Easy Tutti Frutti Cookies Recipe – Cashew & Pineapple Essence Delight

Last Updated on 6 months ago by Neha Deshmukh

Easy Tutti Frutti Cookies Recipe – Cashew & Pineapple Essence Delight

Hey everyone! If you’re anything like me, you have a soft spot for a good cookie. And these aren’t just any cookies – these are melt-in-your-mouth, delightfully colorful Tutti Frutti Cookies, packed with cashews and a hint of pineapple (or rose!). I first made these for a family get-together and they were gone in minutes! They’re surprisingly easy to make, and the aroma while they bake is just heavenly. Let’s get baking!

Why You’ll Love This Recipe

These Tutti Frutti Cookies are a little slice of happiness. They’re perfect for afternoon tea, a sweet treat with your evening chai, or even as a homemade gift. They’re not overly sweet, have a lovely soft texture, and that burst of tutti frutti color just makes them so cheerful. Plus, they’re relatively quick to put together – though a little chilling time is involved, it’s totally worth it!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1.5 cup all-purpose flour (about 180g)
• 0.5 cup custard powder (about 60g)
• 0.125 teaspoon baking powder (about 0.6g)
• 1 pinch salt
• 0.75 cup powdered sugar (about 90g)
• 0.5 cup tutti frutti (about 75g)
• 4 tablespoons chopped cashews (about 30g)
• 1 teaspoon pineapple essence or rose essence (5ml)
• 0.5 cup unsalted butter, softened (about 113g)
• 4 teaspoons chilled milk (about 20ml)

Ingredient Notes

Let’s talk ingredients! A few things make these cookies special.

• Custard Powder: Don’t skip this! It’s the secret to that incredibly soft, almost melt-in-your-mouth texture. It adds a subtle richness you won’t get otherwise.
• Tutti Frutti: This colorful candied fruit is huge in Indian baking. It adds a lovely chewiness and a burst of fruity flavor. You can find it at most Indian grocery stores, or online.
• Essence Choice: I love the tropical vibe of pineapple essence, but rose essence is a classic pairing with cardamom (more on that later!) and gives a beautiful floral aroma. Choose whichever you prefer!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a mixing bowl, sift together the all-purpose flour, custard powder, baking powder, and salt. Sifting ensures everything is nicely combined and light.
2. Add the tutti frutti and chopped cashews to the dry ingredients. Give it a good mix so those colorful bits are evenly distributed. Set this aside for a moment.
3. In a separate bowl, cream together the softened butter and powdered sugar until it’s light and fluffy. This takes a few minutes, but it’s important for a tender cookie. An electric mixer makes this much easier!
4. Now, gradually add the dry ingredient mixture to the creamed butter and sugar. Add the pineapple (or rose!) essence and chilled milk. Mix until a firm dough forms. If it’s too dry, add a tiny bit more milk, a teaspoon at a time.
5. Divide the dough into two equal parts. Roll each part into a log shape. Wrap them tightly in cling film and pop them in the fridge for at least 4-6 hours. This chilling time is crucial – it makes the dough easier to slice.
6. Preheat your oven to 350°F (180°C). Line your baking trays with parchment paper. This prevents sticking and makes cleanup a breeze.
7. Unwrap the chilled dough logs and, using a sharp knife, slice them into ½-inch (1.25cm) thick rounds.
8. Arrange the cookies on the prepared trays, leaving a little space between each one. Bake for 13-15 minutes, or until the edges are golden brown.
9. Let the cookies cool completely on a wire rack before storing them in an airtight container. This prevents them from getting soggy.

Expert Tips

• Don’t overbake! These cookies are best when they’re still slightly soft.
• Make sure your butter is properly softened. It should be easy to cream, but not melted.
• Chilling the dough is non-negotiable! It prevents the cookies from spreading too much in the oven.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a good quality plant-based butter and the milk for almond or soy milk.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right dough consistency.
• Spice Level: Add ¼ teaspoon of ground cardamom to the dry ingredients for a warm, fragrant twist. My grandmother always added a pinch!
• Festival Adaptations: These cookies make lovely gifts! Package them in pretty boxes or tins for Diwali or Christmas. A ribbon and a handwritten tag add a personal touch.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of masala chai or a glass of cold milk. They also pair beautifully with a scoop of vanilla ice cream!

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months.

FAQs

Q: What is the purpose of custard powder in these cookies?

A: Custard powder adds a unique tenderness and subtle richness to the cookies, creating a melt-in-your-mouth texture.

Q: Can I use other dried fruits instead of tutti frutti?

A: Absolutely! Chopped dates, raisins, or cranberries would all be delicious substitutes.

Q: Can the dough be made ahead of time and frozen?

A: Yes! You can freeze the dough logs (wrapped tightly in cling film) for up to 2 months. Thaw them in the fridge overnight before slicing and baking.

Q: What is the best way to achieve perfectly round cookies?

A: Chilling the dough thoroughly is key. Also, use a sharp knife and try to slice the rounds evenly.

Q: How can I adjust the sweetness level of the cookies?

A: You can reduce the amount of powdered sugar slightly, but keep in mind that it also contributes to the texture of the cookies.