Basic Hamantaschen Dough

Here is a great hamantaschen dough that does not have to be refrigerated before you roll it out. I also love that you don’t need a stand mixer. Just a bowl and a spoon. This dough reminds me of a sugar cookie dough and it is very easy to handle. If you are looking for a richer shortbread-style hamantaschen dough, check out my rainbow hamantaschen for the recipe.

Easy Hamantaschen Dough

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2 eggs
½ cup oil
½ cup sugar
½ tsp vanilla extract
2 cups all-purpose flour
½ tsp baking powder
¼ tsp kosher salt


Preheat oven to 350 degrees f. and line two baking sheets with parchment paper.
Mix together the egg, oil, sugar and vanilla extract. Add the flour, baking powder and salt and stir until a smooth dough is formed.
Roll out the dough to around ¼ inch thick. Cut circles using a cookie cutter or a glass cup.
Place 1 teaspoon of the filling in the center of the circles and pinch closed to form a triangle.
Bake the hamantaschen for 10-12 minutes. Transfer to a wire rack to cool completely before icing.



2306 cal


115 g


294 g


33 g

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Basic Hamantaschen Dough