Hamantaschen Best Ever
Delight in the irresistible charm of "Hamantaschen Best Ever," the ultimate recipe for these iconic triangular cookies that are perfect for Purim celebrations or any time of year. Featuring a rich, buttery dough enhanced with a hint of vanilla and optional orange zest for a citrusy twist, these cookies come together with a flaky, melt-in-your-mouth texture. Fill them with your favorite fillings—like sweet apricot jam, indulgent Nutella, traditional poppy seed, or even chocolate chips—for a flavor combination that's uniquely yours. With just 30 minutes of prep and 15 minutes of baking, this recipe will yield 24 beautifully golden cookies that are perfect for sharing. Whether you're new to baking Hamantaschen or looking to perfect your technique, this foolproof recipe ensures crisp edges, sealed corners, and compliments galore.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 teaspoons orange zest (optional, for added flavor)
- 1 cup your choice of fillings (e.g., apricot jam, poppy seed filling, Nutella, or chocolate chips)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the softened butter to the dry ingredients, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, and orange zest (if using).
Pour the wet ingredients into the dry mixture and mix until a soft dough forms. If the dough is too sticky, add a tablespoon of flour at a time until it is manageable.
Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 1 hour (or up to overnight).
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface to 1/8-inch thickness.
Use a 3-inch round cookie cutter to cut circles from the dough. Gather scraps, re-roll, and cut more circles as needed.
Place a teaspoon of your chosen filling in the center of each circle. Be careful not to overfill, as it may cause the cookies to open during baking.
Fold the edges of the dough over the filling to form a triangular shape, pinching the corners tightly to seal.
Place the formed Hamantaschen onto the prepared baking sheets, spacing them about 1 inch apart.
Bake for 12-15 minutes, or until the edges are lightly golden brown.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your delicious Hamantaschen! Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 94.6 g | 473% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 538.9 g | 196% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 270.6 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 160 mg | 12% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 748 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
