Chocolate Rugelach Recipe (Easy and Traditional)

These chocolate rugelach cookies are little pastry-like treats, rolled and filled with a delicious chocolate filling and sprinkled with cinnamon sugar.

Rugelach have a buttery, flaky dough, almost like tiny croissants.

Anybody can use this easy recipe for chocolate rugelach to create pretty little twists that bake up golden brown and make a delicious addition to holiday season cookie trays! 

What are Rugelach?

Rugelach, pronounced “ROO-guh-lahkh,” are pastries that originate from the Ashkenazi Jewish communities of Eastern Europe and are still very popular in Israel. The name itself is derived from the Yiddish word “rugel,” which means “royal” or “crescent.” 

They’re a family favorite around the Jewish holidays of Rosh Hashanah, Yom Kippur and even Hannukah, and can be found on dessert trays with other sweet treats. 

The cream cheese dough itself is what makes rugelach special. Cream cheese adds richness and smoothness to the dough with just the tiniest bit of tang. 

The dough is rolled flat and filled with different fillings like fruit preserves, nuts, chocolate and cinnamon sugar. Then it’s rolled again and sliced into bite-sized pieces that are baked to flaky perfection.

Ingredients

Here is what you’ll need to make these traditional Jewish cookies:

For the Cookie Dough

• all-purpose flour
• unsalted butter
• cream cheese
• granulated sugar
• brown sugar
• vanilla extract

For the Chocolate Filling

• semisweet chocolate. A baking bar or just plain chocolate chips work well. 
• sugar
• salt

How to make Chocolate Rugelach

Make the Cookie Dough

You’re going to love how easy it is to make the dough for these cookies. One large bowl is all you’ll need!

Just beat the butter, cream cheese and sugars until they’re fluffy. Then beat in the vanilla and flour.

Using a stand mixer that’s fitted with the paddle attachment is the easiest way to do this. If you don’t have a stand mixer, use a handheld electric mixer instead. 

Chill the Dough

Now, form the cookie dough into a disc shape and wrap it in a large piece of plastic wrap.

Chill the dough for at least an hour, but you can definitely keep it in the fridge for up to several days. 

Make the Chocolate Filling

There are two ways to melt chocolate – either in a double boiler or in the microwave.

If you’re using a microwave, warm the chocolate chips in 20 second intervals to avoid accidentally burning it. Stir the chocolate between each interval until it is smooth. Then, stir in the sugar and salt.

The mixture should be a bit grainy, which is good. 

Roll the Cookies

Use lots of flour on your work surface and your rolling pin. The cream cheese can make this dough pretty sticky.

Start by dividing the dough into 6 equal parts. Then, there are two options for rolling the cookies:

1. Crescent shapes: This is the traditional way of making rugelach. Take each piece of cookie dough and roll it into a circle with a rolling pin. Then, spread the chocolate filling in the center of the circle, leaving about 2 inches of dough perimeter.

Using a pizza wheel or sharp knife, slice the dough into 10 wedges. Now, starting from the wide edge, roll each wedge tightly towards the tip of the wedge. 

2. Jellyroll style: This is the way our family has always done it. It’s faster and easier than the traditional crescent shapes.

Roll the dough into a rectangle and smear a line of chocolate filling down the middle. Roll it from long end to long end, like a jelly roll. Then, cut it into equal pieces using a sharp knife or pizza cutter. 

Prepare the Cookies for Baking

For the finishing touch, carefully brush the top of each cookie with beaten egg and sprinkle with cinnamon sugar. This will give the rugelach a pretty, glossy finish.

Now, you’re ready to bake! 

Watch how to make Chocolate Rugelach Cookies!

Variations and Fillings

Although chocolate is a traditional filling for rugelach, there are many other popular choices and variations for fillings. Here are some ideas:

1. Raspberry rolls: Replace the chocolate with a luscious layer of raspberry jam. My recipe for raspberry rugelach is rolled in the jellyroll style so you can see all the pretty swirls in each cookie. Then, they’re topped with coarse turbinado sugar for texture. You’ll love this variation!
2. For fruit lovers: Experiment with different fruit fillings to fit the season. Try apricot jam, blueberry compote in the spring or fig jam in the winter.
3. Sometimes you feel like a nut: Add nuttiness by using a blend of chopped almonds, walnuts, and pecans in the filling. Drizzle honey over the nut mixture before rolling for an extra layer of flavor.
4. Classic cinnamon: Enhance the classic cinnamon sugar filling by incorporating finely chopped dried fruit like raisins or cranberries. 
5. Savory twist: Take a turn from tradition and craft a savory rugelach by filling it with ingredients like pesto, sun-dried tomatoes and feta cheese.

Can you make Rugelach Cookies ahead of time? 

This chocolate rugelach recipe is a great make-ahead recipe. Here are three make-ahead options: 

1. Make-ahead dough: Prepare the dough in advance. Refrigerate the dough for up to 1 week. For longer periods of time, wrap the rugelach dough tightly in plastic wrap and place it inside an airtight container or freezer bag. Freeze the dough for up to 6 months. Defrost the dough in the refrigerator when you’re ready to assemble the cookies. 

2. Make-ahead unbaked cookies: Follow the recipe below but do not brush the cookies with egg wash or sugar. Place unbaked cookies on a baking sheet in the freezer for one hour. Then, transfer the unbaked cookies to an airtight container or freezer-safe bag. When you’re ready to bake the rugelach, let them thaw at room temperature. Then, brush with egg wash, sprinkle with sugar and bake.

3. Make-ahead baked cookies: Freeze your baked rugelach in an airtight container or freezer bag. They’ll last a nice long time when properly stored. Allow them to thaw at room temperature when you’re ready to enjoy them.

Storage Instructions

Allow the rugelach to cool completely before storing. Place them in an airtight container with layers separated by parchment paper to prevent sticking. 

Store at room temperature for up to a week or in the freezer for up to three months. 

To thaw frozen rugelach, simply leave them at room temperature for a few hours.

Tips for Success

1. Start with room temperature ingredients! Cold butter and cold cream cheese will be very difficult to work with.

2. Use a well-floured surface so that your dough won’t stick. Also be sure to coat your rolling pin in flour. 

3. Add a minute or two to the bake time if you don’t see your cookies turning golden brown. We don’t want pale cookies! 

When you make this chocolate rugelach recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy! 

For more cookie recipes, try these:

• Lemon Shortbread Cut Out Sugar Cookies (Easy Recipe)
• Easy Cinnamon Chip Cookies
• Apple Butter Cookies with Cinnamon Vanilla Frosting

For more Jewish holiday recipes, try these:

• Easy Kugel Recipe with Cottage Cheese (Jewish Noodle Pudding)
• Mom’s Best Homemade Jewish Apple Cake
• Challah Bread Recipe – The Best Traditional Braided Jewish Bread