These hamantaschen cookies are made from a buttery and lightly orange flavored dough, filled with your choice of sweet filling. They are a deliciously sweet tradition for your Purim celebration!
Sweet treats are a special part of holiday celebrations, like Flourless Nutella Chocolate Cake for Passover, and these hamantaschen cookies for Purim. For more delicious desserts, try Honey Cookies, Italian Chocolate Chip Cookies, and French Chocolate Cake.
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What is Hamantaschen?
Hamantaschen is a triangle-shaped, filled cookie eaten to celebrate the Jewish holiday of Purim. Purim commemorates Queen Esther of Persia saving the Jewish people from the evil plot of Haman.
Purim is a joyous celebration marked by costumes, sending of food gift baskets (also called mishloach manot), a retelling of the Purim story, sometimes a carnival geared toward kids, and adult merriment.
The origin of the triangle shape cookie is not clear. However, it is often said that the cookies are triangular in shape to represent Haman’s ear or hat. Haman is the villain in the Purim story, so when you eat the triangular cookie, it’s symbolic of consuming your enemy.
Hamantaschen cookies are made from a buttery, crisp shortbread dough with a variety of fillings. Common fillings include chocolate hazelnut spread, poppy seed filling, or jam flavors like apricot or raspberry.
Why You'll Love This Recipe
- Dough and cookies can be made ahead of time.
- You can do multiple fillings so everyone gets their favorite.
- I’m sharing my tips and tricks for keeping these triangle-shaped cookies in perfect shape.
Dana’s note: Hamantaschen take a little labor to make, but are such a fun Purim tradition. Follow my tips to help your folded triangles stay closed during baking. If any do open up, don’t stress as they will still be very tasty. I consider opened cookies to be samples that are the baker’s prerogative to eat as soon as the jam is cool enough!
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
Jump to Recipe- Butter - Go with unsalted butter for this cookie recipe, softened to room temperature.
- Orange zest - This is optional but gives the cookies a lovely subtle orange flavor. If possible, use an organic orange as this will have no additives or wax on the skin. Wash the skin well before zesting. Taste the zest and make sure it’s not bitter before using.
- Real vanilla extract - Tastes so much better than imitation vanilla.
- Baking powder - Make sure your baking powder is still good by pouring hot water over a small amount of baking powder. If it bubbles, then it is still active.
- All purpose flour - Get the unbleached kind. Measure the cups of flour by spooning it into a measuring cup then level it off with a knife to measure.
- Filling - You can choose to fill your hamantaschen with jam or nutella. Go for a thicker preserve so the cookies don’t become watery.
Step by Step Photos
See the recipe card below for complete directions.
Jump to RecipeCream butter and sugar until light and fluffy. Next add in egg, orange zest, orange juice, and vanilla.
Sprinkle the dry ingredients over the wet ingredients and mix until just incorporated.
Divide hamantaschen dough into 4 flat discs and wrap in plastic wrap. Refrigerate for about 1 hour or overnight.
Roll out the discs on a lightly floured surface. Cut circles with a cookie cutter, then fill and shape the cookie dough.
Chill the cookies for about 15 minutes before baking. Then bake the cookies until the edges are lightly golden brown.
Cool on a cooling rack before enjoying!
Top Tips
- It’s easier to zest an orange when it’s firm. So zest first, and squeeze the juice second.
- Roll out the dough quickly, as it will get softer over time and more difficult to work with.
- If the dough is sticking, add a very light sprinkle of flour or roll it out between two sheets of parchment paper.
- Don’t overfill the centers.
- Pinch the corners of the dough well and make sure the dough flaps are down so they stay closed while baking.
- If your hamantaschen are opening up during baking, try closing them up more so that less filling is revealed.
- Chill the formed cookies in the refrigerator for 15 minutes before baking so they hold their shape better while cooking.
- Use a thick filling. A watery jam is more likely to burst open. If you only have runny jam, place the jam in a small saucepan, and boil it down until thick. Let cool to room temperature. Or put the jam in a fine mesh colander, and drain out the excess liquid.
- When baking a new recipe, set your timer for much earlier than the recommended time to make sure your cookies don't burn. Baking times can vary because ovens, equipment, and ingredients vary. So always check sooner. Then write down what time worked in your oven so you'll know for next time.
- Let the cookies cool on a wire rack before enjoying because the filling is very hot when it comes out of the oven.
Make Ahead
You can make these cookies or the dough ahead of time:
- The dough can be refrigerated for up to 2 days or frozen for up to 3 months.
- The formed, unbaked cookies can be refrigerated overnight or frozen for up to a month.
- The baked cookies can be kept in an airtight container on the counter for up to 3 days or frozen for up to 3 months.
Storage and Reheating
How to store: Store baked cookies in an airtight container at room temperature for up to 3 days.
How to freeze: Freeze baked cookies in a freezer safe container for up to 3 months.
More Dessert Recipes
- Honey Cookies
- Almost Flourless French Chocolate Cake
- Passover Flourless Chocolate Cake with Nutella
- Italian Chocolate Chip Cookies
- Spritz Sprinkle Cookies
Frequently Asked Questions
Common filling flavors for hamantaschen cookies include apricot, raspberry, poppy seed, chocolate, and hazelnut.
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Recipe
Classic Hamantaschen with Butter
Equipment
- Rolling Pin
- Rolling pin dough strips optional
Ingredients
Dough
- ¾ cup butter 1½ sticks, room temperature
- ¾ cup granulated white sugar
- 1 large egg
- 1 teaspoon grated orange zest optional, use if not bitter
- 2 teaspoons orange juice from juice of an orange
- 1½ teaspoons real vanilla extract
- ¾ teaspoon fine sea salt
- 1 teaspoon baking powder
- 2⅓ cups all-purpose unbleached flour plus a little more for sprinkling the rolling surface
Filling
- ¾ cup Jam or chocolate spread thick preserves like apricot or raspberry flavors or Nutella
Instructions
- In a mixer with the flat paddle attachment, cream the butter and sugar at medium speed until fluffy, about 2 minutes. Add the egg, optional orange zest, orange juice, and vanilla; start mixer at a slow speed and then go to a medium high speed to combine well, about 2 minutes.
- Next sprinkle the salt, baking powder, and some of the flour into the mixer. Combine on low so the flour doesn't fly and gradually add all the flour. Mix until flour is just incorporated and the dough has mostly come together. Do not overmix.
- Divide dough into 4 flat discs and wrap in plastic wrap. Refrigerate for about 1 hour or overnight.
- Make space in fridge or freezer for a baking sheet. Line 2 baking sheets with parchment.
- Take out 1 disc at a time. Lightly flour a work surface (such as a silicone dough mat) and rolling pin. Roll the chilled dough out to about ⅛" thick. I like to use dough strips as a guide which helps to make the dough an even thickness, but they’re not necessary. Roll quickly because the more you play with the dough, the softer it gets. Using a cookie or ravioli cutter (2-½ to 3 inches in diameter), make dough circles. Alternatively, use the rim of a glass jar or cup to cut the rounds of dough. Make your cutouts close together to get the maximum number of cookies. Combine the excess dough scraps into a disc, wrap in plastic wrap, and freeze for about 15 minutes. Re-roll to make more circles.
- Fill and shape the cookie dough circle right on the parchment lined baking sheet. Lift up the edge of each circle on your cutting surface with a small spatula or butter knife and transfer to baking sheet. Space the circles about 1" apart.
- Dot the center of each circle with a dollop of filling, about a heaping ½ teaspoon with 2-½ inch circles (a scant teaspoon for 3" circles). Thick fillings work best. Fold up the sides of the circle to make a triangle-shaped cookie with a small window of filling revealed in the center. Do so by lifting a small section of the dough at the top of the circle and pinch at the edge to form the first triangle point. Position the sides of dough on either side of the first pinch to fold inward making 2 sides of the triangle. Next lift up the bottom edge of the circle and fold it inward to form the 3rd side of the triangle. Lastly, pinch the corners of the triangle on the left and right. Pinch well so it stays sealed.
- Let the filled cookies chill in the refrigerator for about 15 minutes before baking. While chilling, preheat the oven to 350ºF. Place rack in the oven at or just above the middle. Bake for about 14-17 minutes or until the bottom and edges get a touch of light golden brown. Let cool on a cooling rack before eating because the filling is hot.
Notes
- It’s easier to zest an orange when it’s firm. So zest first, and squeeze the juice second.
- Roll out the dough quickly, as it will get softer over time and more difficult to work with.
- If the dough is sticking, sprinkle a little flour or roll it out between two sheets of parchment paper.
- Chill the formed cookies in the refrigerator for 15 minutes before baking so they hold their shape better while cooking.
- Don’t overfill the centers.
- Use a thick filling. A watery jam is more likely to burst open. If you only have runny jam, place the jam in a small saucepan, and boil it down until thick. Let cool to room temperature.
- When baking a new recipe, set your timer for much earlier than the recommended time to make sure your cookies don't burn. Baking times can vary because ovens, equipment, and ingredients vary. So always check sooner. Then write down what time worked in your oven so you'll know for next time.
- Let the cookies cool on a wire rack before enjoying!
- Make ahead directions: The dough can be refrigerated for up to 2 days or frozen for up to 3 months. The formed, unbaked cookies can be refrigerated overnight or frozen for up to a month. The baked cookies can be kept in an airtight container on the counter for up to 3 days or frozen for up to 3 months.
- How to store: Store baked cookies in an airtight container at room temperature for up to 3 days.
- How to freeze: Freeze baked cookies in a freezer safe container for up to 3 months.
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