Hamentashen Cookies
A quintessential Purim treat, these Hamentashen feature a tender, buttery cookie dough folded into a classic triangular shape. This recipe includes a traditional sweet poppy seed filling, but can be adapted for fruit jams or chocolate. Perfect for holiday gift-giving and celebrations.
For 6 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Poppy Seed Filling
- b.In a small saucepan, combine the ground poppy seeds, 1/2 cup milk, 1/3 cup granulated sugar, honey, and lemon zest.
- c.Bring the mixture to a simmer over medium heat, stirring frequently to prevent scorching.
- d.Reduce the heat to low and continue to cook for 10-15 minutes, stirring often, until the mixture thickens into a jam-like paste.
- e.Remove from heat and transfer to a bowl. Allow it to cool completely to room temperature. You can refrigerate it to speed up the process.
- 2
Step 2
- a.Make the Cookie Dough
- b.In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- c.In a large bowl using a stand mixer or hand mixer, cream the softened unsalted butter and 1 cup of granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- d.Beat in 2 large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl, then mix in the orange juice and vanilla extract.
- e.With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, mixing only until just combined. Do not overmix the dough.
- 3
Step 3
- a.Chill the Dough
- b.Divide the dough into two equal halves. Form each half into a flat disc and wrap it tightly in plastic wrap.
- c.Refrigerate the dough for at least 1 hour, or up to 3 days, until it is firm. This step is crucial for easy rolling and preventing the cookies from spreading.
- 4
Step 4
- a.Assemble the Hamentashen
- b.Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- c.Working with one disc at a time on a lightly floured surface, roll the chilled dough out to approximately 1/8-inch thickness.
- d.Use a 3-inch round cookie or biscuit cutter to cut out circles. Gather and re-roll the scraps once to cut more circles.
- e.Place a scant teaspoon of the cooled poppy seed filling in the center of each dough circle.
- f.To form the triangle, bring three edges of the circle up towards the center, overlapping them to create three corners. Pinch the corners together very firmly to seal, leaving a small opening in the center to show the filling.
- 5
Step 5
- a.Bake the Cookies
- b.Carefully place the shaped cookies on the prepared baking sheets, about 1-2 inches apart.
- c.In a small bowl, whisk the remaining large egg with 1 tablespoon of water to create an egg wash.
- d.Lightly brush the dough (not the filling) of each hamentashen with the egg wash for a golden, shiny finish.
- e.Bake for 12-15 minutes, or until the edges are lightly golden brown.
- f.Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chilling the dough is non-negotiable. It prevents spreading and makes the dough much easier to handle.
- 2Do not overfill the cookies! A small amount (about 1 teaspoon) is all you need. Overfilling is the primary cause of cookies opening during baking.
- 3Pinch the corners very firmly to create a tight seal. If they still tend to open, a tiny dab of water on the dough before pinching can help.
- 4If the dough becomes too soft while you are working, place the cut circles on the baking sheet and chill in the refrigerator for 10-15 minutes before filling and shaping.
- 5Ensure your filling is completely cool before using. A warm filling will melt the butter in the dough, making it difficult to shape.
- 6Store cooled hamentashen in an airtight container at room temperature for up to 5 days.
Adapt it for your goals.
Filling
Swap the poppy seed filling for other traditional options like prune lekvar, apricot jam, raspberry preserves, or a chocolate-hazelnut spread.
Dough FlavorDough Flavor
Add 1/2 teaspoon of almond extract or the zest of one orange directly to the dough along with the vanilla for an extra layer of flavor.
Dairy FreeDairy-Free
To make this recipe dairy-free, use a high-quality stick margarine or solid coconut oil in place of butter, and use a plant-based milk (like almond or soy) for the filling.
Why this is on our healthy list.
Source of Minerals
Poppy seeds are a good source of essential minerals like calcium, iron, and magnesium, which support bone health, oxygen transport, and energy metabolism.
Provides Dietary Fiber
The poppy seed filling contributes dietary fiber, which is important for promoting digestive health and helping to maintain stable blood sugar levels.
Quick Energy Boost
The combination of carbohydrates from the flour and sugar provides a quick source of energy, making these cookies a satisfying and festive treat.
Frequently asked questions
This is a common issue! It's usually caused by one of three things: the dough wasn't chilled enough, you overfilled the cookies, or the corners weren't pinched together tightly enough. Ensure the dough is firm and cold, use only a teaspoon of filling, and give the corners a very firm pinch to seal them.