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Easy Hamantaschen (Jewish Purim Cookies)

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This Easy Hamantaschen (Jewish Purim Cookies) recipe is one that our family has been making for years. They’re melt-in-your-mouth, tender, and with just the right amount of crispy bite.

Hamantaschen with chocolate on a white paper

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.

Looking for more Hamantachen recipes? Try my S’mores Hamantaschen, Chocolate Sprinkle 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, 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.

How to make Hamantaschen

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. 
  • 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. 

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

How to Store Hamantaschen?

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

Game-Changing Tahini Chocolate Chip Cookies

Mandel Bread with Dried Fruit

Cookies for Purim

Savory Ka’ak Cookies

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Hamantaschen with chocolate on a white paper

Hamantaschen Recipe

Author Rachel
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Yield 16
Print Pin Recipe

Description

Melt-in-your-mouth and tender Hamantaschen cookies. This recipe is a fantastic base to use for any filling and topping.
Kosher, Dairy

Ingredients

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):

  • Nutella or any chocolate spread
  • jam/jelly- strawberry, prune, blueberry, peach, mango, pineapple, and orange marmalade mixed with cookie or cake crumbs
  • poppy seed paste bought or homemade
  • peanut butter and jelly
  • date spread
  • Bischoff cookie butter or any cookie butter
  • Halvah spread

For garnish:

  • powdered sugar

Instructions

  • 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 is slightly golden. Let them cool.
  • Dust with powdered sugar.

Notes

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. 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. 
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.
Tried this recipe? Tag@mamalivingabroad

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