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Hamantaschen Feature Pic

Hamantaschen

Gluten free Hamantaschen cookies are buttery, crispy and still chewy in the middle are an absolute delight! They can be filled with jam, chocolate, nut butters or whatever you'd like!
4.67 from 9 votes
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Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 36 cookies
Calories: 92kcal

Ingredients  

  • 8 tablespoon cold butter
  • 1 cup sugar
  • 1 egg
  • 2 teaspoon pure vanilla extract
  • 2 cups gluten free flour blend with xanthan gum
  • ½ teaspoon fine salt
  • ¼ cup powdered sugar - for rolling out the dough
  • 2 teaspoon milk or water - for sealing the dough

Filling:

  • ¾ cup jam - any flavor jam or nut butters

Instructions

  • Preheat the oven to 350 degrees and line 2 sheet pans with parchment paper.
  • In a medium bowl, using a stand mixer or hand mixer (whichever can handle cold butter or let the butter soften some before starting), blend butter and sugar.  Add the egg and vanilla. Mixing well to combine.
  • Combine the flour and salt in a bowl, then gradually add the mixture a little at a time with the mixer on a low speed, so the flour doesn’t fly all over.  You can do this by hand if you prefer, just be sure it is well combined.
  • At this point, you can start rolling and cutting out the dough, but if it seems too sticky, dust with powdered sugar and try to roll it out. If it's still too sticky, wrap it in plastic wrap and refrigerate it for about 30 minutes.  If it seems a bit dry and is cracking when you roll it out, knead about a teaspoon of milk or heavy cream into the dough by hand.  Continue adding milk if needed until it becomes pliable without cracking.
  • On a clean surface,  sprinkle powdered sugar.  Form the dough into a disk and sprinkle powdered sugar on top to prevent the rolling pin from sticking. 
  • Roll the dough out to about ⅛ inch thick and cut 2 ½” circles with a cookie cutter. 
  • Using a spatula, carefully lift and transfer the round pieces of dough to the lined baking sheet.  These cookies don’t spread, so you can put them about ½ inch apart.  Continue pulling the scraps together into a ball and rolling again until all of the dough has been cut out into cookies. 
  • Spoon about a teaspoon of filling into the center of each circle of dough.  If it seems a little dry, dip your finger into water or milk and make a ring on the outside edge of the dough.  Gently pull three sides of the circle together to form a triangle and press the dough together at each seam to seal the shape.  Another dip of a finger into the water or milk will help to seal the dough as well if needed.
  • Bake for approximately 8-10 minutes.  Remove before the edges begin to brown.  Let them cool completely on the baking sheet before transferring them to a serving tray.  They will crumble if you try to remove them before they are cool.

Nutrition

Nutrition Facts
Hamantaschen
Amount per Serving
Calories
92
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Cholesterol
 
12
mg
4
%
Sodium
 
59
mg
3
%
Potassium
 
9
mg
0
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
1
g
2
%
Vitamin A
 
86
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
8
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.