Holi Tutti Frutti Cookies

One of the most satisfying parts about Holi is watching people in pristine white clothes turn into a kaleidoscope of colors after a successful celebration! All the colors running into each other with bright splotches of greens, pinks, and vivid blue powder swiped across every inch of a person – that is Holi! These tutti frutti tie-dye-esque cookies were inspired by the contrast of white and bright colors that you see so often during that time! The cookies are flavored with lemon, lime and orange zest, giving it a tutti frutti flavor (or Froot Loops according to Elara!)  I also created a kit which includes everything you need to make these cookies at home! It comes with a cookie cutter, food dye, rolling pin, and cookie mix! 

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The technique I used to get the contrasting white bottom and the colorful top was inspired by clay jewelry makers I’ve seen on Tik Tok! I colored some small pieces of my dough with food dye and rolled them into logs. Then I gathered them up and rolled it out into a thin log, sliced it up, and tiled them on plain cookie dough before rolling it out.

Be sure to roll the Holi tutti frutti cookie dough out in between two sheets of parchment paper to make it easier. Also don’t skip the steps with putting the dough in the freezer as it will help you get clean cuts, and cookies that maintain their shape! 

I just love how these Holi tutti frutti cookies turned out! I love the contrast between the bright colors and the stark white! Not only do they look amazing, they smell and taste even better!

You can use whatever color combinations you like to make these cookies for any occasion. If you do make these Holi tutti frutti cookies, be sure to tag me @milkandcardamom on social media! 

Holi Tutti Frutti Cookies

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• Author: Milk and Cardamom
• Total Time: 29 minutes
• Yield: 12 1x
• Diet: Vegetarian

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Description

Buttery sugar cookies flavored with citrus zest, colored in bright hues for Holi! Makes 2-2 dozen cookies depending on your cookie cutter size.

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Ingredients

Units USM Scale 1x2x3x

• 4 3/4 cups plus 2 tbsp (588 g) all-purpose flour
• 2 1/4 teaspoons baking powder
• 3/4 tsp salt
• 1 1/2 cup (297 g) granulated sugar
• 1 tsp lime zest
• 1 tsp orange zest
• 1 tsp lemon zest
• 1 1/2 cup (340 g) unsalted butter, room temperature
• 1 large (57 g) egg (or 3 tbsp of heavy cream)
• 2 tsp vanilla extract
• food dye
• edible gold leaf (optional)

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Instructions

1. Add 4 3/4 cups plus 2 tbsp (588 g) all-purpose flour, 2 1/4 teaspoons baking powder, and 3/4 tsp salt to mixing bowl and whisk until well combined. Set aside.
2. Add 1 1/2 cup (297 g) granulated sugar, 1 tsp lime zest, 1 tsp lemon zest, and 1 tsp orange zest to the bowl of a stand mixer. Use your hands to rub the zest into the sugar for 1 minute so that your release the oils from the zest.
3. Add 1 1/2 cup (340 g) unsalted butter and mix with the paddle attachment for 5 minutes, or until the butter is fluffy and pale. Scrape down the bowl and add the 1 egg (or 3 tbsp of heavy cream) and 2 tsp vanilla and mix for 2 minutes. Add the dry ingredients and mix on low until well combined.
4. Split the dough in half. Take one half of the dough and split it into 6 pieces and color each piece with pink, blue, purple, orange, blueish- green (2 drops blue, 1 drop green) and a pinkish purple (2 drops pink 1 drop purple). Wrap each colored piece of dough in plastic wrap.  Take the uncolored half of the dough and shape it into a disc and wrap it in plastic wrap as well. Place all the discs of dough into the fridge for 30 minutes.
5. Preheat oven to 350°F. Line a baking sheet with parchment paper.
6. Roll out the uncolored half of the dough in between two sheets of parchment paper until it is 1⁄2 inch thick.
7. Take the colored dough and roll them into 1/2 inch diameter logs. Stack the logs together and gently roll the log until it is 1-2 inches in diameter. Freeze the log and the sheet of uncolored dough for 5 minutes. Slices the colored cookie dough log into 1/8th inch slices and place them on top of the uncolored dough, like tiles. If there are any large gaps between the slabs of colored dough, use extra dough to fill in the space.
8. Place parchment paper on top and gently roll the dough out until it is 1/4 inch thick. Place in the freezer for 5 minutes. Cut the cookies out with your cookie cutter. Roll out the scraps with the rest of the dough and repeat until no dough is left.
9. Place the cookies onto the parchment-lined baking sheet 2-inches apart. Freeze the sheet for 10 minutes, this is important so the cookies keep their shape.
10. Bake for 9 to 11 minutes. Cool completely on a rack. Decorate with gold leaf and store in an airtight container

Notes

You can gather the scraps together and roll it out until it’s 1/4 inch thick to have marbled cookies!

• Prep Time: 15 mins
• Cook Time: 14 mins
• Category: Dessert
• Cuisine: American, Indian

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