A cookie platter isn’t incomplete without some variety of jam-filled cookies in the mix. My favorite jammy cookie is the classic Jewish rugelach – a salty cream cheese dough with a sweet filling that then gets rolled up and baked into a flaky, jammy delight! It’s the perfect balance of salty and sweet.
This version replaces the white flour with whole grains (buckwheat and whole wheat) for a more flavorful and fiber-ful cookie. I tested this so many times – using different flour ratios, throwing in some almond flour, and playing around with the amount of cream cheese. Many cookies later, I’m very pleased with the result!
These use a combo of raspberry preserves, pistachios, and cardamom, but you could use your favorite jam, nut, and other warm spice.
Ingredient highlight
Buckwheat flour! This naturally gluten-free flour is actually a seed! Unlike most flours, it’s a good source of high quality protein, containing our essential amino acids. It is also rich in magnesium, fiber, iron, and manganese.
Servings 32 cookies
Prep Time 20 minutes 
Cook Time 30 minutes Ingredients
- 8 tbsp (1 stick, 114g) butter, softened*
- 5 oz cream cheese, softened*
- 1 cup (135g) whole wheat flour
- ½ cup (70g) buckwheat flour
- 2 tsp milk
- ½ tsp kosher salt
- ½ cup cold raspberry preserves (Bonne Maman brand is my fav)
- ½ cup shelled pistachios, finely chopped (preferably salted)**
- 1 tsp ground cardamom
- *The best way to soften butter is to think ahead and let the butter sit out overnight so it comes to room temp. If you’re in a pinch, cut the butter into cubes and microwave on low power in 15 second intervals until it’s softened but not melted. For cream cheese, you can just spread it into a thin layer in a bowl and let it sit out for 30 minutes or follow the same microwave instructions as the butter.
- **You can use the blender or food processor to help get these finely chopped. You don’t want it so fine that it turns into a flour, but you don’t want big chunks either.
- Make ahead: ~ you can make the dough a day ahead and you can bake the cookies up to 5 days ahead. They also freeze well! See leftovers and prep section for more details.
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, add the butter and cream cheese and use an electric mixer to beat until it becomes light and fluffy, scraping down the sides as needed to ensure even mixing.
- Scrape down the sides one more time, then add the flours, milk, and salt and use the electric mixer to combine (it will just form clumps). Then use your hands to finish combining until no flour remains. The best way to do this is to use a kneading motion. If it's too dry, add another teaspoon of milk. If it’s too wet, add some flour. You want a playdough-like consistency.
- Divide the dough in half, shape each half into a smooth ball, then flatten into a 1-inch thick disc. Wrap in plastic wrap (or put in a ziptop bag) and place in the fridge for 30 minutes to chill.
- Preheat the oven to 375F. In a small bowl, mix together the pistachios and cardamom.
- Lightly flour a clean counter. Place the dough on top of the flour and use a rolling pin to roll out into about an ⅛-inch thick disc. You want the dough to be thin – if it’s too thick, the ratio of dough to jam will be off and they will taste too dry. Use a bench scraper or knife to trim the rough/ragged edges off (set the scraps aside to roll out later).
- Dollop ¼ cup jam in the center of the dough and spread it out gently using the back of a spoon, leaving about ¼-½-inch of space along the edges (add more jam if it looks like you need more). Sprinkle about half of the pistachio/cardamom mixture all over.
- Use a bench scraper or knife to cut the dough into quarters then cut those quarters into four triangles (like a pizza). Starting at the wider end, gently roll the triangles up, then place them on the baking sheet, making sure that the tip is underneath so that they don’t unravel.
- Bake for 10-15 minutes or until the bottoms are a dark golden brown and tops are starting to turn golden. Transfer the cookies to a cooling rack to cool off for at least 20 minutes.
- Repeat these steps with the other disc while the first batch is in the oven. Lastly, combine all the dough scraps into a ball, roll them out, and make mini rugelach – chefs treat!
- I think the cookies are beautiful as is, but you could also dust them with some powdered sugar.
Items you can prep ahead (optional)
- Soften the butter (leave out overnight) + cream cheese (leave out for 30-60 minutes), see note.
- Make the dough. If you make this dough ahead, you’ll want to let it sit out at room temp for 10-20 minutes or until it’s easy to roll.
- Make and bake the cookies! These taste great the next day, so you can totally bake these ahead.
Substitutions:
- To make gluten-free, sub the whole wheat flour with a 1:1 GF all-purpose flour.
- These cannot be made vegan or dairy-free.
Storage:
- Store leftovers in an airtight container at room temp for up to 7 days or freeze for up to 1 month.
Leftovers + Repurposing:
- These are best at room temp or warm out of the oven.
- To thaw from frozen, let them sit out (in an airtight container) overnight or for at least 1-2 hours on the counter.
Servings 32 cookies Prep Time 20 minutes Cook Time 30 minutes Ingredients
- 8 tbsp (1 stick, 114g) butter, softened*
- 5 oz cream cheese, softened*
- 1 cup (135g) whole wheat flour
- ½ cup (70g) buckwheat flour
- 2 tsp milk
- ½ tsp kosher salt
- ½ cup cold raspberry preserves (Bonne Maman brand is my fav)
- ½ cup shelled pistachios, finely chopped (preferably salted)**
- 1 tsp ground cardamom
- *The best way to soften butter is to think ahead and let the butter sit out overnight so it comes to room temp. If you’re in a pinch, cut the butter into cubes and microwave on low power in 15 second intervals until it’s softened but not melted. For cream cheese, you can just spread it into a thin layer in a bowl and let it sit out for 30 minutes or follow the same microwave instructions as the butter.
- **You can use the blender or food processor to help get these finely chopped. You don’t want it so fine that it turns into a flour, but you don’t want big chunks either.
- Make ahead: ~ you can make the dough a day ahead and you can bake the cookies up to 5 days ahead. They also freeze well! See leftovers and prep section for more details.
Instructions
- Line a baking sheet with parchment paper.
- In a large bowl, add the butter and cream cheese and use an electric mixer to beat until it becomes light and fluffy, scraping down the sides as needed to ensure even mixing.
- Scrape down the sides one more time, then add the flours, milk, and salt and use the electric mixer to combine (it will just form clumps). Then use your hands to finish combining until no flour remains. The best way to do this is to use a kneading motion. If it's too dry, add another teaspoon of milk. If it’s too wet, add some flour. You want a playdough-like consistency.
- Divide the dough in half, shape each half into a smooth ball, then flatten into a 1-inch thick disc. Wrap in plastic wrap (or put in a ziptop bag) and place in the fridge for 30 minutes to chill.
- Preheat the oven to 375F. In a small bowl, mix together the pistachios and cardamom.
- Lightly flour a clean counter. Place the dough on top of the flour and use a rolling pin to roll out into about an ⅛-inch thick disc. You want the dough to be thin - if it’s too thick, the ratio of dough to jam will be off and they will taste too dry. Use a bench scraper or knife to trim the rough/ragged edges off (set the scraps aside to roll out later).
- Dollop ¼ cup jam in the center of the dough and spread it out gently using the back of a spoon, leaving about ¼-½-inch of space along the edges (add more jam if it looks like you need more). Sprinkle about half of the pistachio/cardamom mixture all over.
- Use a bench scraper or knife to cut the dough into quarters then cut those quarters into four triangles (like a pizza). Starting at the wider end, gently roll the triangles up, then place them on the baking sheet, making sure that the tip is underneath so that they don’t unravel.
- Bake for 10-15 minutes or until the bottoms are a dark golden brown and tops are starting to turn golden. Transfer the cookies to a cooling rack to cool off for at least 20 minutes.
- Repeat these steps with the other disc while the first batch is in the oven. Lastly, combine all the dough scraps into a ball, roll them out, and make mini rugelach - chefs treat!
- I think the cookies are beautiful as is, but you could also dust them with some powdered sugar.
Items you can prep ahead (optional)
- Soften the butter (leave out overnight) + cream cheese (leave out for 30-60 minutes), see note.
- Make the dough. If you make this dough ahead, you’ll want to let it sit out at room temp for 10-20 minutes or until it’s easy to roll.
- Make and bake the cookies! These taste great the next day, so you can totally bake these ahead.
Substitutions:
- To make gluten-free, sub the whole wheat flour with a 1:1 GF all-purpose flour.
- These cannot be made vegan or dairy-free.
Storage:
- Store leftovers in an airtight container at room temp for up to 7 days or freeze for up to 1 month.
Leftovers + Repurposing:
- These are best at room temp or warm out of the oven.
- To thaw from frozen, let them sit out (in an airtight container) overnight or for at least 1-2 hours on the counter.
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