Rugelach Cookies Recipe

Introduction

Rugelach cookies are tender, buttery pastries filled with a delightful mix of nuts and dried fruits. These bite-sized treats offer a perfect balance of sweet and tangy flavors, making them an irresistible snack or dessert.

Ingredients

• 3/4 cup Wholesome Yum Blanched Almond Flour
• 3/4 cup Einkorn flour (or spelt flour, or tapioca flour for gluten free)
• 1/2 tsp Baking powder
• 1/8 tsp Sea salt
• 6 tbsp Unsalted butter (softened at room temperature)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1/4 cup Sour cream
• 1 tsp Vanilla extract
• 1/3 cup Walnuts (chopped)
• 3 tbsp Raisins
• 3 tbsp Dried cranberries
• 1 tbsp Unsalted butter (melted)
• 2 tbsp Besti Monk Fruit Allulose Blend

Instructions

1. Step 1: In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and salt.
2. Step 2: In a second large bowl, use a hand mixer to beat the softened butter and Besti Monk Fruit Allulose Blend until creamy. Beat in the sour cream and vanilla extract.
3. Step 3: Gradually beat the dry ingredients into the butter mixture until a uniform, sticky dough forms.
4. Step 4: Cover the bowl with plastic wrap and chill the dough for at least 2 hours, until cold and very firm.
5. Step 5: Meanwhile, in a medium bowl, mix the filling by stirring together the chopped walnuts, raisins, dried cranberries, and 2 tablespoons of Besti Monk Fruit Allulose Blend. Add the melted butter and stir again until the mixture is evenly coated.
6. Step 6: Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
7. Step 7: Use a medium cookie scoop to portion the dough onto the lined baking sheet, spacing them about 2 inches apart. Fill the scoop flat (about 1.5 to 2 teaspoons per cookie). Use your thumb 2-3 times on each cookie to create a large well in the center. The cookies should be around 2 inches across, 1/4 inch thick in the bottom well, and slightly thicker around the edges. Pinch the edges together if cracks appear.
8. Step 8: Spoon the filling mixture into the wells of each cookie, pressing in gently.
9. Step 9: Bake the rugelach cookies for 12-15 minutes, until golden brown. Allow them to cool completely to firm up before serving.

Tips & Variations

• For a gluten-free version, substitute einkorn or spelt flour with tapioca flour as suggested.
• Swap walnuts for pecans or almonds based on your preference.
• Try different dried fruits like chopped apricots or cherries for a unique filling.
• If you don’t have Besti Monk Fruit Allulose Blend, a similar granulated sweetener can be used.

Storage

Store cooled rugelach cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To enjoy, bring frozen cookies to room temperature or warm briefly in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough ahead of time?

Yes, chilling the dough for at least 2 hours improves its firmness and makes it easier to shape. You can also prepare the dough up to 24 hours in advance and keep it refrigerated until ready to use.

What can I use if I don’t have sour cream?

You can substitute sour cream with Greek yogurt or crème fraîche in equal amounts to maintain moisture and tanginess in the dough.

Rugelach Cookies Recipe

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★★★★★

4.9 from 59 reviews

• Author: Thomas
• Total Time: 2 hours 30 minutes
• Yield: 24 cookies 1x
• Diet: Gluten Free

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Description

Delight in these soft and buttery Rugelach Cookies, a traditional Jewish treat made with a tender almond and einkorn flour dough, filled with a luscious mix of walnuts, raisins, and cranberries. Perfectly sweetened with monk fruit and baked to golden perfection, these cookies are a wholesome twist on a classic favorite.

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Ingredients

Scale 1x2x3x

For the Dough

• 3/4 cup Wholesome Yum Blanched Almond Flour
• 3/4 cup Einkorn flour (or spelt flour, or tapioca flour for gluten free)
• 1/2 tsp Baking powder
• 1/8 tsp Sea salt
• 6 tbsp Unsalted butter (softened at room temperature)
• 1/4 cup Besti Monk Fruit Allulose Blend
• 1/4 cup Sour cream
• 1 tsp Vanilla extract

For the Filling

• 1/3 cup Walnuts (chopped)
• 3 tbsp Raisins
• 3 tbsp Dried cranberries
• 1 tbsp Unsalted butter (melted)
• 2 tbsp Besti Monk Fruit Allulose Blend

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Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, einkorn flour, baking powder, and sea salt until evenly combined.
2. Cream Butter and Sweetener: In a separate large bowl, use a hand mixer to beat the softened butter with the Besti Monk Fruit Allulose Blend until the mixture becomes creamy and smooth. Then mix in the sour cream and vanilla extract until fully incorporated.
3. Combine Dough: Gradually add the dry ingredient mixture to the butter mixture while continuing to beat. Mix until a uniform, sticky dough forms.
4. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the dough is cold and very firm to handle.
5. Prepare Filling: In a medium bowl, combine the chopped walnuts, raisins, dried cranberries, and Besti Monk Fruit Allulose Blend. Add the melted butter and stir until all the pieces are coated evenly with the mixture.
6. Preheat Oven and Prepare Baking Sheet: Once the dough is chilled, preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
7. Shape Cookies: Use a medium cookie scoop to scoop the dough onto the parchment-lined baking sheet, spacing cookies about 2 inches apart. Fill each scoop flat (not rounded), approximately 1.5 to 2 teaspoons per cookie. Use your thumb 2 to 3 times on each cookie to create a shallow well about 1/4 inch thick in the bottom center and slightly thicker edges. Pinch the edges gently if the dough cracks.
8. Add Filling: Spoon the prepared filling mixture into the wells of each cookie, pressing it in gently without spilling over the edges.
9. Bake: Bake the Rugelach cookies in the preheated oven for 12–15 minutes, or until the edges turn golden brown.
10. Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet so the cookies firm up before serving.

Notes

• For a gluten-free version, substitute einkorn flour with tapioca flour completely.
• Ensure the dough is very cold before shaping to handle it easily and prevent spreading during baking.
• The thumb indent in the cookie is crucial to hold the filling without it spilling over during baking.
• Use maple syrup or honey instead of Besti Monk Fruit Allulose Blend if you prefer natural sweeteners, adjusting wet ingredients as necessary.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Jewish

Keywords: Rugelach, Almond Flour Cookies, Jewish Cookies, Gluten Free Cookies, Monk Fruit Sweetened, Walnut Raisin Cookies, Holiday Cookies