Creamsicle Hamentaschen Cookies (Print View)
Vanilla-orange dough triangles filled with creamy citrus filling, inspired by classic creamsicle flavors.
# What You Need:
→ Dough
01 - 2¼ cups all-purpose flour
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - ½ 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 - ½ teaspoon vanilla extract
# How-To Steps:
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 mixing 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.
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.
05 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
06 - On a lightly floured surface, roll out the chilled dough to ⅛-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 the creamsicle filling in the center of each dough circle. Fold the edges upward to form a triangle, pinching the three corners firmly to seal.
08 - Arrange the shaped cookies on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12 to 14 minutes, or until the edges are lightly golden.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Hints:
01 -
- The filling tastes like a melted creamsicle trapped inside a buttery cookie, and people genuinely gasp when they bite into one.
- The dough comes together in one bowl and chills while you mix the filling, so it never feels like a long project.
02 -
- If the dough warms up while you are working, it will stick and tear, so pop it back in the fridge for ten minutes halfway through rolling.
- Do not overfill the centers, or the filling will leak out and glue your beautiful triangles to the pan.
03 -
- The dough seems too soft and shaggy before it chills, so trust the process and let the refrigerator do its work before you panic and add more flour.
- Use the flat side of a bench scraper to lift cut circles onto the baking sheet, which prevents stretching and keeps them perfectly round.