Candied fruit cookies, popularly known as tutti frutti cookies in India, have been a childhood favorite of mine. During those days, the fun was in picking the tutti frutti from the cookies and saving it for the end.
One might wonder, is tutti frutti healthy? While it can be enjoyed in moderation, it’s always good to be mindful of the sugar content.
This love for candied fruit cookies never ended, and here I am with the most popular tutti frutti cookies recipe.
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Amit, my better half, is too adventurous. He is crazy about long road trips. His punch line: Whether I like it or not, we have covered the length and breadth of India in our car.
He continues to dream about more trips and is now planning to drive down to Bangkok. I hope he finds a partner for his road trip because I am certainly not in for this craziness.
From these long trips, I have learned a few things. One of them is always carrying some homemade snacks with a longer shelf life. You never know what comes up during your travel.
I prefer carrying homemade cookies and cakes during those endless road trips.
Eggless Tutti Frutti Cookies
Last month we traveled to Gurgaon via road to celebrate Diwali with family. My in-laws and my parents do not eat sweet cookies, because of health reason. Hence made Savory Cumin Cookies for them.
For in between snacking during the road trip, I, along with these tutti frutti cookies, made
As usual, these tutti frutti cookies are eggless.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
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Let’s make Tutti Frutti Cookies
In a mixing bowl take All-purpose flour, Sugar, and Baking powder. Mix all the dry ingredients. Add butter to it and mix the butter with dry ingredients using the fingertips.
Tip: Use only cold butter if you want your cookies to be crispy.
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Add the tutti-frutti and mix it with flour.
If required, add 1 tablespoon of cold milk at a time and prepare a dough. Don’t over-knead it as it can result in soft and chewy cookies. For this recipe, I have used 2 tablespoons of milk.
Tip: Always use measuring tools and use "spooned and leveled" method to measure accurately.
Shape the dough into a log and cover it with cling wrap. Let it rest in the refrigerator for about 30 minutes. This will help the butter to solidify and make it easier for you to handle the dough.
Tip: Let the dough rest in the refrigerator; it will prevent the cookies from expanding immediately and help maintain the shape of the cookies
Preheat the oven to 160 °C. Meanwhile, take the dough out of the refrigerator and slice it into ½-inch thick pieces. All the cookies should be of the same thickness and size to ensure even baking.
Line a baking tray with parchment paper or simply grease it with butter. Arrange all the sliced cookies on the tray, leaving some space in between.
Bake these cookies in a preheated oven at 160 °C for 15 minutes or until the edges turn golden. Temperature and time can vary from oven to oven.
Once baked, take the tray out and place all the baked cookies on a wired rack.
Let the cookies cool completely and then store them in an airtight container.
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Eggless Candied Fruit Cookies
Ingredients
- 120 gm All Purpose Flour
- 70 gm Butter Unsalted
- 70 gm Powdered Sugar
- 1/2 tsp Baking Powder
- 50 gm Tutti Frutti
- 1 tsp Vanilla Essence
- 2 tbs Milk
Instructions
- In a bowl take all-purpose flour, sugar and baking powder.
- Add butter to it and using finger tips, mix the butter with dry ingredients.
- Add tutti frutti and mix it with flour.
- Add 1 tbs of cold milk at a time and prepare the dough.
- Shape the dough into a log and cover it with cling wrap.
- Let it rest in refrigerator for about 30 minutes.
- Keep the oven for preheating at 160 °C.
- Meanwhile take the dough out from refrigerator and slice it.
- Line a baking tray with parchment paper and arrange all the sliced cookies on the tray by leaving some space in between.
- Bake these cookies in a preheated oven at 160 °C for 15-18 minutes or until the edges turn golden.
- Once baked, take out the cookies from oven.
- Transfer the cookies on a wired rack and let them rest.
- Tutti frutti cookies are ready to serve.
Video
Notes
- Only use cold butter if you want your cookies to be crunchy.
- Do not over knead the dough.
- Add milk (1 tablespoon at a time) only if required.
- After kneading, resting the dough in refrigerator is very important. It avoids the spreading of cookies while baking.
- You can add chopped nuts instead of tutti frutti. Choice of nuts is completely yours.
- After baking, let the cookies cool completely and then store in an airtight container.
- In case you don’t have vanilla essence, you can use pineapple essence or rose essence as well.
hi can we use pure ghee instead of butter madam??
Thank u so much
Dear Tanvi,
I haven’t tried the same recipe with Ghee however you may like to experiment.
happy baking!
Very nicely explained
Thank you Sonia for healthy recipe
Thanks, Bandita.
Can the maida be replaced with whole wheat flour? If yes then…what changes need to be done
Hello Uttara,
Simply replacing the flour to WWF will not work. The entire will be different for a whole wheat cookie.
Regards
Sonia
Hi Sonia….love your recipes. Just One question. A couple of days back, I had tried out these cookies. Although they tasted good, the cookies spread quite a bit while baking. I used room temperature butter…..can that be the reason why they spread?
And when they spread, I felt they weren’t cooked enough….so I kept baking. Finally, they became very hard. The Second batch came out well though. I m sure I used the right amount of butter. Seeking your advice on this one….thanks!
Hello Kavita,
If you used butter at room temperature, keep the dough in the refrigerator for about 30 minutes to keep the shape intact. Cookies would stay soggy when they get baked and will become crisp as they cool down, you need to give them time. Your cookies became hard because of over baking.
Regards
Sonia