Name: Strawberries Rugelach Cookies (Eggless)
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Ingredients: 200 g soften butter; 200 g sour cream (at room temperature); 400 g sifted flour; 1/2 tsp salt; 1/2 tsp baking soda; 100 g strawberry jam; 30 g cornstarch

Eggless, fun to make and yummy to eat cookies made with simple ingredients that the whole family will like!

Rugelach is a filled pastry cookie that can be filled with a variety of ingredients. You can create four different flavors by dividing the Rugelach dough into fourths and filling them with jam, Nutella, butter and cinnamon sugar, peanut butter, mini chocolate chips, nuts, sugar, or dry fruit etc.

They can be made in slices like I did, or in a more crescent or horn shape.

Since rugelach are hands-on, they are wonderful to make with kids. They can have a fun baking time, creating their own fillings and then roll the cookies into little twists.

Ingredients:

200g soften butter
200g sour cream at room temperature
400g flour
1/2 tsp salt
1/2 tsp baking soda
100g strawberry jam
30g cornstarch

Step 1

In a big bowl mix the butter and sour cream together for 2 minutes, until smooth and creamy.

Step 2

Add salt, baking soda and half of the flour to the butter mixture and mix with a spatula until it’s well mixed.

Step 3

Add the second half of the flour and gather the dough into a ball.

Step 4

Return the Rugelach dough into a bowl and cover with the plastic wrap, then chill for 30-40 minutes.

Step 5

Meanwhile, make the filling. Mix the jam and the cornstarch and set aside.

Step 6

Divide the chilled dough into halves or fourths. Roll each part into a rough 10-11″ circle (it should be just under 1/8″ thick).

Step 7

Grease each circle evenly with the jam mixture, then using a pizza cutter or sharp knife, slice the dough into 12 wedges, just like you would cut a pizza or pie.

Step 8

Roll each wedge up, beginning with the wide end and ending with the narrow end.

Step 9

Place the rolls about an inch apart on parchment lined baking sheets and bake for 20-25 minutes, until lightly golden.

Step 10

Cool the Rugelach completely then dust with the sugar powder.

Notes:

To make the dough use all the ingredients at room temperature.

Don’t forget to chill the dough. Chilling the dough allows the flavors to combine and the gluten in the flour to relax, while also making it easier to work with, being less sticky.

Enjoy!

Strawberries Rugelach Cookies (Eggless)

Eggless, funto make and yummy to eat cookies made with simple ingredients that the whole family will like!

Print Recipe Pin Recipe

Prep Time 1

Cook Time 25

Total Time 1 25

Course Dessert

Ingredients

200 g soften butter
200 g sour cream at room temperature
400 g sifted flour

1/2 tsp salt
1/2 tsp baking soda
100 g strawberry jam

30 g cornstarch

Instructions

In a big bowl mix the butter and sour cream together for 2 minutes, until smooth and creamy.
Add salt,baking soda and half of the flour to the butter mixture and mix with a spatula until it’s well mixed.

Add the second half of the flour and gather the dough into a ball.
Return the Rugelach dough into a bowl and cover with the plastic wrap, then chill for 30-40 minutes.
Meanwhile, make the filling. Mix the jam and the cornstarch and set aside.

Divide the chilled dough into halves or fourths. Roll each part into a rough 10-11″ circle (it should be just under 1/8″ thick).
Grease each circle evenly with the jam mixture, then using a pizza cutter or sharp knife,slice the dough into 12 wedges, just like you would cut a pizza or pie.
Roll each wedge up, beginning with the wide end and ending with the narrow end.

Place therolls about an inch apart on parchment lined baking sheets and bake for 20-25 minutes, until lightly golden.
Cool the Rugelach completely then dust with the sugar powder.

Notes