Creamsicle Hamentaschen Orange Cookies (Print Version)
Vanilla-orange dough triangles filled with creamy citrus filling, inspired by classic creamsicle flavors.
# What You 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, beat the softened unsalted butter and granulated sugar using an electric mixer until pale, light, and fluffy.
03 - Add the egg, orange juice, vanilla extract, and orange zest to the butter mixture. Beat until the mixture is smooth and well blended.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
05 - In a small bowl, combine the softened cream cheese, powdered sugar, orange zest, orange marmalade, and vanilla extract. Stir until completely smooth and uniform.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
07 - On a lightly floured surface, roll the chilled dough to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut out circles and transfer them to 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 triangle, pinching the three corners firmly to seal.
09 - Bake for 12 to 14 minutes, or until the bottoms are lightly golden. Transfer to a wire rack and let cool completely before serving.
# Expert Tips:
01 -
- The dough smells like a citrus grove while it chills, and the filling tastes like summer even in the middle of March.
- These cookies freeze beautifully, which means you can hide a batch from yourself and rediscover it later like a gift.
02 -
- If the dough cracks when you fold it, it has been chilled too long, so let it sit at room temperature for five minutes before trying again.
- Do not overfill the centers, because the filling will bubble out and glue your beautiful triangles shut.
03 -
- Chill the filled and folded cookies on the baking sheet for ten minutes before baking to help them hold their shape in the oven.
- Dust your rolling pin with flour instead of the dough to prevent sticking without adding too much extra flour.