S’mores Hamantaschen

Hamantaschen are a classic Jewish recipe that evokes so many childhood memories. The ingredients are simple and straightforward: butter, powdered sugar, eggs, and flour. The cookies are easy to make and have a rich buttery flavor and a crumbly texture. I hope these ideas help spark some inspiration for your Purim celebrations!

Learn how to make a Purim basket here!

Enjoy more Hamantaschen recipes- Hamantaschen, Vegan Hamantaschen, and Chocolate Hamantaschen with Chocolate Dough.

What is Purim?

Purim is a Jewish holiday that commemorates the deliverance of the Jewish people in the ancient Persian Empire from Haman’s plot to annihilate them. Traditional activities include dressing up in costumes, sending food gifts to friends (Purim baskets), giving charity to the poor, reading the Megila, and having a festive meal. Some communities will also hold carnivals, parades, and other special events to celebrate the holiday.

What are Hamantachen? 

Pronounced Hah-mahn-tah-shuhn.

Hamantaschen are a traditional Jewish cookie often served during the holiday of Purim. The triangular-shaped cookies are made from a dough filled with various sweet fillings such as poppy seed, prune, apricot, and chocolate. The shape of the cookie is said to represent the three-cornered hat of the villain in the Purim story, Haman.

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 weight 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 and granish: Any thick chocolate spread like Nutella, marshmallows, your favorite dark chocolate, and Graham crackers.

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.

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

Black and White Cookies

Cookies for Purim

Israeli Chocolate Swirl Cookies

Mandel Bread (Mandelbrot) Jewish Cookies

S’mores Hamantaschen

S'mores Hamantaschen are a fun and delicious twist on the traditional Jewish pastry. They are filled with chocolate and marshmallows and topped with Graham crackers.

Kosher, Dairy

Tried my recipe?Mention @mamalivingabroad or tag #mamalivingabroad!

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Course: Dessert

Cuisine: Jewish

Keyword: Jewish Traditional Food, Purim

Prep Time: 10 minutes

Cook Time: 15 minutes

Chill Time: 2 hours

Servings: 14

Equipment

• Food processor
• Round cookie cutter
• Plastic food wrap
• Parchment paper
• Baking sheet

Ingredients

For the dough:

• 1 stick+ 6 tablespoons (200 grams) unsalted butter cold
• 3/4 cup (100 grams) powdered sugar
• A pinch of salt
• 2 cups (280 grams) all-purpose flour
• 2 egg whites from large eggs

For filling and garnish:

• 1 cup (220 grams) chocolate spread
• 2 cups mini marshmallows (about 30-40 units)
• 3.5 oz (100 grams) dark chocolate
• 1 teaspoon coconut oil/vegetable oil optional
• 4-6 Graham crackers crushed

Instructions

• Place butter, powdered sugar, salt, flour, 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 and 2-3 mini marshmallows in the center of each circle.
• 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 Hamantachen are slightly golden. Let them cool.
• Place the chocolate in a microwave-safe bowl. Microwave for 30 seconds intervals, mixing in between, until completely melted and smooth. Stir in the oil.
• Partly dip each Hamantachen into the chocolate. Place on parchment paper and sprinkle Graham crackers on top. Let it set and enjoy!

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. 
• 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.