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    Eggless Tutti Frutti Cookies

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    Eggless Tutti Frutti Cookies

    Tutti frutti cookies have a special place in my heart. Every visit to a bakery store ended up in a box full of these cookies. Tutti frutti cookies are yummy and super easy to make and a kid- friendly recipe.

    My kids enjoy eating and making these cookies with me. It’s a fun way to involve young kids in the kitchen. Not only they learn the art of cooking, they find creative solutions too.

    Like my kids if you are wondering that tutti frutti is just like fruit snacks then that’s an absolute no. Tutti frutti is totally different from fruit snacks, these are Indian candied fruits that are prepared from various chopped fruits. In today’s recipe I am using store bought tutti-frutti. You can find these in any Indian grocery store. 

    RECIPE DETAIL – Simple and straightforward recipe. After sifting and mixing all the ingredients, all the prep up time is used up in chilling the cookie dough. Chilling the dough solidifies the fat in the cookies which results into flaky cookies. So when we bake these chilled cookies, the solidified fat takes time to melt and during baking whatever steam is released it puffs up the dough, and the cookie spreads out less and becomes flaky. And if we start baking the dough without chilling, the fat will melt right away resulting into spread out flat and greasy cookies.

    Eggless Tutti Frutti Cookies

    Bake these cookies @ 350 degree F (175 degree C)  for 10 – 15 minutes. For me total bake time was 12 minutes, again cooking time will vary depending on oven temperatures. When you take them out of the oven they will still be soft to touch, no worries. Let them sit for a while and they will become firm. Allow them to cool down completely and the store them in airtight container. Good for 4-5 weeks, only if they last that long. 

    Also try out other eggless cookies – Eggless coconut cookies, eggless oatmeal raisin cookies, Nankhatai Recipe.

    Eggless Tutti Frutti Cookies

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    Eggless Tutti Frutti Cookies

    Eggless version of simple and easy homemade tutti frutti cookies prepared with candied fruits.
    Print
    4.43 from 7 votes
    Prep Time 1 hour
    Cook Time 10 minutes
    Total Time 1 hour 10 minutes
    Servings 45 COOKIES

    Ingredients

    • 1.5 cup All purpose flour
    • 1 teaspoon Baking powder
    • 1/2 cup Milk Powder
    • 1/2 cup +1 tablespoon superfine Sugar
    • 1/4 cup Powdered Cashews or Almonds
    • 3/4 cup Tutti Frutti
    • 2 tablespoon Milk (see notes below)
    • 1/2 cup Soften Unsalted Butter
    • 1 teaspoon Rose water or any essence

    Instructions

    • Assemble all the ingredients.
    • Soften unsalted butter.
    • Sift flour and baking powder together. If any granules are left in the strainer, rub it with a spoon and sift through the strainer. Add milk powder..
    • Cream sugar and butter together.
    • Add flour, cashew powder and tutti frutti. Give it a good mix. Mix in rose water or essence of your choice.
    • Pour in milk and knead a soft cookie dough. You may need an extra teaspoon or more to bind the dough.
    • Roll the dough into cylindrical shape.
    • Wrap it in plastic cover and store it in refrigerator for an hour.
    • Preheat oven @ 350 degree F or 175 degree C. After the desired time, unwrap the cookie dough and cut them into pieces.
    • Arrange the cookies on a baking tray.
    • And bake the cookies for 10- 15 minutes. For me total baking time is 12 minutes.
    • Baked cookies are ready.
    • A close up view of baked cookies.
    • Allow the cookies to cool down completely.
    • Store them in airtight container and good for 4-5 weeks, only if they last that long.
    • Also a great return gift for your guests.
    Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.
    Did you make this recipe?Then take a picture and share with me on Facebook or Instagram and Mention @ruchiskitchen! I would love to see how it turns out for you!

    Comments

    2. vishal says

      January 21, 2017 at 9:17 am

      Hi. I would like to make these for my 4 year old daughter. We try to keep her away from processed ingredients as much as possible. While i understand using jaggery instead of sugar will not be possible, is it possible to replace milk powder with anything unprocessed?

      Reply

      • Ruchi says

        January 21, 2017 at 5:29 pm

        That’s a great thought Vishal.
        Yes jaggery will not work in some recipe. It will fail to aerate a batter like sugar and the baked goods may fall flat.
        In this recipe, milk powder can be replaced with custard powder. Thanks!

        Reply

    3. Akansha says

      December 16, 2016 at 7:23 pm

      Hi Ruchi, Can I use whole wheat flour for these cookies? Also, I tried your coconut cookies, they are really awesome and at par with what we get at the store! 🙂 I used whole wheat flour for the coconut cookies

      Reply

      • Ruchi says

        December 17, 2016 at 9:18 am

        Thanks for trying coconut cookies and sharing your wonderful feedback with me. You used wheat flour, thanks again for updating me on that, glad you liked them. I have not tried tutti frutti cookies with wheat flour, but I think you can. Let me know the results. 🙂

        Reply

    5. Shraddha says

      October 19, 2016 at 1:47 pm

      Hii…
      In ur second step ask to melt butter….but at creaming stage in the picture butter is not melted…..
      Wht do I need to do ?
      Confused 😮

      Reply

        • Shraddha says

          October 20, 2016 at 7:11 am

          Did that already ……. turned out to be awesome cookies….my husband compared it with Karachi bakery ones 🙂 ……
          today i am going to try ur Coconut cookies…. 🙂 🙂

          Reply

          • Ruchi says

            October 21, 2016 at 9:04 am

            Thanks for sharing your lovely feedback Shraddha! Glad you liked. 🙂
            If possible share your pics with me on Facebook.

            Reply

    6. priyam says

      July 20, 2016 at 7:22 am

      hi! i followed this recipe. till the stage of the cookie dough, i seemed to be on the right track (my cookie dough looked just as it is shown here in the picture) but once i kept it for baking, the cookies just spread out and butter started oozing out. it turned into a sticky chewy mess 🙁 what could have gone wrong?

      Reply

      • Ruchi says

        July 20, 2016 at 3:21 pm

        Sorry to hear about that Priyam. Lets look at all the possible reasons why this happened-

        1. Did you use melted butter?
        2. Was the dough allowed to rest for at least an hour in the refrigerator before baking?
        3. If too much air was incorporated in the batter this will result in flat uncooked cookies.
        4. Every oven is different and oven temperatures vary. If the oven temperature was too hot, the fat in the cookies starts to melt quickly even before the cookie is set.
        5. If a hot baking tray was used to bake cookies – cookies will start to spread immediately.

        Hope the above tips explains your query! But feel free to email me if you have any other questions.

        Reply

      • Ruchi says

        July 18, 2016 at 4:09 pm

        Urvi, I have used unsalted butter for this recipe. Butter is not the issue here, over-baking is the most probable cause. If the cookies were allowed to bake for longer period of time, it will result in hard cookies. Even if the cookies were left to sit in a warm oven for some time, they will become hard.

        Also, oven temperatures vary- so a simple solution would be to bake cookies at a slightly lower temperature and for 10 minutes only.

        Reply

    8. Shraddha says

      June 22, 2016 at 3:41 am

      Hello ruchi i tried your receipe but after one hour when i took back from refrigerator they may not cut properly what to do shold i keep them some extra time

      Reply

      • Ruchi says

        June 22, 2016 at 8:03 am

        Shraddha, after removing from refrigerator let the dough sit for 5-10 minutes and then try to cut. The dough will cut smoothly.

        Reply

    10. Shraddha says

      June 6, 2016 at 2:06 pm

      Can i use custard powder instead of milk powder or it will have any change in taste? plz reply as i want to try this tutti frutti cookies

      Reply

      • Ruchi says

        June 6, 2016 at 7:41 pm

        Although I have not experimented with custard powder but in my experience custard powder will work just fine. There will be no significant change in the taste however the color will change to a bright yellow. Good luck and keep me posted. 🙂

        Reply

      • Ruchi says

        May 11, 2016 at 7:48 am

        Priyanka, whole wheat flour will make these cookies denser and heavier. Compared to all purpose flour, it will soak up all the liquid and you may need to adjust the water content in the recipe. What I would suggest is doing half and half – 3/4 cup of all purpose flour and 3/4 cup of wheat flour. Thanks!

        Reply

        • Priyanka says

          May 15, 2016 at 10:13 pm

          Thank u so much Ruchi..meanwhile I tried your coconut cookies and oatmeal cookies and I must tell you that it was a hit..it turned out so well..everyone in my family liked it so much..thanks again..

          Reply

          • Ruchi says

            May 16, 2016 at 3:53 pm

            Thanks for sharing your wonderful feedback with me Priyanka. Glad you liked the recipe! Do you have any pics to share?

            Reply

    12. Sushma says

      May 3, 2016 at 5:10 pm

      I tried this cookiesfor my 2year old son..he isjust loving them.. Thanks for the wonderful recipes..i tried so many other breakfas, snacks recipes of urs too..everytg came out really well n tasty..

      Reply

      • Ruchi says

        May 7, 2016 at 1:32 pm

        Thanks Sushma for taking the time to share your experience with me! Glad you liked the recipe. It’s makes my efforts all the more worthwhile and special.:) Do you have some pics to share. If so, please share some pics with me at my facebook wall – https://www.facebook.com/ruchiskitchen

        Reply

    13. studentsim says

      April 16, 2016 at 2:15 pm

      Hi Ruchi: A nostalgic recipe from my childhood too! I have a question about the stand-in mixer. I do not have the stand-in mixer (its an investment as you know!) but do have a hand-held mixer. I know i can cream sugar and butter with the hand-held. Do you know if the hand-held will make the dough or the heavy duty mixer is a must? I would appreciate your suggestions.

      Reply

      • Ruchi says

        April 16, 2016 at 3:39 pm

        Thanks!! Stand mixer is indeed a great helper in the kitchen. I would suggest kneading the dough either with a stand mixer or with hands.

        Reply

    14. SD says

      April 10, 2016 at 8:37 pm

      Hi I made these cookies today. They turned out good and my family liked these! Thanks for a great recipe. Said that I found these too sweet for my taste. Is it okay to reduce the sugar?

      Reply

      • RK says

        December 23, 2015 at 12:01 pm

        Thanks for trying the recipe. Glad you liked it. 🙂 In cookies I do not recommend replacing butter with oil, unless stated. Some ingredients in recipes shouldn’t be altered. Replacing it with oil may result in flat and spread out cookies. Hope that answers your query. Happy Baking!!

        Reply

    19. Glen says

      November 19, 2015 at 1:08 pm

      Saw your long pin on Pinterest and followed you from there. Bought tutti-fruit from the nearby Indian market and made this last week, and this is the best cookies I have ever tasted. Very nice flavor and texture. I made a HUGE batch from this dough and my kids loved it. Bless you!!

      Reply

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