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–+ servings
Baked rugelach on a cookie sheet.

Gluten Free Rugelach

Sandi Gaertner
Easy gluten free rugelach recipe and step by step photo instructions.
5 from 23 votes
an egg free allergen icon
gluten free allergy icon
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 45 minutes
Total Time 1 hour 15 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 cookies
Calories 93 kcal

Equipment

  • Standing mixer
  • Cookie sheet

Ingredients
  

  • ½ cup butter softened
  • ½ cup cream cheese softened
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons sugar
  • dash salt
  • 1 ¾ cup gluten free flour blend * see note
  • ¼ cup +2-3 tablespoons water (add extra tablespoons gradually until you can shape your dough as shown in the photo
  • ¼ cup chocolate chips chopped

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add dry ingredients and whisk to blend.
  • In a small bowl, add cream cheese, butter, water, and vanilla. Mix well with an electric mixer. (Do not add extra tablespoons of water yet.)
  • Pour the wet ingredients into the dry. Mix well. Add extra tablespoons of water one at a time until you get a good dough consistency like shown in my picture above. Refrigerate the dough for 45 minutes.
  • Divide the dough in half. Lay out a piece of wax paper. Put the one of the dough balls in the middle of the wax paper and shape into a ball. Place another piece of wax paper on top.
  • Use a rolling pin to roll the dough, keeping it in a circle shape until it is 1/4 inch thick.
  • Spread on your mix-in. I like to use chopped nuts, cinnamon, and sugar. You can also use chocolate chips.
  • Spread the mix-in to cover the dough evenly.
  • Use a pizza cutting wheel to slice it into thin wedges as shown above in the picture.
  • Gently pull a wedge out and roll as shown. Pinch the dough to fix any cracks that happen.
  • Place rolled rugelach onto a parchment paper lined baking sheet. Repeat with the second dough ball.
  • Bake for 10 minutes until your cookies are golden like shown above.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. If you notice your dough cracking as you roll the rugelach, carefully pinch the cracks back together.
  4. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 93kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 16mgSodium: 50mgPotassium: 7mgFiber: 1gSugar: 3gVitamin A: 186IUCalcium: 14mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.