Snickerdoodle Hamantaschen
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
  • ½ cup vegetable shortening, such as crisco
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2½ cups flour
  • 2 Tbs. corn starch
  • ½ tsp. salt
  • 4 Tbs. soy milk
Cinnamon Schmear Filling
  • ½ cup margarine, softened
  • ½ cup brown sugar
  • ½ cup flour
  • 1 egg white
  • 1 tsp. vanilla extract
  • 2 tsp. cinnamon
  • pinch of salt
Cinnamon-Sugar Coating
  • ¼ cup sugar
  • 1 Tbs. cinnamon
  1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening, sugar, and vanilla and beat until smooth.
  3. Add the egg and egg yolk (reserve the egg white for the filling) and mix until combined.
  4. Add in the flour, corn starch, and salt, and mix until combined.
  5. With the mixer running on low, stream in the soy milk and mix until the dough comes together.
  6. Set aside while you prepare the filling.
  1. Place the margarine in a small heatproof bowl and in the microwave.
  2. Add in the brown sugar, flour, egg white, vanilla, cinnamon, and salt and stir to combine.
Form the Hamantachen
  1. Turn the dough out onto a floured surface and roll the dough out thin.
  2. Using a round drinking glass, or round cookie cutter (2½ to 3 inches in diameter), cut out the cookies.
  3. Using a spoon or pastry bag fitted with a plain tip, fill the cookies with the cinnamon schmear filling. Don't add too much; 1 tsp. is enough.
  4. Pinch 3 corners together to form the signature shape.
  5. Combine the sugar and cinnamon in a small bowl. Dip each hamantasch in the cinnamon sugar and make sure each one is completely coated.
  6. Bake for 8-10 minutes until light brown.
  7. Cool on a wire rack before enjoying.
Recipe by Lil' Miss Cakes at