Creamsicle Hamentaschen Orange Cookies (Print version)
Vanilla-orange dough with creamy citrus filling — a nostalgic twist on classic Purim hamentaschen.
# What you'll 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
# Method:
01 - In a medium bowl, whisk together the all-purpose 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, cohesive dough forms. 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 the filling is 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 surface, roll the chilled dough out to 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 approximately 1 teaspoon of creamsicle filling in the center of each dough circle. Fold three sides of the circle upward to form a triangle, pinching the corners firmly to seal and enclose the filling.
08 - Place the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
09 - Bake for 12 to 14 minutes, or until the bottoms and edges are lightly golden. Transfer to a wire rack and allow to cool completely before serving.
# Expert advice:
01 -
- The dough comes together with orange juice and zest, so every bite tastes like a creamsicle even before you hit the filling.
- That tangy cream cheese center stays soft and slightly tangy, creating the perfect contrast to the crisp edges.
02 -
- If the dough cracks when you fold it, it has chilled too long, let it sit at room temperature for five minutes before rolling.
- Do not overfill the centers or the filling will bubble out during baking and glue your beautiful triangles open.
03 -
- Freeze the shaped, unfilled cookies on a sheet pan for fifteen minutes before baking to help them hold their sharp triangular edges in the oven.
- Dip your fingers in a tiny bit of water when pinching the corners, the moisture helps seal the folds shut without cracking the dough.