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side view shot of cherry pecan rugelach cookies with a bite taken out of one
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4.54 from 26 votes

Rugelach Recipe

This Rugelach Recipe is the only recipe you'll ever need for rugelach cookies. They have a super buttery, flaky crust and are filled with cherry and pecans, perfect for this holiday season. 
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Cookies, Dessert
Cuisine: American
Keyword: cherry pecan rugelach, rugelach, rugelach cookies
Servings: 36
Calories: 91kcal


  • 1 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup butter unsalted, cold
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup cherry jam
  • 3/4 cup pecans ground
  • 3 tablespoon powdered sugar


  • Place flour in a mixing bowl and with 2 knives or a pastry cutter cut in the butter or margarine till the mixture resembles small peas. Stir in the sour cream and vanilla till the dough holds together. On your floured work surface knead the dough about 10 times. Divide the dough into 3 pieces and wrap in plastic wrap. Refrigerate for 20 minutes.
  • Preheat your oven to 375 F degrees. Line a baking sheet with parchment paper or a silpat.
  • Roll one piece of the dough at a time into a 10 inch circle. Spread the dough with 2 tbsp of jam, or more if needed. Sprinkle evenly with 1/4 cup of the ground pecans. Using a pizza cutter cut the dough into 12 wedges, like a pizza. Starting at curved edge, roll up each wedge and place point-side down, onto the prepared baking sheet. Repeat with the remaining dough. If only baking one tray at a time, refrigerate the remaining cookies until ready to bake. 
  • Bake for 20 to 25 min or until light and golden brown. Let cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely. 
  • Sprinkle with powdered sugar, you could also roll them through the powdered sugar.


To make it easier to spread the jam, microwave for a few seconds it until it softens. 
To make the dough ahead, you can actually freeze the cookie dough for up to three months, wrapped tightly in plastic wrap. Thaw it out in the refrigerator overnight. 
Shaped unbaked cookies can also be frozen in an airtight container for up to 3 months, no thawing necessary, can be baked straight from the freezer, but may need an extra few minutes to bake.
Store baked cookies in an airtight container for about a week.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Serving: 20g | Calories: 91kcal | Carbohydrates: 7.8g | Protein: 1g | Fat: 6.3g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 30mg | Potassium: 24mg | Sugar: 2.2g | Vitamin A: 150IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 0.4mg