What is Hamantaschen?
Hamantaschen (in Hebrew Oznei Haman) are sweet triangle-shaped cookies that Jews enjoy during the holiday of Purim. They are also great for gifting and a staple in our Purim Baskets (Mishloach Manot); you will LOVE them!
This recipe is a fantastic base to use for any filling and topping. The options are endless; you just gotta have fun with it! The recipe is quick and easy to make. The longest step is waiting for the dough to chill.
**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, for a pretty garnish, and it helps absorb moisture from other ingredients, giving the cookies an extra tender and chewy 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 white has lots of protein, which helps form the cookie’s structure, and lots of water, which interacts with the flour’s proteins.
Filling: Traditional Hamantaschen fillings are poppy seeds paste, chocolate spread, chocolate chip, jams, and prunes.
Add-ins (optional): If you want to add some extra goodies to your Hamantaschen such vanilla extract, lemon zest, and orange zest—you can.
How to Make Hamantaschen?
Step 1: Make the dough: Begin by placing the butter, powdered sugar, flour, salt, and add-ons (if using) 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 transfer it to the refrigerator 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 the filling in the center of each circle, 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.
Another way to shape Hamantaschen- folding:
How to fold a hamantaschen?
Fold one side of the circle, fold the other side over, then fold the last side up to form a triangular cookie shape.
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.
- 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 should be thick enough to prevent the cookies from collapsing and losing their shape during baking.
- If you are filling your Hamantaschen with jam or jelly, you can make them a little thicker by mixing them with cookie crumbs (like graham crackers), cake crumbs (from a stale leftover cake), or chopped nuts. It will prevent them from spilling out during baking.
- Don’t put in too much filling, or you won’t be able to close the Hamantaschen. One teaspoon is enough.
- 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.
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.
More Recipes You’ll Love
All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!
- 3 1/2 inch diameter cookie cutter or a glass
For the dough:
- 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.
- 3/4 cup (100g) powdered sugar
- 2 cups (280g) all-purpose flour plus a little more for dusting
- a pinch of salt
- 2 egg whites from large eggs
Add-ins (optional) choose one:
- 1 Teaspoon vanilla extract
- lemon zest from half a lemon
- orange zest from half a small orange
Filling ideas (about 1 cup is needed):
- powdered sugar
- Place flour, powdered sugar, butter, additional add-ins (if using), 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 filling of your choice in the center of each circle.
- 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.
- Bake for 15-20 minutes until the Hamantaschen are slightly golden. Let them cool.
- Dust with powdered sugar.