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Red Velvet Rugelach

Red Velvet Rugelach

Amy Kritzer
What's better than traditional rugelach? Red velvet rugelach cookies!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine Jewish
Servings 48

Ingredients
  

Dough

  • 2 sticks (8 oz aka 1 cup) unsalted butter, room temperature
  • 6 ounce cold cream cheese
  • 1/2 cup of sugar plus more for sprinkling
  • 1/3 cup sour cream
  • 2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • Red food coloring
  • 2 teaspoons vanilla

Filling

  • 1/2 cup powdered sugar
  • 8 oz cream cheese, room temperature
  • 1 egg whisked

Instructions
 

  • With a stand or hand mixer with beater attachment, cream together butter, 6 oz cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, vanilla and salt and combine. Lastly, add in flour and red food coloring and mix just until combined. You want a nice vibrant red, and the amount of food coloring needed will depend on the type of food coloring.
  • Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough should be a little sticky. Wrap each disk in saran wrap and chill for two hours or overnight. It also freezes well for up to 2 months.
  • When ready to bake, pre heat oven to 350 F.
  • Combine 1 package room temperature cream cheese with powdered sugar.
  • Roll out each ball on a lightly- floured surface into a 1/8 inch thick circle about 9-10 inches in diameter, keeping the other balls in the fridge until you are ready for them. Make sure to use enough flour to prevent sticking.
  • Spread a thin layer of cream cheese on the circle, sprinkle evenly with sugar.
  • Cut the circle into 12 triangles. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Repeat with other balls. Place cookies on a parchment lined cookie sheet and refrigerate for 30 minutes to prevent spreading. Wash with egg wash, sprinkle with more sugar and bake for 20-25 minutes or until golden. Cool on a cooling rack. Eat! Freezes well for up to three months.

Notes

Reserve 2+ hours to chill dough.
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