There’s a certain kind of gray November afternoon that demands baking. The kind where the light gives up at 4 PM, and the world outside your window feels hushed and still. It was on an afternoon just like this that my rugelach evolution began. The classic version, with its apricot jam and cinnamon sugar, is a perfect thing. But my heart was yearning for something brighter, something that could cut through the creeping gloom with the sharp, ruby-red zest of a cranberry. This version was born of that need. The dough is my grandmother’s—a simple, impossibly flaky cream cheese pastry. The filling is a jewel-like swirl of homemade cranberry-orange relish, and because I believe more is more, I’ve added a reckless, glorious sprinkle of brown sugar streusel before they go in the oven. The result? A cookie that’s less a quiet whisper and more a joyful, tart, and textured shout of holiday spirit. They’re my absolute favorite thing to gift during the season, tucked into a tin with a handwritten note.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 1 hr 30 mins (incl. chill) | 25 mins | 2 hrs | 32 cookies | Medium |
Why You’ll Love This Recipe
- The dough is foolproof and fabulously flaky. The cream cheese creates a tender, pastry-like texture that shatters when you bite in.
- The cranberry-orange swirl is vibrant and tangy. It cuts the richness of the dough and buttery streusel perfectly.
- They are stunningly beautiful. The deep red filling spiraled inside the golden, sugar-crusted dough is a sight to behold.
- They feel fancy but are built from simple, humble ingredients.
Grab These
For the Rugelach Dough:
- 2 cups (240g) all-purpose flour (I like King Arthur for this)
- ¼ tsp salt
- 1 cup (2 sticks / 226g) unsalted butter, cold and cubed
- 8 oz (225g) full-fat cream cheese, cold and cubed
- 2 tbsp (30g) sour cream or full-fat Greek yogurt
For the Cranberry-Orange Filling:
- 1 heaping cup fresh or frozen cranberries (do not thaw)
- ½ cup (100g) granulated sugar
- Zest and juice of 1 large orange
- 1 tsp vanilla extract
For the Assembly & Streusel:
- ¼ cup (50g) granulated sugar
- 1 tsp ground cinnamon
- 1 egg, beaten with a splash of water (for the egg wash)
- For the Streusel:
- 3 tbsp all-purpose flour
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- A pinch of salt
- 2 tbsp cold unsalted butter, cubed
Let’s Make It
First, let’s make the dough that will make you a believer. In a food processor, pulse the flour and salt to combine. Scatter the cold butter and cream cheese over the top. Pulse until the mixture is crumbly, with some pea-sized bits of butter still visible. This is key for flakiness! Add the sour cream and pulse just until the dough begins to clump together. Turn it out onto a lightly floured surface and gently knead it once or twice to bring it together. Divide the dough into two equal discs, wrap them tightly in plastic, and chill for at least 1 hour, or up to 2 days. This chill is non-negotiable—it relaxes the gluten and firms up the butter.
While the dough chills, make the filling that will make these unforgettable. In a small saucepan, combine the cranberries, sugar, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries have burst and the mixture has thickened to a jam-like consistency, about 8-10 minutes. Remove from the heat and stir in the vanilla. Let it cool completely. It will thicken even more as it sits. I sometimes make this a day ahead; it only gets better.
Now, for the streusel—because why not? In a small bowl, combine the flour, brown sugar, granulated sugar, and salt. Add the cold, cubed butter and use your fingers to pinch and rub everything together until you have a mix of crumbly sand and small pebbles. Pop this in the fridge while you roll the dough.
Time to assemble the little jewels. Take one disc of dough from the fridge. On a well-floured surface, roll it out into a 10-inch circle. It doesn’t have to be perfect! Spread half of the cooled cranberry filling over the dough, leaving a 1-inch border around the edge. Sprinkle with half of the cinnamon-sugar mixture. Using a pizza cutter or sharp knife, cut the circle into 16 wedges, like a pizza. Starting from the wide end, tightly roll up each wedge, placing it point-side down on a parchment-lined baking sheet. They’ll look like tiny, plump croissants. Repeat with the second disc of dough.
Nutritional Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | ~ 130 kcal |
| Protein | 2g |
| Carbohydrates | 15g |
| Fat | 7g |
| Fiber | 1g |
| Sugar | 9g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Nutty Crunch: Sprinkle a handful of finely chopped toasted pecans or walnuts over the cranberry filling before rolling.
- Ginger Snap: Add ¼ teaspoon of ground ginger to the cinnamon sugar for a warm, spicy note.
- White Chocolate Drizzle: Melt 2 oz of white chocolate and drizzle it over the cooled cookies for a pretty, sweet finish.
Serving Ideas
These are perfect with a cup of strong coffee or tea in the afternoon. I love putting them out on a festive platter at holiday parties—they disappear in a heartbeat. They also make for incredible edible gifts; pack them in a cellophane bag tied with a ribbon.
Storage & Reheating
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They freeze beautifully for up to 3 months. To refresh, warm them in a 300°F (150°C) oven for 5-7 minutes.
My Two Cents
The single most important tip for a flaky rugelach is to handle the dough as little as possible when it’s warm. You want those visible bits of cold butter to stay intact. If the dough starts to get sticky or soft while you’re rolling, don’t be afraid to slide the whole thing onto a baking sheet and pop it into the freezer for 5-10 minutes. A little patience here rewards you with a pastry that practically dissolves on your tongue.
You Asked, I’m Answering
“My dough is too sticky to roll!”
This means it’s not chilled enough or your kitchen is too warm. Flour your surface and rolling pin well, and if it’s still sticking, chill it for another 20 minutes. The dough is supposed to be soft, but it should be manageable when cold.
“The filling leaked out everywhere!”
This usually means you spread the filling too close to the edge, or it was still too warm/loose when you assembled them. Make sure the cranberry mixture is completely cool and thick, and leave that one-inch border. A little leakage is rustic; a lot is a mess.
“Can I use store-bought jam?”
You can, but the flavor won’t be as vibrant. If you do, use a good-quality cranberry jam or orange marmalade and make sure it’s very thick. If it’s runny, simmer it for a few minutes to reduce it.