Creamsicle Hamentaschen Orange Cookies (Printable Version)
Vanilla-orange dough pockets filled with creamy citrus filling — a nostalgic twist on classic Purim hamentaschen.
# 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 - 1/2 cup granulated sugar
06 - 1 large egg
07 - 2 tablespoons orange juice
08 - 1 teaspoon vanilla extract
09 - 1 teaspoon orange zest
→ Creamsicle Filling
10 - 4 ounces cream cheese, softened
11 - 2 tablespoons powdered sugar
12 - 2 teaspoons orange zest
13 - 2 tablespoons orange marmalade
14 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
02 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes. Add the egg, orange juice, vanilla extract, and orange zest, then continue beating until the mixture is smooth and well incorporated.
03 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough just comes together. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
04 - In a small bowl, combine the softened cream cheese, powdered sugar, orange zest, orange marmalade, and vanilla extract. Stir until completely smooth and free of lumps. Set aside.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - On a lightly floured work surface, roll the chilled dough out to an even 1/8-inch thickness. Using a 3-inch round cookie cutter, cut out as many circles as possible, re-rolling scraps as needed.
07 - Place 1 teaspoon of the creamsicle filling in the center of each dough circle. Fold the edges upward to form a triangle, pinching the three corners firmly to seal and prevent the filling from leaking during baking.
08 - Arrange the shaped cookies on the prepared baking sheets, spacing them about 1 1/2 inches apart. Bake for 12 to 14 minutes, or until the edges are lightly golden. Transfer to a wire rack and let cool completely before serving.
# Helpful Hints:
01 -
- The dough comes together with a citrusy warmth that makes your kitchen smell like a bakery crossed with an orange grove.
- That creamsicle filling is sneaky good, and people always ask what makes it taste so familiar and comforting.
- They look impressive on a tray but require zero fancy skills, just patience while the dough chills.
02 -
- Do not skip the chilling step, because warm dough spreads into sad flat cookies that refuse to hold their triangular shape.
- Overfilling is tempting but the filling will bubble out and burn on the pan, so stick to one level teaspoon per circle.
- These taste significantly better on day two when the filling has had time to soak into the dough and soften everything.
03 -
- Dip your cutter in flour between cuts to prevent the dough from sticking and tearing the edges of your circles.
- If the dough cracks while you fold, wet your fingertips slightly and smooth the cracks shut before baking.