Hamentashen Cookies
Buttery, tender triangle-shaped cookies filled with sweet jam or poppy seed paste. A beloved Jewish holiday treat for Purim, these cookies have crisp golden edges and a soft center. Simple to make and endlessly customizable with your favorite fillings.
For 4 servings
- mix · ~10 min
Make the dough.
1.In a large mixing bowl, whisk together flour, sugar, and salt.2.Add cold cubed butter and work it into the flour with your fingertips until the mixture resembles coarse crumbs.3.Add 1 egg, vanilla extract, and orange zest. Mix until the dough comes together in a smooth ball.4.Flatten into a disc, wrap in plastic, and rest.TIPKeep the butter cold — warm butter makes the dough sticky and harder to shape. - rest · ~30 min
Chill the dough.
Refrigerate the wrapped dough for 30 minutes. Chilling firms up the butter and makes rolling much easier.
TIPIf the dough is too firm after chilling, let it sit at room temperature for 5 minutes before rolling. - prep · ~5 min
Preheat the oven and prepare the baking sheet.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- prep · ~8 min
Roll and cut the dough.
1.Lightly flour a clean work surface and rolling pin.2.Roll the dough out to about 1/8-inch thickness.3.Use a 3-inch round cookie cutter to cut circles from the dough.4.Gather scraps, re-roll, and cut again until all dough is used.TIPRoll evenly so all cookies bake at the same rate — thinner edges burn before thicker centers set. - assemble · ~10 min
Fill and shape the cookies.
1.Place dough circles on the prepared baking sheets, spaced 1 inch apart.2.Spoon 1 teaspoon of raspberry jam into the center of each circle.3.Fold the dough in from three sides to form a triangle, pinching the corners firmly to seal.4.Leave a small opening at the center so the filling peeks through.TIPDon't overfill — too much jam boils over and leaks out during baking. A level teaspoon is perfect. - prep · ~2 min
Apply egg wash.
Beat the remaining egg with 1 teaspoon of water. Brush the exposed dough edges lightly with the egg wash for a golden finish.
- bake · ~15 min
Bake the cookies until golden.
Bake at 350°F for 14-16 minutes, rotating the baking sheets halfway through, until the edges are lightly golden and the filling is set.
- rest · ~20 min
Cool the cookies completely.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
TIPCool completely before storing — warm cookies trapped in a container turn soft and lose their crisp edges. - serve
Serve the hamentashen.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the butter cold — warm butter makes the dough sticky and harder to shape.
- 2Roll evenly so all cookies bake at the same rate — thinner edges burn before thicker centers set.
- 3Don't overfill — too much jam boils over and leaks out during baking. A level teaspoon is perfect.
- 4If the dough is too firm after chilling, let it sit at room temperature for 5 minutes before rolling.
- 5Cool completely before storing — warm cookies trapped in a container turn soft and lose their crisp edges.
- 6Pinch the corners firmly but gently to avoid cracking the dough; a drop of water on your fingertip helps seal stubborn seams.
Adapt it for your goals.
Poppy Seed Filling
Replace the jam with a traditional poppy seed paste (grind poppy seeds, then cook with milk, honey, and a touch of lemon zest). Ideal for those who prefer a nutty, creamy filling with a classic Purim flavor.
Chocolate HamentashenChocolate Hamentashen
Swap ¼ cup of flour for unsweetened cocoa powder in the dough and fill with chocolate-hazelnut spread or a dollop of ganache. Perfect for chocolate lovers and a modern take on the tradition.
Gluten Free VersionGluten-Free Version
Use a 1:1 gluten-free flour blend (with xanthan gum) in place of all-purpose flour. Chilling is still essential, but the dough may be slightly more crumbly — handle gently. Great for those with gluten sensitivities.
Savory HamentashenSavory Hamentashen
Omit the sugar, vanilla, and orange zest, add ½ teaspoon each of black pepper and za'atar, and fill with a mixture of feta cheese and sun-dried tomatoes. A unique appetizer or snack for parties.
Why this is on our healthy list.
Moderate Portion Dessert
These cookies are individually sized, making portion control easier. A classic treat that satisfies a sweet craving without oversized servings.
Antioxidants from Berries
Raspberry jam provides a small amount of antioxidants, particularly anthocyanins, which help protect cells from oxidative stress.
Vitamin C from Orange Zest
A teaspoon of fresh orange zest adds a hint of immune-supporting vitamin C and brightens the flavor without extra sugar.
No Artificial Additives
Homemade hamentashen contain no preservatives, artificial colors, or high-fructose corn syrup that are often found in store-bought cookies.
Frequently asked questions
The butter may have warmed up too much. Wrap the dough and chill it for at least 30 minutes. If the room is warm, chill for 15 minutes after rolling half the batch.
