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hamentashen on a plate with a red napkin

Classic Hamentashen

Your new go-to hamentashen recipe
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Course: Dessert
Cuisine: Jewish, Purim
Keyword: classic, non-dairy, traditional
Prep Time: 45 minutes
Cook Time: 15 minutes
Resting time: 2 hours
Total Time: 3 hours
Servings: 24 cookies
Calories: 121kcal


  • electric mixer
  • cookie cutter
  • Baking sheet


  • ¾ cup non-dairy butter substitute
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon lemon juice or lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 ¼ cup flour
  • jam for filling


  • Preheat oven to 350º F.
  • Using an electric mixer, cream non-dairy butter substitute. Add in sugar and beat until light and fluffy.
  • Beat in egg, lemon juice, vanilla, and salt.
  • Stir in flour until combined and dough starts to come away from the bowl. Add a few drops of water if dough is too dry.
  • Wrap dough in plastic and refrigerate for at least 2 hours but ideally overnight.
  • On a lightly floured surface, roll dough out to ⅛ inch thickness.
  • Cut out circles and transfer to baking sheet. Collect scraps and re-roll and cut out additional circles until dough is used up.
  • Spoon 1 teaspoon of filling into center of circle and form into triangles.
  • Bake for 15-20 minutes or until light brown.


Cookies freeze and thaw well. 


Calories: 121kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 94mg | Potassium: 19mg | Fiber: 1g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg