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Red Velvet Hamantaschen

Amy Kritzer
Red Velvet Hamantaschen for Purim. Chocolatey cookies with cream cheese filling and chocolate drizzle.
4.8 from 5 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert, Purim
Cuisine Jewish
Servings 15 -20



  • 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
  • 1 tablespoon cocoa powder
  • ½ teaspoon baking powder (use 1 teaspoon for pouffier softer cookies)
  • ¼ teaspoon salt
  • 2 teaspoons red food coloring


  • 6 ounces cream cheese at room temperature
  • 2 1/2 cups powdered sugar
  • ½ tsp vanilla
  • 1 semi sweet chocolate baking bar


  • 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, cocoa powder, baking powder, salt and red food coloring and combine until mixed and you have a uniform color. Dough should be slightly sticky.
  • Form a ball and chill overnight in the refrigerator.
  • When ready to bake, preheat oven to 350 degrees F.
  • To make the filling, cream together cream cheese and vanilla with a hand mixer add in powdered sugar until very thick and not sticky (between 2-2 1/2 cups depending on humidity).
  • Roll dough out to about 1/4 - 1/8 inch think 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 the sides to secure. 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 drizzle, melt chocolate in a double boiler and drizzle over cookies with a spoon. Enjoy!


Also, you will need to chill the dough overnight.
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