We all know and love Hamantaschen (in Hebrew Oznei Haman). These triangular-shaped cookies are filled with sweet and flavorful fillings, making them a favorite treat during the festive celebrations. But this easy Chocolate Sprinkle Hamantaschen recipe takes them to a new level.
Question: How many sprinkles is too many sprinkles?
Answer: The limit does not exist…
EVERYTHING IS BETTER WITH SPRINKLES
Looking for more Hamantachen recipes? Try my S’mores Hamantaschen, Pistachio Hamantaschen, and Chocolate Hamantaschen with Chocolate Dough.
Ingredients Overview
**Before you start baking, measure and prepare your ingredients so the baking process will go smoothly and easily. I highly recommend using a food scale to weigh your ingredients.
All-purpose flour: Regular all-purpose flour forms the base of these Hamantaschen cookies. Be sure to measure your flour carefully for the best texture.
Powdered Sugar (confectioners’ sugar): For sweetness and delicate texture.
Butter: Cold unsalted butter, cubed. I like to pop it into the freezer for 5-10 minutes before using it.
Egg whites: The egg whites contain a lot of protein, which helps form the cookie’s structure, and lots of water, which interacts with the flour’s proteins.
Filling: Any thick chocolate spread (like Nutella), candy (like M&M), and rainbow sprinkles.
How to Make Chocolate Sprinkle Hamantaschen?
Step 1: Make the dough: Begin by placing the butter, powdered sugar, flour, salt, and vanilla in the bowl of a food processor. Pulse until the mixture resembles a coarse meal. Add the egg whites and process just until a uniform dough is obtained. If the dough is not coming together, add a little cold water (a teaspoon at a time).
Step 2: Chill the dough: Shape the dough into a disk about 1 inch thick. Wrap the dough in plastic wrap and refrigerate it for 1 to 2 hours (up to overnight). Chilled cookie dough tends to spread less during baking.
Step 3: Shape the dough: Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter.
Place a flat teaspoon of chocolate in the center of each circle and about 4-5 pieces of candy. Pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape. Pinch the three corners of the triangle together firmly to seal the edges. Make sure the filling is well-enclosed.
Arrange the Hamantaschen on a baking sheet lined with parchment paper.
Step 4: Chill the Hamantaschen: Place the Hamantaschen in the freezer for 30 minutes to an hour before baking.
Step 5: Bake: Bake at 350°F/180°C for 15-20 minutes until the dough is slightly golden. Let it cool.
Pro-Tips
The dough:
- Work as quickly as possible to prevent the dough from becoming warm.
- Don’t skip the chilling time. Chilling prevents the cookies from spreading out too quickly once they’re in the oven.
The filling:
- The filling should be thick enough to prevent the cookies from collapsing and losing their shape during baking.
- Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough.
Baking:
- The cookies should remain relatively white and not brown.
- The cookies will start changing color on the bottom when ready to take out of the oven. If you want them extra crunchy go ahead and give them a few more minutes.
How many cookies are in a batch?
- With a 3.5-inch diameter cookie cutter or a glass about 14-16.
- With a 3-inch diameter cookie cutter or a glass about 16-22.
FAQs
Hamantaschen can be stored in an airtight container for up to 5 days at room temperature. To freeze Hamantaschen, place them in a freezer-safe bag or container. Frozen Hamantaschen will last up to 3 months.
With a 3.5 inch diameter cookie cutter or a glass about 14-16.
With a 3 inch diameter cookie cutter or a glass about 16-22.
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Chocolate Sprinkle Hamantaschen
Description
Equipment
- 3 1/2 inch diameter cookie cutter or a glass
Ingredients
For the dough:
- 2 cups (280g) all-purpose flour plus a little more for dusting
- 3/4 cup (100g) powdered sugar
- 1 stick+ 6 tablespoons (200g) unsalted butter cold and cubed. I like to pop it into the freezer for 5-10 minutes before using it.
- 1 Teaspoon vanilla extract
- a pinch of salt
- 2 egg whites from large eggs
Filling and topping:
- 1 cup Nutella or any chocolate spread
- 1/2 cup candy like M&M
- 1 cup rainbow sprinkles
- 1 egg white
Instructions
- Place flour, powdered sugar, butter, vanilla, and salt, in a food processor. Pulse until the mixture resembles a coarse meal.
- Add the egg whites and process just until a uniform dough is obtained. If the dough is not coming together, add a little water (1-2 teaspoons).
- Shape the dough into a disk about 1 inch thick before chilling. Wrap the dough in plastic wrap and transfer it to the refrigerator for 1 to 2 hours (up to overnight).
- Roll the dough on a floured surface to a ¼ -inch (½ cm) thickness and cut circles using a cookie cutter. Place a flat teaspoon of the chocolate spread and a few candies.
- Pinch the edges together in three places so that they meet in the middle to form a triangular cookie shape. Pinch the three corners of the triangle together firmly to seal the edges. Make sure the filling is well-enclosed.
- Arrange the Hamantaschen on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for 30 minutes to an hour before baking.
- Preheat the oven to 350°F/180°C.
- Use a pastry brush to lightly coat the sides (edges) of each assembled Hamantaschen with the egg white.
- Prepare a plate or shallow dish with the rainbow sprinkles. Gently dip the edges of each Hamantaschen into the sprinkles. The egg white acts as a glue, allowing the sprinkles to stick to the surface of the dough.
- Bake for 15-20 minutes until the Hamantaschen is slightly golden. Let them cool and enjoy.
what a fun recipe! the dough came out great