What’s better than easy, breezy cookies? These 4-Ingredient Vegan Hamantaschen are the perfect simple recipe for your last minute recipe needs! No extra ingredients: just butter, powdered sugar, flour, and your favorite filling. These cookies melt in your mouth like no other.
For the best Hamantaschen cookies, here’s a few of my top tips:
- Start with softened butter. No, really. Unless you want to spend 25-30 minutes creaming your butter, let it sit out until you can easily poke your butter. I use Earth Balance sticks in this recipe.
- Whisk and sift your flour and powdered sugar. This aerates them even more for a light cookie that melts away when you bite into it.
- Don’t use more than a teaspoon of filling. The temptation is to fill these cookies as much as possible, but they are so easy overfill, which results in an ooey-gooey mess all over your baking sheet (not terrible to eat but not very visually appealing). Don’t use more than a teaspoon of your chosen filling (I went with pomegranate jam here). I also recommend using a filling that’s a bit solid instead of runny fillings (like syrups).
- Really pinch your edges together. If you don’t, you’ll find that your sides fall over (even mine did a bit!) and, worst case scenario, your filling will run out of the cracks!
- Lastly, don’t skimp on the freezing time. This helps to ensure your cookies don’t spread when in the oven and cuts down on some of the sides falling over.
Sometimes I like to go all out with my recipes – using all kinds of ingredients. However, sometimes it’s nice to keep it simple with just the basic ingredients. Like I said above, I used pomegranate jam for these Hamantaschen, but you could get creative by using your favorite jams, chocolates, or other fillings.
For a very delicious and easy Purim, definitely give this 4-Ingredient Vegan Hamantaschen Recipe a try! I would love to hear how this recipe turns out for you and what fillings you used to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
4-Ingredient Vegan Hamantaschen
Equipment
- Rolling Pin
- stand mixer or hand mixer
- 2 inch circle cookie cutter
Ingredients
- ¾ cup vegan butter softened
- 1¼ cup + 2 tbsp all purpose flour
- ½ cup powdered sugar
- filling of your choice
Instructions
- Place your softened butter in a bowl or stand mixer. Cream the butter using the stand mixer with a whisk attachment or hand mixer until smooth and fluffy, about 5-7 minutes. Scrape down the sides as needed.
- Whisk and sift together the flour and sugar. Add it to the butter 2 tbsp to ¼ cup at a time, beating it with the stand mixer or hand mixer until fully incorporated before adding more. Scrape down the sides as needed.
- Once you near the end of the flour/sugar mixture (about ¼ to ½ cup left), add just a bit at a time and mix by hand until a dough forms that stays together without sticking to your hands. You'll probably have about ¼ left when the dough has formed.
- Place a sheet of parchment paper on a surface and dust with the leftover flour/sugar mixture (or just flour if there was none left). Place the dough ball and dust with a bit more of the mixture. Place another sheet of parchment paper on top and then roll out the dough until it is a ¼ inch thick with a rolling pin.
- Place the rolled out dough in the fridge for 20 minutes.
- Preheat the oven to 350°F. Line a baking tray with a sheet of parchment paper.
- After the dough has stiffened a bit, remove it from the fridge and cut circles using a 2 inch across cookie cutter. Place the circles on the baking tray.
- Reroll the extra pieces of dough and repeat.
- Once all of your circles have been cut, spoon about 1 teaspoon of your filling into the center of each circle.
- Fold up three sides of each circle and pinch the sides the touch together to create the triangle shape. Be sure to seal/pinch the edges well so that they don't fall apart or leak when baking.
- Place the baking tray in the freezer for 20 minutes.
- Remove from the freezer and transfer the baking tray to the oven. Bake for 15 minutes, or until the bottom edges of the cookies start looking golden brown.
- Remove and immediately transfer to a wire rack to cool completely.
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