Ingredients
Cookie Dough
- 2 1/2 cups / 300 g / 10.5 oz all-purpose flour (plain flour)
- 1 1/2 tsp baking powder
- 3/4 cup / 1 1/2 sticks / 170 g / 6 oz salted butter, softened
- 2/3 cup / 150 g / 5.3 oz granulated (white) sugar
- 1/3 cup / 75 g / 2.6 oz brown sugar, packed
- 1 egg, at room temperature
- 1 tsp vanilla bean paste
- 1/4 cup / 60 ml / 2 fl oz milk
- 2 cups / 320 g / 11.2 oz diced fresh or frozen mango (about 2 fruits)
Glaze
- 1 cup powdered (confectioners’/icing) sugar
- 1-2 tbsp milk (can substitute mango juice)
- 1/2 tsp vanilla bean paste
Instructions
- Cream butter and sugar: Place the butter, granulated sugar, brown sugar, and vanilla bean paste into a large mixing bowl. Using a handheld mixer or stand mixer fitted with the paddle attachment, beat on high speed for 2 to 3 minutes until the mixture becomes creamy and light.
- Add liquid ingredients: Add the egg and milk to the creamed butter and sugar. Mix on low speed until fully incorporated, occasionally scraping down the sides and bottom of the bowl to ensure even mixing.
- Stir in dry ingredients: With the mixer still on low, gradually add the all-purpose flour and baking powder. Mix until just combined and no flour streaks remain; be careful not to overmix to keep the dough light and tender. The dough should appear creamy, thick, and sticky.
- Fold in mango: Gently fold the diced fresh or frozen mango pieces into the dough using a spatula or large spoon. Handle carefully to avoid breaking up the fruit chunks.
- Chill cookie dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to 1 hour, or up to 2 days, to allow it to firm and the flavors to meld.
- Prepare for baking: Position a baking rack in the center of the oven and preheat to 350°F (180°C, gas mark 4). Line two baking sheets with parchment paper and set them aside.
- Shape cookies: Remove the dough from the fridge. Using a spoon or cookie scoop, portion out about 1.5 tablespoons of dough per cookie and place them on the prepared baking sheets, spacing each cookie approximately 3 inches (9 cm) apart to allow for spreading.
- Bake: Bake the cookies for 14 to 16 minutes or until they spring back gently when poked, indicating they are cooked through but still soft inside.
- Cool: Remove the cookies from the oven and let them rest on the baking sheets for 10 minutes. Then transfer the cookies to a wire rack and allow them to cool completely before glazing.
- Make glaze: In a small bowl, whisk together the powdered sugar, vanilla bean paste, and 1 tablespoon of milk or mango juice until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk/mango juice to thin the glaze as needed.
- Decorate mango cookies: Drizzle or spread the glaze over the cooled cookies. Allow the glaze to set before storing.
- Store: Store the glazed mango cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week to maintain freshness.
Notes
- Using frozen mango is convenient, but thaw and drain excess moisture before folding into the dough to avoid sogginess.
- Chilling the dough helps the cookies maintain their shape and enhances the flavors.
- Adjust the glaze thickness depending on your preference for coverage and sweetness.
- For a dairy-free option, substitute butter with vegan margarine and milk with plant-based milk.
- Cookies are best enjoyed within a few days for optimal freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
