Chocolate Rugelach Cookies are a luscious little cookie made to go with your favorite cup of tea or a simple mocha latte. Even perfect with a cold glass of milk, these not too sweet, but very worthy cookie are so worth baking!
8 oz cream cheese at room temperature
1 stick unsalted butter at room temperature* or two if you want a richer dough
1/4 c confectioner’s sugar
1 t vanilla
2 1/3 c all-purpose flour plus more for dusting
1/2 t kosher salt
1 large beaten egg for egg wash
Nutella: if you would like a sweeter rugelach, spread 2 T on each piece of dough once it is rolled out
I love the the addition Nutella makes!
6 ounces bittersweet chocolate, finely chopped (or your favorite chocolate)
1 tablespoon granulated sugar
1 tablespoon light brown sugar
2 tablespoons cocoa powder
For the Topping:
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
In the bowl of a stand mixer with the paddle attachment, combine cream cheese, butter and powdered sugar. Beat on low, gradually increasing speed to medium and mix for about two minutes, or until light and fluffy.
Add 1 t of vanilla and beat in. Add flour and salt (I usually cover my mixer with a clean dish towel so that the flour doesn’t fly everywhere,) and mix until a smooth dough forms. Remove from bowl and shape into a large ball. Divide into 4 equal pieces and wrap each in plastic wrap. Refrigerate for about 1 hour.
Prepare filling by combining the finely grated chocolate with the cocoa and sugars.
Prepare topping by combining the cinnamon and sugar.
Preheat oven to 375. Put one oven rack in the top third of the oven and the other in the lower third. (Not at the top or bottom!) Line 2 baking sheets with parchment paper.
On a slightly floured surface, roll each piece of dough into a 4″ by 12′ log. Spread Nutella on in if using. Then sprinkle on about 3 T of the chocolate filling spreading over the entire surface. press mixture slightly into dough. From the long end, roll up dough like a jelly roll. Then slice each roll into 12 1″ slices. Repeat with each section of dough. Place 24 of them onto each baking sheet.
Beat egg and lightly brush a bit of egg wash onto each cookie. Sprinkle with cinnamon sugar filling.
Bake for 20 minutes, rotating pans halfway through and from from to back until the rugelach are golden.
Rugelach can be stored in an airtight container for up to two weeks. The dough can also be frozen and sliced from the logs when needed.
*If you prefer the dough richer, rather than more crisp like a pie crust, add an extra stick of butter.
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