Eggless Tutti Frutti Cookies : Whenever I see Karachi Biscuits in Indian Grocery stores, my mind always thinks to bake the same at home (blogger mind always thinks to recreate anything they notices in stores 🙂 ). Its my long time wish and sometimes I run out of any color Tutti Frutti especially Green that’s the only barrier which I had experienced. These colorful Tutti Frutti are my recent purchase from India, got sufficient quantity this time and now I happily bake Christmas Fruit Cakes too. Instead of Red Tutti Frutti I added Cherries and feel free to add any color tutti frutti or dry fruits as you wish. I strongly insist to add
custard powder / Milk Powder and Almond or Cashew Powder to enhance the taste of the cookies and this version of mine exactly tastes like the store bought one. Before the Holidays begin I am sharing this wonderful Eggless Tutti Frutti Cookies Recipe in detail with step by step pictures, do try the ? recipe, enjoy your holidays with family and friends also don’t forget to share the cookie pictures with us 🙂 Merry Christmas to one and all 🙂
Tutti Frutti Cookies Ingredients
APF – 1 Cup (3/4 Cup Maida + 1/4 Cup Wheat Flour)
Softened Unsalted Butter – 1/2 Cup (1 Stick)
Almond or Cashew Meal – 1/4 Cup
Milk Powder – 2 Tbsp
Corn flour – 1 Tbsp (You can replace both milk powder and corn flour with 3 Tbsp custard powder as well)
Whole Milk / Regular Milk – 2 Tbsp
Baking Powder – 1/2 tsp (1/2 tsp Baking powder = 1/8tsp Baking soda + 1/4tsp Cream of tartar (1/2tsp Vinegar or 1/2tsp Lemon Juice)
Powdered Sugar / Icing Sugar – 1/2 Cup (You can powder regular sugar)
Salt – 1/4 tsp
Mix of Chopped Nuts – 2 Tbsp
Tutti Frutti / Dry Fruits – 1/4 Cup ( I used mix of Tutti Frutti and /chopped Dry Cherries and cranberries )
Vanilla Extract – 1/2 tsp
Yields – 1 and 1/2 Dozen Cookies
Tutti Frutti Cookies Preparation
- Make sure to chop the dry fruits, nuts and keep all the ingredients ready Pic 1
- If using regular sugar and homemade almond meal, do pulse in the food processor to fine powder ( Pic 1, no need to sieve them).
- In a mixing bowl add all the dry ingredients like APF, Milk Powder + Corn Flour or Custard Powder, Salt and Baking Powder and mix well (Pic 1).
- In another bowl cream butter until it forms a smooth consistency.
- Now add the Vanilla Extract followed by sugar and almond flour mixture (Pic 2).
- Now the batter turns fluffy as shown in Pic 3, add the all purpose flour mixture in batches.
- Add milk (always reserve some) before the last batch of flour mixture.
- If needed add the reserved milk and Pic 4 is the perfect cookie batter consistency.
- Finally add chopped nuts and Tutti Frutti / Dry fruits (Pic 5).
- Roll the dough using cling wrap as log (Pic 6) and refrigerate the cookie dough until it turns firm say 1-2 hours.
- Slice them in to 1/4 inch slices (Pic 7) and place it 1 inch apart on a parchment paper placed cookie sheet/ pan (Pic 8) leaving enough room for the cookies to rise.
- Do refrigerate the raw cookie slices till you bake and don’t let the slices in warm temperature before baking.
- In Preheated oven bake the cookies at 350 F for 12-14 minutes.
- Let them cool over a wire rack until it turns firm (refer below picture).
- When cool completely do serve the tutti frutti cookies with warm milk or store in an air tight container.
Recipe Card
Learn to make Egg free Tutti Frutti Cookies with simple ingredients
- APF – 1 Cup 3/4 Cup Maida + 1/4 Cup Wheat Flour
- Softened Unsalted Butter – 1/2 Cup 1 Stick
- Almond or Cashew Meal – 1/4 Cup
- Milk Powder – 2 Tbsp
- Corn flour – 1 Tbsp You can replace both milk powder and corn flour with 3 Tbsp custard powder as well
- Whole Milk / Regular Milk – 2 Tbsp
- Baking Powder – 1/2 tsp
- Powdered Sugar / Icing Sugar – 1/2 Cup You can powder regular sugar
- Salt – 1/4 tsp
- Mix of Chopped Nuts – 2 Tbsp
- Tutti Frutti / Dry Fruits – 1/4 Cup I used mix of Tutti Frutti and /chopped Dry Cherries
- Vanilla Extract – 1/2 tsp
-
Make sure to chop the dry fruits, nuts and keep all the ingredients ready Pic 1
-
If using regular sugar and homemade almond meal, do pulse in the food processor to fine powder ( Pic 1, no need to sieve them).
-
In a mixing bowl add all the dry ingredients like APF, Milk Powder + Corn Flour or Custard Powder, Salt and Baking Powder and mix well (Pic 1).
-
In another bowl cream butter until it forms a smooth consistency.
-
Now add the Vanilla Extract followed by sugar and almond flour mixture (Pic 2).
-
Now the batter turns fluffy as shown in Pic 3, add the all purpose flour mixture in batches.
-
Add milk (always reserve some) before the last batch of flour mixture.
-
If needed add the reserved milk and Pic 4 is the perfect cookie batter consistency.
-
Finally add chopped nuts and Tutti Frutti / Dry fruits (Pic 5).
-
Roll the dough using cling wrap as log (Pic 6) and refrigerate the cookie dough until it turns firm say 1-2 hours .
-
Slice them in to 1/4 inch slices (Pic 7) and place it 1 inch apart on a parchment paper placed cookie sheet/ pan (Pic 8) leaving enough room for the cookies to rise.
-
Do refrigerate the raw cookie slices till you bake and don’t let the slices in warm temperature before baking.
-
In Preheated oven bake the cookies at 350 F for 12-14 minutes.
-
Let them cool over a wire rack until it turns firm (refer below picture).
-
When cool completely do serve with warm milk or store in an air tight container.
So far I have done with these three cookies for this year Christmas…
For Cranberry Orange Cookies –> HERE
For M & M Cookie Bar –> HERE
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