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Strawberry Champagne Rainbow Hamantaschen

Amy Kritzer
It's all your favorite things, rolled into one hamantaschen! Rainbows, booze, cookies. Strawberry Champagne Rainbow Hamantaschen!
4.78 from 9 votes
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Purim
Cuisine Jewish
Servings 15 -20


  • For cookies:
  • ¾ cup sugar
  • 1 stick butter (1/2 cup aka 4 oz), room temperature
  • 1 egg whisked plus 1 for egg wash
  • 2 tablespoons orange juice
  • ½ teaspoon vanilla
  • 2 cups all-purpose flour sifted
  • ½ teaspoon baking powder (use 1 teaspoon for pouffier softer cookies)
  • ¼ teaspoon salt
  • 1/2 cup rainbow sprinkles! not nonpareils, plus more for garnish
  • For filling:
  • 4- ounce (1/2 block) cream cheese, at room temperature
  • 1 tablespoon butter at room temperature
  • ½ tsp strawberry extract
  • 2 cups powdered sugar
  • Pink food coloring optional
  • For drizzle:
  • 1/2 tablespoon champagne
  • 1-2 cups powdered sugar


  • In a large bowl with a stand or hand mixer, blend butter and sugar until light and fluffy. Then add egg, orange juice and vanilla and mix to combine. Then add flour, baking powder, and salt and mix until almost combined. Then add sprinkles and mix until just combined. Dough should be slightly sticky.
  • Form a ball, wrap in plastic wrap and chill overnight in the refrigerator.
  • When ready to bake, preheat oven to 350 degrees F.
  • To make the filling, cream together cream cheese, butter, strawberry extract and vanilla with a hand mixer until combined. Add in powdered sugar and mix until very thick and not sticky (about 2 cups depending on humidity). Mix in pink food coloring if you want! I did want.
  • Roll dough out to about ¼ - ⅛ inch thick and cut into circles with a 3 or 3 1/2-inch cookie cutter or wine glass.
  • Add 1 teaspoon of filling to the center of each circle and fold three sides in, overlapping or pinching the sides to secure. Sprinkle with a few more sprinkles. Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading.
  • Wash with egg wash and bake for 12-15 minutes until slightly brown on the bottom. Cool on a cooling rack.
  • To make the glaze, whisk together champagne and powdered sugar until you have a drizzly consistency. If you don't want to open a full bottle of champagne, you can totally use milk for this part or even white wine. Drizzle over cookies. Enjoy!


You will also need to chill the dough overnight.
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