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Mango Cookies with Creamy Mango Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 47 reviews
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Total Time: 1 hour 46 minutes
  • Yield: 30 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These delightful Mango Cookies combine a tender, buttery dough with juicy mango chunks for a sweet tropical twist. Finished with a smooth vanilla glaze, they make a perfect treat for any occasion.

Ingredients

Units Scale

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 extract
  • 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 sub for mango juice)
  • 1/2 tsp vanilla extract

Instructions

  1. Cream butter and sugar. Place the butter, sugar, and vanilla extract into a large mixing bowl. With a handheld mixer or a stand mixer fitted with the paddle attachment, beat on high speed until creamy, for 2 to 3 minutes.
  2. Add liquid ingredients. Add the egg and pour in the milk. Mix on low speed until incorporated. Occasionally, scrape down the sides and bottom of the bowl.
  3. Stir in dry ingredients. With the mixer running on low, stir in the flour and baking powder. Mix until everything is just combined, and you no longer see streaks of flour. Be careful not to overmix. The batter will appear creamy, thick, and sticky.
  4. Fold in mango. With a spatula or large spoon, gently fold the mango chunks into the cookie dough. Work carefully so the fruit pieces remain intact and don’t squish.
  5. Chill cookie dough. Cover the mixing bowl tightly with plastic wrap and chill the dough in the fridge for 30 minutes to an hour (and up to 2 days).
  6. Prepare for baking. Adjust a baking rack in the center of the oven and preheat the oven to 350°F / 180°C / gas mark 4. Line 2 baking sheets with parchment paper. Set aside.
  7. Shape cookies. Take the dough out of the fridge. Scoop portions of dough, 1.5 tablespoons each, and place them 3 in / 9 cm apart on the prepared baking sheets.
  8. Bake. Bake the mango cookies for 14 to 16 minutes or until a cookie springs back when gently poked with your finger.
  9. Cool. Remove the cookies from the oven and let cool on the baking sheet (tray) for 10 minutes. Then transfer them onto a wire rack to cool completely.
  10. Make glaze. In a small mixing bowl, whisk the powdered sugar, vanilla extract, and milk (or mango juice if using) until smooth. If needed, add more powdered sugar to thicken the glaze, or more milk to thin it out.
  11. Decorate mango cookies. Drizzle the glaze over the cookies and let set.Store. Store glazed mango cookies covered or in an airtight container. They will last for 2 days at room temperature, or up to 1 week in the refrigerator.

Notes

  • Chill the dough for at least 30 minutes to an hour for best results; dough can be chilled up to 2 days in advance.
  • When folding in mango chunks, handle gently to keep fruit pieces intact.
  • Let cookies cool completely before glazing to prevent melting.
  • Store glazed cookies covered at room temperature for up to 2 days, or refrigerate for up to 1 week.

Find it online: https://yumrecipesfood.com/mango-cookies-with-creamy-mango-glaze-recipe/