Easy Rugelach Cookies Recipe | Crescent Cookies With Nuts and Cinnamon

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and dairy-free.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Granulated sugar is more affordable and widely available.

Preheat oven to 350°F (175°C).

In a bowl, mix flour, sugar, and salt together.

Cut in butter and cream cheese until mixture resembles coarse crumbs.

Add vanilla extract and mix until dough forms.

Divide dough into four equal pieces and wrap in plastic wrap; refrigerate for at least 1 hour.

In a separate bowl, combine walnuts, brown sugar, and cinnamon.

Roll out one piece of dough on a floured surface into a circle.

Spread a thin layer of the walnut mixture over the dough.

Cut the dough into wedges, like a pizza.

Roll each wedge from the wide end to the tip, forming a crescent shape.

Place rolled rugelach on a baking sheet lined with parchment paper.

Brush with beaten egg and sprinkle with additional cinnamon sugar if desired.

Bake for 20-25 minutes until golden brown.

Remove from oven and let cool on a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens