Vegan Hamantaschen Cookies Recipe
Golden vegan hamantaschen with sweet jammy centers. These might be named after Haman’s hat, but f’real, they are wayyyy tastier.
Servings: 10
Calories: 465kcal
Cost: $10.50
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon baking powder
- ½ cup vegan butter
- ½ cup vegan cream cheese
- ¼ cup orange juice
- ½ teaspoon orange zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Poppyseed Filling:
- ½ cup poppy seeds
- ½ cup unsweetened plant-based milk
- ½ cup sugar
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Prune Filling:
- 2 cups pitted prunes 11 oz.
- 2 teaspoons lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon Cointreau optional
- ⅓ cup maple syrup
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
Other Filling Options:
- Apricot Preserves
- Strawberry Jam
- Orange Marmalade
Instructions
- In a mixing bowl, or in a stand mixer fitted with a paddle attachment, whisk together the flour, sugar, baking powder, and salt. Add the vegan butter and vegan cream cheese, cutting them into the dry ingredients until the mixture resembles coarse crumbs.
- Pour in the orange juice, orange zest, and vanilla extract. Mix until a dough forms. Knead briefly on a lightly floured surface until smooth. Transfer the dough to an airtight container and refrigerate for at least 2 hours or up to overnight.
- For the poppy seed filling, grind the poppy seeds in a spice grinder or blender until finely ground. In a saucepan, combine the plant-based milk, sugar, lemon juice, lemon zest, vanilla extract, and salt. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the ground poppy seeds and continue to cook, stirring frequently, until thickened, 3-5 minutes. Remove from heat and let cool completely before using.
- For the prune filling, blend the prunes, lemon juice, lemon zest, Cointreau (if using), maple syrup, cardamom, and salt in a food processor for 2 minutes. Let the contents of the food processor sit for 10 minutes,and then process again for 60 seconds until mostly-smooth. If the mixture is too thick, add a small amount of warm water, 1 teaspoon at a time, until spreadable. Set aside.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to ⅛-inch (3 mm) thickness. Using a round cookie cutter or the rim of a glass, cut out 3-inch (7.5 cm) circles. Place 2 teaspoons of the desired filling in the center of each circle.
- To shape the hamantaschen, lift three edges of the dough and pinch them together to form a triangle, leaving a small opening in the center. Transfer to the prepared baking sheet, spacing them slightly apart.
- Bake for 12-15 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
❄️ To Chill a Hamantaschen
After shaping your hamantaschen, freeze them for 15 minutes before baking to help them hold their shape and prevent spreading.
💧 Seal Team Six
Brush a small amount of water on the edges before pinching them into triangles. This helps seal the dough and prevents the cookies from bursting open while baking.
🧁 Sticky Situation
Use thick fillings like poppy seed paste or firm fruit preserves to avoid leaks. Runny fillings can cause the cookies to open and spill during baking.
Nutrition
Calories: 465kcal | Carbohydrates: 81g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 338mg | Potassium: 382mg | Fiber: 5g | Sugar: 45g | Vitamin A: 310IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 3mg