• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pretty. Simple. Sweet.
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
menu icon
go to homepage
  • Home
  • Recipes
  • Baking Course
  • About Me
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baking Course
    • About Me
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Home » Recipes » Cookies

    Traditional Hamantaschen Recipe

    Published: May 25, 2022 · Modified: Mar 12, 2024 by Shiran · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    Traditionally served on the Jewish holiday of Purim, these hamantaschen cookies are made of a delicate shortbread cookie dough and filled with anything from jam to chocolate spread.

    Hamantaschen

    This post may contain affiliate links for products or services I use and love. As an Amazon Associate, I earn from qualifying purchases. I only endorse products that I personally love and use.

    Table of contents

    • What are hamantaschen?
      • Why do hamantaschen have three corners?
      • Cookie Ingredients
    • How to make hamantaschen
    • Hamantaschen fillings and flavors
    • Special Equipment Used
    • More of my favorite filled cookies
    Hamantash

    What are hamantaschen?

    Hamantaschen are traditional eastern-European cookies served on the Jewish holiday of Purim. They’re made from shortbread cookie dough which is formed into triangles and filled with all types of fillings, like poppy seed, chocolate spread, and jam to name a few. This is my family’s favorite hamantaschen recipe.

    Why do hamantaschen have three corners?

    One explanation for the triangular shape is that it’s the same shape as the Purim story’s villain, Haman’s ears.

    Cookie Ingredients

    Hamantaschen dough consists of flour, powdered sugar, salt, butter, egg yolk, lemon zest and vanilla extract.

    Hamantaschen

    Would you like to save this recipe?

    We'll email this recipe link to you, so you can come back to it later!

    How to make hamantaschen

    1. Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse several times until the mixture becomes crumbly and resembles coarse meal.
    2. Add egg yolk, lemon zest, and vanilla, and keep pulsing until dough starts to clump together. Do not process to the point that a large ball of dough is formed. The dough should be quite crumbly with large clumps. If the dough is too dry you can add 1-2 teaspoons of water at a time until it comes together. (Note: To check if the dough is done, take a piece and press it between your thumb and forefinger – the dough should stick well together without feeling dry). Avoid overworking the dough throughout the process.
    3. Chill the dough. Form the dough into a disc shape and wrap in plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
    4. Cut out your hamantaschen. Roll out the dough on a lightly floured surface until it’s about 4 mm or ⅛ inch thickness. If the dough is too crumbly and breaks, leave it for a few minutes to soften. Cut disks of dough using a 3-inch (8 cm) round cookie cutter or a glass.
    5. Transfer rounds gently using a thin spatula to the prepared baking sheets, placing them 1-inch (3cm) apart. Put 1 teaspoon of filling in the center of each round, then fold up the edges to form a triangle, pinching the corners together tightly to prevent filling from leaking while baking.
    6. Bake for about 15 minutes or until the cookies are golden just at the edges. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
    7. Sift powdered sugar on top.

    Recipe notes and shaping tips!

    Note: Powdered sugar and egg yolk make these cookies extra tender with a melt-in-your-mouth texture. You can use a whole egg and granulated sugar instead, just keep in mind that it will slightly change the texture and the cookies will be more crumbly. I use lemon zest and vanilla extract for extra flavor.

    Tip: Here’s a visual guide on how to shape these cookies.

    Hamantaschen

    Hamantaschen fillings and flavors

    The most traditional filling in hamantaschen is poppy seed, so that’s the filling I included in this recipe. For the best flavor, use freshly ground poppy seeds. You can grind them yourself at home using a coffee or spice grinder. Once ground, freeze the ground seeds until you’re ready to use them.

    Other filling options include:

    • Nuts and dates: Process dates and nuts of your choice in a food process until a thick mixture forms.
    • Prunes and apricot
    • Nutella
    • Jam

    Note: It’s important that the filling is thick enough to hold it’s shape so it doesn’t leak out of the cookie while baking. Also, be careful not to overfill your hamantaschen – this will cause them to break open during baking.

    Hamantaschen

    Special Equipment Used

    3-inch Round cookie cutter, rolling pin (I like this one with pre-set thickness rings), silicone baking mat, food processor, wire cooling rack.

    Hamantash

    More of my favorite filled cookies

    • Linzer Cookies: Delicate, buttery cookies filled with jam and topped with powdered sugar.
    • Nutella Stuffed Cookies: Soft sugar cookies filled with rich and creamy Nutella.
    • Alfajores: Buttery cookies filled with dulce de leche.
    • Thumbprint Cookies: Super tender and so easy to make!
    Hamantaschen
    5 from 1 vote
    Print

    Hamantaschen

    Delicate, buttery cookies filled with a traditional sweet poppy seed filling – or whatever fillings you like! These traditional Purim cookies will literally melt in your mouth.

    Prep Time 25 minutes
    Cook Time 15 minutes
    Chilling time 1 hour
    Total Time 1 hour 40 minutes
    YIELD 30 cookies

    Ingredients

    Cookie Dough

    • 2 and ¼ cups (315g) all-purpose flour
    • ¾ cup (90g) powdered sugar*
    • ¼ teaspoon salt
    • 1 ¾ sticks (200g) unsalted butter, cut into ¼-inch cubes and chilled
    • 1 large egg yolk
    • Lemon zest of ½ medium lemon, optional
    • 1 teaspoon pure vanilla extract

    Poppy Seed Filling

    • 1 cup (100g) freshly ground poppy seeds**
    • ⅓ cup (80ml) whole milk
    • 2 tablespoons (28g) unsalted butter
    • ⅓ cup (70g) granulated sugar
    • 1 tablespoon honey
    • Pinch of salt
    • Zest of ½ lemon or orange
    • ¼ cup ground or finely chopped nuts (walnuts, hazelnuts, pecans), optional
    • 2-4 tablespoons raisins , optional
    • Powdered sugar , for sprinkling on top, optional

    Instructions

    1. Make the cookies: Process flour, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse several times until mixture becomes crumbly and resembles coarse meal. Add egg yolk, lemon zest, and vanilla, and keep pulsing until dough starts to clump together. Do not process to the point that a large ball of dough is formed; rather, the dough should be quite crumbly with large clumps. If dough is too dry, add water, 1-2 teaspoons at a time. Another way to check if the dough is done is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry. Avoid overworking the dough throughout the process.
    2. Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten the ball slightly with your hands (for easy rolling later on) and wrap with plastic wrap. Refrigerate for at least 1 hour, or up to 3 days.
    3. Make the filling: In a medium saucepan, place poppy seeds, milk, butter, sugar, honey, and salt and cook over medium-low heat, stirring occasionally, for about 10 minutes or until the seeds absorb the milk and the mixture has thickened. Remove from heat. Add lemon zest, nuts, and raisins, and mix to combine. Let cool to room temperature before using.
    4. Preheat oven to 350°F/180°C. Line 2 pans with parchment paper and set aside.

    5. Roll out the dough on a floured surface until it’s about ⅛-inch (4mm) thick. If the dough is too crumbly and breaks, leave it for a few minutes to soften. Cut rounds of dough using a 3-inch (8 cm) cutter or a glass.
    6. Transfer rounds gently using a thin spatula to the prepared baking sheets, placing them 1-inch (3cm) apart. Put 1 teaspoon of filling in the center of each round, then fold up the edges to form a triangle, pinching the corners together tightly to prevent filling from leaking while baking.

    7. Bake for about 15 minutes or until the cookies are golden just at the edges. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Sift powdered sugar on top.

    8. Store cookies at room temperature in an airtight container for up to 5 days.

    Recipe Notes

    * Powdered sugar can be replaced with ½ cup granulated sugar. Note that cookies with powdered sugar will have a more tender, melt-in-you-mouth texture.
    ** Don’t use whole poppy seeds, just freshly ground. Use a spice or coffee grinder for this, not a food processor. Also, some spice shops will grind them for you.

    More Cookies

    • Mint meringue cookies in the shape of Christmas trees with crumbled meringues forming edible snow.
      Mint Meringues made with Creme de Menthe
    • Easy Christmas Cookie Recipes for Santa
    • Giant kitchen sink cookies are made with various chocolate chips, chunks, sweet and salty snacks.
      Giant Kitchen Sink Cookies
    • A variety of easy carrot cake cookies topped with cream cheese frosting and walnuts, plain, or coated in coconut.
      Easiest Carrot Cake Cookies

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Winnie says

      March 03, 2015 at 2:31 pm

      הם ניראים מעולההההההההה
      אני כל כך אוהבת אזני המן, ובמיוחד מבצק פריך
      לא איכפת לי איזה מילוי כל עוד זה לא משהו גרנדיוזי מדי
      שיהיה לכם פורים שמח וטעיםםםםםםםםםם

      Reply
      • Shiran says

        March 04, 2015 at 3:09 am

        You too, Winnie! Thank you so much!

        Reply
    2. Sivan says

      March 09, 2019 at 9:17 pm

      Love all your recipes. Any way to make these non dairy and still as delicious? Thank you

      Reply
    3. Lori Dean says

      October 20, 2019 at 7:21 pm

      So, yes…I have made whoopie pies most of my 60years…These are on the top of the pile!! (Clearly, I never stop looking for another recipe!) Buttercream frosting of yours is absolutely marvelous. Don’t stop exploring!

      Reply
    4. ‪Liat ‬‏ says

      March 07, 2020 at 6:37 am

      Hi Shiran, thanks for the recipe. Your blog is the first place I’ve looked for Ozney Haman recipe. I made your Babka and was very successful. Any idea why my Oznayim sank during baking? The dough was perfect before I put it into the oven.

      Reply
    5. Sandra Montez says

      February 09, 2023 at 11:34 am

      Dear Shiran, this is a winner recipe. To too sweet, just perfect. It melts in the mouth. Thank you.

      Reply
    6. Jacquie Fricker says

      March 23, 2024 at 2:27 pm

      Will try, This sounds amazing!!! We love poppyseeds.

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        March 24, 2024 at 2:49 pm

        Thanks, Jacquie!

        Reply

    Primary Sidebar

    Hi, I'm Stephanie! Join me in my kitchen, where we’ll be making simple and classic desserts and learning the science of baking along the way.

    More about me →

    Find A Recipe

    Recent Popular Recipes

    • Creamy orange curd in a jar with a spoonful of curd being removed, flanked by fresh oranges.
      How To Make Orange Curd
    • Chocolate Panna Cotta with shaved chocolate and a dollop of whipped cream.
      Chocolate Panna Cotta (Easy)
    • Citrusy orange cupcakes with a swirl of orange cream cheese frosting surrounded by fresh oranges.
      10 Orange Flavored Desserts You’ll Love
    • Shaved asparagus salad with chive blossom vinaigrette dressing.
      Shaved Asparagus Salad with Chive Blossom Vinaigrette
    Shop King Arthur Baking for all your baking needs!

    Footer

    ↑ back to top

    Website Policies

    • Privacy Policy
    • Terms of Use
    • Testimonial Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Pretty. Simple. Sweet.