Easy Tutti Frutti Cookies Recipe – Cashew & Pineapple Flavored

Last Updated on 6 months ago by Neha Deshmukh

Easy Tutti Frutti Cookies Recipe – Cashew & Pineapple Flavored

Hey everyone! If you’re looking for a cookie recipe that’s a little bit different, a little bit festive, and totally delicious, you’ve come to the right place. These Tutti Frutti Cookies are a childhood favorite of mine – I remember helping my grandmother make them every Christmas, and the kitchen always smelled incredible. They’re buttery, slightly crumbly, and packed with colorful tutti frutti and crunchy cashews. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average chocolate chip cookies (though those are great too!). The combination of the pineapple extract, the chewy tutti frutti, and the toasted cashews is just chef’s kiss. They’re perfect for gifting, sharing with family, or just enjoying with a cup of chai. Plus, they’re surprisingly easy to make – even if you’re a beginner baker.

Ingredients

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

• 75 grams butter
• ½ cup powdered sugar (about 60g)
• 1 cup maida/plain flour (about 120g)
• ¼ cup vanilla custard powder (about 30g)
• Pinch of salt
• 1 tsp baking powder
• Pinch of baking soda
• 3 tbsp red tutti frutti
• 3 tbsp green tutti frutti
• 2 tbsp chopped cashews
• 1 tsp pineapple extract
• 2 tbsp milk

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really make or break these cookies.

• Tutti Frutti: I love using both red and green tutti frutti for a really vibrant look. You can find it at most Indian grocery stores, or online.
• Butter: Good quality butter makes a huge difference. I prefer using unsalted butter so I can control the salt level, but salted works too – just reduce the pinch of salt in the recipe.
• Custard Powder: Don’t skip this! It might seem unusual in a cookie, but it adds a lovely tender crumb and a subtle vanilla flavor. It really elevates the texture.
• Maida: Plain flour (all-purpose flour) is what we’re using here.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a bowl, cream together the 75 grams of butter and ½ cup of powdered sugar until it’s light and fluffy. This takes a few minutes, but it’s worth it – it’s the base of a great cookie!
2. Now, sift together 1 cup of maida, ¼ cup of custard powder, a pinch of salt, 1 tsp of baking powder, and a pinch of baking soda. Sifting ensures everything is nicely combined and prevents lumps.
3. Gradually add the sifted dry ingredients to the butter mixture, mixing until just combined. Don’t overmix!
4. Add in the 3 tbsp of red tutti frutti, 3 tbsp of green tutti frutti, 2 tbsp of chopped cashews, and 1 tsp of pineapple extract. Give it a good mix to distribute everything evenly.
5. Slowly add the 2 tbsp of milk, a little at a time, until you form a non-sticky dough. Be careful not to over-knead – we want tender cookies, not tough ones!
6. Shape the dough into a cylindrical log, wrap it tightly in cling film, and pop it in the fridge for at least an hour. This makes it easier to slice.
7. Preheat your oven to 180°C (356°F). Line a baking tray with parchment paper.
8. Slice the chilled dough into ½-inch thick rounds.
9. Arrange the cookies on the prepared baking tray, leaving a little space between each one.
10. Bake for 15 minutes, or until the edges are golden brown.
11. Let the cookies cool completely on the tray before transferring them to an airtight container. This is the hardest part – resisting the urge to eat them all right away!

Expert Tips

• Chilling is Key: Don’t skip the chilling step! It prevents the cookies from spreading too much in the oven.
• Don’t Overbake: Keep a close eye on them. You want golden edges, but you don’t want them to be hard.
• Parchment Paper: Always use parchment paper – it prevents sticking and makes cleanup a breeze.

Variations

• Spice it Up: My friend Priya loves adding a pinch of cardamom or nutmeg to the dough for a warmer flavor.
• Chocolate Delight: Add ½ cup of chocolate chips to the dough for a chocolate-tutti frutti combo. My kids love this one!
• Nutty Goodness: Swap out the cashews for almonds or pistachios.

Vegan Adaptation

To make these cookies vegan, substitute the butter with a vegan butter alternative and ensure your custard powder is vegan-friendly (some contain dairy).

Gluten-Free Adaptation

For a gluten-free version, use a good quality gluten-free flour blend designed for baking. You might need to adjust the amount of milk slightly to get the right dough consistency.

Spice Level

While these cookies are traditionally not spicy, a pinch of cardamom (about ¼ tsp) or nutmeg (about ⅛ tsp) can add a lovely warmth, especially during the colder months.

Festival Adaptations

These cookies are perfect for Christmas and New Year! The colorful tutti frutti just screams festive. You can even package them up in pretty tins as gifts.

Serving Suggestions

These cookies are delicious on their own, but they’re also great with a glass of milk, a cup of chai, or even a scoop of vanilla ice cream.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to a week. They also freeze well – just pop them in a freezer-safe bag or container for up to a month.

FAQs

What is the best type of butter to use for these cookies?

Unsalted butter is my preference, as it gives you more control over the saltiness. But salted butter works just fine – just reduce the amount of salt you add.

Can I make this dough ahead of time and freeze it?

Absolutely! You can freeze the dough log for up to 2 months. Just thaw it in the fridge overnight before slicing and baking.

What does custard powder do for these cookies?

Custard powder adds a lovely tender crumb and a subtle vanilla flavor. It’s a secret ingredient that really elevates the texture!

Can I substitute the tutti frutti with other dried fruits?

Yes, you can! Raisins, cranberries, or chopped glace cherries would all work well.

How do I prevent the cookies from spreading too much during baking?

Make sure to chill the dough for at least an hour, and don’t overmix it. Also, using parchment paper helps!

Enjoy baking (and eating!) these delicious Tutti Frutti Cookies! Let me know in the comments how they turn out for you. Happy baking!