Creamsicle Hamentaschen Orange Cookies (Printable)
Vanilla-orange cookie triangles filled with creamy citrus filling, inspired by classic creamsicle flavors for Purim.
# 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
# Directions:
01 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
02 - In a large bowl using an electric mixer, beat the softened unsalted butter and granulated sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg, orange juice, vanilla extract, and orange zest into the butter mixture until smooth and well blended.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until a soft dough forms. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
05 - In a bowl, combine the softened cream cheese, powdered sugar, orange zest, orange marmalade, and vanilla extract. Mix until completely smooth and creamy. Set aside.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
07 - On a lightly floured surface, roll out 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.
08 - Place 1 teaspoon of the creamsicle filling in the center of each dough circle. Fold the edges upward to form a triangular shape, pinching the three corners firmly to seal.
09 - 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.
10 - Remove from the oven and allow the cookies to cool completely on the baking sheets before serving.
# Expert Advice:
01 -
- The dough comes together with orange juice and zest, so even before you fill them, the kitchen smells like a summer morning.
- The cream cheese and marmalade filling tastes like a creamsicle melted into something you can actually eat for dessert without anyone judging you.
02 -
- If the dough gets too warm while you are working, it will stick and tear, so return it to the fridge for ten minutes and try again.
- Do not overfill the centers or the triangles will burst open in the oven and you will have delicious but very flat cookies.
03 -
- Chilling the dough for the full hour is non negotiable, because warm dough will not hold its shape and you will be frustrated.
- Pinch the corners a little harder than you think you need to, since they tend to relax and open up as the cookies bake and spread.