Comida Kraft
Recipe Box

Rugelach Cream Cheese Cookies

Rugelach Cream Cheese Cookies is rated 2.5 out of 5 by 4.
Prep Time
20
min.
Total Time
1
hr.
2
min.
Servings

64 servings, 1 cookie each

Some call these fruity, nutty, cream cheesy treats rugelach. Some call 'em cookies. Feel free to call them out-of-this-world delicious and call it a day!

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What You Need

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Make It

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  • Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, mix 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and raisins.
  • Heat oven to 375ºF. Roll 1/4 of the dough into 9-inch circle on lightly floured surface. Spread dough with 2 Tbsp. jam, then sprinkle with 1/4 of the sugar mixture; press sugar mixture firmly into dough. Cut into 16 wedges. Starting at wide edge, roll up each wedge. Place, point-sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.
  • Beat egg and water; brush onto roll-ups. Sprinkle with combined remaining granulated sugar and cinnamon.
  • Bake 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Family Fun

Making cookies is a fun activity for the whole family. Enjoy a walk after baking the cookies.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Servings

  • 64 servings, 1 cookie each

Nutritional Information

Serving Size 64 servings, 1 cookie each
AMOUNT PER SERVING
Calories 100
Total fat 4.5g
Saturated fat 2g
Cholesterol 15mg
Sodium 45mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 9g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Dough too soft, tried keeping it chilled but made no difference. Dough too soft, tried keeping it chilled but made no difference. Took too long to make into crescent shapes. During baking,cookies turned out flat and not crescent-shaped at all. Too much sugar nut mixture left over, half the amount would have been enough. Overall they were tasty but very disappointed in their appearance.
Date published: 2012-12-24
Rated 2 out of 5 by from Epic fail! Epic fail! 2-star were for the flavor, which is great, but execution of rolling them up didn't work - too much filling and the dough 'broke' while trying to role them.
Date published: 2012-12-31
Rated 1 out of 5 by from Traditional rugelach does not use sugar in dough and uses equal parts butter and cream cheese. Traditional rugelach does not use sugar in dough and uses equal parts butter and cream cheese. The sugar is used in the filling only and then sparingly.
Date published: 2013-09-19
Rated 5 out of 5 by from Even though I used Apricot, everyone swore they were little apple pies. Even though I used Apricot, everyone swore they were little apple pies. A favorite in our home baked gift boxes we give every year.
Date published: 2013-11-22
  • 2016-09-30T10:55CST
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