Classic Hamantaschen Recipe

I still remember the first time I tried making a hamantaschen recipe from scratch. Emily was about seven, and she'd come home from school talking about these triangle-shaped cookies her friend brought in for Purim. She looked at me and said, "Mom, can we MAKE those?" So I said yes — and then immediately panicked because I had no idea what I was doing.

That first batch? Total disaster. The dough stuck to everything, the filling oozed out, and half of them unfolded in the oven. But we ate every single one anyway, and they still tasted amazing.

Since then, I've made these hamantaschen cookies more times than I can count. I've tested different doughs, tried every filling under the sun, and finally landed on this recipe that gives you soft, buttery cookies that actually stay folded. Whether you're making them for Purim or just because you want a fun baking project, this is the one.

If you're into fun baking projects with your kids, you might also love my small batch chocolate chip cookies — another recipe Emily and I make together all the time.

Jump to:

• Why You'll Love This Hamantaschen Recipe
• Ingredients for Homemade Hamantaschen
• How to Make the Best Hamantaschen
• Storage and Reheating Tips
• Tips and Variations for Your Hamantaschen Cookies
• Frequently Asked Questions About Hamantaschen
• Recipes You May Like
• Time to Bake Your Own Hamantaschen
• Classic Hamantaschen

Why You'll Love This Hamantaschen Recipe

• Super simple dough — just butter, sugar, egg, and a few pantry basics
• Ready in under 90 minutes from start to first bite (including chill time)
• Stays soft for days — not dry or crumbly like some versions out there
• Totally customizable fillings — jam, Nutella, chocolate, prune... whatever you want
• Great for baking with kids — Emily loves the folding part (it's like edible arts and crafts)
• Makes about 32 cookies — enough to share, gift, or hoard for yourself (no judgment)

Ingredients for Homemade Hamantaschen

For the dough:

• 1 and ½ sticks sweet unsalted butter (softened)
• 1 cup sugar
• 1 large egg
• ¼ cup orange juice (this is the secret ingredient — trust me)
• 1 and ½ teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

For the fillings (pick your favorites):

• Raspberry jam
• Apricot jam
• Prune puree
• Nutella
• Chocolate spread

A quick note on the orange juice — it adds this subtle citrus flavor that makes such a difference. You won't taste "orange juice," but you'll wonder why these cookies taste better than others.

How to Make the Best Hamantaschen

Mix the Dough

1. Using an electric mixer on low-medium speed, cream the butter and sugar together until fluffy. This takes about 2–3 minutes.
2. Add the egg and beat well until everything is combined.
3. Pour in the orange juice and vanilla. Keep blending on low-medium speed until smooth.
4. Add the flour, baking soda, and salt. Mix until the dough comes together and looks uniform. Don't overmix — just until there are no dry streaks left.

Chill the Dough

5. Wrap your dough in wax paper and slide it into a plastic bag. Pop it in the fridge for at least one hour.

Here's a tip I learned the hard way: don't skip the chilling. I tried rolling it out right away once, and the dough was so sticky it was basically glue. An hour in the fridge changes everything. You can even make the dough a day or two ahead — actually makes it easier to work with.

Roll and Shape

6. When you're ready to bake, preheat your oven to 350°F.
7. On a floured surface, roll out sections of the dough to about ⅛ inch thick. Use a round cookie cutter (or honestly, a drinking glass works great) to cut circles about 3 inches in diameter.
8. Place about 1 to 2 teaspoons of filling in the center of each circle. This is where most people go wrong — they add too much. I know it's tempting, but less is more here. Too much filling and it all leaks out during baking.

Fold Into Triangles

9. Pinch three sides up to form a triangle, leaving a small opening in the center where you can see the filling. Press those seams FIRMLY. This is the difference between hamantaschen that stay closed and ones that unfold into sad little circles.

Emily has her own technique where she overlaps the edges, and honestly, hers turn out better than mine half the time.

Bake

10. Place the shaped cookies on an ungreased cookie sheet. No parchment needed, but you can use it if you want.
11. Bake for approximately 10 minutes. They should look set but not browned — you want them soft, not crunchy.
12. Let them cool on the baking sheet before moving them. They're delicate when warm.

Storage and Reheating Tips

These soft hamantaschen keep really well. Store them in an airtight container at room temperature for up to 5 days. Put wax paper between layers so the fillings don't stick.

You can also freeze them for up to 2 months. Just thaw at room temperature when you're ready to eat. I actually think they taste even better the next day — the dough gets softer and the flavors kind of meld together. Emily disagrees (she says fresh-from-the-oven is the only way), but that's her potato-opinion.

Tips and Variations for Your Hamantaschen Cookies

• Chocolate lovers: Fill with Nutella and sprinkle a tiny pinch of sea salt on top before baking. Game changer.
• Fruity combo: Mix raspberry jam with a little lemon zest for a brighter flavor.
• For extra shine, brush the tops with a beaten egg before baking. Gives them that bakery look.
• If your dough gets too warm while rolling, stick it back in the fridge for 15 minutes. Warm dough = sticky mess. Ask me how I know.

Have you tried mixing different fillings in the same batch? That's what we do — half raspberry, some apricot, a few Nutella. It's like a surprise in every cookie.

Frequently Asked Questions About Hamantaschen

Recipes You May Like

• Lemon Blueberry Cookies — another soft, fruity cookie that's perfect for gifting
• Small Batch Chocolate Chip Cookies — when you want homemade cookies without a huge batch
• Almond Flour Chocolate Chip Cookies — a gluten-free option that's just as good

Time to Bake Your Own Hamantaschen

This classic hamantaschen recipe is one of those recipes that looks impressive but is actually so doable. Buttery dough, your choice of filling, a little folding action, and 10 minutes in the oven.

Every year, Emily and I clear out the kitchen counter, put on some music, and spend an afternoon making these together. It's become one of our traditions — and I think that's what makes food special.

Give this recipe a try and let me know which filling combo you pick! Don't forget to save this to Pinterest so you have it ready when Purim rolls around.