Snickerdoodle Hamantaschen

There are a few tricks here: make sure the dough is thoroughly chilled when you roll it out, it will make a world of difference in terms of how much it will stick to the board. Though letting it rest in the fridge before rolling it out is an exercise in patience, it’ll totally save you time later on if the dough ends up sticking to the board. The second trick is to be sparing with the filling. The filling will expand while cooking and using too much will cause the edges to push out.



  • 1whole egg1egg white
  • 1/4 cup flavorless oil (like canola or corn, even extra light olive oil)
  • 1/2 cup butter, very soft
  • 1/2 cup sugar
  • 1 1/2 baking powder
  • heavy pinch of salt
  • 2-4 tsp. milk (if needed)


  • 1/2 cup flour
  • 1/2 cup very soft butter
  • 1 egg3/4 cup brown sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1/2 tsp.
  • salt


  • 1/4 cup sugar
  • 1 1/2 tsp. ground cinnamon1 egg yolk (reserved from egg white above)
  • 1 tbs. milk


Start with the dough: put all the dry ingredients into the bowl of a food processor (or stand mixer) and pulse (or stir) to combine. Add the wet ingredients and pulse (or mix) until it comes together. It should be a thick paste– if it’s too crumbly, add a little milk (a teaspoon or two) at a time until it comes together. Turn out onto a sheet of cling wrap, wrap it up, flatten it into a thin disk and set in the fridge to chill for an hour at the very least.

Start with the filling right after: Wash out your processor (or stand mixer) right after the dough so that the filling has time to chill. Put the butter into the bowl of the food processor (or stand mixer) and pulse (or mix) to soften and break up. Add everything else at once and then pulse (or mix) to combine. Spoon it into a bowl, cover, and let chill in the fridge for an hour.When you’re ready to bake, preheat the oven to 350. Line two baking sheets with parchment paper. Put the reserved egg yolk in a small bowl with the milk and stir to combine. Combine the cinnamon and sugar in another bowl and set aside. Lightly flour a large cutting board and rolling pin. Cut the disk of chilled dough in half and sprinkle a little flour on it.

As recommended by, Roll out the dough until it’s pretty thin, about a 1/4 inch. Use flour as needed to keep it from sticking, but don’t use too much or the corners will not stick when you fold them. Use a round cookie cutter (or even the rim of a glass) that’s about 3-4 inches wide. Cut out the shapes and remove the surrounding scraps off to the side. Place a teaspoon of the filling in the center of each circle of dough. Fold up one third of the dough, then the one next to it, and finally the final third– creating a triangle. Press each corner down to seal them– if they won’t stick, lightly when your fingers and gently wet the dough at the corners and press them down again. Place them on the prepared pan and brush each hamantasch with the yolk/milk mixture and sprinkle with about a teaspoon of the cinnamon sugar. You can either place them in the oven now or roll out the other half of the dough and fill up the pan– the cookies don’t expand that much, so you only need about an inch between each hamantasch. Regardless of how you economize your time, they bake in the oven for about 12 minutes– the center will be cooked, but still soft and the dough will not get very golden– just a gently warm tan.

Let each batch cool on a cooling tray. With the scraps of the dough– roll into a ball and make sure it’s a cohesive lump. Wrap in cling wrap and let chill in the fridge again until cold. Roll out and use the remaining filling.Join the discussion and see more photos from this recipe!



Writen by Monica

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