Creamsicle Hamentaschen Cookies (Printable Version)
Orange-vanilla cream cheese filled hamentaschen cookies perfect for Purim celebrations and dessert tables.
# What You 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
# Directions:
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, about 2–3 minutes. Add the egg, orange juice, orange zest, and vanilla extract, beating until well combined.
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 disk, 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. Add the powdered sugar, orange marmalade, vanilla extract, orange zest, and a pinch of salt. Mix until creamy and fully incorporated.
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 disk 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 remaining dough disk.
07 - Place 1 teaspoon of creamsicle filling in the center of each dough circle. Fold three edges upward to form a triangle, pinching the seams firmly to seal. Arrange the shaped cookies on the prepared baking sheets, spacing them about 1 inch apart.
08 - Bake for 12–14 minutes, rotating the sheets halfway through, until the edges are lightly golden brown.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
# Expert Tips:
01 -
- The dough comes together with orange juice instead of water, so even the cookie itself carries bright citrus flavor before you bite into the filling.
- Cream cheese and marmalade create a filling that tastes shockingly close to an actual creamsicle without being cloyingly sweet.
- They look impressive on a dessert tray but the shaping is forgiving enough for first time hamentaschen makers.
02 -
- If the dough gets too warm while you are working with it, slide it back into the fridge for ten minutes because warm dough will not hold its triangular shape in the oven.
- Do not overfill the centers, as the filling will expand and bubble out the sides during baking no matter how tightly you pinch.
03 -
- Roll the dough between two sheets of parchment paper instead of on a floured surface to avoid adding extra flour that can dry out the cookies.
- Chill the filled cookies on the baking sheet for ten minutes before baking to help them hold their shape and prevent spreading.