This is quite possibly my favorite cookie.
I know I say that all the time about all my recipes but this is one cookie that I can never eat just one!
When there are rugelach in the house you better hide them from me because they will be gone in an instant.
One is the Chocolate Raspberry and the other is filled with Poppy seed spread.
Believe it or not the poppy seed is my favorite even over the chocolate!
I can eat poppy seed filling right out of the can though!
If you have never worked with Rugelach dough you are in for a treat.
It is super silky and really easy to work with.
The cream cheese in the dough makes it so soft and actually it is what makes this dough so unique.
If you are not familiar with the Rugalah, when when you taste one you will wonder what is that back note of creaminess that is so surprising in a cookie!
Yep, that’s the cream cheese.
Well enough of me talking about them, check out how easy it is to make them and don’t forget if poppy seed or chocolate raspberry is not your favorite you can fill these cookies with anything you prefer!
Apricot is another very popular variety as well as the walnut cinnamon kind!
Get creative and make these your own signature cookie!
Oh but first a quick note, on the development of this recipe, I’d been playing around with a lot of different egg replacers
This time I used Vegan Egg by Follow Your Heart
For those who cannot get it or refuse to pay the price for it ( I totally get it, trust me!)
You can use EnerG Egg Replacer instead~ the equivalent of 2 eggs
Click the links below for more awesome cookie recipes!
I do recommend a silicone baking mat for the raspberry cookies since the jam will seep out slightly upon baking making it nearly impossible to get the cookies off the parchment paper once they've cooled- yes I learned this the hard way ! (The poppy seed do not do this so parchment in OK there)
The original recipe for this cookie dough called for egg yolks which I replaced with Vegan Egg by Follow Your Heart. I understand not everyone can get that product so I also tested it with The Plant based Egg by Freely Veganwith excellent results.
You may see that I am using The Plant Based Egg by Freely Vegan as the egg replacer in almost all of my desserts now.
If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer of your choice( results may vary slightly since I have not tested it with ALL the egg replacers).
- All Purpose Flour 2½ cup (312g)
- Baking Powder ½ teaspoon
- Salt pinch
- Vegan Butter 1 cup (226g)
- Vegan Cream Cheese 8 ounce package (226g)
- Vegan Lactic Acid *optional ¼ teaspoon
- Granulated Sugar ½ cup
- Vegan Egg by Follow Your Heart 2 Tablespoons (12g) *see note above
- Cold Water ¼ cup (60ml)
- Vanilla Extract 1 teaspoon (5ml)
- Raspberry Jam 1½ cup
- Mini Vegan Chocolate Chips ¾ cup
- Vegan Chocolate Cookies crushed Tablespoons *optional
- Aquafaba for brushing the cookies before baking
- Cinnamon Sugar for sprinkling
- Cream the vegan butter and cream cheese together to smooth
- Add the granulated sugar and beat on medium speed until light and fluffy approximately 3 minutes.
- Meanwhile combine the vegan egg with the cold water and whisk smooth then add the vanilla extract to that
- Add the vegan egg mixture to the creamed butter mixture and mix well, scrape the bottom and sides of the bowl for an even mix
- Sift the flour with the baking powder then add it all at once to the mixer and mix on low speed to combine.
- Wrap the dough into 3 separate equal discs and refrigerate for at least 2 hours or overnight.
- Once the dough has relaxed and is chilled, knead it lightly on a floured surface to form a round disc then roll it out to 12" diamter
- Spread with about ½ cup of the raspberry jam then sprinkle with about ¼ cup of the mini chips and 2 Tbs of crushed cookies
- Cut the dough circle first by quartering the entire piece, then each quarter gets cut into 4 pieces for a total of 16 wedges
- Roll up each wedge from the fat edge into the center as shown in the video
- Place the cookies on a silicone baking mat on a sheet pan, brush with aquafaba then sprinkle with cinnamon sugar and bake in a preheated 375°F oven for 30-35 minutes until golden browned