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.
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 – I have used fresh for these cookies because strawberries are in season now, but frozen work just as well.
Step by step: Eggless Hamantaschen Cookies
- Strawberry filling: Place chopped strawberries and all other filling ingredients in a saucepan. Cook on low heat until the strawberries are soft, and all the water is almost evaporated. Mash the strawberries with a fork or pulse the filling in a food processor. Cool completely before filling the hamantaschen.
Cookie Dough
- Dry ingredients – sift or combine together flour, baking powder, and salt.
- Dough – In the bowl of a stand mixer, with the paddle attachment, cream the butter and the powdered sugar until light and fluffy. Add the vanilla extract, followed by the flour mix, and combine well. If the dough is crumbly, add the water or orange juice.
- Chill – Divide the dough into two. Shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes up to 2 hours until firm enough to roll.
- Roll & Cut – Roll the dough on a lightly floured surface. Roll the chilled cookie dough on a lightly floured surface to about ⅛ thickness. Using a 3-inch or 3 ½ inch cookie cutter, cut as many discs as you can and place them on a baking tray
- Fill cookies – Add about a tablespoon of filling in the center. Dampen the disc edges very lightly with water. 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.
- Oven – Preheat the oven to 375 °F / 190 °C / Gas Mark 5.
- Chill & Bake: Once all the cookies are filled, chill them for 15 minutes in the fridge while you preheat the oven. Bake for 10 to 12 minutes until the edges are lightly golden.
- Cool on the baking tray for 5 minutes, then transfer to a cooling rack to cool completely before you store them in a cookie jar. These will stay for up to a week.
Frequently asked questions
Room Temperature: They will typically keep well for up to 1 week when stored in a cool, dry place.
Refrigeration: If your environment is warm or if your fillings are particularly moist, refrigerating the cookies can extend their shelf life to about 2 weeks. Just note that refrigeration might slightly affect the texture.
Freezing: For longer storage, you can freeze the cookies for up to 3 months. When ready to enjoy, thaw them at room temperature and, if desired, dust with a little extra powdered sugar before serving.
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
Eggless Hamantaschen Cookies (strawberry)
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
- ½ cup (113 g) Butter unsalted, room temperature
- ½ cup (60 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
- 7 oz (200 g) Strawberries
- ¼ cup (50 g) White sugar
- 2 tbsp Cornstarch
- 1 tbsp Lemon juice
- ¼ cup (60 ml) Water
- Date filling
- Apple pie filling
- Pecan Pie filling
- Halva filling
- Pistachio filling
- Prune filling
- Poppy seed filling
- Nutella, Chocolate, Dulce de leche, Biscoff lotus
Method
- Strawberry filling: Place chopped strawberries and all other filling ingredients in a saucepan. Cook on low heat until the strawberries are soft, and all the water is almost evaporated. Mash the strawberries with a fork or pulse the filling in a food processor. Cool completely before filling the hamantaschen.7 oz Strawberries, 1/4 cup White sugar, 2 tbsp Cornstarch, 1 tbsp Lemon juice, 1/4 cup Water
- Dry ingredients – sift or combine together flour, baking powder, and salt.1 ¾ cup All purpose flour, ½ tsp Baking powder, ¼ tsp Salt
- Dough – In the bowl of a stand mixer, with the paddle attachment, cream the butter and the powdered sugar until light and fluffy. Add the vanilla extract, followed by the flour mix, and combine well. If the dough is crumbly, add the water or orange juice.½ cup Butter, ½ cup Powdered sugar, 2 tsp Vanilla extract, 1 to 2 tbsp Water
- Chill – Divide the dough into two. Shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes up to 2 hours until firm enough to roll.
- Roll & Cut – Roll the dough on a lightly floured surface. Roll the chilled cookie dough on a lightly floured surface to about ⅛ thickness. Using a 3-inch or 3 ½ inch cookie cutter, cut as many discs as you can and place them on a baking tray
- Fill cookies – Add about a tablespoon of filling in the center. Dampen the disc edges very lightly with water. 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.
- Oven – Preheat the oven to 375 °F / 190 °C / Gas Mark 5.
- Chill & Bake: Once all the cookies are filled, chill them for 15 minutes in the fridge while you preheat the oven. Bake for 10 to 12 minutes until the edges are lightly golden.
- Cool on the baking tray for 5 minutes, then transfer to a cooling rack to cool completely before you store them in a cookie jar. These will stay for up to a week.
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, 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.
- 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
Equipment you will need
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
These were fantastic! We have tried a few eggless recipes and these were by far the best.
Thank you so much, Sally, for the lovely feedback.
Just made these with my daughter and they were delicious! We used the juice of half an orange to bring the dough together, and let it sit in the fridge for 2 hours. We filled half with store bought strawberry jam and the other with Nutella. A great dough and easy to work with.
Thank you Sarah.