Tired of seeing just pumpkin recipes this fall season? Try these flaky and tender Vanilla Walnut Crescent Cookies made of a buttery dough rolled around a hearty amount of nutty filling.
COOK + BAKE | Updated September 24, 2023
Tender and tasty, buttery and flaky, full of cinnamon, vanilla, and nutty flavor.
Rugelach cookies (pronounced rug-a-lah) are miniature crescent shaped pastries rolled around a sweet filling of fruit, raisins, nuts, marzipan or chocolate. There are even savory versions. While the original Jewish treat was made with a yeast dough, newer recipes include cream cheese or sour cream instead, making it a really easy dough to work with.
This particular recipe for Vanilla Walnut Rugelach is perfect as a fall treat and is a nice break from all of the pumpkin and apple desserts during the season. But it is actually a flavorful and appropriate cookie recipe to use year round.
In addition to their incredible flavor, the cookies make a lovely presentation because they look like they were a lot of work, but really are incredibly easy to put together.....kid friendly, even.
Read on to find out why I think you'll love this recipe, the basic pantry ingredients you'll need, and exactly how to make these fancy cookies to enjoy anytime you are craving a walnut flavored cookie.
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Why I Think You'll Love This Recipe
There are a few reasons why I think that you'll really enjoy preparing and eating these Vanilla Walnut Rugelach cookies....
THEY ARE EASY
These cookies are easier to make than they look. Making the dough is very similar to mixing up a pie crust and the addition of the sour cream makes it really easy to work with.
It doesn't have to be rolled into a perfect circle and the edges can be very rough and cracked. Once the filling is placed on top and the cookies rolled up, you'll never know what the dough looked like when you were preparing the recipe!
And the filling of finely chopped walnuts, cinnamon and sugar couldn't be any easier to mix up or apply.
KID FRIENDLY
This recipe is perfect for baking with your kids. The dough can even be prepared a day ahead of time and chilled. Then when you are ready, rolling out the rounds, covering with the filling, and creating the twists are all steps that children will enjoy and be capable of doing. It is a very forgiving recipe.
QUICK TO MAKE
Aside from the dough's chilling time in the refrigerator, the vanilla walnut crescent cookies take almost no time at all to put together.....even faster if you use a food processor to mix the dough.
TASTY...EVEN IF YOU DON'T LIKE NUTS
I'm really not a fan of walnuts. You'll normally find me picking them out of the Thanksgiving Jello Salad and Pumpkin Cookies if the pieces are too big. But I actually find the flavor of these cookies to be really good. Those that like walnuts have even said they are delicious.
Being mixed with the cinnamon and sugar really helps all the flavors blend with the buttery vanilla crust.
What You'll Need
For your convenience, a full ingredients list, directions for making Vanilla Walnut Rugelach, and a printable recipe option appear further down in this article. Here is a brief overview of what you'll be needing.
- all-purpose flour
- salt
- unsalted butter - cold and cut into cubes
- large egg - separate the yolk from the white as you'll be using the yolk in the cookie dough and the white to create a wash for the top
- sour cream - makes the dough so easy to work with and adds a hint of tanginess
- vanilla extract
- finely chopped walnuts - you could also use chopped pecans if you'd prefer
- granulated sugar
- ground cinnamon
Some tools that you will find helpful are:
- pastry blender or food processor - while a food processor is faster and albeit easier, I prefer doing this dough by hand using a pastry blender (dough cutter).
- sharp knife or pizza cutter - for cutting the dough
- rolling pin
- thickness rings for rolling pin - while completely optional, these silicone bands that attach onto your rolling pin make rolling thin and even dough a breeze.
How to Make Vanilla Walnut Crescent Cookies
Now that you know the ingredients to stock up on, let's walk through the steps you'll need to take when making these cookies.
MAKING THE DOUGH
- In a large bowl, combine the flour and salt with a whisk. Then cut in the butter using a dough cutter until the mixture resembles coarse crumbs. (A food processor can be used in this step if you prefer. More information appears in the FAQ section below.)
- In a small bowl, whisk the egg yolk (reserving the white for later in the recipe), sour cream, and vanilla together. Add this to the crumb mixture and mix well.
- Divide the dough into three rounds, as though you were making pie crust. Don't be alarmed if it is a little crumbly as it will come together as you knead it into a round and allow it to chill. Wrap each round in plastic wrap and place in the refrigerator to chill for at least four hours or up to overnight.
PREPARING THE FILLING
Your filling can be prepared at any time while you wait for the dough to chill. Simply mix the finely chopped walnuts, sugar, and cinnamon together in a bowl. Cover until you are ready to use it.
MAKING THE CRESCENT COOKIES
- After your dough has chilled, unwrap one round and roll it out into a 10 or 11 inch circle on a lightly floured surface. The thickness of our dough should be about 1/8 of an inch.
You may find it necessary to add a light dusting of flour to the top of your dough as well to keep the rolling pin from sticking.
Also, if the dough is too stiff and solid to roll after removing it from the refrigerator, allow it to sit for five to ten minutes on the counter to soften up. - Sprinkle 1/4 cup of the nut mixture over the circle, leaving a small circle in the middle free from nuts. This will help when you roll the twist and try to attach the end securely into the dough. Gently press the filling into the dough with the palm of your hand.
- Cut the circle into 12 evenly sized wedges using a pizza cutter or sharp knife. Try to get them approximately the same size for even baking, but don't worry about trying to be perfect.
- Roll up each triangular wedge starting with the wide end and rolling to the narrow side, then place the point side down onto a baking sheet lined with either a nonstick liner or parchment paper. Curve the ends of the cookie slightly to form the crescent shape. They can be placed about 1 inch apart.
- For best results, place the tray of cookies into the refrigerator for about 30 minutes while you complete the other two rounds of dough.
BAKING THE COOKIES
- When you are ready to bake your cookies, whisk your saved egg white until it is foamy and brush it over the crescents.
Sprinkle the remaining nut mixture over them. Work on three or four cookies at a time as you don't want the egg wash to dry out before you've had a chance to add the topping or it won't stick properly. - Bake the cookies at 350° for 18 to 20 minutes or until they are lightly browned.
- Immediately remove them from the cookie sheet to a wire rack to cool.
VANILLA WALNUT RUGELACH
Tired of seeing just pumpkin recipes this fall season? Try these flaky and tender Vanilla Walnut Crescent Cookies made of a buttery dough rolled around a hearty amount of nutty filling.
MAKES ABOUT 3 DOZEN COOKIES
INGREDIENTS
- 2 Cups all-purpose flour
- 1/8 teaspoon salt
- 1 cup cold butter, cut into cubes
- 1 egg, separated
- 2/3 cup sour cream
- 1/2 teaspoon vanilla extract
- 2/3 cup finely chopped walnuts
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
INSTRUCTIONS
STEP 1: In a large bowl, combine the flour and salt using a whisk. Cut in the butter with a dough cutter until the mixture resembles coarse crumbs.
STEP 2: In a small bowl, whisk the egg yolk, sour cream, and vanilla together. Add this to the crumb mixture from step one and mix well. Divide the dough into thirds, creating three rounds as though you were making pie crust. Wrap each wrap individually in plastic wrap and place in the refrigerator for at least four hours or up to overnight.
STEP 3: While you wait, combine the walnuts, granulated sugar, and ground cinnamon in a bowl. Cover the bowl until you are ready to use it.
STEP 4: When you are ready to bake, preheat your oven to 350°. Unwrap one round of dough and roll it into a 10-inch circle on a lightly floured surface. Sprinkle 1/4 cup of the nut mixture over the circle leaving a small portion of the center section free to help in attaching the ends securely into the dough when you roll it up. Gently press the filling into the dough with the palm of your hand, then cut the circle into 12 evenly sized wedges with a sharp knife or pizza cutter.
STEP 5: Roll each wedge starting with the wide end. Place the cookie point side down onto a baking sheet lined with a nonstick liner or parchment paper. Curve the ends of the cookie to form a crescent shape. Cookies can be placed about 1 inch apart.
STEP 6: Place the tray of completed cookies into the refrigerator while you complete steps four and five for the other two rounds of dough.
STEP 7: Whisk the egg white until it is foamy and brush it over the tops of the crescents. Sprinkle the remaining nut mixture on top.
STEP 8: Bake the cookies at 350° for 18 to 20 minutes or until they are lightly browned. Immediately remove them to a wire rack to cool.
Frequently Asked Questions
CAN YOU USE A FOOD PROCESSOR?
It is possible to use a food processor to mix your dough for these crescent rugelach. But you have to be careful not to over-mix. The chunks of butter in the dough are necessary to keep the tender, flaky texture that is desired.
Pulse the processor just until the mixture forms large curd-like pieces.
While it is easier and faster to use the machine, I prefer to combine the butter and flour by hand so that I am better able to control how the dough comes together.
HOW LONG DO THESE COOKIES STAY FRESH?
These Vanilla Walnut Rugelach are best served warm straight from the fridge, but will keep for up to three days in an airtight container at room temperature. Or store them for up to two weeks in the refrigerator.
CAN THESE COOKIES BE FROZEN?
Yes, and they can be frozen easily before or after baking. Here are your options:
- After making the dough and wrapping it in plastic wrap, you can freeze the rounds for up to three months. Thaw overnight in the refrigerator before trying to roll out.
- Go ahead and roll out the dough, add your filling, and twist into crescent shapes. Wait to add the egg wash and topping until you are ready to bake. Freeze the pre-made cookies on a baking sheet until they are solid and then add them to an airtight container. They can be frozen unbaked for up to 2 months.
Remove them to a parchment lined baking sheet and allow them to rest at room temperature for 30 minutes before brushing the tops with the egg wash.
They don't need to be completely thawed before baking, but you may need to add a couple of minutes to the baking time. - Baked rugelach can be frozen in a freezer bag or airtight container for up to 2 months. Thaw them overnight in the refrigerator and then bring them to room temperature before serving.
IS THE EGG WASH ON TOP NECESSARY?
The egg yolk adds richness to the flavor of the cookie and helps it to brown as it bakes. It can be skipped, but does help the nut mixture to better adhere to the top of the cookie for baking.
IS THERE ANY OTHER FILLINGS THAT CAN BE USED?
There are many different varieties of rugelach that can be made. Fillings of all different types of fruits, nuts, and savory fillings can be put inside.
For this particular recipe, I would suggest trying a different type of nut (like pecans or hazelnuts) or alter the spices (cloves, ginger, etc.). You could try a more fall-flavored version using pumpkin pie spice over just cinnamon.
If you like the flavor and texture of this dough recipe, I recommend browsing the internet or a cookbook to see what over fillings you could try inside of this basic pastry dough.
I hope you will agree that these Vanilla Walnut Crescent Cookies are a simple recipe that you'll enjoy making (and eating) during the fall or anytime of the year!
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More Cookie Recipes I Think You'll Enjoy
SOUR CREAM COOKIES - A versatile family recipe we make many times throughout the year as both drop cookies and cut-out cookies.
CRANBERRY CHOCOLATE CHUNK COOKIES
PUMPKIN GINGER MOLASSES COOKIE - Three fantastic flavors wrapped up inside one bite-sized cookie!
RAISIN OATMEAL COOKIE - You can't go wrong with this beloved classic recipe.
OATMEAL APPLESAUCE COOKIE WITH GOLDEN RAISINS
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