Tutti frutti Cookie Recipe

These cookies became especially popular in India through local bakeries, where they’re often eggless and slightly crisp on the edges with a tender center. Today, they’re a nostalgic favorite, bringing a playful pop of color and sweetness to tea-time snacks.

         Ingredients 

• 100 g butter (soft, not melted)
• 80 g powdered sugar
• 1 tsp vanilla extract
• 140 g all-purpose flour (maida)
• 5 g cornflour/custard powder
• 2–3 tbsp tutti frutti
• 1–2 tbsp milk (if needed)
• A pinch of salt
• Desiccated coconut (for coating)

1. Cream butter & sugar
   In a bowl, beat soft butter and powdered sugar until light and creamy. Mix in vanilla extract.
2. Add dry ingredients
   Add flour, cornflour, and a pinch of salt. Mix gently to form a soft dough.
3. Fold in tutti frutti
   Add tutti frutti and combine evenly. If the dough feels dry, add 1–2 tbsp milk to bring it together.
4. Shape into a log
   Transfer the dough onto parchment paper and shape it into a log. Use a scraper to smooth and form a neat cylindrical shape.
5. Chill the dough
   Freeze the log for about 20–30 minutes until firm.
6. Coat with coconut
   Lightly brush the log with water, then roll it in desiccated coconut to coat evenly.
7. Slice the cookies
   Cut into even slices using a sharp knife and place them on a lined baking tray.
8. Bake
   Bake in a preheated oven at 170°C for 15–18 minutes or until the edges turn lightly golden.
9. Cool completely
   Let the cookies cool on the tray—they will firm up as they cool.