Chocolate Rugelach are crisp, flaky pastries with a rich chocolate filling. This time saving version of rugelach cookies makes beautiful swirled treats that can be made ahead, then sliced and baked as needed.
Why you'll love this recipe
Rugelach are traditional Jewish, filled cookies that originated in Eastern Europe. The name comes from the Yiddish word for " little twists ".
The most common shape for these buttery treats is a crescent, like these Raspberry Rugelach. The tender, cream cheese dough is spread with different fillings and then cut into individual triangles which are rolled up into crescents.
For these Chocolate Rugelach, the dough is spread with creamy, dark chocolate filling and rolled into a log. After chilling, the dough logs can be sliced and baked immediately or frozen to be sliced into cookies when you need them.
Especially during the holiday season, slice and bake cookies are a welcome time saver! The beautiful swirls and the sparkling sugar makes rugelach a festive and delicious addition to holiday platters and homemade gifts.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
Cookies
- In the bowl of a food processor, combine cream cheese and butter until smooth.
- Add the sugar and flour to the processor bowl. Pulse 6-10 times until dough just comes together.
- Divide dough in tow equal portions and shape into 2 discs. Wrap in plastic wrap and refrigerate for several hours or overnight. About 30 minutes before baking, make the chocolate filling and allow it to cool.
- Use a rolling pin to roll out one piece of dough (leaving the other in the fridge until needed)between two sheets of parchment paper, into a rectangle about 12” in long and ⅛" thick. Sprinkle the parchment and the dough with flour to keep it from sticking.
- Spread 3 tablespoons of chocolate filling in an even layer over the dough, stopping ½" away from the edges.
- Roll the dough into a log, starting on a long end.
- Roll the dough log in sparkling sugar to coat.
- Wrap the parchment around the sugar coated dough log, then wrap in plastic wrap. Freeze for at least 1 hour- overnight.
- Remove the dough from the freezer and cut into ¼" slices.
- Dip one side of each slice in sparkling sugar.
- Place cookies on parchment lined baking sheet pans, sugar side up.
- Bake until golden brown.
Chocolate Filling
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- Combine the sugar, cream, and salt in a small saucepan over medium heat.
- Simmer, stirring continually until the sugar dissolves.
- Remove from heat. Add the chocolate, butter, and vanilla. Allow it to rest for 5 minutes to soften.
- Mix until completely smooth. Set the chocolate mixture aside to cool while rolling out the dough.
Storage
Store at room temperature in an airtight container for up to 5 days.
For freezing after baking, stack Rugelach cookies in a column and wrap in plastic wrap. Place the bundled cookies in a freezer weight zip lock bag or storage container.
Dough logs can be frozen for 1-2 months is well wrapped in plastic wrap.
Tips and variations
- For easy rolling out of the dough, be sure to flour the parchment on the bottom and the top of the dough.
- If the dough becomes sticky and difficult to roll into a log, refrigerate it for 20-30 minutes to firm it slightly.
- The dough logs can be frozen for a month or more. Slice and bake as needed.
- If the cookies are cut thicker than ¼" they will soft rather than crisp. For soft cookies cut the dough log in 1" pieces and bake each piece standing up (rather than spiral facing up as in this recipe).
- Use semisweet chocolate instead of dark chocolate in the filling for a sweeter cookie that may be more child friendly.
- For a variety of alternate fillings, see the post for Raspberry Rugelach made in a crescent shape.
- Enjoy the make ahead ease of slice and bake cookies throughout the year. Triangle Cookies for Purim are an example of how a log of cookie dough can be a time saver!
Frequently asked questions
Freeze baked rugelach in layers separated by wax paper or parchment, in an airtight container. When ready to eat, defrost the cookies at room temperature.
To freeze before baking, thoroughly wrap the dough log in plastic wrap. When ready to bake, defrost until just soft enough to slice.
More filled cookies
Hamantaschen are Jewish Purim treats. These soft, triangular cookies are folded around sweet filling, like jam or peanut butter cups.
Pineapple Cookies are melt in your mouth balls of butter cookie filled with quick and easy, homemade pineapple jam.
Secret Kiss Cookies are cake-like chocolate cookies covered in chocolate and sprinkles. A hidden candy kiss is nestled inside.
Apples and cherries fill these Jam Cookies with a swirl of fruity flavor.
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Chocolate Rugelach
Ingredients
Cookie dough
- 8 ounces cream cheese room temperature
- 1 cup unsalted butter room temperature, cut into chunks
- ¼ cup granulated sugar
- 2 cups all-purpose flour
Chocolate filling
- 2 tablespoons granulated sugar
- 3 tablespoons heavy cream
- 1 pinch salt
- 1 ½ ounces dark chocolate coarsely chopped
- 2 tablespoons unsalted butter cut in chunks, room temperature
- ½ teaspoon vanilla extract
Decoration
- sparkling sugar large crystals
Instructions
Cookie dough
- In the bowl of a food processor, combine cream cheese and butter until smooth.
- Add the granulated sugar and flour to the processor bowl. Pulse 6-10 times until dough just comes together.
- Divide dough in half and shape into 2 discs. Wrap in plastic wrap and refrigerate for several hours or overnight.
Chocolate filling (prepare when ready to roll out the dough)
- Combine the sugar, cream, and salt in a small saucepan over medium heat.
- Simmer, stirring continually until the sugar dissolves.
- Remove from heat. Add the chocolate, butter, and vanilla. Allow it to rest for 5 minutes to soften.
- Mix until completely smooth. Set aside to cool while rolling out the dough
Cookie assembly
- Between two sheets of parchment paper sprinkled with flour to keep the dough from sticking, roll out one piece of dough (leaving the remaining dough in the fridge until needed) into a rectangle about 12” in long and ⅛" thick.
- Spread 3 tablespoons of chocolate filling evenly over the dough, stopping ½" away from the edges.
- Roll the rugelach dough into a log, starting on a long side.
- Sprinkle the parchment with sparkling sugar and roll the log in the sugar to coat.
- Wrap the coated log in the parchment paper and then in plastic wrap. Freeze for at least 1 hour.
- When ready to bake, heat oven to 350° F. Line baking sheets with parchment paper.
- Remove the dough from the freezer, unwrap and use a sharp knife to cut the log into ¼" slices.
- Pour the large crystal sparkling sugar into a small bowl and gently press the top of each slice into the sugar before placing on the prepared cookie sheet, sugared side up.
- Bake for 20 minutes or until the edges are a deep golden brown.
- Transfer the cookies to a wire rack to cool completely before storing.
- Store in an airtight container at room temperature for up to 5 days.
Notes
- For easy rolling out of the dough, be sure to flour the parchment on the bottom and the top of the dough.
- If the dough becomes sticky and difficult to roll into a log, refrigerate it for 20-30 minutes to firm it slightly.
- The dough logs can be frozen for a month or more. Slice and bake as needed.
- If the cookies are cut thicker than ¼" they will soft rather than crisp. For soft cookies cut the dough log in 1" pieces and bake each piece standing up (rather than spiral facing up as in this recipe).
- Use parchment paper and not silicone mats to line the baking sheets. Silicone mats can cause the buttery dough to spread.
- Use semisweet chocolate instead of dark chocolate in the filling for a sweeter cookie that may be more child friendly.
- For a variety of alternate filling ingredients, see the post for Raspberry Rugelach made in crescent shapes.
- For a touch of cinnamon, sprinkle the chocolate filling with cinnamon sugar before rolling the dough into a log.
- Wrap stacks of cookies in plastic wrap, then place the wrapped bundles in a freezer weight ziplock plastic bag.
- For longer shipping times, vacuum sealing is recommended.
Happy Baker
I have made so many different varieties of rugelach over the years but nothing like these. They turned out absolutely amazing and the taste was unbelievable.
Just out of curiosity if using a good quality of jam would this recipe be suitable, for the jam to be rolled and cut.
These will be a welcome addition to my other Hanukkah treats. Thanks once again.
Wendy Sondov
I am delighted to hear that you enjoyed the slice and bake rugelach!! I also had only baked and eaten the crescent shape before these. The dough recipe is identical to the Raspberry Rugelach recipe that uses jam and a crescent shape. I haven't tried using the slice method with jam filling, but I think it should work. Bon Appetit has a sliced raspberry jam rugelach recip that they cut thick wedges. You have to subscribe to their magazine to get their recipe but you can see the photo of their cookie. https://www.bonappetit.com/recipe/raspberry-rugelach Happy Hanukkah baking. 🙂
Deb
What if you don't have heavy cream?? Can it be substituted?
Wendy Sondov
Hi, Deb. The best substitute for heavy cream in baking would be whole milk plus butter. For the 3 tablespoons of cream called for in this filling recipe, I would change it to 7 teaspoons whole milk and 2 teaspoons butter (about 1/4 more fat). You just want to add the missing fat that provides structure. Will this work for you?
Carlee
They look delicious and the spirals are so pretty!