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Rugelach Cookie Delights

Rugelach Cookie Delights

Buttery cream cheese rugelach spirals filled with apricot, cinnamon, walnuts, and raisins. Crisp edges, tender centers—perfect with coffee.
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Prep Time: 1 hour 15 minutes
Cook Time: 24 minutes
Total Time: 1 hour 39 minutes
Servings: 36

Ingredients
 

Main Ingredients

  • 8 oz unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2.5 tbsp granulated sugar for dough
  • 0.5 tsp fine sea salt
  • 1.25 tsp pure vanilla extract
  • 2.25 cup all-purpose flour
  • 0.75 cup apricot preserves
  • 1 cup walnuts, finely chopped
  • 0.5 cup raisins, chopped
  • 0.25 cup granulated sugar for filling
  • 2.5 tsp ground cinnamon
  • 1 tsp orange zest, finely grated
  • 2 tbsp beaten egg for egg wash
  • 1 tsp water for egg wash
  • 2 tbsp coarse or turbinado sugar for topping
  • 2 tbsp powdered sugar for dusting, optional

Instructions

Preparation Steps

  • Beat butter and cream cheese in a bowl until smooth and fluffy.
  • Mix in the 2.5 tbsp sugar, salt, and vanilla until combined.
  • Add flour and stir just until a soft dough forms with no dry patches.
  • Divide dough into 3 disks, wrap each, and chill until firm, about 1 hour.
  • Combine walnuts, raisins, 1/4 cup sugar, cinnamon, and orange zest in a small bowl.
  • Preheat oven to 375°F. Line two baking sheets with parchment paper.
  • Roll one dough disk into a 10-inch circle on a lightly floured surface.
  • Spread about 4 tbsp apricot preserves thinly over the dough, leaving a small border.
  • Sprinkle a third of the nut mixture evenly and press lightly so it adheres.
  • Cut the circle into 12 wedges. Roll each wedge from the wide end toward the tip.
  • Whisk beaten egg with water. Brush rugelach and sprinkle with coarse sugar.
  • Bake 18–22 minutes until golden. Cool 10 minutes, then transfer to a rack.
  • Repeat rolling, filling, and baking with remaining dough. Dust with powdered sugar to serve.

Notes

Swap apricot preserves with raspberry jam, or use pecans instead of walnuts. For extra sparkle, drizzle warm cookies with a thin vanilla glaze. Store airtight at room temperature for 3 days or freeze up to 1 month; thaw uncovered to keep the edges crisp.
This recipe is an original creation inspired by classic Rugelach Cookie Delights flavors. All ingredient ratios and instructions are independently developed.