Rugelach Cookies
Feb 11, 2026 11:45 AM
This easy Rugelach Cookies recipe makes flaky, soft, and perfect crescent-shaped pastries filled with sweet jam and dusted with powdered sugar. They are really simple and quick to make; in fact, you don’t even have to wait for butter to soften. Make these cookies for your Holiday cookie platter, or any time!
Rugelach cookies are classic Holiday cookies from Eastern Europe that are loved all over the world. They may look sophisticated, but see how easy they are to make.
My mom calls this rugelach recipe “Rogaliki” and whips them up all the time, especially during the holidays and for special occasions. Since it’s so much a favorite, I wanted to share them with you.
My mom makes her own blackcurrant preserves for the filling (oh goodness, if I could just let you lick the spoon), but you can use raspberry, strawberry, or any flavor you prefer.
Ingredients:
- 4 cups all-purpose flour, plus more as needed
- 2 teaspoons rapid rise or instant yeast
- ½ teaspoon fine sea salt
- 1 cup unsalted butter, (2 sticks), melted and cooled to 110˚F
- 1 cup whole milk, warmed to 110˚F
- 2½ Tablespoons granulated sugar, divided
- 1 cup berry jam or blended preserves, preferably a thick consistency
- 1 cup confectioners’ sugar, for finishing
Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
130 minutes
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