Mango Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
2 1/2 cups (300g/10.5oz) plain flour (all-purpose flour)
02 -
1 1/2 teaspoons baking powder
03 -
3/4 cup (1 1/2 sticks/170g/6oz) salted butter that’s been softened
04 -
2/3 cup (150g/5.3oz) white granulated sugar
05 -
1/3 cup (75g/2.6oz) packed brown sugar
06 -
1 room-temperature egg
07 -
1 teaspoon vanilla extract
08 -
1/4 cup (60ml/2fl oz) milk
09 -
2 cups (320g/11.2oz) fresh mango chunks or frozen diced mango (about 2 fruits)
→ For the Glaze (Optional)
10 -
1 cup icing sugar (confectioners'/powdered sugar)
11 -
1-2 tablespoons milk (or swap with mango juice)
12 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Combine the butter, granulated sugar, brown sugar, and vanilla in a large bowl. Beat it on high speed using a hand mixer or a stand mixer with a paddle for 2-3 minutes until it’s soft and fluffy.
02 -
Crack in the egg and add the milk. Mix gently at low speed, pausing occasionally to scrape the sides and bottom of the bowl.
03 -
Stir in the flour and baking powder with your mixer on its lowest setting. Mix just until the flour disappears into the wet ingredients. Don’t overmix—it should stay thick, creamy, and a little sticky.
04 -
Carefully fold in the mango chunks with a spatula, making sure not to mash the fruit.
05 -
Cover the bowl snugly with plastic wrap and place it in the refrigerator to chill for 30 minutes to an hour (or up to 2 days).
06 -
Move your oven rack to the center and preheat to 350°F (180°C or gas mark 4). Get two baking trays ready by lining them with parchment paper.
07 -
Scoop about 1 1/2 tablespoons of dough for each cookie. Arrange them on the lined baking trays, spacing them roughly 3 inches (9cm) apart.
08 -
Place in the oven and bake for 14-16 minutes. Cookies should spring back slightly when gently pressed.
09 -
Take out of the oven and let them cool on the tray for 10 minutes, then transfer to a cooling rack until they’re completely cooled.
10 -
Mix the powdered sugar, milk (or mango juice), and vanilla extract in a small bowl. Stir until smooth. If it’s too runny, add more powdered sugar. For a thinner glaze, add a little more liquid.
11 -
Drizzle the glaze over fully cooled cookies and give it time to set. Keep the cookies in an airtight container. They’ll stay good for 2 days at room temp or up to a week if refrigerated.
# Notes:
01 -
Using frozen mango? No need to defrost before mixing it in.
02 -
Want a stronger mango punch? Swap milk for mango juice in the glaze.