Ingredients
Scale
For the Mango Cookies:
- 2 1/2 cups (300g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup (170g) salted butter, softened
- 2/3 cup (150g) granulated sugar
- 1/3 cup (75g) packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk (whole, low-fat, or dairy-free alternative)
- 2 cups (320g) diced fresh or thawed frozen mango
Optional Vanilla Glaze:
- 1 cup powdered sugar
- 1 to 2 tablespoons milk or mango juice
- 1/2 teaspoon vanilla extract
Preparation Tips Before You Start:
- Use ripe but firm mangoes for easy cutting and the best flavor.
- Make sure butter is softened, not melted, to help the dough mix evenly.
- Dice mangoes into small, even pieces so they distribute well throughout the dough.
- If using frozen mango, thaw and pat dry to avoid adding excess moisture.
Instructions
1. Prepare the Mango:
- Peel the mangoes and cut them into small, uniform cubes.
- If using frozen mango, ensure it’s fully thawed and gently press with paper towels to absorb any excess water.
2. Cream Butter and Sugars:
- In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and vanilla extract.
- Use a hand or stand mixer to beat until light and fluffy, about 2–3 minutes.
3. Add Egg and Milk:
- Beat in the egg and milk until fully combined. Scrape down the sides of the bowl to ensure an even mixture.
4. Mix Dry Ingredients:
- In a separate bowl, whisk together the flour and baking powder.
- Slowly add the dry ingredients to the wet mixture while mixing on low speed.
- Mix until just combined; avoid overmixing to keep the cookies tender.
5. Fold in Mangoes:
- Using a spatula or wooden spoon, gently fold the diced mango into the cookie dough.
- Try not to mash the mangoes while stirring.
6. Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Chilling helps solidify the dough and makes it easier to scoop.
7. Preheat the Oven:
- Set your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
8. Shape the Cookies:
- Use a cookie scoop or tablespoon to drop portions of dough onto the baking sheets.
- Leave about 2 inches between each scoop to allow spreading.
9. Bake:
- Bake for 12 to 15 minutes or until the edges are lightly golden and the centers are set.
- The cookies should be slightly soft in the middle.
10. Cool:
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Allow to cool completely if adding glaze.
11. Prepare Optional Glaze:
- In a small bowl, whisk powdered sugar, milk or mango juice, and vanilla extract until smooth.
- Adjust thickness with more liquid or sugar.
12. Drizzle Glaze:
- Drizzle the glaze over cooled cookies using a spoon or piping bag.
- Let the glaze set for at least 15 minutes before serving or storing.
Notes
- Use a Kitchen Scale: If you have one, weigh ingredients for accuracy. Measuring by volume can lead to inconsistencies.
- Chill the Dough: This step prevents spreading and improves cookie texture.
- Avoid Overmixing: Once the dry ingredients are added, mix only until just combined.
- Storage Tips: Store cooled cookies in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
- Freezing Instructions: You can freeze both baked cookies and raw dough. Freeze dough in pre-portioned scoops and bake from frozen with 1–2 minutes added to baking time.
- Substitution Ideas: You can add white chocolate chips, dried mango, or shredded coconut for more texture and flavor.
- Dairy-Free Option: Use plant-based milk and dairy-free butter alternatives without changing texture too much.
- Prep Time: 20 minutes
- Cook Time: 15 minutes