Creamsicle Hamentaschen Orange Vanilla (Printable Version)
Triangular butter cookies with a creamy orange-vanilla creamsicle filling for Purim celebrations.
# What You'll Need:
→ Dough
01 - 2¼ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - ¾ 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 - ½ cup cream cheese, softened
11 - 2 tablespoons unsalted butter, softened
12 - ½ cup powdered sugar
13 - 2 tablespoons orange marmalade
14 - ½ teaspoon vanilla extract
15 - 1 teaspoon orange zest
16 - Pinch of salt
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.
02 - In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, approximately 2 to 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 evenly in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
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 blended 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 work surface, roll one portion of the chilled dough to approximately ⅛-inch thickness. Using a 2.5-inch round cookie cutter, cut out as many circles as possible. Re-roll scraps and continue cutting until all dough is used. Repeat with the second portion of dough.
07 - Place 1 teaspoon of the 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. Ensure seams are tightly closed to prevent filling from leaking during baking.
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 brown.
09 - Allow the cookies to rest on the baking sheets for 5 minutes after removing from the oven, then carefully transfer them to a wire cooling rack to cool completely before serving or storing.
# Expert Hints:
01 -
- The filling tastes like a creamsicle melted into cookie form, and people genuinely gasp when they bite into these.
- The dough comes together in one bowl and chills while you make the filling, so it never feels like a chore.
- They look impressive on a dessert table but require zero decorating skills, just a good pinch and fold technique.
02 -
- Under chilling the dough is the number one reason hamentaschen open up during baking, give it the full 30 minutes or even longer if your kitchen runs warm.
- Overfilling will cause the cookies to burst open and leak, one teaspoon per circle is genuinely enough even when it looks too little.
- The filling firms up as the cookies cool, so do not judge the texture when they are still warm from the oven.
03 -
- Roll the dough between two sheets of parchment paper instead of on a floured surface to avoid incorporating extra flour that dries out the cookies.
- Dip your cookie cutter in flour between every few cuts to keep the edges clean and prevent the dough from stretching out of shape.