Easy Hamantaschen

Easy Hamantaschen

43 Reviews 12 Pics
  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    27 m
Recipe by  Sharon

“A favorite treat for the Purim holiday! It has always worked better for me if I cover the dough and refrigerate overnight.”

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Adjust Servings

Original recipe yields 24 cookies



  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, beat the eggs and sugar until lightly and fluffy. Stir in the oil, vanilla and orange juice. Combine the flour and baking powder; stir into the batter to form a stiff dough. If dough is not stiff enough to roll out, stir in more flour. On a lightly floured surface, roll dough out to 1/4 inch in thickness. Cut into circles using a cookie cutter or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.
  3. Bake for 12 to 15 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

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Reviews (43)

Rate This Recipe


I've always had trouble with an all-oil based dough, so I substituted a stick of butter for 1/2 cup of the oil, and beat it with the sugar before adding the eggs. Then I refrigerated the dough for a couple of hours. Two tablespoons of preserves ran out of the hamantaschen; 1 tablespoon is more than enough!



Excellent cookie. Good texture, good shape hold, and without a bitter after taste that many hamantaschen recipes have.I would not recommend refridgerating the dough though. Dough should be used immediately after making. If one delays, some extra egg & water solution should be used to seal seams before baking, as the seams will rupture and spill goo everywhere if they aren't sealed. Use good quality jam and avoid using jellies as they tend to leak more.



How to make this perfect: as another reviewer suggested, replace 1/2 c of oil with a stick of butter and whip with sugar before adding eggs. I also added a tsp of orange zest, used 4 1/2 c flour mixed with the baking powder, and held aside the 5th cup of flour to add as needed. I ended up using about 5 c total. Mix one egg with a Tbsp of milk, and using finger, moisten the outer edges of each circle before filling and pinching. I had no leaking casualties at all. I used to make these with my mother when I was little, and she was smiling from Heaven when I made this recipe. It is absolutely perfect.

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Amount Per Serving (24 total)

  • Calories
  • 246 cal
  • 12%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 56 mg
  • 2%

Based on a 2,000 calorie diet



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