Okay, I’m just going to say it — buttery hamantaschen changed my life. Every Purim, my kitchen fills with the warm, vanilla-scented cloud of these little tri-cornered cookies, and I end up eating approximately seventeen of them before they even make it to the serving plate. Oops.
These aren’t your dry, crumbly, fall-apart hamantaschen. This dough is rich, tender, and just slightly crisp at the edges — honestly, the best hamantaschen I’ve ever had, and I’ve done a lot of “research” (read: eating). Whether you’re going classic with traditional poppy seed hamantaschen or filling them with jam, chocolate, or Nutella, this recipe is your new forever go-to.
Table of Contents
What Makes These Buttery Hamantaschen So Special
Let’s be real — the dough makes or breaks a hamantaschen. This one uses real butter (no shortcuts!), a touch of orange zest, and pure vanilla to build a flavor that’s fragrant and rich without being overwhelming. It’s a shortbread-style cookie dough that rolls out beautifully and holds its shape in the oven.
The result? Cookies with delicate, crisp edges and a soft center that cradles your filling like a little edible triangle hug. They taste homemade in the best possible way — like something a very talented grandma would make, except now that talented grandma is you.
Buttery Hamantaschen
Equipment
- Mixing bowl
- Electric mixer
- Rolling Pin
- cookie cutter
- Baking sheet
- wire rack
Ingredients
Dough
- ¾ cup unsalted butter room temperature
- ⅔ cup sugar granulated
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest grated
- 2 ¼ cups all-purpose flour sifted
- ¼ teaspoon salt
- 1-5 teaspoons water if needed
Filling
- 1 teaspoon jam or filling per cookie (poppy seed, apricot, chocolate, Nutella, etc.)
Instructions
- Cream the butter and sugar together until light and fluffy. Add the egg, vanilla, and orange zest, and mix until smooth.
- Add the flour and salt, mixing until a crumbly dough forms. Knead gently into a smooth ball. Add water gradually if needed.
- Shape the dough into a disk, wrap, and refrigerate for at least 3 hours or overnight.
- Preheat oven to 350°F (175°C). Roll out the dough to 1/8–1/4 inch thickness and cut into 3-inch circles.
- Place 1 teaspoon of filling in the center of each circle. Fold into triangles using the pinwheel method and pinch corners firmly.
- Arrange on a baking sheet and bake for 10–20 minutes until lightly golden. Cool on a wire rack before serving.
Notes
Ingredients
Here’s everything you’ll need. Short list, simple pantry staples — nothing fancy, just really good stuff.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter, room temperature | 3/4 cup | Softened, not melted — slice into small chunks |
| Sugar | 2/3 cup | Regular granulated works great |
| Large egg, room temperature | 1 | Room temp mixes in more smoothly |
| Vanilla extract | 1 teaspoon | Pure vanilla, please! |
| Grated orange zest | 1 teaspoon | Adds a subtle, bright citrus note |
| All-purpose flour | 2 1/4 cups | Sifted for the best texture |
| Salt | 1/4 teaspoon | Balances the sweetness perfectly |
| Water (if needed) | 1–5 teaspoons | Add very slowly — only if dough is too dry |
You’ll also need a filling! Traditional poppy seed hamantaschen filling is a beloved classic, but apricot jam, strawberry preserves, chocolate chips, or a spoonful of Nutella all work beautifully here too.
Step-by-Step Instructions
Step 1: Make the Dough
Slice your room-temperature butter into small chunks and drop them into a large mixing bowl. Add the sugar and use an electric mixer to cream them together for a few minutes until the mixture is light, fluffy, and slightly pale. Don’t rush this step — properly creamed butter and sugar is the foundation of a tender, melt-in-your-mouth cookie.
Add the egg, vanilla, and orange zest. Beat again until everything is creamy and smooth. At this point it should smell absolutely incredible — that citrus-vanilla combo is *chef’s kiss.*
Sift in the flour and salt, then mix on low speed until a crumbly dough starts to form. Switch to your hands and knead until it comes together into a smooth ball. Don’t overwork it — just knead until it’s cohesive and smooth.
💡 Water tip: If the dough is too dry to hold together, add water one teaspoon at a time and knead it in as you go. It can go from perfect to sticky very fast, so add water slowly! If it gets too wet, knead in a little flour to correct it.
Step 2: Chill the Dough
Shape the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 3 hours — or overnight if you’re a planner. This step is non-negotiable. Chilling firms up the butter and makes the dough easy to roll without sticking everywhere.
Use this time to prep your filling! Whether you’re going with traditional poppy seed filling or keeping it simple with jam, have it ready to go before you start rolling.
Step 3: Roll and Cut
Preheat your oven to 350°F and lightly flour a clean, smooth surface. Unwrap the chilled dough — it’ll be very firm straight from the fridge. Use a heavy rolling pin to roll it out to about 1/4 inch thick. It takes a little elbow grease at first; feel free to give it a few firm taps to get it started.
Here’s where it gets fun: once you hit 1/4 inch, use a pastry scraper to flip the dough, re-flour the surface lightly, and keep rolling until it’s less than 1/8 inch thick. Thinner dough means more delicate, crispier cookies. If you prefer something heartier and more doughy, keep it closer to 1/4 inch.
Use a 3-inch cookie cutter (not smaller!) or the rim of a 3-inch glass to cut circles. Gather the scraps, re-roll, and cut again. You should end up with around 35 circles — fewer if you kept the dough thicker.
Step 4: Fill and Fold
Place exactly one teaspoon of filling in the center of each circle. More than that and you’re asking for trouble — overfilled hamantaschen burst open in the oven and make a delicious-but-messy situation. Cover circles you’re not immediately working on with a lightly damp towel to keep them from drying out.
Now for the folding — here’s the three-step pinwheel method that creates the iconic triangle shape AND helps them stay closed while baking:
- Fold the left side of the circle toward the center, covering the left third.
- Fold the right side toward the center, overlapping the top of the left flap to create a triangular tip at the top.
- Fold the bottom flap upward to complete the triangle — tuck the left corner of this flap under the left side of the triangle, and let the right corner overlap the right side. This “pinwheel” effect creates natural tension that keeps your cookies closed!
Pinch each corner firmly. If you spot any cracks where the dough has been folded, use the warmth of your fingers to smooth them out before baking.
Step 5: Bake to Golden Perfection
Place your filled hamantaschen on a lightly greased baking sheet, evenly spaced. Bake at 350°F for 10–25 minutes until lightly golden and cooked through. Start checking at 10 minutes — thin dough bakes fast! Most will be done in about 15–20 minutes, but keep a close eye on them to avoid burning.
Cool on a wire rack before eating (I know — it’s hard to wait). They’ll firm up a bit more as they cool, and the texture becomes absolutely perfect.
Expert Tips, Variations & Troubleshooting
Tips for the Best Buttery Hamantaschen
Use room-temperature butter and egg — cold ingredients don’t cream properly and can result in a denser, less tender dough. Don’t skip the chill time either; warm dough sticks to everything and loses its shape in the oven.
A heavy rolling pin makes a huge difference here. If yours is on the lighter side, just put in a little extra effort. And flour your rolling pin occasionally as you work — it prevents sticking without adding too much flour to the dough itself.
Filling Variations to Try
Beyond traditional poppy seed hamantaschen filling, the options are honestly endless. Some favorites:
- Apricot or strawberry jam (a crowd-pleaser and super simple)
- Nutella or chocolate-hazelnut spread
- Date paste or prune filling for a more traditional flavor
- Lemon curd for something bright and tangy
- Cream cheese mixed with a little sugar and vanilla
If you love festive, treat-style recipes, you’ll definitely want to check out this tanghulu recipe — it’s a stunning, show-stopping candy that’s weirdly satisfying to make and perfect for special occasions.
Troubleshooting Common Issues
Hamantaschen opening up in the oven? The most likely culprits are too much filling (one teaspoon max!) or corners that weren’t pinched firmly enough. The pinwheel folding method is a game-changer here — it really does keep them closed.
Dough too sticky to roll? It got too warm. Just pop it back in the fridge for 15–20 minutes and try again. If your shaped cookies are spreading in the oven, try chilling them on the baking sheet for 10 minutes before baking — it helps them hold their shape beautifully.
Storage Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature (airtight container) | 3–5 days | Best texture — keeps them from going soft too fast |
| Refrigerator | Up to 1 week | Bring to room temp before eating for best flavor |
| Freezer (unbaked dough disk) | Up to 3 months | Wrap tightly in plastic wrap + foil |
| Freezer (baked cookies) | Up to 2 months | Layer between parchment paper to prevent sticking |
Reheating & No-Waste Kitchen Ideas
To refresh baked hamantaschen, pop them in a 300°F oven for 5–7 minutes. They’ll come back to life with a little warmth and that irresistible crispness around the edges — almost like freshly baked!
Got leftover dough scraps? Roll them thin, cut into any shapes you like with a cookie cutter, and bake as plain butter cookies. A sprinkle of sugar on top before baking takes them from “scraps” to “intentional.” Zero waste, maximum deliciousness.
Nutritional Information
Approximate values per cookie, based on ~35 cookies with jam filling:
| Nutrient | Per Cookie |
|---|---|
| Calories | ~95 kcal |
| Total Fat | ~5g |
| Saturated Fat | ~3g |
| Carbohydrates | ~12g |
| Sugar | ~5g |
| Protein | ~1g |
| Sodium | ~20mg |
Note: Values are estimates and will vary depending on your filling choice. Traditional poppy seed filling will have a different nutritional profile than jam or chocolate fillings.
Buttery Hamantaschen FAQs
Can I make buttery hamantaschen dough ahead of time?
Absolutely! The dough keeps beautifully in the fridge for up to 2 days, tightly wrapped. You can also freeze it for up to 3 months — just thaw it overnight in the refrigerator before rolling. Honestly, the dough rolls out even more smoothly after a good long rest, so making it ahead is a win all around.
Why do my hamantaschen keep opening up when they bake?
The two biggest culprits are overfilling and under-pinching. Stick to one teaspoon of filling max and really press those corners firmly to seal them. Using the pinwheel folding method described in the instructions creates natural tension that keeps the shape intact — it’s not just decorative, it actually works!
What’s the best filling for traditional poppy seed hamantaschen?
A classic mohn (poppy seed) filling is made with ground poppy seeds, honey or sugar, lemon zest, and sometimes raisins or vanilla. It has a dense, slightly earthy-sweet flavor and a dark color that contrasts beautifully with the golden buttery dough. It’s the most traditional Purim filling and a perfect pairing with this recipe.
Can I make these dairy-free?
Yes! Swap the butter for a high-quality vegan butter — Miyoko’s or Earth Balance sticks work best. Avoid spreadable tub varieties, as they don’t cream properly. The cookies won’t be quite as rich, but they’ll still be delicious and hold their shape well.
Ready to Bake? Let’s Do This!
These buttery hamantaschen are the kind of cookie that makes people go quiet after the first bite. (Highest compliment in my book.) Whether you’re celebrating Purim, baking for a holiday crowd, or just need a reason to make something truly special — this recipe delivers every single time.
I’d love to know how yours turned out! Did you go classic with traditional poppy seed hamantaschen, or get creative with the filling? Drop a comment below — and if you loved this recipe, please share it on Pinterest! It helps more home bakers find it, and honestly, the world just needs more buttery hamantaschen in it.
Looking for more fun baking and snack inspiration? These 3-ingredient air fryer protein bagels are shockingly easy and seriously satisfying — perfect for when you want something homemade without the fuss. And if you’re planning a festive spread, this healthy winter salad with pomegranate would make a gorgeous, colorful companion on the table.
Happy baking!
