Super-Easy Rugelach Cookies

1. Preheat oven to 375°F, move oven racks to the middle, and line 2 sheet pans with parchment or Silpat mats. Set aside. If you choose to bake on parchment, make sure and watch the bottoms of your cookies as they bake, to make sure they don’t get too brown.

2. On a lightly floured surface, roll out dough so that it is approximately a 12″ circle and about 1/8″ thick.

3. In a small bowl, mix together your cinnamon and sugar. Sprinkle generously over the entire top of your dough circle. Use your hands to smooth out and cover the whole surface evenly.

4. With a pizza cutter, cut the circle of dough into 24 wedges, like you would pizza. I started by cutting in half, then in half again (to make 4 triangles), then cut those in half again (now you have 8 slices), and then I cut those into thirds (24 slices). You can make them as big (less slices) or as small (more slices) as you’d like, but the baking time listed below is for 24 two-bite cookies.

5. Starting at the big end of each wedge, carefully roll to the small end/tip, gently pressing the center of the cookie down along the way. Once you are at the end, gently press down to seal tip into the cookie.

6. Place each cookie, seam side down, on your sheet pan about 1 1/2″ apart and bake at 375°F for 21-22 minutes or until cookies are golden brown. Remove from oven. Allow them to rest on the pan for about 5 minutes before removing.

Notes:
– Will store, once completely cooled, in an airtight container at room temperature for up to 4 days.
– Cookies can be made and rolled ahead and placed in fridge a day in advance. Just remove from fridge, place on a cookie sheet and bake! May need an extra few minutes to bake.
– Makes twenty-four 2-bite cookies. Can serve 12-24.
– If you are making your dough from scratch (way to go), make it ahead and allow to rest before rolling it out. If using a pre-made crust, allow it to come to almost room temperature before rolling out.