For the final day of mini bakes, I am here with another cookie recipe. Tutti frutti cookies are very famous in the blogosphere. I have seen so many variations of these colourful cookies and when I decided to make them, I didn’t go in search of recipes. I used my vanilla sugar cookies dough and added the tutti frutti to them. I know that my version of the eggless sugar cookies are so yum. So why not spruce it up?
I made these cookies for last month’s BM, but I couldn’t post it on time because of some personal reasons. I made this along with all the crinkle cookies on a single day. They turned out so nice and Sruti loved it so much. But she just got only a cookie for taste. While baking cookies, never wait for them to tun hard in the oven. They tend to continue cooking even after you take them out of oven. So just wait until they are slightly firm to touch but still very soft. And leave them on the tray for 10 more minutes. They will firm up by the time. Only then try to lift them out of the tray, other wise you will end up with cookie crumbs. This works for all types of cookies. So whatever cookie you are baking, remove them even when they are soft. Other wise you will end up with hard to bite cookies.
Butter – 1/2 cup
Granulated Sugar – 1/3 cup
Baking Soda – 1/8 tsp
Cream – 2 tbs
All Purpose Flour / Maida – 1 + 1/4 cup
Vanilla – 1/2 tsp
Tutti Frutti – 1/2 cup
Measure the granulated sugar and powder it in a mixer grinder.
In a bowl add butter, powdered sugar, vanilla essence and cream it.
Add flour, baking soda, cream and tutti frutti and mix to form a soft dough.
Place the dough in a log shape on a cling film, cover it tightly and roll to form a tight log.
Refrigerate for 1 hour.
Preheat oven to 180°C.
Remove the dough from fridge and slice it into 1/4″ cookies.
Arrange them on a greased tray and bake in the preheated oven for 15 – 17 minutes or until slightly firm to touch.
Remove from oven and allow it to cool on tray for ten minutes until very firm to touch.
Arrange them on a cooling rack and allow it to cool completely before storing in airtight box.