Vegan Rugelach (Jewish Bakery Style Cream Cheese Cookies)

Rugelach are more than just cookies, they’re tender, flaky mini pastries or danishes that have been enjoyed for generations. Rooted in Jewish culinary tradition, these delightful treats are especially popular during Hanukkah, but their irresistible flavor and texture have made them beloved across many cultures. The best part? Making them from scratch is surprisingly simple!

With a dough made from just three basic ingredients, rugelach is approachable for bakers of all skill levels. The fillings are where you can get creative: chocolate, cinnamon, fruit preserves, nuts, or whatever inspires you. The only slightly fussy step is rolling them into their signature crescent shape but if you’ve ever rolled up store-bought crescent dough, you’ll most likely handle it with ease.

Homemade rugelach has a depth of flavor and freshness you just can’t get from store-bought versions. They’re perfect for holiday gatherings, gift-giving, or simply treating yourself to a delicious pastry. Because they’re best enjoyed the day they’re baked, making them from scratch ensures they’re always at their flaky, chewy peak.

Baking rugelach is also a fun way to connect with tradition. For many Jewish families, these pastries are more than a dessert, they’re a cultural touchstone, a way to share stories and memories across generations. Even if you don’t celebrate Hanukkah, making rugelach is a wonderful way to explore a piece of culinary history while creating something beautiful and delicious in your own kitchen.

One of the joys of making rugelach is the freedom to experiment. Classic fillings include chocolate, cinnamon-sugar, apricot, or raspberry jam, but you can also try creative combinations like chopped hazelnuts, or a spiced jam and walnut mixture. Just remember to spread your filling evenly to the edges for that perfect, uniform bite.

If you want to try multiple fillings in one batch, simply halve or quarter the recipe. This allows you to enjoy a variety of flavors without wasting ingredients. And don’t worry about the rolling process, it’s easier than it looks. Using a ruler or measuring tape to make your dough circle roughly 9 inches wide will help you get consistent, beautiful crescents every time.

Tips for success:

• Cut evenly: Slice your dough into 16 pieces to ensure uniform baking.

• Bake in batches if needed: Rugelach are best fresh, so don’t feel pressured to bake the entire batch at once. I often bake them on-demand throughout the holidays once they’re rolled and frozen.

• Storage: While best eaten fresh, leftover rugelach can be stored in an airtight container for a day or two, or frozen for longer storage. Reheat gently before serving to restore their flaky texture.

The result is a batch of pastries that are flaky, chewy, and utterly irresistible. Whether you’re baking for the holidays, a weekend treat, or a special gathering, homemade rugelach are sure to impress. The best part? They’re so easy to make, you might find yourself making them more often than you expected. I hope you enjoy and please rate and review if you try them!

Vegan Rugelach (Cream Cheese Cookies)

Recipe by Kreg Sterns

4.5 from 22 votes

Servings

64

servings

Prep time

30

minutes

Cooking time

24

minutes

The easiest and tastiest vegan rugelach you’ll ever make!

Cook Mode

Keep the screen of your device on

Ingredients

• Cream Cheese Dough

• 8 oz vegan cream cheese (room temperature)

• 1 cup vegan butter (2 sticks or measured – room temperature)

• 2 cups all purpose flour

• Cinnamon Walnut Filling

• 4 tablespoons vegan butter, melted and cooled

• 1/2 cup vegan cane sugar

• 1/2 cup walnuts, chopped fine

• 2 teaspoons ground cinnamon

• Apricot and Almond Filling

• 1/2 cup apricot preserves

• 1/2 cup almonds, chopped fine

• 1/4 teaspoon almond extract (optional)

• Chocolate Filling

• 1 cup bittersweet chocolate, shaved or chopped fine

• 1/4 cup vegan cane sugar

• Raspberry Filling

• 1/2 cup seedless raspberry jam

Directions

• To make the dough, place the vegan cream cheese and vegan butter in a bowl of an electric stand mixer fitted with the paddle attachment or a medium sized bowl and use a hand mixer. Cream together at low speed until combined, about three minutes. Add the flour and mix until a soft dough is formed, about two more minutes. Place dough in plastic wrap, cover then pat into a circle and refrigerate for at least a few hours or preferably overnight.
• Preheat your oven to 350° and line two cookie sheets with parchment paper or silicone mats.
• Mix whatever fillings you’re using and take the dough out of the refrigerator and divide into four sections with a dull knife. Roll each section into a ball and using a rolling pin, lightly flour your board, then roll dough out about 1/8 inch thick and 9 inches in diameter keeping the circle as round as possible. Spread your filling over the dough to the edges. Using a dull knife, cut the circle of dough into 16 pie shaped pieces starting with quarters and starting at the edge across the center each way and then in eighths evenly cutting again across the center until you’ve done it 8 times to get 16 even pieces. Roll each piece into a crescent shape starting at the outside wide edge and rolling up to the center. Make sure to roll tightly. Please each piece on the cookie sheet leaving space between them to expand. Make sure to keep the other doughballs refrigerated as you make each section of cookies as you do not want them to get warm.
• Bake for 21 to 24 minutes watching as they bake and moving the sheets around so that they cook evenly. You’ll know that they are done by lifting the bottom of a cookie with a spatula to see that it’s golden brown underneath. Do not under bake, as then they will be doughy and not flaky and crispy. Cool completely, then if desired, sprinkle with powdered sugar before serving. Store in an airtight container or in the refrigerator and then let them come to room temperature before serving.

Notes

• I used Tofutti brand cream cheese and Country Crock plant-based butter sticks, but use your favorite brand.
  
• Remember to keep the extra dough chilled as you make each quarter section of cookies.

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