Homemade Hamantaschen Cookies are a delightful treat that combines buttery dough with sweet, jam-filled centers. These triangular pastries boast a tender, crumbly texture that melts in your mouth, while the vibrant fruit filling adds a burst of tangy sweetness. Perfect for any occasion, they’re surprisingly easy to make in just 30 minutes of prep and 12 minutes of baking. The aroma of freshly baked cookies will fill your kitchen, inviting everyone to gather around. Whether you’re a seasoned baker or a beginner, these cookies are a joyful way to create something special and share it with loved ones.
Each bite of these Hamantaschen offers a harmonious blend of flavors and textures, from the crisp edges to the gooey, fruity core. The dough’s subtle richness pairs beautifully with your favorite jam, creating a treat that’s both comforting and indulgent. With such a quick turnaround, you can whip up a batch for an afternoon snack or a festive dessert. These cookies are not just delicious—they’re a celebration of tradition and creativity, making them a must-try for anyone who loves baking. Let’s bring this timeless recipe to life in your kitchen today!
Essential Ingredients for Homemade Hamantaschen Cookies
- 2 ½ cups (13oz/360g) all-purpose flour
- 1 tablespoon baking powder
- ½ cup (3.5oz/100g) granulated sugar
- 1 cup (8oz/225g) unsalted butter (softened)
- 2 large egg yolks (at room temperature)
- ¼ cup (2floz/60ml) full fat sour cream
- 1 teaspoon vanilla extract
- 1 cup (8floz/240ml) Nutella, strawberry jam, or poppy seed filling (your choice)
- 2 large egg whites
- ½ cup (2 ½oz/70g) powdered sugar (optional, for dusting)
Step-by-Step Instructions to Perfect Hamantaschen Cookies
- Line 2 large baking sheets (18 x 13-inch) with parchment paper and set aside.
- In a large bowl, sift together the flour and baking powder, then mix in the sugar.
- Add the butter, egg yolks, sour cream, and vanilla extract. Use your hands to mix until a soft, smooth dough forms with no butter lumps.
- Divide the dough into two equal parts. Roll out one part to about ¼-inch thickness.
- Use a 3-inch circle cookie cutter to cut out dough circles. Place 1 teaspoon of your chosen filling in the center of each circle.
- Brush the edges of the dough circles with egg white, then pinch the dough at three points to form a triangle shape.
- Place the cookies on the prepared baking sheets. Preheat your oven to 350°F (180°C). While the oven heats, keep the pan in the refrigerator or freezer.
- Bake for 12-14 minutes, or until the cookies are puffed and the bottoms are golden brown.
- Remove from the oven and allow to cool on the baking sheet. Optionally, dust with powdered sugar before serving.
Creative Filling Ideas for Hamantaschen
While Nutella, strawberry jam, and poppy seed filling are classic choices, why not experiment with other flavors? Try lemon curd for a tangy twist, dulce de leche for a caramel-like sweetness, or even cream cheese mixed with honey for a creamy surprise. For a savory option, consider a cheese and herb filling—just make sure to adjust the sweetness of the dough slightly.
Perfect Pairings for Serving
Hamantaschen cookies are delightful on their own, but they shine even more with the right accompaniments. Serve them with a cup of hot tea or coffee for a cozy treat. For a festive touch, pair them with a glass of sparkling wine or a scoop of vanilla ice cream. Dusting them with powdered sugar just before serving adds a beautiful finishing touch.
Storage Tips to Keep Them Fresh
Store your Hamantaschen in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 2 months—just thaw at room temperature before serving. If you’re making them ahead of time, freeze the unbaked dough and bake them fresh when needed for that just-out-of-the-oven taste.
Time-Saving Tricks for Busy Bakers
Short on time? Use a store-bought pie crust as a shortcut for the dough—just roll it out and cut as usual. Alternatively, prepare the dough a day ahead and refrigerate it overnight. When ready to bake, let it sit at room temperature for 10 minutes before rolling. This way, you can enjoy freshly baked Hamantaschen without the rush!
Essential Tools for Perfect Cookies
To make the process smoother, ensure you have a 3-inch circle cookie cutter for uniform shapes. A pastry brush is handy for applying the egg wash, and a rolling pin with thickness guides ensures your dough is evenly rolled. If you don’t have a cookie cutter, a glass or jar lid of the same size works just as well!
Homemade Hamantaschen Cookies
Ingredients
- 2 ½ cups all-purpose flour 13oz/360g
- 1 tablespoon baking powder
- ½ cup granulated sugar 3.5oz/100g
- 1 cup unsalted butter softened, 8oz/225g
- 2 large egg yolks at room temperature
- ¼ cup full fat sour cream 2floz/60ml
- 1 teaspoon vanilla extract
- 1 cup Nutella, strawberry jam, or poppy seed filling 8floz/240ml
- 2 large egg whites
- ½ cup powdered sugar for dusting the cookies (optional), 2 ½oz/70g
Instructions
- Line 2 large baking sheets (18 x 13-inch) with parchment paper, set aside.
- In a large bowl, sift the flour and baking powder, mix in the sugar.
- Add the butter, egg yolks, sour cream and vanilla extract and use your hands to mix the ingredients together until there are no lumps of butter and a soft, smooth dough is formed.
- Divide the dough into two parts, and roll one part into ¼-inch thick.
- Use a 3-inch circle cookie cutter to cut the dough and dollop 1 teaspoon of Nutella filling at the center of each cookie.
- Brush the edges of the cookies with the egg white, then use your pointer finger and thumb to pinch the dough in three corners creating a triangle.
- Place the cookies on the baking sheet and preheat the oven to 350oF (180oC). Place the pan in the refrigerator or freezer while the oven is preheating.
- Bake for 12-14 minutes or until the cookies are puffed and the bottom is golden brown. Remove from the oven and allow to cool before dusting with powdered sugar and serving.
