I remember making hamentaschen with my mom when I was younger, but I haven’t made them in years because I’m usually not a huge fan of the cookie. For those who don’t know, hamentaschen are triangle shaped cookies that represent the villain, Haman, of the Jewish holiday, Purim. They are usually similar to a shortbread cookie and are filled with a fruit or poppyseed filling. As a dessert, it’s just never been the type of cookie that excites me. So I decided to jazz it up and make one that does excite me: Funfetti Hamantaschen!
This recipe makes a sweeter cookie, and instead of a jam in the center, I baked the cookies and then put funfetti icing on top! Now, if you’re really into the symbolism of the “pocket” of the cookie, these won’t work. Without the filling before baking, they don’t fully hold their shape, but the triangle shape holds strong and you can “fill” them with frosting at the end.
These cookies lasted about a day and a half in my house and it’s not even Purim yet, so don’t make these too far in advance if you want to have them on hand for the holiday! Also, the dough is very dry and finicky and har to work with. You have to be patient and calm with it, but let’s be honest, even if they’re not the most perfect triangles, they still taste amazing! Chag Sameach to those who celebrate, and enjoy yourself some delicious cookies anyway, even if you don’t!
- 1 stick butter
- 1 cup sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt Diamond Crystal
- 1 egg
- 1/4 cup sprinkles
- 1 stick butter softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon vanilla
- 1-2 tablespoons sprinkles
- Combine butter and sugar in a mixing bowl and beat until soft and fluffy
- In a separate bowl, combine flour, baking powder, salt, and sprinkles, and set aside
- Add egg to the butter and sugar mixture and beat till combined.
- Slowly add in the dry ingredients and mix till fully incorporated.
- Form dough into two logs and wrap in plastic and refrigerate at least 2-4 hours.
- Preheat oven to 350 and line baking sheet with silpat or parchment paper.
- Once chilled, remove one log from the fridge at a time and slice into round slices of dough.
- Roll each slice out slightly, and pinch three corners to form a triangle, rolling sides up to form an opening in the center of the triangle.
- Bake until bottoms of cookies are a light golden brown.
- Remove from oven and cool completely before icing.
- Put all ingredients except sprinkles in a mixing bowl and beat until icing is a desired consistency.
- Add sprinkles and mix in.
- Spread into the open space in the center of the cookie.