tutti frutti cookies recipe, how to make tutti frutti biscuits

crisp tutti frutti cookies made with whole wheat flour or atta.
4.67 from 12 votes

tutti frutti biscuits recipe with step by step photos – crisp and tasty eggless tutti frutti cookies made with whole wheat flour (atta).

tutti frutti cookies recipe

cookies or biscuits as we call them in india are popular as a tea time snack. we love to dip biscuits in our tea and have time. for kids, the biscuits are dipped in milk. like most biscuits, these tutti frutti cookies are also an awesome tea time snack. since we are approaching christmas and new year, i though of sharing the recipe. this is the first time i made these cookies and have adapted them from a book on industrial baking.

these cookies can be stored at room temperature for about a month. the recipe yields about 475 grams of cookies or 60 to 62 biscuits. quite a large batch. the recipe can also be halved proportionately and you can make a small batch of cookies.

the method used to make the cookies is the butter+sugar creaming technique. you can use a handheld electric mixer, food processor or even as stand mixer to do this. apart from tutti frutti, you can also add chopped dry fruits and nuts. the texture of the cookies is crisp, flaky and a bit crumbly.

these eggless tutti frutti cookies would also make a nice gift to family or friends.

few more tasty recipes for you!

tutti frutti cookies

4.67 from 12 votes
Prep Time:45 mins
Cook Time:20 mins
Total Time:1 hr 5 mins
crisp tutti frutti cookies made with whole wheat flour or atta.
eggless tutti frutti cookies recipe
Course:desserts
Cuisine:world
Servings:475 grams

INGREDIENTS FOR tutti frutti cookies

(1 CUP = 250 ML)
  • 240 grams whole wheat flour (atta) or 2 cups whole wheat flour
  • 140 grams butter or ¾ cup softened butter
  • 100 grams sugar or ½ cup sugar or ½ cup powdered sugar or icing sugar
  • 1 teaspoon vanilla extract
  • 35 to 40 grams tutti frutti or 4 to 5 tablespoon tutti frutti (candied raw papaya pieces)
  • 3 to 4 tablespoon milk or add as required
  • some butter for greasing the baking tray

HOW TO MAKE tutti frutti cookies

making tutti frutti cookies dough

  • firstly take 1/2 cup sugar in a dry grinder.
  • grind to a fine powder. you can also use 1/2 cup icing sugar instead. keep aside.
  • grease a baking tray with some butter.
  • in a mixing bowl take 3/4 cup softened butter (140 grams butter).
  • add the powdered sugar.
  • with a beater, cream the butter and sugar till the mixture becomes light and fluffy.
  • on a medium speed, it took me about 4 to 5 minutes to cream the butter and sugar till smooth and light.
  • now add 1 tsp vanilla extract or vanilla essence. you can also use 1/2 tsp cardamom powder or 1/4 tsp nutmeg powder, if you do not have vanilla extract. also rose essence or extract can be added. in fact you can add any fruit extract or essence.
  • fold the vanilla extract with the creamed mixture.
  • next directly sift 2 cups whole wheat flour directly in the bowl containing the creamed butter. you can also sift the flour in a plate and then add. instead of whole wheat flour, you can also use all purpose flour or maida or half-half of both the flours.
  • now add 3 to 4 tbsp milk. i added 4 tbsp. depending on quality of flour you may need to add more or less milk. the milk helps in binding and to get the mixture together in a dough.
  • begin to gently mix with your hands and gather the whole mixture in a dough. do not knead.
  • the mixture should be able to come together and hold easily. add 1 or 2 tbsp more of the milk if the dough is not able to come together in a dough.

rolling tutti frutti cookies

  • now roll the dough gently having a width of 0.5 cm at the edges.
  • sprinkle 4 to 5 tbsp tutti frutti evenly on the rolled cookie dough.
  • gently press the tutti frutti so that they get embedded in the dough.
  • with a biscuit cutter, cut the cookie slices.
  • gently remove them and place on the greased baking tray.

making tutti frutti cookies

  • bake the cookies in the preheated oven at 180 degrees C/356 degrees fahrenheit for 15-20 mins till the tops become light golden. since oven temperatures vary, it may takes less or more time. so do keep a check. for convection ovens use the preheating and baking temperature of 160 degrees celsius/320 degrees fahrenheit.
  • bake till the tutti frutti cookies are a light or pale golden. do not over bake them as then they will become very hard.
  • the base should also be light golden to golden. i baked in two batches as i have a small oven. if you have a big oven, you can bake these tutti frutti cookies in one go.
  • after a minute, place the tutti frutti cookies on a wired rack. let them cool at room temperature. once cooled, store them in an air-tight box or jars.
  • serve these cookies as a dessert snack or tea time snack.
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how to make tutti frutti cookies recipe

1. firstly take ½ cup sugar in a dry grinder.

sugar for tutti frutti cookies recipe

2. grind to a fine powder. you can also use ½ cup icing sugar instead. keep aside.

sugar for tutti frutti cookies recipe

3. grease a baking tray with some butter.

tray for tutti frutti cookies recipe

4. in a mixing bowl take ¾ cup softened butter (140 grams butter).

butter for tutti frutti cookies recipe

5. add the powdered sugar.

making eggless tutti frutti cookies recipe

6. with a beater, cream the butter and sugar till the mixture becomes light and fluffy.

making eggless tutti frutti cookies recipe

7. on a medium speed, it took me about 4 to 5 minutes to cream the butter and sugar till smooth and light.

making eggless tutti frutti cookies recipe

8. here’s a pic of the creamed butter and sugar. also preheat your oven to 180 degrees celsius/356 degrees fahrenheit. the oven should be preheated 15 minutes before baking.

making eggless tutti frutti cookies recipe

9. now add 1 tsp vanilla extract or vanilla essence. you can also use ½ tsp cardamom powder or ¼ tsp nutmeg powder, if you do not have vanilla extract. also rose essence or extract can be added. in fact you can add any fruit extract or essence.

making eggless tutti frutti cookies recipe

10. fold the vanilla extract with the creamed mixture.

making eggless tutti frutti cookies recipe

11. next directly sift 2 cups whole wheat flour or atta (240 grams) directly in the bowl containing the creamed butter. you can also sift the flour in a plate and then add. instead of whole wheat flour, you can also use all purpose flour or maida or half-half of both the flours.

making eggless tutti frutti cookies recipe

12. now add 3 to 4 tbsp milk. i added 4 tbsp. depending on quality of flour you may need to add more or less milk. the milk helps in binding and to get the mixture together in a dough.

making eggless tutti frutti cookies recipe

13. begin to gently mix with your hands.

making eggless tutti frutti cookies recipe

14. mixing gently, gather the whole mixture in a dough. do not knead. the mixture should be able to come together and hold easily. add 1 or 2 tbsp more of the milk if the dough is not able to come together in a dough. if in case, the dough becomes sticky, then sprinkle some flour evenly all over and gently mix again.

making eggless tutti frutti cookies recipe

rolling tutti frutti cookies

15. now roll the dough gently having a width of 0.5 cm at the edges.

making eggless tutti frutti cookies recipe

16. sprinkle 4 to 5 tbsp tutti frutti evenly on the rolled cookie dough.

making eggless tutti frutti cookies recipe

17. gently press the tutti frutti so that they get embedded in the dough.

making eggless tutti frutti cookies recipe

18. with a biscuit cutter, cut the cookie slices.

making eggless tutti frutti cookies recipe

baking tutti frutti cookies

19. gently remove them and place on the greased baking tray. these tutti frutti cookies are light and soft, so do remove gently and carefully without breaking them.

making eggless tutti frutti cookies recipe

20. bake tutti frutti cookies in the preheated oven at 180 degrees C/356 degrees fahrenheit for 15-20 mins till the tops become light golden. since oven temperatures vary, it may takes less or more time. so do keep a check. for convection ovens use the preheating and baking temperature of 160 degrees celsius/320 degrees fahrenheit. in an OTG, keep the tray on the center rack with both the top and bottom heating elements on.

making eggless tutti frutti cookies recipe

21. bake till the tutti frutti cookies are a light or pale golden. do not over bake them as then they will become very hard. here’s a closer look of the cookies.

making eggless tutti frutti cookies recipe

22. the base should also be light golden to golden as you see in the picture below. i baked in two batches as i have a small oven. if you have a big oven, you can bake these tutti frutti cookies in one go.

eggless tutti frutti cookies recipe

23. after a minute, place the tutti frutti cookies on a wired rack. let them cool at room temperature. once cooled, store them in an air-tight box or jars.

eggless tutti frutti cookies recipe

24. serve the tutti frutti cookies as a dessert snack or tea time snack.

eggless tutti frutti biscuits


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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87 comments/reviews

  1. Hi,
    How do we check the doneness of cookies? Coz when I touch them after baking for about 20 to 25 minutes, it looks done but is soft. On cooling for about 10 to 15 minutes, the outer s hard but the inside s chewy. Does it become crispy on further cooling?

    • i usually check by placing a fork or my fingers or the cookies. if there is no impressions of the fork or fingers, then the cookies are done. on further cooling the butter will solidify, so there will be some crispness and crunchiness.

  2. Hello mam…i used bajaj otg ..mere cokkies upar s n niche s ekdm hard ho gye aur beech m kacche reh gye…150° m 12 min about bake ki both elements me..isse pehle 180° me ki tab aur hard ho gye the..plz help

    • vishaka, 150 degress kam temperature hain baking ke liye. isliye cookies kacche reh gaye hain. cookie ka mixture atta ki taran knead naa kare. is se cookies bahut hard hi jate hain. cookie ke mixture ko bilkul knead nahi karna chahiye. halke hathon se mix kare jab tak pura mishran ek jut ho jata hain. aur jyaada time ke liye bake na kare. is se bhi cookies hard ho jati hain.

  3. Hi dassana today I tried these tutie fruitie buscuits second time but again they were hard..i exactly follow the recepies instructions.your cookies are looking light and fluffy,don’t know what happened with my cookies.please tell me some tips for baking perfect cookies in otg

    • pooja, firstly do not over bake them. if cookies are baked too much they turn hard. to check if they are done, press a small spoon or a fork on them. the impression of the fork or spoon should not come on the surface. also do not knead. if a cookie dough is kneaded, its ruins the entire recipe and the hard work. just mix and bring together all the ingredients. if dry you can add some more milk. so try with these two suggestions and see if the cookies improve.

  4. Thanks for the reply.I made these tuti fruti cookies but they were raw from inside and taste like gulgule. Little raw from inside.I m using otg.dnt knw what happened

    • try baking for some more time. since the temperatures vary from oven to oven, it can take less or more time. you can even bake them now. just preheat the oven for 15 minutes and then keep them in the oven.

  5. I have also small oven should I need to place the remaining I g dough inside fridge for the next batch of cookies

  6. Hi dassana I want to know how to measure soft butter in cup size.whenever I make buiscuits they became hard and dense
    ,dnt know why.please give some tips for perfect cookies.

    • pooja, for soft butter, i just add the butter in cups to measure it. try adding butter when it still has some solidity and is not very soft. cookies can be made in two ways. one is crumbling frozen butter in flour (cutting method) or whipping butter till smooth. both work. so for any method the moisture content in the cookie dough should be correct. if less moisture is there then the cookies can become crumbly and dense. depending on the quality of flour used, less or more liquids (water, milk) will be required. so add accordingly. also avoid over baking cookies. as on cooling they tend to become more hard. hope these tips help.

  7. Excellent recipe..followed to the T and had amazing cookies..replaced butter with 1/2 cup ghee… thanks for the lovely recipe

  8. Dear Dassana,

    Tried the recipe yesterday and the cookies turned out to be awesome…i ofcourse used 1/2 cup ghee instead of butter and the cookies came really good. Do you also have recipes for salted cookies.

  9. Hi dassana,
    If I want to add cocoa or cashew powder to the flour for change of flavour, should I change the amount of butter or just add more milk as required?

  10. Dear Dassana,

    I made the cookies yesterday. They were awesome! I followed your recipe completely, used half maida and half atta. They sweetness and crispness was just perfect. Thank you for the awesome recipe 🙂 Keep up the good work..

  11. Hi Dassana,

    I love your recipes and make them quite often. This eggless tutti frutti cookies are the next on my list. Can you please tell me if I can make these cookies with maida?

  12. i tried two variations of this recipe today. one was plain biscuits without tutti fruiti. and in the second one i layered chocolate ganache in thin cookie dough. both turned out fine in taste. but both had turned dark from below. Only from below. I kept the otg at 180˚ and it for about 20 min. Can u suggest what might have gone wrong?

    • navneet, when baking cookies keep the pan or tray in the centre rack of the OTG. if you keep close to the bottom heating element or even slightly above it, the cookies will get too browned or burnt from the bottom. temperature and timing is fine. if the cookie tray is kept close to the bottom heating element, the cookie gets too browned or burnt and also the top does not bake well. so for even baking, i suggest to keep the tray in the center rack of the oven.

  13. Hi Dassana,

    It is an awesome recipe. Thanks for sharing it . I make it for my toddler with nuts as I do not give her maida and she loves it . I had one question can I make savory version using this same method?

    • thanks bhavana. its better not to give toddlers and small kids maida or any refined product. you can make savoury version by adding some spices and herbs. a bit of sugar can also be added.

  14. Hi 🙂
    I tired this cookie today.It came out really good n yum 🙂 This is the first time i tried making a cookie and I was really happy seeing the result.One thing,I couldn roll it out 🙁 like mentioned in ur recipe.(It was not as easy as chapathi rolling).Like u have mentioned,I added a lil extra wheat flour but was scared to add anymore.Any tips to roll the dough perfectly?

    Thank you so much 🙂

    • thanks for the feedback maha. what issues you faced while rolling. was the dough sticking or the dough dense. if the dough looks dry and dense, then you can add some more milk and mix again. if the dough is sticky, then you can sprinkle the flour. this dough is light. so i am not sure what you were not able to roll it. did you keep it the fridge. if a cookie or biscuit dough is kept in the fridge, then it becomes difficult to roll it.

  15. Hey dassana..!! I am Binal Patel .. can you share jira biscuit (makhniya biscuit ) recipe … plzzzz…

    Thanks ….

    • cheryl, bitter after taste could be due to the following reasons. one – the butter used was not fresh, meaning about to turn rancid or gone rancid. another issue could be due to vanilla essence. in the recipe i have used vanilla extract which is different from vanilla essence. so if you have used vanilla essence, then bitter after taste could be from it.

  16. Hi,
    If I bake the cookies in multiple batches, then while baking first batch, can I leave the remaining dough/cookies at room temperature for the time being or they should be covered or something?

    And I was planning to use steel plate for baking (in the cooker), should I use aluminium foil or parchment paper for base lining?
    Thanks

      • okay, thanks. some people have commented that they used ghee instead of butter and it turned out well, so if i substitute butter with desi ghee, should I just stir ghee with the sugar? as ghee would not fluff up like butter

      • ghee will also become fluffy like butter when you beat it. it becomes nicely soft and smooth. but here the ghee should be a semi solid state and too much liquid state.

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