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.
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
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.
Anchal Jain says
What if we use salted butter?? Will it work or not ??
Ruchi says
Technically, yes! You can use salted butter in these cookies. It won’t affect the texture or taste of the cookies.
Anonymous says
Any substitution for nuts because my daughter is allergic to all types of nuts
Ruchi says
Try arrowroot powder or cornstarch instead.