Soft Raspberry Lemon Hamantaschen are the perfect Purim treat! With an easy lemon sugar cookie style dough, raspberry filling, and tangy lemon glaze. These Jewish holiday cookies bake up in only 9 minutes and are fun and easy to make.
Purim is upon us! The holiday that centers around wine, food, and friends has been long awaited.
My Purim Backstory
If you don’t know much about this holiday just know that while it looks similar, it is actually very different than its Halloween counterpart.
Purim is a celebration of the Jewish survival, and centers on remembering the story of Queen Esther(who I am named after!) and the terrible man Haman, who sought to kill the Jewish people in the 5th century.
We make triangle shaped cookies in remembrance of Hamans triangle shaped hat, and we eat them. mmmmm.
On Purim, kids go around giving out gifts to their friends, as opposed to door to door trick or treating. Even with a really heavy backstory, all of the fun festival feels shine through!
There is a “mitzvah” to get so drunk you can’t tell the difference between the good guys and the bad guys, and everyone throws parties and brings gifts to their friends and the needy.
Growing up in Hawaii, where there was a very very small Jewish community(with only maybe 5 children around my age), Purim wasn’t fun.
I loved the apricot filled triangle cookies that the Chabad brought from overseas, but it wasn’t special wearing a costume when you’re the only one!
Fast forward to high school graduation, and a move to Israel. Suddenly, this was the coolest Holiday around.
Kids and adults went crazy with costumes, Jerusalem and Tel Aviv looked like the scene of a festival, and I finally understood how awesome Purim truly was.
Now I’m married and I find myself making the nostalgic triangle shaped cookies of my youth- and trying out some new flavors too.
While I still love a simple apricot filled cookie, these raspberry Hamantaschen are my family favorite. My husband is crazy about Raspberry Jam Hearts, so I took that idea this year and turned it into a holiday cookie he would finally eat.
Soft Hamantaschen Dough
We start with a lovely, super simple non dairy dough. (no margarine or vegan butter!). I wanted a sugar cookie style flavor for this part of the recipe, and this cookie base turns out a just a little crumbly like a sugar cookie, but soft and easy to roll out.
We add a bit of lemon juice and lemon zest into the dough itself for extra flavor. You can use a stand mixer or just a large bowl and spatula.
While we do make our own holiday cookies, we are not making our own filling!! I love a good store bought raspberry jam, although do try to get a high quality one. My personal favorite is Bonne Maman, which i pick up in my local supermarket.
It has a really homemade taste- I always have one on hand!
To make these Hamantaschen really beautiful( as my husband said when he opened the cookie jar- “wow these look amazing”), we drizzle them with a simple lemon glaze.
The white glaze contrasts with the red filling and the tanginess of the lemon gives the perfect finish.
I hope this year you all have a “Freiliche Purim”, enjoy the holiday, and make some yummy treats!
We know you are going to love these Raspberry Lemon Hamantaschen! Please leave a review below if you try the recipe, and tag us in your photos on Instagram– happy cooking loves!
Raspberry Lemon Hamantaschen
- 3/4 cup sugar
- 10 TBSP oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1-2 tsp lemon zest
- 2 1/4 cup flour (plus 1/4 cup for rolling out dough)
- 1 tsp baking powder
- 1/4 tsp salt
Filling and Glaze
- one jar raspberry jam
- 1/2 cup powdered sugar
- 4 tsp lemon juice
- 2 tsp oil
- Preheat oven to 175º c/ 350º f.Zest one lemon and juice it.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the sugar and oil. Beat well. Add eggs, vanilla, lemon juice and zest. Mix for one minute. In a seperate small bowl, add flour, baking powder, and salt and whisk to combine. Add to the wet ingredients and mix until the dough comes together. If you need to add flour because the dough is sticky add 1 TABLESPOON at a time.
- Flour your work surface and roll out the dough to about 1/4 inch thickness. If you see the dough is sticking to the counter add a bit more flour. Use a round cookie cutter or the rim of a glass cup to cut out circles from the dough.
Fill and Shape
- Add a dallop(about a 1/2 Tablespoon) of raspberry jam to the centre of each cookie round. Bring the sides in to form a tringle and gently press the edges together so they stick. Place cookies on a baking sheet fitted with parchment paper. They will expand a little but not spread out so dont worry about them being closer together.
Bake and Glaze
- Bake for 8 minutes and let cool.For the glaze, combine the powdered sugar, oil, and lemon juice in a small bowl. If the glaze is too thick to drizzle easily, add 1/4 tsp of lemon juice or water.Drizzle the glaze over the cookies. Optionally, you can sprinkle a little lemon zest on top as well! Let the glaze set for 5-7 minutes. STORE: store in the cookies in an airtight container at room temperature for up to three days. If you want to freeeze them, do so before adding the glaze. Add the glaze only after they have thawed and you want to serve. Enjoy!