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Nov 30, 2010 08:18 PM

Need cookies/rugelach recipes using cream cheese, please!

Throwing together a last minute Chakukah party. Dessert only. T-day involved too much cooking and baking is my first love. The menu is going to be made up of cookies and cupcakes and small pasries, and a fruit platter. But I'd love to include some cookies and or rugelach that use cream cheese in the dough since I know that it adds such richness and flavor. I've tried only one mediocre cream cheese rugelach recipe and I'm hoping someone out there has something tried and true to share!


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  1. Ooops - they ain't tried and true. Sorry ...

    1. this one looks promising. it gets Rose Levy Berenbaum's approval as the best rugelach she's ever tasted, and excellent reviews on Epicurious:

      you might also want to check out these threads:

      15 Replies
      1. re: goodhealthgourmet

        Maybe I can make them "tried and true" lol

        1. re: Miri1

          well one of us has to, so looks like you're the Hound to do it! ;)

          1. re: Miri1

            Did someone say rugelach, lol! My mouth is watering already!
            Miri1, if you come up with some unique fillings or tips, pls share here!
            Happy baking!

            1. re: Miri1


              Here's another yummy cookie that uses cream cheese if you enjoy coconut.

            2. re: goodhealthgourmet

              I was just about to link to one of those threads too - I remembered HillJ's rugelach it from the Cookie-Palooza thread. Excellent ideas & tips :)

              1. re: goodhealthgourmet

                I make them every year and they will be well worth your time and effort:-)

                *My comment was in regard to Rose Levy Berenbaum's rugelach*

                1. re: arp29

                  I couldn't agree more and this time of year I buy a block of cream cheese just for the batches I make for family & friends. Rugelach freeze really well!

                  1. re: HillJ

                    these sound delicious - you're so sweet to post this for me. i may play around with the recipe a bit (see if i can cut down on the shortening a little). guess i need to go replenish my PB supply! happy holidays to you too :)

                    1. re: goodhealthgourmet

                      you've had my baking back, least I could do! You're so busy helping all of us, you should make time for your own holiday baking (& I'm sure you are!) best, j

                      1. re: HillJ

                        aww, thanks :) you know it's always my absolute pleasure to help all of you - it truly makes me happy.

                        and i actually haven't found nearly enough time to bake this season. i'm planning to remedy that within the week!

                  2. re: goodhealthgourmet

                    Another vote for this one (Rose's from Epicurious) - we make these every year and they are excellent. I like also that you can make them small if you want, since they are rather rich (then of course you can eat twice as many...)

                    1. re: goodhealthgourmet

                      oh, yesss....I don't usually like rugelach but I love these. Have made them several times.

                      1. re: goodhealthgourmet

                        I've done the Lora Brody recipe several times, and it's consistently fabulous. You definitely won't go wrong with it.

                        1. re: goodhealthgourmet

                          Those Lora Brody's Rugelach are tried and true for me. Been making them since RLB's Christmas Cookies book was first published. My mother used to say she'd never had better. Never had any desire to try another recipe after that one, so if there's a better one out there, I don't know about it. But I doubt it.

                        2. I've made these many times and they are always a big hit.


                          In mixing bowl, combine 2 cups sifted all purpose flour, 1 cup (2 lb) unsalted butter, 8 oz. Cream cheese. Mix well. Form into 4 balls of pastry. Wrap in wax paper. Refrigerate at least two hours (pref longer). On floured surface, roll each piece into a 1/4 inch thick round approx. 10-12 inch in diameter.

                          In small mix bowl, mix together, 1/3 cup granulated sugar, 1 tblsp cinnamon, 2 cup raisins, and 2 cups chopped walnuts.

                          Sprinkle mixture onto dough.

                          Cut into wedges. Roll into crescents.

                          Spread on greased cookie sheet. Bake in preheated oven at 375 degrees for 15-20 minutes.. Makes about 4 dozen.

                          1. We made the apricot version of these for Hanukkah last year:

                            They were super delicious and very easy.

                            1 Reply
                            1. re: jennymoon

                              Beautiful photo. Such deliciousness from 4 ingredients (5 with the filling!) That's heaven on a plate.

                            2. These aren't rugelach by any stretch of the imagination (how I miss my Grandmother's) but are unbelievably good. The recipe was created by Sid Caesar's personal chef in the 1950s, and Carl Reiner tells a funny story about the recipe in one of his books. The recipe ended up in a newspaper, which is where my mother found it, and hence became known for "her" cream cheese cookies. I usually bake a few dozen around the holidays and give them to my staff as part of their present--and they really look forward to getting them.

                              CREAM CHEESE COOKIES

                              1 stick butter, room temp
                              1 cup sugar
                              1 brick cream cheese, room temp
                              1 cup flour
                              ½ teaspoon vanilla extract
                              ½ to 1 cup chopped walnuts

                              Preheat oven to 350 degrees. Cream together butter and sugar in a mixer til well blended. Add cream cheese and blend well. Add flour, vanilla and walnuts, scraping down the sides of the bowl til all is well blended.*

                              Drop by rounded teaspoonfuls onto cookie sheets and bake about 10 minutes til golden brown. Do not over-bake! Let cool completely (they will be soft when just out of the oven). Makes about 3 dozen.

                              *I mix the flour and walnuts together first to make it easier to blend.