These Brown Sugar Walnut Rugelach Cookies are very easy to make with a cream cheese dough and a simple filling. An addicting little cookie.
Rugelach cookies are very easy to make with a simple dough and filling. The spiral shaped cookies are buttery, flaky, and basically irresistible.
Post Contains Affiliate Links. Read my full disclosure HERE
Besides Chocolate Chip Cookies, Rugelach cookies are my favorite kind of cookie. I don’t make them too often because I love them so much. It’s just so amazing to me how quickly I can make a batch and just how quickly they disappear.
The cookie basically is melt in your mouth tender with a flaky dough. The filling ties it all together to make it rich and delicious.
Easy Brown Sugar Walnut Rugelach Cookies
Rugelach cookies are a traditional Jewish cookie at is very popular for the flaky, soft dough and various fillings.
This Brown Sugar Walnut Rugelach Cookie recipe will make 32 crescent shaped cookies that are filled with a sugar, cinnamon, and nut filling. The cream cheese based dough has a very subtle tartness that cuts that sweet nutty filling.
The cookies are easy to prepare with the 5 ingredient dough. The dough is made with cream cheese, butter, sugar, vanilla extract, and flour. The fact that the dough is egg-less means these cookies are great for people with an egg allergy.
Using an electric mixer or a stand mixer, you will beat together the cream cheese, butter, sugar, and vanilla extract until soft. Then you will slowly, add in the flour in batches.
Divide the dough in half and flatten into 1″ thick disks. Wrap in wax paper and refrigerate for 30 minutes.
When ready to make the cookies, roll out a disc into a thin 12″ round circle of dough. Trim to make make the circle have clean edges
Cut the circle into 4 sections, then 4 more, totaling 16 sections. Using a bench scraper is a great way to create a straight line.
Sprinkle half of the Brown Sugar Walnut filling on to the scored dough. Gently press the filling into the dough so it will stick well.
Starting with the wider part of the wedge, roll inward to make a small crescent shaped spiral. Repeat this process with the other disc of dough.
Evenly place all spirals onto lined baking sheets. Bake in a 375F preheated oven until golden, 15-20 minutes.
You will absolutely love how easy these Brown Sugar Walnut Rugelach Cookies are to make. But you’ll love how delicious they are even more to their simple preparation.
These crescent shaped filled cookies are melt in your mouth tender and irresistible. I suggest making a double batch to share with
What are Rugelach Cookies?
Rugelach cookies are a simple spiral cookie that have a flakey dough and a sweet filling. Many think that the cookies originated from Turkey, but they are originally from Poland. The name has Yiddish roots and the cookies are very popular in Israel and Jewish communities throughout Europe and America.
These cookies today are typically made with a cream cheese dough, but they had been made with a yeast based dough previously. Switching to a rich cream cheese dough made these cookies have an easier, and faster preparation.
Besides this brown sugar and walnut recipe, rugelach fillings can include raisins, chocolate, marzipan, poppy seed, or fruit preserves.
Can these be prepared in advance?
The filling can easily be prepared in advance. Just store it in an air tight container.
The dough can also be made 24 hours in advance. Just wrap well and store in the refrigerator. Because it has been chilled longer than just 30 minutes, let it sit at room temperature for 30 minutes to slightly soften.
Do I have to use Walnuts?
Nope! Pecans are another great option when making these cookies. Just be sure to very finely dice them. Large chunks of nuts will stick to he dough well and make it difficult to roll.
- 1/2 Cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 Tablespoons sugar
- 1 tablespoon vanilla extract
- 2 cups of flour, sifted
- 3/4 Cup walnuts, very finely chopped
- 1/3 Cup light brown sugar
- 1/4 Cup sugar
- 1 teaspoon cinnamon
- Using an electric mixer, beat the cream cheese, butter, sugar, and vanilla extract until soft.
- Add in the flour in batches and mix until a dough forms. Divide the dough in half and flatten into hand sized discs. Refrigerate for 30 minutes.
- While the dough is chilling, make the filling by combining the sugars, walnuts, and cinnamon. Set aside.
- Preheat your oven to 375. Line baking sheets with a nonstick liners.
- Remove dough from refrigerator. Roll out each disc into a thin 12" circle. Trim away an excess to create a clean edge. Cut the circle into 4 sections, then 4 more, totaling 16 sections. Sprinkle half some of the filling mixture onto the circle, press into the dough
- Roll each wedge from the widest point to the smallest to create crescent spirals. Repeat with other disc.
- Evenly place all spirals on the lined baking sheets.
- Bake until golden, 15-20 minutes.
Suggestion: Use a kneading mat with a measurement guide to easily make 12" circles. This helps create a circle at the correct size without a lot of dough being discarded.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 23mgCarbohydrates: 11gFiber: 0gSugar: 5gProtein: 2g