkle 1/4 cup of filling of your choice and press them down gently to adhere to the dough.
  • Starting with the wide end of each wedge, roll up into 24 cookies.
  • Place on a baking sheet with the tip pointing down and brush with egg wash.
  • Bake for 20-25 minutes or until golden.


Sodium: 20mg | Sugar: 4g | Cholesterol: 15mg | Calories: 100kcal | Fat: 7g | Protein: 1g | Carbohydrates: 9g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. just made two batches of these with cranberry-mango preserves i made with almonds and the other with raisins, almonds and i did sprinkle a little cinnamon and sugar first. 😉 one batch was vegan using margerine and nut paste i made in the blender out of almonds, oats, a little rice milk and a lil water. i put the dough in the freezer for 1 hr 20 min. they all came out just delicious!!! THANK YOU! i am a hero in my home. 🙂

  2. Can you use the pillsberry readymade dough for moms who dont have much luck with dough or the time?

  3. Ener-G and Bobs Red Mill make good egg substitutes. A mashed banana or applesauce also work as a substitute with most recipes.

  4. Love this recipe and the creativity it allows for fillings! Made a couple batches today: raspberry/Choc chip, apple butter/pecans, pumpkin purée with a little cinnamon/butterscotch chips, and PB/Choc chips. All delicious! Thanks for a fun versatile recipe!

  5. I have a stupid question…I’m new at baking…how do you make the dough “round”. Do you use a round plate? Or is there a better way?thanks

  6. Thank you for this recipe. I have been seeking a cream cheese dough for the rugelach that I learned to make as a child. My Grandma, Bertha, was a holocaust survivor who churned out rugelach and hamentaschen in huge batches. She taught me to make them when I was young. Your recipe looks like my memories of her recipe. But, she made a cinnamon and sugar mixture that she rolled them in before baking.

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