Mango Cookie Recipe (Print Version)
# Ingredients:
→ For the Cookies
01 -
2 1/2 cups (300g/10.5oz) all-purpose flour (plain flour)
02 -
1 1/2 teaspoons baking powder
03 -
3/4 cup (1 1/2 sticks/170g/6oz) salted butter, softened
04 -
2/3 cup (150g/5.3oz) granulated (white) sugar
05 -
1/3 cup (75g/2.6oz) brown sugar, packed
06 -
1 egg, at room temperature
07 -
1 teaspoon vanilla extract
08 -
1/4 cup (60ml/2fl oz) milk
09 -
2 cups (320g/11.2oz) diced fresh or frozen mango (about 2 fruits)
→ For the Glaze (Optional)
10 -
1 cup powdered (confectioners'/icing) sugar
11 -
1-2 tablespoons milk (can substitute mango juice)
12 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Place the butter, both sugars, and vanilla extract in a large mixing bowl. Using a handheld mixer or stand mixer with paddle attachment, beat on high speed for 2-3 minutes until creamy and fluffy.
02 -
Add the egg and pour in the milk. Mix on low speed until incorporated, occasionally scraping down the sides and bottom of the bowl.
03 -
With the mixer running on low, add the flour and baking powder. Mix just until combined and no flour streaks remain. Be careful not to overmix. The batter should be creamy, thick, and sticky.
04 -
Using a spatula or large spoon, gently fold the mango chunks into the cookie dough. Work carefully to keep the fruit pieces intact.
05 -
Cover the mixing bowl tightly with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour (can be stored up to 2 days).
06 -
Adjust a rack to the center of your oven and preheat to 350°F (180°C/gas mark 4). Line two baking sheets with parchment paper.
07 -
Remove dough from the refrigerator. Scoop portions of approximately 1.5 tablespoons each and place them 3 inches (9cm) apart on the prepared baking sheets.
08 -
Bake the cookies for 14-16 minutes, or until they spring back when gently poked with your finger.
09 -
Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
10 -
In a small mixing bowl, whisk together the powdered sugar, vanilla extract, and milk (or mango juice) until smooth. Adjust consistency by adding more powdered sugar to thicken or more liquid to thin as needed.
11 -
Drizzle the glaze over the cooled cookies and let it set. Store glazed cookies covered or in an airtight container for up to 2 days at room temperature or 1 week in the refrigerator.
# Notes:
01 -
Using frozen mango? No need to thaw before folding into the dough
02 -
For extra mango flavor, use mango juice instead of milk in the glaze