Hamantaschen cookies are the highlight of Purim but traditional purim cookies are not eggless or dairy free which can be a disappointment for those with allergies. This simple, easy and effortless recipe for dairy free and eggless hamentaschen cookies can be made with any filling but today we have strawberry filled purim cookies.

Eggless Hamentaschen Cookies Recipe aka Strawberry Hamentaschen Cookies

Hamantaschen cookies are the highlight of Purim. And yet, traditional Purim cookies are not eggless or dairy-free, which can be a disappointment for those with allergies. This simple, easy and effortless recipe for dairy-free and eggless hamantaschen cookies can be made with any filling. Today we have strawberry filled Purim cookies.
5 from 7 votes
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Course: Breakfast, High Tea, Snack
Cuisine: Israeli
Keyword: Eggless Hamentaschen Cookies, Strawberry Hamentaschen Cookies
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 1 hour 4 minutes
Servings: 18 cookies
Calories: 105kcal
Author: Veena Azmanov


For the eggless cookie dough

  • 113 grams Unsalted butter or margarine
  • 125 grams Powdered sugar
  • 220 grams All purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 tbsp Water

Strawberry Filling

  • 200 grams Strawberries
  • 50 grams White sugar
  • 2 tbsp Cornstarch
  • 1 tbsp Lemon juice
  • 60 ml Water


Make the filling

  • Place strawberries and all other filling ingredients in a saucepan.
  • Cook on low heat until the strawberries are soft, all the water filling.
  • Mash the strawberries with a fork or filling in a food processor.
  • Cool completely before filling the hamentaschen.

Making the Dough

  • Sift and combine together flour, baking powder, salt.
  • Cream butter, sugar until light and fluffy.
  • Add vanilla extract.
  • Followed by flour mix.
  • Add water - just enough to make a smooth dough.
  • Divide the dough into two.
  • Form each into a flat disc.
  • Wrap in cling/plastic wrap.

Chill Dough /Roll Cookies

  • Place in the fridge for at least 30 minutes or until firm enough to roll.
  • Roll the dough using as little flour as possible.
  • Using a 3 inch round cookie cutter cut as many discs as you can.
  • Place the circles on a baking tray.
  • If the dough has softened place it back in the fridge to chill again.

Add Filling and Fold

  • Place a small teaspoon of filling in the center of the disc.
  • Do not add too much filling. The cookie dough is delicious on its own too.
  • Too much filling will cause an overflow and open up.
  • Dampen the disc edges very lightly with water or egg white ( very lightly - just to secure them).
  • Overlap or pinch the three sides of the disc/circle using one of the methods (see video).

Chill cookies and Bake

  • Preheat the oven at 180 C / 356 F.
  • Chill the cookies for at least 20 minutes while the oven is preheating. (Chilling helps the cookies hold their shape better).
  • Bake in a preheated oven for about 12 to 14 minutes.
  • Cool on a wire rack completely before you store in a cookie jar.




  • Compared to the other fillings this 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


Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 26mg | Potassium: 0mg | Fiber: 0g | Sugar: 6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg