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    Home » Cookies » Tutti Frutti Cookies

    Tutti Frutti Cookies Recipe

    Published: Dec 14, 2022 by Pavani · Leave a Comment

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    These tutti frutti cookies are buttery, crumbly and eggless. The recipe is very easy to put together and need basic pantry ingredients. They remind me of Karachi bakery biscuits from my childhood.

    Packed with tutti frutti, these delicious biscuits are perfect to serve with tea for a snack. They are also perfect to give as edible gift during the holidays.

    Top view of a grey plate with tutti frutti cookies.

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    Table of contents

    • About the recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • Frequently asked questions
    • You might also like
    • Recipe Card

    About the recipe

    I love baking cookies during the holidays. They are my favorite edible gifts to give to friends and family. These tutti frutti cookies are a must in my cookie tray every year.

    I love the combination of dry fruit and nuts in baked goodies, like this delicious eggless Christmas plum cake or this eggless fruit nut cake. I think that love started way back with the Karachi bakery biscuits. These childhood favorite treats bring back so many fond memories.

    Grey plate with Karachi biscuit stack.

    So when I moved to the US, I started to make these Karachi tutti frutti biscuits recipe right at home. These dry fruit and nut shortbread cookies are very easy to put together. They are very buttery and have a great melt in the mouth texture.

    The dough for these cookies is great to freeze too. So, you can bake half now and store half for later. Do try these fruit shortbread biscuits recipe and I am sure you will love them too!!

    Hand holding a piece of shortbread biscuit.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make Karachi biscuits recipe with tutti frutti:

    • Confectioner's sugar or powdered sugar ~ gives the cookies melt in the mouth texture.
    • Unsalted butter
    • All purpose flour
    • Vanilla extract
    • Nuts ~ use your favorite chopped nuts. I like to use pistachios, almonds, cashews and walnuts.
    • Tutti frutti ~ you can also use chopped dried fruit like cranberries, plums, cherries and raisins.
    Ingredients needed, details in the recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is the recipe to make fruit and nut shortbread biscuits:

    Combine softened butter, confectioners sugar, salt and vanilla in a stand mixer with a paddle attachment or a large bowl if using a hand mixer. Beat on low speed until light and fluffy. It takes about 4~5 minutes for this happen.

    4 panel photo showing the beating of butter and sugar in a bowl.

    Add flour, nuts and tutti frutti. Beat until the dough comes together. If the dough seems too dry, then add 1 teaspoon of milk at a time and mix until the dough comes together.

    3 panel photo showing the addition of flour and tutti frutti to make the dough.

    Divide the dough in half and shape into a log. Roll the log in plastic wrap. Refrigerate the log for at least 1 hour.*

    Preheat the oven to 300°F. Lightly grease 2 baking pans or line them with parchment paper.

    Remove the cookie logs from the freezer and set them aside for a few minutes to soften a little bit. Use a sharp knife and slice the log into ¼" thick pieces.

    3 panel photo showing the cookie logs cut into cookies.

    Place the cookies 1" apart on the prepared baking sheet. Bake for 25~35 minutes or until they feel firm to touch and the bottoms are lightly browned. They will not brown much, baking longer at a lower temperature prevent them from darkening.

    2 panel photo showing baking sheet before and after baking.

    Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.

    Grey plate with a stack of tutti frutti cookies.

    Expert Tips

    • Make sure to use confectioners sugar/ powdered sugar for the best melt-in-mouth texture to these fruit shortbread cookies.
    • If you only have salted butter on hand, then omit adding salt in the recipe.
    • Instead of refrigerating the dough, you can freeze it for 30 minutes. 
    • If you want to make the dough ahead of time, wrap the cookie log in plastic wrap and then in foil. Freeze for up to 3 months.
    • I like making square/ rectangle shape cookies. But if you want to make round cookies, then roll the dough into a circular log and then chill.
    • Baked cookies stay fresh for up to 1 week. Make sure to store them in an airtight container.

    Frequently asked questions

    Do I have to refrigerate cookie dough before baking?

    Yes, refrigerating cookie dough gives the best texture to the cookies after baking. Chilling gives the dough a chance for the sugar to melt into the dough. And also to avoid the cookies from spreading while baking.

    Is there a substitute for tutti frutti?

    You can use chopped dried fruit to make these cookies instead of tutti frutti. I love cranberries, cherries, apricots, plums or raisins (pick 2 or 3 varieties).

    You might also like

    Here are a few more easy to make cookie recipes that you might like:

    • Blue plate with a stack of chocolate cookies
      How to make easy Chocolate Crinkle Cookies | Video Recipe
    • Bulgarian Medenki Cookies Recipe
    • Egyptian Ghorayebah | Ghreybeh Cookies Recipe
    • Wire rack covered with parchment paper with 9 cookies
      Eggless Whole Wheat Chocolate Chip Cookies Recipe
    Plate with fruit shortbread biscuits.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of a grey plate with tutti frutti cookies.

    Tutti Frutti Cookies

    Tutti frutti cookies are buttery, crumbly and absolutely delicious. These easy to make treats remind me of Karachi Bakery biscuits.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 30 mins
    Cook Time: 35 mins
    Chilling Time:: 1 hr
    Total Time: 2 hrs 5 mins
    Course: Dessert
    Cuisine: American
    Servings: 30 cookies

    Ingredients

    • ¾ cup Unsalted butter, at room temperature
    • ½ cup Confectioner's sugar
    • ½ teaspoon Salt
    • 1 teaspoon Vanilla extract
    • 1½ cups All purpose flour
    • ¾ cup Chopped Nuts (pistachios, almonds, cashews & walnuts)
    • ¾ cup Tutti frutti*
    • 1~2 tablespoons Milk, optional

    Instructions

    • Combine softened butter, confectioners sugar, salt and vanilla in a stand mixer with a paddle attachment or a large bowl if using a hand mixer. Beat on low speed until light and fluffy. It takes about 4~5 minutes for this happen.
      ¾ cup Unsalted butter, at room temperature, ½ cup Confectioner's sugar, ½ teaspoon Salt, 1 teaspoon Vanilla extract
    • Add flour, nuts and tutti frutti. Beat until the dough comes together. If the dough seems too dry, then add 1 teaspoon of milk at a time and mix until the dough comes together.
      1½ cups All purpose flour, ¾ cup Chopped Nuts (pistachios, almonds, cashews & walnuts), ¾ cup Tutti frutti*, 1~2 tablespoons Milk, optional
    • Divide the dough in half and shape into a log. Roll the log in plastic wrap. Refrigerate the log for at least 1 hour.*
    • Preheat the oven to 300°F. Lightly grease 2 baking pans or line them with parchment paper.
    • Remove the cookie logs from the freezer and set them aside for a few minutes to soften a little bit. Use a sharp knife and slice the log into ¼" thick pieces.
    • Place the cookies 1" apart on the prepared baking sheet. Bake for 25~35 minutes or until they feel firm to touch and the bottoms are lightly browned. They will not brown much, baking longer at a lower temperature prevent them from darkening.
    • Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.

    Video

    Notes

    • Make sure to use confectioners sugar/ powdered sugar for the best melt-in-mouth texture to these fruit shortbread cookies.
    • If you only have salted butter on hand, then omit adding salt in the recipe.
    • Instead of refrigerating the dough, you can freeze it for 30 minutes. 
    • If you want to make the dough ahead of time, wrap the cookie log in plastic wrap and then in foil. Freeze for up to 3 months.
    • I like making square/ rectangle shape cookies. But if you want to make round cookies, then roll the dough into a circular log and then chill.
    • Baked cookies stay fresh for up to 1 week. Make sure to store them in an airtight container.
    • You can use chopped dried fruit to make these cookies instead of tutti frutti. I love cranberries, cherries, apricots, plums or raisins (pick 2 or 3 varieties).

    Nutrition

    Serving: 1cookie | Calories: 96kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 40mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 0.4mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Suma Gandlur

      January 03, 2014 at 9:37 pm

      Wish you and your family a happy and healthy new year.These cookies look great for the Christmas season because of the colors and have been on my to do list for sometime.

      Reply
    2. Global Tastes & Travels Inc.

      January 03, 2014 at 11:40 pm

      great flavor profile

      Reply
    3. Srivalli

      January 04, 2014 at 5:07 am

      Wow what a great way to welcome the new year and yet another edition of BM...though my measurement is same as what you have used, mine are not so buttery..guess I should beat it creamy next time I make them..looks so yummy!

      Reply
    4. Ramya Venkateswaran

      January 04, 2014 at 1:27 pm

      Yummy cookies

      Reply
    5. Harini-Jaya Rupanagudi

      January 04, 2014 at 3:46 pm

      Lovely cookies, Pavani..I also baked similar cookies for Christmas and distributed to my friends.

      Reply
    6. sushma

      January 06, 2014 at 8:06 pm

      These cookies look soo tempting.

      Reply
    7. Sreevalli E

      January 06, 2014 at 11:03 pm

      Lovely cookies with delicious flavors..

      Reply
    8. Sapana Behl

      January 07, 2014 at 11:44 am

      Wow ! Those cookies looks so perfect and yummy...

      Reply
    9. Sandhya Ramakrishnan

      January 07, 2014 at 3:29 pm

      Happy New Year to you as well Pavani! I love fruit cookies and I made quite a bit of these this year. looks so tempting.

      Reply
    10. Saras

      January 08, 2014 at 2:42 am

      This cookies was in my to do list for long time!! I am going to try this for this month BM..

      Reply
    11. Varadas Kitchen

      January 08, 2014 at 3:40 pm

      Those cookies look yummy!

      Reply
    12. Harriet Beaton

      January 09, 2014 at 2:03 am

      They look delicious, I have a few birthdays coming up and I think a batch of these shortbread with some homemade cocoa mixture will be a great gift.

      Reply

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    235 shares