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Funfetti Rugelach Recipe

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★★★★★

4.5 from 144 reviews

Funfetti Rugelach is a delightful twist on the traditional Jewish pastry featuring a soft, buttery dough infused with sprinkles and filled with a sweet cream cheese filling. These colorful crescent-shaped cookies are perfect for festive occasions or simply enjoying a cheerful, flavorful treat. With a tender crumb and vibrant bursts of sprinkles, this recipe creates an irresistible, buttery delight that is sure to bring joy to any dessert table.

Ingredients

Scale

Dough

  • 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

Filling

  • 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

Instructions

  1. Mix the Dough: In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, cream together butter, cream cheese, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and almond extracts (if using) and mix until combined, scraping the bowl as needed.
  2. Combine Dry Ingredients and Milk: Lower mixer speed to low, add flour and salt, mix until dough begins to come together. Add milk, increase speed to medium, and mix until fully combined.
  3. Chill Dough: Gather dough into a ball and gently shape into a 5-6 inch disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days to firm up.
  4. Prepare Filling: When ready to bake, preheat oven to 350ºF (177ºC). In a small bowl, mix cream cheese, powdered sugar, vanilla, almond extracts (if using), and salt together with a spatula until smooth.
  5. Roll Out Dough: Place chilled dough on a lightly floured surface and roll into an 8-inch disc. Press edges to maintain uniformity.
  6. Add Sprinkles and Stretch Dough: Evenly sprinkle 2 tablespoons of sprinkles over the dough surface, then use rolling pin to stretch the disc to 9-10 inches in diameter.
  7. Flip and Spread Filling: Carefully flip dough so sprinkles are on the bottom. Spread cream cheese filling evenly on top, leaving about ½ inch border. Lightly sprinkle ½ tablespoon sprinkles over filling.
  8. Cut Dough: Use a pizza cutter or sharp knife to cut dough into 12 even triangles, cleaning cutter between cuts to prevent sticking.
  9. Roll Rugelach: Starting from the wider edge of each triangle, roll tightly but gently towards the point, sealing the tip underneath. Place each rolled crescent on prepared baking sheet with tip underneath.
  10. Bake: Bake rugelach for 25-27 minutes or until lightly golden. Remove from oven and transfer to wire rack to cool completely.
  11. Store: Store leftovers at room temperature up to 3 days or refrigerate up to 1 week. Rugelach freezes well for up to 2 months; thaw overnight in refrigerator before serving.

Notes

  • Optional almond extract adds a subtle nutty flavor that complements the cream cheese filling but can be omitted if preferred.
  • Use full fat cream cheese for the creamiest filling and best dough texture.
  • Rolling the dough with sprinkles inside gives the cookies their iconic funfetti look and slight texture contrast.
  • Keep the triangles tight when rolling to preserve shape and prevent filling leakage during baking.
  • Sprinkles can be any color or type but choose ones that won’t bleed color during baking.
  • Make dough ahead of time and chill for up to 3 days, or freeze dough disc for longer storage.
  • Clean the pizza cutter or knife frequently when cutting to avoid sticky dough buildup.

Keywords: funfetti rugelach, cream cheese cookies, jewish dessert, sprinkle cookies, funfetti pastries, holiday cookies

Find it online: https://foodbylina.com/funfetti-rugelach-recipe/