Easy Christmas Cookies: 5 Delicious Recipes (Day 5)

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The holiday season is upon us, and what better way to celebrate than with the delightful aroma of freshly baked cookies filling your home? This is Day 5 of our easy Christmas Cookies countdown, featuring 5 mouthwatering recipes.

And that’s a wrap on our Easy Christmas Cookies series! I hope you’ve enjoyed baking alongside me this past week and have discovered a few new favorites to add to your holiday repertoire.

But wait, there’s more! Today, I am featuring even more delicious cookie recipes from some of my wonderful blogger friends. So, stay tuned for a treasure trove of inspiration to keep your cookie tins overflowing with festive cheer!

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Today’s recipe is for my all-time favorite cookie: Rugelach. These delightful pastries, originally hailing from Jewish communities in Poland, are filled with a variety of sweet and savory flavors.

A Family Tradition with a Twist

While my family isn’t Jewish, Rugelach became a cherished Christmas tradition thanks to my Mama. She only made them during the holidays, making them an extra special treat. They’re always the first to disappear from the cookie tray, and rarely do any survive after Christmas Eve!

A Neighborly Inspiration

I often wonder if this recipe originated with Mrs. Pirner, a dear Polish woman who lived next door. I spent countless hours on her farm, helping her in the kitchen as she created the most incredible homemade breads. Perhaps her baking influence, combined with the festive season, inspired this unique Christmas tradition in our family.

Rugelach Cookies 3.jpg

Rugelach, which translates to “little twists” in Yiddish, is a delightful paradox. The exterior is a beautiful contrast to the sweet filling nestled within. We like to make our filling with a delicious combination of dates, nuts, cinnamon, and sugar. Each bite offers an explosion of textures and flavors – a delightful harmony between salty and sweet.

After following steps 1-5 in the recipe card below.

First, grab your chilled dough and carve it into 5 or 6 manageable sections. To prevent sticking, lightly dust your work surface with all-purpose flour. Now, take one section and shape it into a ball. Gently flatten the ball with your palm, then it’s time to roll! Grab your rolling pin and begin rolling out the dough, applying even pressure and giving it a quarter turn every few rolls. This will help you achieve a nice, even circle. Aim for a diameter of about 6-8 inches.

Trim the edges of the dough into a nice circle. The trimmed dough can be worked into the next section.

Using a pizza cutter or knife, slice in half length-ways, again sideways, and into triangles (like you are slicing a pizza into quarters).

Sprinkle the filling mixture on top of the circle.

Starting at the wide end fold over the corners and about ¼-inch of the dough. Gently, roll the Rugelach dough toward the small end like you would a Crescent Roll. Be gentle so that you are not pushing out your filling.

Place the cookies on a baking sheet lined with parchment paper.

Any of the filling mix on the counter should be removed with a paper towel. You will need to sprinkle more flour on your surface so the dough does not stick when working with the next section.

Brush each cookie with the egg wash (one large egg yolk beaten with one teaspoon of water). Sprinkle granulated white sugar over the top of cookies.

Bake in preheated oven at 375 degrees for 15 minutes. The Rugelach Cookies should be slightly golden. Do not overcook them.

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Rugelach

White Lilac Farmhouse
Jewish Holiday Pastry
A flaky cream cheese dough is rolled up with sweet fillings in layers with sugar, cinnamon, dates and walnuts.
5 from 1 vote
Course Cookies
Cuisine Jewish
Servings 36 Cookies

Equipment

  • Standing Electric Mixer
  • Rolling Pin for rolling out the dough
  • Sharp Knife or Pizza Cutter
  • Plastic Wrap
  • Parchment Paper
  • Baking Sheets (Cookie Sheets)

Ingredients
  

  • 1 Cup Unsalted Butter Soften to room temperature
  • 6 Ounces Softened Cream Cheese
  • 2 3/4 Cups All Purposed Flour
  • 1/4 TSP Salt
  • 3/4 Cup Sugar
  • 1/3 Cup Dates finely chopped Note: Raisins can be substituted
  • 1/4 Cup Walnuts finely chopped
  • 2 TSP Cinnamon
  • 1 Egg Yolk Beaten with 1 teaspoon of water (egg wash)

Instructions
 

  • In a large mixing bowl, cream butter and cream cheese until light and fluffy.
  • Add flour and salt. Continue mixing until well combined.
  • Wrap and chill dough for 2 hours (a must).
  • Meanwhile combine 1/2 cup of sugar, dates, nuts and cinnamon. Mix well.
  • Heat oven to 375 degrees.
  • Divide the dough into 5 to 6 sections. You will form these in to ball.
  • Work with 1 ball of dough at a time. Turn the dough out onto a lightly floured, clean work surface. Careful not to over work the dough.
  • Roll the dough in to a flat circle about 6-8 inches.
  • Trim to make sure you have a round circle. You can add the trimmed dough to one of the balls to use next.
  • Using a pizza cutter or knife, slice in half length ways, again sideways and into triangles (like you are slicing a pizza into quarters).
  • Sprinkle the filling mixture on top of the circle.
  • Starting at the wide end fold over the corners and about ¼-inch of the dough. Gently, roll the Rugelach dough toward the small end like you would a Crescent Roll. Be gentle so that you are not pushing out your filling.
    Place the cookies on a parchment lined baking sheet.
  • Brush the tops with the egg wash then immediately sprinkle with sugar. Continue until all are brushed and sprinkled with sugar.
  • Bake in the oven at 375 degrees for 15 minutes until the cookie begins to slightly turn golden. Do not over cook.
  • Cookies can be stored in airtight containers after they have cooled. They can also be placed in the freezer.

Notes

Other variations would be to add  fruit preserves such as apricots, blueberry, raspberry or strawberry. Chocolate filling is delicious too with this pastry dough.
Rugelach pin.jpg
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Delightfully Delicious Sandies Recipe from Bushel & A Pickle

Don’t worry if you missed the first few days of our Christmas Cookie Countdown! All the delicious recipes are linked below!

  • Day 1 – White Chocolate Cranberry Cookies
  • Day 2 – Shortbread Cookies
  • Day 3 – Almond Joy Cookies
  • Day 4 – Chinese New Year Cookies

Don’t forget to check back tomorrow for another day of Christmas cookie inspiration! In the meantime, please subscribe to my newsletter for even more holiday baking ideas and decorating tips delivered straight to your inbox.

Happy baking, sweet friend!

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8 Comments

  1. I’ve used this same dough recipe to make mini breakfast quiches in muffin tins. They’re so yummy but I never thought of a “cookie” before. You gave me ideas!
    Thanks.

  2. 5 stars
    I love rugulach, in fact this week I baked 3 batches of it! It is one of my favorite cookies to make and very versatile because you can add jam, jellies or whatever you like as a filling and jut roll it up! Can’t wait to check out your other cookies.

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