Eggless Tutti Frutti Cookies | Christmas Baking

Serving 24 people

60 min


  • all purpose flour All purpose flour (maida) - 1 cup
  • baking powder Baking powder - 1 teaspoon
  • butter Unsalted Butter - ½ cup or 1 stick, cubed into small pieces and chilled in refrigerator
  • corn flour Corn flour (cornstarch) - 2 tablespoons
  • granulated sugar Granulated sugar - ½ cup
  • lemon zest Lemon Zest - from ½ of lemon or 1 teaspoon
  • milk Milk - 1 ½ tablespoons
  • vanilla extract Pure vanilla extract - 1 teaspoon
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How to make it

  1. Mix all purpose flour, corn flour, baking powder, salt and sugar in a bowl.
  2. Add cubed and chilled butter. Incorporate flour and butter using your finger tips or fork or pastry blender. The mixture should be crumbly.
  3. Mix in vanilla extract, lemon zest and tutti frutti.
  4. Add milk and using the hand bring the flour mixture together, it should be like a dough.Now on the work surface, place a plastic wrap.
  5. Put the dough in the center.Shape it into 1 inch diameter log. Wrap it using plastic and tie the both ends by twisting the plastic.Keep in the freezer for 20 minutes to chill. By this time time log will be firm.Meanwhile line a baking sheet with parchment paper or spray with nonstick cooking spray.Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.Once the log is chilled and firm then remove it from the freezer.
  6. Cut into inch thick slices.Arrange them few inches apart on the prepared sheet.
  7. Bake in preheated oven for 14-15 minutes (for soft cookies) or 17-18 minutes (for crispy cookies).
  8. Let cookies cool in the sheet for 5 minutes then remove it to a cooling rack to cool down completely.Once cooled, it is ready to serve or eat.