Mango Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
2 cups and a half (300g or 10.5oz) of regular all-purpose flour
02 -
1.5 teaspoons of baking powder
03 -
3/4 cup (170g or 6oz) of softened salted butter (1 1/2 sticks)
04 -
2/3 cup (150g or 5.3oz) of plain granulated sugar
05 -
1/3 cup (75g or 2.6oz) of packed brown sugar
06 -
1 egg brought to room temp
07 -
1 tsp of vanilla extract
08 -
A quarter cup (60ml or 2fl oz) of milk
09 -
2 cups (320g or 11.2oz) of cut-up pieces of mango (fresh or frozen—roughly 2 mangoes)
→ For the Glaze (Optional)
10 -
Powdered sugar (1 cup, icing/confectioners’ sugar works too)
11 -
A tablespoon or two of milk (or swap with mango juice)
12 -
Half a teaspoon of vanilla extract
# Instructions:
01 -
In a big bowl, toss in the butter, white sugar, brown sugar, and vanilla. Grab a stand or hand mixer (with a paddle is best) and beat it together on high for a couple of minutes (2-3) until it looks creamy and airy.
02 -
Crack in the egg and slowly add the milk. Set your mixer to a low speed and blend it well, stopping now and then to scrape the sides of your bowl.
03 -
While keeping the mixer on low, pour in the baking powder and flour. Mix it just till it's combined and you don’t see dry patches anymore—don’t go overboard here! The dough should be creamy and easy to scoop.
04 -
Use a big spoon or spatula to carefully fold in the mango chunks. Try your best to keep them from turning into mush.
05 -
Cover your bowl tight with plastic and put it in the fridge to cool for at least 30 minutes or up to an hour. If you’re prepping in advance, you can leave it chilling for up to 2 days.
06 -
Move your oven rack to the center and preheat to 350°F (180°C/gas mark 4). Lay down parchment paper on two baking trays.
07 -
Take the dough from the fridge. Scoop about 1.5 tbsp of dough for each cookie and drop them onto your trays, leaving about 3 inches (9cm) of space between each.
08 -
Bake for 14-16 min. They’re ready when you press them lightly, and they spring back a bit.
09 -
Pull them from the oven and let them cool right on the tray for 10 min. After that, move them to a cooling rack to finish up.
10 -
In a small bowl, whisk the powdered sugar, milk (or mango juice), and vanilla together until smooth. If it’s too thick, add more liquid; too thin, just add some more sugar.
11 -
Pour or drizzle the glaze over the cookies once they’ve cooled. Let it set and then store them in a sealed container—2 days at room temp or a week in the fridge.
# Notes:
01 -
Got frozen mango? Toss it in directly, no need to thaw!
02 -
For a boost in mango flavor, swap milk with mango juice in the glaze.