Tutti frutti cookies (candied fruit cookies)

“The best of memories are made in the unlikeliest of places and the oddest of times.”

For some reason, tutti frutti is so innately “Indian” to me , perhaps like gully cricket or filter coffee. I was pretty surprised that “tutti fruity” actually is from Italian and means all fruits. In any case, just the word tutti frutti brings back images of vanilla ice-cream swirled with colourful bits , crumbly biscuits in the jars in the small neighbour hood bakery , overly-sweet filled buns and slices of locally made sweet bread !

A pack of candied fruit caught my eye while I was aisle hopping in the super market and I just had to buy it . I have far too many of these “have to buy ” and “have to have” moments ! In this case though , all s good as I put the fruit to really good use in these cookies .

Tutti frutti cookies or candied fruit cookies are almost synonymous with Karachi cookies in India but a little bit of recipe research told me that karachi cookies are usually made with custard powder , chopped cashews , pineapple or rose essence and a dash of cardamom. Mine is not a true Karachi cookie in the sense that I used a simple eggfree vanilla icebox cookie dough and stirred in the fruit. I did add the pineapple essence as I had some and it seemed like a good idea. It was ☺.  Buttery , simple and sweet…

I love the convenience of a slice and bake cookie. Add to that , those flecks of bright colour against the pale cookies – I am sold. These cookies are crisp, light and buttery . And tuttily fruity !!!

PS. The pack remains unfinished so expect more tutti frutti recipes soon !

Print Recipe
Tutti Frutti cookies or candied fruit cookies Yum
Light , crisp and buttery icebox cookies with candied fruit bits!
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 60 minutes
20 servings
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 60 minutes
20 servings
  1. Beat the butter and sugar using a whisk or electric mixer until light and fluffy .
  2. Beat in the curd/milk and extract.
  3. Add the flour and baking powder . Beat until a smooth dough forms
  4. Stir in or fold in the tutti frutti.
  5. Shape the dough into a round , rectangular or square log. Wrap in plastic wrap or parchment paper. Chill for atleast an hour.
  6. Preheat your oven to 180 C / 350 F . Line a cookie sheet with parchment.
  7. Slice the logs into discs of about 1/4 cm each. Adjust the shape of needed.Place on the prepared sheet about 2 inches apart.
  8. Bake at 180 C/ 350 F for 12 to 15 minutes or edges are golden brown.
  9. Cool on a wire rack.
Recipe Notes

Step by step tutorial :

Also :

  • Store in an airtight container for 4-5 days.
  • The unbaked cookie log can be refrigerated for up to 2 days and frozen up to 2 months.
  • Feel free to substitute the fruit partially or completely with chopped nuts .
  • These cookies are not too sweet, you can add upto 2 tablespoons more sugar if you want them sweeter.


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10 thoughts on “Tutti frutti cookies (candied fruit cookies)”

  1. Hi.. I tried these cookies today.. I baked for more than 20 min but still it did not turn golden at the corner r turn crisp… It could be great if you can tell me where I went wrong.

  2. Hi Sharanya.. thanks for trying these ! All ovens work differently so the baking time varies a little depending on your oven and the mode you use. Also , the size of your cookies . Next time , you can divide the dough into two logs and slice the cookies smaller.they will bake faster. Hope this helps ! If u give them another go, let me know ☺

    1. Hi Ravitha… you can try with wheat flour completely. The ingredients remain the same. The texture will be different of course. Do let me know how it come out

    1. Yes, Ravitha , you can use the food processor to make the bread dough. First add the dry ingredients, whiz and then add the liquids.

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