Hamantaschen cookies are the highlight of Purim. And yet, traditional Purim cookies are not eggless or dairy-free. This simple and easy recipe makes dairy-free and eggless hamantaschen which any filling you want.
Table of Content
Well, a friend of mine requested me to make her daughter some eggless hamentaschen cookies. The eight-year-old has just suddenly been diagnosed with egg allergy and has been having a hard time with the fact that she can't eat everything anymore.
One of the best things about Purim is 'mishloach manot', which is a Purim gift basket with mostly edible gifts and hamentaschen cookies. So, I decided to send her a little basket of these eggless hamentaschen cookies filled with her favorite strawberries.
Why make these cookies?
- The cookie dough is like a shortbread cookie filling with this wonderfully strawberry filling.
- The dough is very simple and easy to make. In fact, you don't need any special equipment. A bowl and spatula would work too.
- The dough needs some chilling time in between while you prepare the filling. But, you can keep the dough in the fridge for up to 2 days ahead or kept frozen for up to a month.
- The filling has a long shelf life too. It stays in the fridge for up to 4 days or in the freezer for up to 3 months.
Ingredients and substitutes
- Butter/Margarine - I always use unsalted butter but margarine works just as well. And if you use margarine you may not need the extra 2 tbsp of water or orange juice to form a smooth dough. Because margarine has higher water content.
- Powdered sugar - works great in this recipe and gives a nice smooth consistency for the dough.
- Extract - Orange is quite traditional with these cookies but I think vanilla works great
- Strawberries -Â I have used fresh for these cookies because strawberries are in season now, but frozen work just as well.
Step by step instructions
Filling
- Place chopped strawberries and all other filling ingredients in a saucepan. Cook on low heat until the strawberries are soft, all the water is almost evaporated.
Pro-tip - we want a dry filling otherwise it will ooze out of the cookies. - Mash the strawberries with a fork or pulse the filling in a food processor. Cool completely before filling the hamentaschen.
Pro tip - the filling must be cooled completely, You can place it in the freeze for a few minutes to cool quickly
Dough
- Dry ingredients - sift or combine together flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment cream butter and the powdered sugar until light and fluffy. Add the vanilla extract and combine well.
Pro tip - it is important that you cream until light and fluffy as we do want to add a bit of lightness to the dough. - Next, add the flour mix and combine well. If the dough is crumbly add the water or orange juice.
Pro tip - we don't want a very soft dough but we don't want a very crumbly dough either. Add only just enough to bring the dough together. The crumbly dough will give us that biscuit-like texture. - Divide the dough into two. Shape into a disc, wrap in plastic, and chill in the fridge for a30 minutes up to 2 hours until firm enough to roll.
Pro tip - the dough can be kept in the fridge for up to 2 days or frozen for up to a month.
Roll & Fill
- Roll the dough on a lightly floured surface
Pro tip - if the dough is too hard let it rest at room temperature for just a bit otherwise it will crack when trying to roll. - Roll the chilled cookie dough on a lightly floured surface to about ⅛ thickness.
Pro tip - You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won't become too hard. - Using a 3-inch or 3 ½ inch cookie cutter, cut as many discs as you can and place them on a baking tray
Pro tip - Line the baking tray with parchment paper or silicone mat for easy clean-up. - Add about a tablespoon of filling in the center.
Pro tip -Do not add too much filling because the hot filling will force the cookies to open during baking. - Dampen the disc edges very lightly with water
Pro tip - you need just a dap of the water otherwise it will be difficult to secure these folds - Overlap the three corners. Fold the first two sides over at one end. Then overlap the third side under the first and under the second.
Pro tip -At all times each side should be one under and one over the other. Sounds complicated but if you see the video it's pretty simple.
Chill & Bake
- Once all cookies are filled - chill them in the fridge while you preheat the oven.
- Chill the cookies for at least 20 minutes while the oven is preheating.
Pro tip - Chilling helps the cookies hold their shape better - Preheat the oven at 375 °F / 190 °C / Gas Mark 5. Bake for 10 to 12 minutes until the edges are lightly golden.
- Cool on the baking tray for 5 minutes transfer to a cooling rack to cool completely before you store them in a cookie jar. These will stay for up to a week.
Storage
- Compared to the other fillings this strawberry-filled hamentaschen cookies will stay fresh for up to a week only.
- The cookie dough can be chilled for a week in the fridge or frozen for up to three months in the freeze.
- Fruit fillings will last for a week in the fridge.
8 Tips Perfect hamantaschen
- Chill the dough as required. This will prevent the cookies from spreading too much.
- Roll the disc fairly thin so the cookies do not look bulky.
- However, too thick cookies tend to open up when baking.
- Use the right method for the right technique. The pinch method works with firm cookie dough. And yet, Â if you are unsure use the overlap method.
Alternatively, test a few cookies with the pinch method first before you do the whole batch. - Keep the filling thick so it won't bleed out of the cookies.
- Do not overfill the center to prevent overflow. The cookie dough is shortbread based so it's delicious on its own.
- Make the disc no smaller than 3 inches because once folded they tend to be smaller in size. Unless, of course, you want mini hamantaschen cookies which are very pretty too.
- Bake until they are starting to get slightly brown on the sides. Don't brown too much to prevent them from going hard.
Frequently asked questions
How long can you keep these Hamantaschen cookies?
These cookies will keep at room temperature for a week. They can be kept in the fridge for up to 2 weeks. And even, frozen for up to a month.
What are hamantaschen?
These are triangular-shaped cookies made to celebrate the Jewish festival of Purim. And the cookie is named after Haman from the Purim story in the Bible and is shaped like the three corners of his hat. The festival is basically a Jewish carnival with everybody dressed in costumes and having costume parties and parades. It’s a fun time for kids and adults alike
What other fillings can I use in these cookies?
The choices for filling these cookies are plenty from traditional to modern. My kids' favorite is Nutella, chocolate, halva, dulce de leche, strawberry jam (any other jam).
If you want to try the traditional filling you can use my
- Date and nuts filling,
- Poppy Seed Filled Hamantaschen
- Prune Filled Hamantaschen .
I have also shared some fun variations such as
- Pistachio halva hamantaschen
- Apple Pie hamantaschen
- Pecan Pie Hamantaschen
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Printable Recipe
Eggless Hamantaschen Cookies (strawberry)
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 375°F / 190°C / Gas Mark 5
Difficulty: Medium
Diet : GF, Eggless, NF
Calories: 105kcal
Adjust Servings Here: 18 cookies
Description
Hamantaschen cookies are the highlight of Purim. And yet, traditional Purim cookies are not eggless or dairy-free. This simple and easy recipe makes dairy-free and eggless hamantaschen which any filling you want.
Ingredients
For the eggless cookie dough
- 4 oz (113 g) Butter (1 stick) unsalted, room temperature
- 1 cup (120 g) Powdered sugar
- 1 ¾ cup (220 g) All purpose flour
- ½ tsp Baking powder
- ¼ tsp Salt
- 2 tsp Vanilla extract
- 1 to 2 tbsp Water or orange juice
Strawberry Filling
- 7 oz (200 g) Strawberries
- ¼ cup (50 g) White sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
- ¼ cup (60 ml) Water
Instructions
Filling
- Place chopped strawberries and all other filling ingredients in a saucepan. Cook on low heat until the strawberries are soft, all the water is almost evaporated.Pro-tip - we want a dry filling otherwise it will ooze out of the cookies.
- Mash the strawberries with a fork or pulse the filling in a food processor. Cool completely before filling the hamentaschen.Pro tip - the filling must be cooled completely, You can place it in the freeze for a few minutes to cool quickly
Dough
- Dry ingredients - sift or combine together flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment cream butter and the powdered sugar until light and fluffy. Add the vanilla extract and combine well. Pro tip - it is important that you cream until light and fluffy as we do want to add a bit of lightness to the dough.
- Next, add the flour mix and combine well. If the dough is crumbly add the water or orange juice.Pro tip - we don't want a very soft dough but we don't want a very crumbly dough either. Add only just enough to bring the dough together. The crumbly dough will give us that biscuit-like texture.
- Divide the dough into two. Shape into a disc, wrap in plastic, and chill in the fridge for a30 minutes up to 2 hours until firm enough to roll. Pro tip - the dough can be kept in the fridge for up to 2 days or frozen for up to a month.
Roll & Fill
- Roll the dough on a lightly floured surface Pro tip - if the dough is too hard let it rest at room temperature for just a bit otherwise it will crack when trying to roll.
- Roll the chilled cookie dough on a lightly floured surface to about ⅛ thickness.Pro tip - You want the cookies thin enough so you can overlap the edges without cracking but thick enough so they won't become too hard.
- Using a 3-inch or 3 ½ inch cookie cutter, cut as many discs as you can and place them on a baking trayPro tip - Line the baking tray with parchment paper or silicone mat for easy clean-up.
- Add about a tablespoon of filling in the center.Pro tip -Do not add too much filling because the hot filling will force the cookies to open during baking.
- Dampen the disc edges very lightly with waterPro tip - you need just a dap of the water otherwise it will be difficult to secure these folds
- Overlap the three corners. Fold the first two sides over at one end. Then overlap the third side under the first and under the second.Pro tip -At all times each side should be one under and one over the other. Sounds complicated but if you see the video it's pretty simple.
Chill and Bake
- Once all cookies are filled - chill them in the fridge while you preheat the oven.
- Chill the cookies for at least 20 minutes while the oven is preheating. Pro tip - Chilling helps the cookies hold their shape better
- Preheat the oven at 375 °F / 190 °C / Gas Mark 5. Bake for 10 to 12 minutes until the edges are lightly golden.
- Cool on the baking tray for 5 minutes transfer to a cooling rack to cool completely before you store them in a cookie jar. These will stay for up to a week.
Recipe Notes
- Chill the dough as required. This will prevent the cookies from spreading too much.
- Roll the disc fairly thin so the cookies do not look bulky.
- However, too thick cookies tend to open up when baking.
- Use the right method for the right technique. The pinch method works with firm cookie dough. And yet, Â if you are unsure use the overlap method.
Alternatively, test a few cookies with the pinch method first before you do the whole batch. - Keep the filling thick so it won't bleed out of the cookies.
- Do not overfill the center to prevent overflow. The cookie dough is shortbread based so it's delicious on its own.
- Make the disc no smaller than 3 inches because once folded they tend to be smaller in size. Unless, of course, you want mini hamantaschen cookies which are very pretty too.
- Bake until they are starting to get slightly brown on the sides. Don't brown too much to prevent them from going hard.
Storage
- Compared to the other fillings these strawberry-filled hamantaschen cookies will stay fresh for up to a week only.Â
- The cookie dough can be chilled for a week in the fridge or frozen for up to three months in the freeze
- Fruit fillings will last for a week in the fridge
Nutrition Information
Calories: 105- kcalCarbohydrates: 14- gProtein: 1- gFat: 4- gSaturated Fat: 1- gPolyunsaturated Fat: 2- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 4- mgSodium: 26- mgPotassium: 0- mgFiber: 0- gSugar: 6- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Rachel
Ratios are off—do not make
I attempted to make this and there seems to be way too much flour to butter. I let it rest in the fridge for one hour and it was still way too crumbly to come together to roll out. Please fix.
Veena Azmanov
Not sure I understand. The recipe is find. I just made these again last week. If the dough is crumbly you just add a few tablespoons of water or orange juice.
Arlene Mobley
I've never had Perium cookies but they look delicious. I bet you could fill them with all types of fruit fillings. And they are so pretty for the holidays.
Veena Azmanov
Thank you, Arlene. Yes, they can be filled with lost of other stuff.
Marisa F. Stewart
What an interesting cookie - I really like the unusual shape. I'm always looking for different types of cookies to put on my Christmas cookie tray. These jam filled cookies would be ideal - even as gift giving. And putting different types of filling in them would give you a great variety.
Veena Azmanov
These are perfect to give as gifts Marisa. Thanks
Jolina
I love how you can put your favourite kind of filling in these cookies. I think I'd enjoy the crust on its own to be honest lol. Everything looks delicious! And it was so sweet of you to make them special for your friend's daughter. Must be hard to suddenly have a food allergy.
Veena Azmanov
Thank you, Jolina. Yes, it is hard to suddenly realize you can't eat something.