Dessert

Funfetti Rugelach Recipe

Name: Funfetti Rugelach Recipe
Prep time: 15 min
Cook time: 27 min
Total time: 2 h 42 min
Cuisine: Jewish
Ingredients: ¼ cup (57g) unsalted butter, softened to room temperature; 2 ounces (28g) full fat cream cheese, softened to room temperature; 2 Tablespoons (25g) firmly packed light brown sugar; ½ teaspoon vanilla extract; ¼ teaspoon almond extract (optional); ½ cup (60g) all-purpose flour; ⅛ teaspoon salt; 1 and ½ Tablespoons (23mL) milk (any fat content; preferably whole); 2 Tablespoons sprinkles; 4 ounces (56g) full fat cream cheese; ¼ cup (30g) powdered sugar; ⅛ teaspoon vanilla extract; ⅛ teaspoon almond extract (optional); Pinch of salt; ½ Tablespoon sprinkles

Bylina moretti December 22, 2025December 22, 2025

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Introduction

Funfetti Rugelach puts a colorful twist on a classic Jewish pastry, combining a tender cream cheese dough with sweet sprinkles and a rich filling. These crescent-shaped treats are perfect for celebrations or whenever you want a fun, festive cookie.

The image shows five small crescent-shaped cookies on a white plate, each cookie has a golden-brown base with a glossy white glaze layer on top. On the glaze, there is a thick sprinkle of mixed blue, white, and silver round and stick sprinkles giving a textured and colorful look. The cookies are arranged in a loose group with one in front clearly in focus, showing the flaky layers of the dough and a slight filling inside. The plate sits on a dark blue cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup (57g) unsalted butter, softened to room temperature
2 ounces (28g) full fat cream cheese, softened to room temperature
2 tablespoons (25g) firmly packed light brown sugar
½ teaspoon vanilla extract
¼ teaspoon almond extract (optional)
½ cup (60g) all-purpose flour
⅛ teaspoon salt
1½ tablespoons (23mL) milk (any fat content; whole preferred)
2 tablespoons sprinkles
4 ounces (56g) full fat cream cheese (for filling)
¼ cup (30g) powdered sugar
⅛ teaspoon vanilla extract (for filling)
⅛ teaspoon almond extract (optional, for filling)
Pinch of salt (for filling)
½ tablespoon sprinkles (for filling)

Instructions

Step 1: In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, cream together the butter, cream cheese, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and almond extract (if using) and mix until combined, scraping the bowl as needed.
Step 2: Lower the mixer speed to low and add flour and salt. Mix until the dough begins to come together, then add milk. Increase speed to medium and blend until fully combined.
Step 3: Shape the dough into a 5-6-inch disc, wrap it in plastic wrap, and chill in the refrigerator for at least 2 hours or up to 3 days.
Step 4: When ready to bake, preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone mat.
Step 5: In a small bowl, mix cream cheese, powdered sugar, vanilla and almond extracts, and a pinch of salt until smooth using a spatula.
Step 6: Roll out the chilled dough on a lightly floured surface into an 8-inch disc. Use your fingers to even out the edges into a smooth circle if needed.
Step 7: Sprinkle 2 tablespoons of sprinkles evenly over the dough surface, then roll gently with a rolling pin to stretch the dough into a 9-10 inch disc.
Step 8: Carefully flip the dough so the sprinkles are on the bottom. Spread the cream cheese filling evenly over the dough, leaving about ½ inch border. Lightly sprinkle ½ tablespoon sprinkles over the filling.
Step 9: Using a pizza cutter or sharp knife, cut dough into 12 equal triangles. Wipe the cutter clean between cuts to avoid sticky dough build-up.
Step 10: Roll each triangle starting at the wide end toward the point, forming a crescent. Seal the tip underneath and place on the baking sheet with the tip down.
Step 11: Bake for 25-27 minutes until lightly browned. Transfer to a wire rack and cool completely before serving.

Tips & Variations

For a nutty flavor, add finely chopped nuts like walnuts or pecans to the filling.
If you prefer, substitute almond extract with lemon extract for a different aroma.
Use festive sprinkles to match holidays or celebrations.
Chill dough up to 3 days or freeze for longer storage before rolling out.

Storage

Store cooled rugelach at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week. These cookies freeze well for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Five small crescent-shaped pastries sit on a white plate with smooth edges. Each pastry has a golden brown base layer of baked dough, slightly flaky with some darker brown tips. On top, there is a light blue icing layer that looks creamy and unevenly spread. This icing is covered with small sprinkle decorations in different shades of blue, white, and silver, adding texture and color contrast. The plate rests on a blue cloth over a white marbled surface. The focus is on the closest pastry with the others softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 3 days before rolling out. This helps the dough firm up and makes it easier to handle.

What if I don’t have cream cheese?

Cream cheese is essential for the tender texture of these rugelach. If unavailable, try substituting with mascarpone for a similar richness, though texture and flavor may vary slightly.