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Gingerbread and Cookie Butter Rugelach

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Gingerbread and Cookie Butter Rugelach
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Servings
32 cookies
Ingredients
For the Filling
  • 2/3 cup cookie butter
  • 1/3 cup mini chocolate chips
For the Glaze
  • 1 large egg
  • 1 teaspoon cold water
  • 2 tablespoons demerara sugar
Special Equipment
  • A food processor
  • A pizza slicer or pastry wheel
  • A pastry brush
Servings
32 cookies
Ingredients
For the Filling
  • 2/3 cup cookie butter
  • 1/3 cup mini chocolate chips
For the Glaze
  • 1 large egg
  • 1 teaspoon cold water
  • 2 tablespoons demerara sugar
Special Equipment
  • A food processor
  • A pizza slicer or pastry wheel
  • A pastry brush
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
To Fill, Shape and Bake the Cookies
  1. When the dough has thoroughly chilled and you’re ready to bake the cookies, center a rack in the oven and preheat to 350 F. Line two baking trays with parchment paper.
  2. Transfer ⅔ cup cookie butter to a medium, heavy-bottomed pot over medium-low heat. Melt until the cookie butter becomes liquid, pourable and easy to work with. Set aside on a wire rack to cool as you shape the cookies.
  3. Start with one disk of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for 5 to 10 minutes before you begin rolling. Lightly flour your surface and roll the dough into a 12-inch circle. Using an offset spatula, spread the softened cookie butter over the surface of the circle, going right up to the edges. Scatter the top of the cookie butter with ⅓ cup mini chocolate chips.
  4. Once the cookie butter and chocolate chips have been spread evenly across the dough, use a pizza slicer or pastry wheel to cut the dough into 16 wedges by cutting the dough into quarters and then cutting each quarter into four triangles. Starting at the base of each triangle, roll the dough up so that the cookie becomes a little crescent shape, similar to a croissant. Arrange the crescents on one baking sheet, making sure the points are tucked underneath the cookies. Transfer the baking sheet containing the cookies to the refrigerator (and NOT the freezer!) to chill while you roll out the second disk of dough.
  5. Repeat steps for the second disk of dough.
  6. In a small bowl, whisk together one large egg and one teaspoon cold water. Remove the first tray of cookies from the refrigerator and replace with the second tray of cookies. Use a pastry brush to spread the eggwash glaze over each chilled crescent before sprinkling some demarara sugar over each cookie.
  7. Bake the rugelach for 20 to 25 minutes, or until they are puffed and golden, before transferring to a wire rack to cool. Remove the second tray of cookies from the refrigerator and use a pastry brush to spread the eggwash glaze over each chilled crescent before sprinkling some demarara sugar over each cookie. Bake for another 20 to 25 minutes, before transferring to a wire rack to cool. The cookies are best served warm, around 20 minutes or so from the oven.

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