Cookie Butter Hamantaschen with White Chocolate Drizzle

published Mar 15, 2022
Cookie Butter Hamantaschen Recipe

Spiced cookie butter and a white chocolate drizzle gives these cookies their flair.


Prep40 minutes

Cook14 minutes to 15 minutes

Jump to Recipe
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cookie butter hamantaschen on parchment
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Hamantaschen are the triangle-shaped cookies enjoyed for the Jewish holiday of Purim. There are many explanations of why we eat hamantaschen, but one of the most popular theories is that Haman, the villain in the story of Purim, wore a three-cornered hat. 

Classic hamantaschen are filled with apricot jam, raspberry jam, poppy seeds, or prunes, but today everyone has more fun with flavors, from sweet to savory. Chocolate or lemon curd? Sure! Pizza or spiced meat? Why not?

Cookie butter (also known as


a hit at Trader Joe’s way back in 2015.) It’s creamy, sweet, and holds its shape in the cookies well. To make sure the spiced cookie flavor comes through I added cookie butter to the dough
and the filling. Drizzle the cookies with melted white chocolate and a sprinkle of crushed Biscoff cookies for a little extra flair (and texture).
Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

3 Tips for Making Hamantaschen

  • Chill the dough: No matter which recipe you use, be sure to chill the dough really well before rolling it out. This will make it easier to work with and help the cookies hold their shape.
  • Go easy with the filling: Take care not to add too much filling to each cookie. You want the cookies to be filled but not overflow. When in doubt, under-fill them a bit.
  • Pinch the corners tightly: When shaping the cookies, it’s important to give the three corners a firm pinch to create the signature shape and keep the filling inside the cookie.
  • Chill the cookies before baking: After I form the cookies, I pop them back into the fridge or freezer for another five to 10 minutes, which helps them keep their shape and prevents them from exploding (a common issue when making these cookies). 

Cookie Butter Hamantaschen Recipe

Spiced cookie butter and a white chocolate drizzle gives these cookies their flair.

Prep time 40 minutes

Cook time 14 minutes to 15 minutes

Makes 24

Nutritional Info


For the hamantaschen:

  • 8 tablespoons

    (1 stick) unsalted butter or vegan butter

  • 2 cups

    all-purpose flour, plus more for rolling

  • 1 teaspoon

    ground cinnamon

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    baking powder

  • 1/2 cup

    granulated sugar

  • 1 cup

    cookie butter, divided

  • 1

    large egg

  • 1 tablespoon

    milk or unsweetened non-dairy milk

  • 1 teaspoon

    vanilla extract

For decorating: (optional)

  • 5

    Biscoff cookies

  • 6 ounces

    white chocolate, or 1 cup white chocolate chips (see Recipe Notes if using chocolate chips)

  • 2 teaspoons

    vegetable oil


Make the hamantaschen:

  1. Place 1 stick unsalted or vegan butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Meanwhile, place 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a medium bowl and whisk to combine.

  2. Add 1/2 cup granulated sugar to the butter. Beat on high speed with the paddle attachment until smooth, about 1 minute. Add 1/2 cup of the cookie butter and beat on medium speed until light and fluffy, scraping down the sides of the bowl and beater halfway through, about 1 minute total. Add 1 large egg, 1 tablespoon milk, and 1 teaspoon vanilla extract, and beat on medium speed until combined and smooth, about 1 minute. Stop the mixer and scrape again.

  3. With the mixer on low speed, add the flour mixture to the butter mixture in 2 additions and beat until just combined, about 45 seconds. Transfer the dough onto a sheet of plastic wrap and shape into a rough disk. Wrap the dough up completely in the plastic wrap. Refrigerate for at least 2 hours or up to 3 days.

  4. Arrange two racks to divide the oven into thirds. Heat the oven to 400ºF. Meanwhile, line 2 baking sheets with parchment paper or silicone baking mats. Roll out the dough.

  5. Lightly dust a work surface and rolling pin with all-purpose flour. Place the dough on the flour and roll out until about 1/4-inch thick. Cut as many rounds out as you can with a 2 1/2-inch wide round cutter. Use a bench scraper to transfer 12 of the rounds onto one of the baking sheets. Cover the parchment or baking mat from the second baking sheet and place the remaining rounds on top. Refrigerate while you gather the scraps and re-roll until you have 24 total rounds. If the dough is too soft to re-roll, refrigerate or freeze until firm before trying again.

  6. Refrigerate the rounds for 10 minutes or freeze for 5 minutes to firm up. Meanwhile, scoop out 24 (1-teaspoon) portions of the remaining cookie butter onto a plate and place in the freezer for at least 5 minutes.

  7. Place 1 portion of cookie butter in the center of each round. To shape each hamantaschen, lift up 3 sides and pinch the corners together to make a triangular 3-cornered hat shape, leaving the center of the filling exposed. Make sure you have thoroughly pinched the corners. If the dough cracks during shaping, let the rounds sit for a few minutes to soften up. Place all the formed hamantaschen on one baking sheet.

  8. Refrigerate for 15 minutes, or freeze for 10 minutes. Transfer 12 of the hamantaschen back onto the other baking sheet and space them all apart evenly.

  9. Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until just starting to turn golden brown around the edges, 6 to 7 minutes more. Let cool completely on the baking sheets.

To decorate: (optional)

  1. Place 5 Biscoff cookies in a ziptop bag and crush with a rolling pin into fine crumbs. Coarsely chop 6 ounces white chocolate (no need to chop discs or chips).

  2. Place the chocolate and 2 teaspoons vegetable oil in a small microwave-safe bowl. Microwave on high in 30-second increments, stirring after each, until melted, about 1 minute total. (Alternatively, place in a medium heatproof bowl, fit the bowl over a saucepan containing an inch of simmering water, and melt over low heat, stirring often.)

  3. Drizzle over the hamantaschen, or dip a portion of each hamantaschen in the white chocolate. Sprinkle with the crushed cookies. Let sit until the chocolate is set, about 20 minutes.

Recipe Notes

White chocolate chips: Use good-quality white chocolate chips, such as Ghiradelli or Guittard Choc-au-Lait, to ensure smooth melting.

Make ahead: The dough can be made up to 3 days in advance and refrigerated.

Storage: The cookies can be stored in an airtight container at room temperature for up to 4 days. They can also be frozen before drizzling with white chocolate.