Sprinkle Hamantaschen

Topped with sprinkles and filled with sweet jam and marzipan, these cookies are the perfect colorful treat.


  • For the dough:
  • 1 cup unsalted butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour
  • Powdered sugar, for dusting
  • For the filling:
  • 2 cups almond flour
  • 1 cup sugar
  • 1/4 teaspoon kosher salt
  • 2 large eggs, separated
  • 1 teaspoon almond extract
  • A tiny splash of rosewater, optional
  • All-purpose flour, for dusting
  • Lots of sprinkles
  • 6 tablespoons raspberry or cherry jam


  1. In a large bowl or bowl of a stand mixer, beat together the butter and cream cheese until combined. Beat in the egg yolk, then add the vanilla and salt. Beat in the flour to form a dough. Divide the dough into 2 parts, wrap them tightly in plastic wrap and refrigerate for 2 hours.
  2. Preheat the oven to 350°F. Line two baking sheets with parchment and set them aside.
  3. To make the marzipan filling, in a large bowl, combine the almond flour, sugar and salt. In a separate small bowl, combine the egg whites, almond extract and rosewater, if using. Add this to the dry ingredients and stir with a wooden spoon or rubber spatula until combined. It always seems like there won't be enough liquid at first, but keep on stirring until it comes together into a dough. (If you're preparing this in advance, you can wrap it tightly in plastic wrap at this point and refrigerate it for up to two days.)
  4. On a work surface, roll out the marzipan to 1/4-inch thick, dusting with additional almond flour or all-purpose flour if it gets sticky. Cut out 1 1/2-inch circles with a round cookie cutter, or simply roll little balls by hand and flatten them into circles.
  5. In a small bowl, make an egg wash by whisking together the egg yolks and a splash of water. Brush the marzipan circles with egg wash and dip them in sprinkles so that the tops get evenly coated. Set aside.
  6. Dust your surface with powdered sugar liberally, and roll out your hamantaschen dough until 1/8-inch thick. Cut out 3-inch circles, re-rolling scraps as needed. Brush the tops with egg wash, place 1/2 teaspoon jam in the center and top with a marzipan sprinkle circle. Fold the edges up to form a triangle shape and pinch the corners firmly to seal.
  7. Place on the baking sheets, 1 inch apart, and bake until the bottoms are lightly browned. Begin checking for doneness at 13 minutes. Let cool slightly and enjoy!