Creamsicle Hamentaschen Cookies (Printable)
Classic Jewish triangular cookies filled with creamy orange-vanilla creamsicle filling for Purim.
# What You’ll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons orange juice
08 - Zest of 1 orange
09 - 1 teaspoon vanilla extract
→ Creamsicle Filling
10 - 1/2 cup cream cheese, softened
11 - 2 tablespoons unsalted butter, softened
12 - 1/2 cup powdered sugar
13 - 2 tablespoons orange marmalade
14 - 1/2 teaspoon vanilla extract
15 - 1 teaspoon orange zest
16 - Pinch of salt
# How To Make It:
01 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
02 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, approximately 3 minutes. Add the egg, orange juice, orange zest, and vanilla extract, beating until fully incorporated.
03 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Divide the dough in half, flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
04 - While the dough chills, beat the softened cream cheese and butter together in a small bowl until smooth and creamy. Add the powdered sugar, orange marmalade, vanilla extract, orange zest, and a pinch of salt. Mix until all ingredients are well combined and the filling is uniform in texture.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - On a lightly floured surface, roll one portion of chilled dough to 1/8-inch thickness. Using a 2.5-inch round cookie cutter, cut out as many circles as possible. Re-roll scraps and repeat with the second portion of dough.
07 - Place 1 teaspoon of creamsicle filling in the center of each dough circle. Fold three edges of the circle upward to form a triangle, pinching the corners firmly to seal and create the traditional hamentaschen shape.
08 - Arrange the shaped cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12 to 14 minutes, or until the edges are lightly golden.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days.
# Expert Tips:
01 -
- The filling tastes like a frozen creamsicle melted into cream cheese and you will want to eat it with a spoon before any cookie assembly happens.
- The dough comes together in minutes and the orange juice in it makes everything smell incredible while you work.
02 -
- If the dough gets too warm while you are working with it, it will become sticky and impossible to fold cleanly, so pop it back in the fridge for 10 minutes.
- Pinch the corners of each triangle firmly and hold them for a few seconds, because they tend to open up in the oven if the seal is weak.
03 -
- Dust your fingers with a little flour when pinching the triangle corners, because dry hands grip the dough better and create a stronger seal.
- A tiny drop of water on the dough edge before folding acts like glue and prevents the triangles from opening during baking.