Creamsicle Hamentaschen Orange Cookies (Printable Version)
Vanilla-orange hamentaschen with a creamy citrus filling, inspired by classic creamsicle flavors.
# 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
# Method:
01 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
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 beat until the mixture is smooth and well combined.
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.
04 - In a small bowl, combine the softened cream cheese, powdered sugar, orange zest, orange marmalade, and vanilla extract. Stir until completely smooth and no lumps remain.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
06 - On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut out circles and place them on the prepared baking sheets.
07 - Place 1 teaspoon of the creamsicle filling in the center of each dough circle. Fold the edges upward to form a triangle shape, pinching the three corners firmly to seal.
08 - Bake for 12 to 14 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tricks:
01 -
- The dough smells like a dreamsicle while it chills, and the filling tastes like the inside of a cheesecake crossed with a push pop.
- They look stunning on a dessert tray and no one guesses how approachable the process really is.
02 -
- If the dough warms up while you are working, slide it back into the fridge for ten minutes because soft dough will not hold its triangular shape during baking.
- Do not overfill the centers, as the filling expands in the oven and will burst through the seams if you are too generous.
03 -
- Chill the filled, assembled cookies on the baking sheet for five minutes before baking to help the triangles hold their sharp edges in the oven.
- Roll the dough between two sheets of parchment paper to avoid adding extra flour, which can make the cookies tough.