Hamantaschen Cookies are traditional triangular-shaped cookies associated with the Jewish holiday of Purim. This hamantaschen cookie recipe features delightful cookies, filled with jam and steeped in both culinary and cultural significance! Enjoy hamantash with a cup of samovar tea!
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The name "Hamantaschen" roughly translates to "Haman's pockets" in Yiddish, referring to the villain Haman in the story of Purim, as told in the Book of Esther. In Hebrew, they are called "oznei Haman," meaning "Haman's ears."
A poppy seed filling (mohn) is a classic choice as far as fillings go; however, other popular options include apricot or raspberry jam. Prune paste, chocolate, date paste, and Nutella are some other filling options.
Every Christmas, my daughter, sister, niece, and I purchase a Bonne Maman Advent Calendar filled with small jars of jam in various flavors. We text daily and rate the flavor of the day. Although I love this tradition, I inevitably end up with 25 mini jam jars in my fridge.
In the past, I used them to make cheesecake phyllo cups, but this year, I decided to create this hamantaschen cookie recipe instead. I did not expect to love these cookies as much as I do. Since I can't stop eating them, I'm sharing them with friends. I definitely see the start of a new yearly tradition of making hamantaschen cookies!
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😍 Why You'll Love This Recipe
- Hamantaschen cookies are delicious and easy to prepare!
- This hamantaschen recipe makes 48 cookies, enough to share with friends.
- You can also make smaller batches by freezing some of the dough or freezing some of the prepared Jewish cookies for later!
- This hamantaschen cookie recipe is wonderful with coffee or tea because the cookies are not overly sweet.
🔖 Ingredients & Substitutions
- Flour: All-purpose flour
- Butter: Unsalted butter
- Sugar: Granulated sugar & powdered sugar
- Egg: One medium egg
- Tangerine: Zest and juice of one tangerine or Cutie. An orange or a lemon can be substituted.
- Jam: Your favorite jam flavor. You can also try Nutella, chocolate, peanut butter, poppy seed filling, or try a savory filling instead!
- Optional Ingredient: I added cardamom, well, because I love it, but it's totally optional!
*A full list of ingredients can be found in the recipe card.
What Readers Are Saying
These cookies were simple and delicious. They were pleasantly not overly sweet and had a nice soft crunch to them, if that's even possible. Great texture & flavor! -Sarah
🍪 How to Make Hamantaschen Cookies
Step 1: In a stand mixer, cream softened butter with a paddle attachment for one minute. Add granulated sugar and powdered sugar to the bowl and mix for a minute or two until light and fluffy. Add 1 egg, zest from one tangerine, tangerine juice, and vanilla extract. Mix to combine.
Step 2: Whisk flour, salt, and cardamom in a medium bowl, then add flour mixture to the mixing bowl, ½ cup at a time, until the dough comes together. Do not over-mix. Form dough into a disc, wrap in plastic wrap, and refrigerate for one hour.
Step 3: Divide dough into quarters and work with one quarter at a time while the rest stays wrapped in the fridge. On a floured work surface, use a floured rolling pin to roll out the dough ⅛" thick. If it sticks, use more flour. Cut out as many circles as you can using a 3" cookie cutter or a drinking glass with a 3" rim circumference.
Step 4: Use a spatula to transfer 12 dough circles onto a parchment-lined baking tray; space out evenly. Add ¾ to 1 teaspoon of jam to the center of each circle. Fold the left and right top sides and pinch together in the center to seal. Next, bring the bottom up and pinch the left and right corners to seal. (see video & photos)
Pro Tip: If the corners aren't pinched tight enough, the cookies may open as they bake.
Baking Directions
Step 5: Bake hamantaschen cookies on the center rack of a preheated 350℉ oven for 10 to 12 minutes or until the edges are golden brown.
Pro Tip: Since ovens vary, keep an eye on your cookies to make sure they don't burn.
Step 6: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Looking for more delicious Jewish recipes? This Passover sponge cake is a must-try!
🤷🏻♀️ Recipe FAQs
Hamantaschen Jewish cookies are eaten during the Jewish holiday of Purim, to celebrate the fact that the Jews were not defeated by Haman's evil plot to destroy them.
The triangular shape represents Haman's hat, pockets, or ears, depending on the interpretation. Eating these cookies symbolizes the defeat of Haman and the triumph of good over evil. Read the Book of Esther for the full story!
Purim is a joyous Jewish holiday that commemorates the saving of the Jewish people from a plot to annihilate them in ancient Persia. The story is told in the Book of Esther, also known as the Megillah.
👩🏼🍳 Pro Tips
- A round cutter or glass with a 3-inch circumference is usually ideal for hamantaschen.
- Don't overfill the hamantaschen. Use about ¾-1 teaspoon of filling per cookie. Overfilling can cause the cookies to burst open.
- Choose thick fillings. Use jam or poppy seed filling that isn't too runny. You can mix them with a little cornstarch or flour to help thicken them, if necessary.
- Once shaped, chill the cookies on the baking sheet for another 15-30 minutes to help them hold their shape.
- Place the cookies in an airtight container or a resealable bag and store them at room temperature (on the counter) for 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months.
- To thaw frozen hamantaschen, remove the desired number of cookies from the freezer and let them thaw for about 30 minutes at room temperature.
- For a just-baked feel, warm them in a 300°F (150°C) oven or toaster oven for a few minutes.
🥮 More Cookie Recipes
If you enjoy this hamantaschen cookie recipe, check out these other cookie recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- In a stand mixer, cream softened butter with a paddle attachment for one minute. Add granulated sugar and powdered sugar to the bowl and mix for a minute or two until light and fluffy. Add 1 egg, zest from one tangerine, tangerine juice, vanilla extract, and mix to combine.
- Whisk flour, cardamom, and salt in a medium bowl, then add flour mixture to the mixing bowl, ½ cup at a time, until the dough comes together. Do not over-mix. Form dough into a disc, wrap in plastic wrap and refrigerate for one hour.
- Divide dough into quarters and work with one quarter at a time, while the rest stays wrapped in the fridge. On a floured work surface, use a floured rolling pin to roll out the dough ⅛" thick. If it sticks, use more flour. Cut out as many circles as you can using a 3" cookie cutter or a drinking glass with a 3" rim circumference.
- Use a spatula to transfer 12 dough circles onto a parchment-lined baking tray; space out evenly. Add ¾ to 1 teaspoon jam to the center of each circle. Fold the left and right top sides and pinch together in the center to seal. Next, bring the bottom up and pinch the left and right corners to seal. (see video & photos)
- Bake hamantaschen cookies on the center rack of a preheated 350℉ oven for 10 to 12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Nutrition
Video
Notes
- If the corners aren't pinched tight enough the cookies may open as they bake.
- Since ovens vary, keep an eye on your cookies to make sure they don't burn.
- A round cutter or glass with a 3-inch circumference is usually ideal for hamantaschen.
- Don't overfill the hamantaschen. Use about ¾-1 teaspoon of filling per cookie. Overfilling can cause the cookies to burst open.
- Choose thick fillings. Use jam or poppy seed filling that isn't too runny. You can mix them with a little cornstarch or flour to help thicken them, if necessary.
- Once shaped, chill the cookies on the baking sheet for another 15-30 minutes to help them hold their shape.
- Place the cookies in an airtight container or a resealable bag and store them at room temperature (on the counter) for 3 days or refrigerate for up to a week. You can also freeze them for up to 3 months.
- To thaw frozen hamantaschen, remove the desired number of cookies from the freezer and let them thaw for about 30 minutes at room temperature.
- For a just-baked feel, warm them in a 300°F (150°C) oven or toaster oven for a few minutes.
James says
My family fought over these, so good!
Hilda Sterner says
I can relate, James, thanks for the review!
Teresa Evers says
I really enjoyed these cookies because they were not overly sweet. The recipe is fairly simple to make. I love the jam in the center, a nice flavor and can be made with many different types of jam or maybe even chocolate. These cookies go well with a cup of bold coffee .
Hilda Sterner says
Thank you, Teresa! I agree, a cup of coffee or tea are perfect with these cookies!
Sarah says
These cookies were simple and delicious. They were pleasantly not overly sweet and had a nice soft crunch to them, if that’s even possible. Great texture & flavor!
Hilda Sterner says
Hey Sarah, glad to hear you enjoyed the hamantaschen cookies! Thanks for the review!
Kelly Methey says
I love the stories that go with Hilda’s recipes. I love the Book of Esther. These cookies are really good. The cookie has a delicious, tender texture with a unique flavor.
Using several jam flavors is good as it makes everyone happy. I would like to try them with chocolate or Nutella next time to feed my chocolate obsession. I know they will be perfection with any filling.
Hilda Sterner says
Thank you, Kelly! I too want to make chocolate and nutella. Two of my favorites! Thank you for the review. 🙂
Kathy Fisher says
This might just be my new favorite cookie. Of course, the cardamom puts it over the top for me. Any special occasion is good enough for me to enjoy these festive cookies. And the story of evil Haman hanging on the gallows he built to kill a righteous man is one of my favorite Bible stories. Let's all celebrate knowing that evil will finally be destroyed and there will be no more death, sorrow, crying or pain. They'll be gone forever. I'm already celebrating.
Hilda Sterner says
Ok, this may just be my favorite comment ever! I know exactly what you mean, and agree 100%! Thank you for the review, Kathy Fisher!