Ingredients
- All-purpose flour (2 ½ cups / 300g) – The base of the cookies. For a slightly healthier alternative, you can substitute with whole wheat flour, though the texture may be denser.
- Baking powder (1 ½ tsp) – Helps the cookies rise and stay soft.
- Salted butter (¾ cup / 170g), softened – Adds richness and flavor. If using unsalted butter, add ¼ teaspoon of salt.
- Granulated sugar (⅔ cup / 150g) – Sweetens the cookies while contributing to their soft texture.
- Brown sugar (⅓ cup / 75g), packed – Provides a slight caramel-like flavor and enhances moisture. Coconut sugar can be used as an alternative.
- Egg (1), at room temperature – Binds the ingredients together and adds structure.
- Vanilla extract (1 tsp) – Enhances the flavor with a warm, aromatic sweetness.
- Milk (¼ cup / 60ml) – Adds moisture and helps create a soft texture. Almond milk or oat milk can be used as substitutes.
- Diced fresh or frozen mango (2 cups / 320g) – The highlight of the cookies. If using frozen mango, make sure to thaw and drain excess liquid.
For the Glaze (Optional):
- Powdered sugar (1 cup) – Creates a smooth, sweet glaze.
- Milk (1-2 tbsp) – Adjusts the glaze consistency. You can substitute mango juice for added flavor.
- Vanilla extract (½ tsp) – Enhances the sweetness of the glaze.
Instructions
- Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and vanilla extract. Using a hand mixer or a stand mixer fitted with a paddle attachment, beat on high speed for 2-3 minutes until the mixture is light and creamy. Scrape down the sides of the bowl as needed. - Add the Egg and Milk
Crack the egg into the bowl and pour in the milk. Mix on low speed until fully incorporated. The mixture may appear slightly curdled at first, but it will smooth out once the dry ingredients are added. - Incorporate the Dry Ingredients
In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, stirring on low speed. Mix just until no streaks of flour remain. Overmixing can lead to dense cookies. - Fold in the Mango
Using a spatula or large spoon, gently fold in the diced mango. Be careful not to mash the fruit, as you want the pieces to remain intact for bursts of flavor in each bite. - Chill the Dough
Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 2 days. Chilling helps the dough firm up, making it easier to scoop and preventing the cookies from spreading too much while baking. - Preheat the Oven and Prepare Baking Sheets
Adjust an oven rack to the center position and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper to prevent sticking. - Shape the Cookies
Remove the dough from the refrigerator. Using a spoon or cookie scoop, portion out 1.5-tablespoon-sized dough balls and place them on the prepared baking sheets, spacing them about 3 inches apart. - Bake the Cookies
Bake for 14-16 minutes or until the cookies are set and lightly golden. They should spring back slightly when gently pressed. Avoid overbaking to keep them soft. - Cool the Cookies
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. - Prepare the Glaze (Optional)
In a small bowl, whisk together the powdered sugar, vanilla extract, and milk (or mango juice) until smooth. Adjust the consistency as needed. - Decorate the Cookies
Drizzle the glaze over the cooled cookies and allow it to set before serving.
Notes
- Measuring Ingredients Accurately
Use a kitchen scale for precise measurements, especially for flour. If using measuring cups, spoon the flour into the cup and level it off rather than scooping directly, which can result in excess flour and dense cookies. - Softening Butter Quickly
If you forget to take the butter out in advance, cut it into small pieces and let it sit at room temperature for 15 minutes, or microwave it in short bursts of 5-10 seconds. - Checking Cookie Doneness
Since these cookies do not brown heavily, look for a firm texture and slight springiness when pressed gently. They should not feel raw or overly doughy in the center. - Chilling the Dough
While optional, chilling enhances the texture and prevents excessive spreading. If in a hurry, you can scoop the dough onto baking sheets and freeze for 10-15 minutes instead. - Storage Tips
Store the cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. For longer storage, freeze them for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 15 minutes