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This easy rugelach recipe is one that you will definitely want to add to your collection of holiday desserts.  We’ve included step by step instructions below, you just can’t miss.  You might want to get your family involved too, since making the cookies is definitely a labor of love.  Just be sure to include about 2 hours of time for chilling the sweet pastry dough into your schedule.  I love to make them in early December because this is a cookie that freezes beautifully.  Even if you don’t celebrate Hanukkah, they are just too pretty not to bake!

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You will need: apricot preserves, walnuts, cinnamon, butter, all purpose flour, salt, cinnamon, cocoa, cream cheese, vanilla extract, sugar and powdered sugar. 

This post was originally published December 20, 2017 and updated December 5, 2018.

rugelach cookies on white plate with christmas tree in the background

EASY RUGELACH RECIPE BACKSTORY

So here we are on the last night of Hannukah and in a few days celebrate Christmas.  We celebrate both holidays in our family and I feel so blessed to be able to do so.  Some years the calendar determines that Hanukkah falls right in the middle of Christmas and that’s just fine with us!

Raspberry Dream Bars are another classic Holiday Desserts recipe, and we have a great recipe for you to try!

plate of rugelach on white plate with holiday decorations in the background

However even though Mark and I have been married 9 years (where does the time go?) this is the first year I’ve made Rugelach to have at Hanukkah.

Had I known they were so easy to make, and had this easy rugelach recipe to use, they would have made a regular appearance!

And while these sweet morsels of goodness are typically served to celebrate during the eight days of Hanukkah, I plan to bake a batch for Christmas, since I think they are the perfect Winter Cookie, and go really well with a big mug of hot chocolate.  Know what I mean? 🙂

winter rugelach cookies on white plate with white mug of cocoa and mini marshmallows and crocheted snowflake in background

There are lots of different rugelach fillings.  I chose a traditional filling of apricot jam, walnuts, cinnamon and cocoa.  For my next batch I’m going to use mini chocolate chips!  The possibilities include just about any type of preserves or jam that you love, plus cinnamon and of course chocolate.  Yum! Yum!

homemade rugelach cookies with apricot jam on long white plate and snow globe in the background

RUGELACH COOKIES FAQ

  • Can Rugelach be frozen after baking? You sure can!  There are two ways to freeze Rugelach.  You can freeze the discs of pastry dough before you make it into cookies, or you can freeze the baked cookie (much easier I think!) Both for about three months.

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