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This hamentaschen recipe is perfect for celebrating Purim. You can use any filling of your choice: fruit jam, spreads, or preserves.

Prep Time:
1 hr 10 mins
Cook Time:
20 mins
Additional Time:
40 mins
Total Time:
2 hrs 10 mins
30 cookies


Cookie Dough:

  • 4 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • 3 eggs

  • 1 cup white sugar

  • ½ cup vegetable oil

  • 1 orange, zested and juiced

  • 1 lemon, zested and juiced

  • 1 teaspoon vanilla extract


  • 1 egg, beaten

  • 1 tablespoon heavy cream

  • 1 teaspoon water

  • ¾ cup apricot jam, or as needed

  • 2 tablespoons white sugar, or as needed


  1. Sift together all-purpose flour, baking powder, and salt in a bowl. Set aside.

  2. Beat eggs with an electric mixer in a second bowl until smooth. Set aside.

  3. Mix sugar, vegetable oil, orange and lemon zests and juices, and vanilla extract in a third bowl. Add to beaten eggs; mix well. Add the flour mixture and beat until the dough starts to pull away from the sides of the bowl and forms a ball.

  4. Place dough onto a floured work surface and knead until it no longer sticks to your fingers. Shape into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.

  5. Preheat the oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets.

  6. Whisk egg, cream, and water together to make glaze.

  7. Divide chilled dough into 4 sections. Roll out dough on floured work surface with a floured rolling pin until it is about 1/8-inch thick. Use a cookie cutter or jar lid to cut out circles about 4 inches in diameter.

  8. Place 1 teaspoon of apricot jam in the center of a dough circle. Pinch 2 sides together to create 2 sides of a triangle. Use some of the egg glaze as 'glue' if needed. Fold the bottom of the circle up to form the third side of the 'hat,' leaving a little of the filling visible in the center. Repeat with remaining dough circles and filling.

  9. Place cookies on the prepared cookie sheets. Brush tops with egg glaze mixture using a pastry brush. Sprinkle with sugar.

  10. Bake in the preheated oven until light golden brown, about 18 minutes. Cool for 10 minutes before transferring to a cooling rack with a spatula.

Cook's Notes:

You can also use non-dairy creamer for a parve version of this recipe.

Because cutting circles leaves marginal dough, you may need to gather the scraps and roll them again to yield more cookies.

Nutrition Facts (per serving)

153 Calories
5g Fat
26g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 153
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 83mg 4%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 3%
Total Sugars 11g
Protein 3g
Vitamin C 4mg 21%
Calcium 28mg 2%
Iron 1mg 6%
Potassium 40mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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