Ingredients
For the Cookies
- 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)
For the Glaze
- 1 cup powdered (confectioners’/icing) sugar
- 1-2 tbsp milk (can sub for mango juice)
- 1/2 tsp vanilla extract
Instructions
- Cream butter and sugar: Place the butter, granulated sugar, brown sugar, and vanilla extract into a large mixing bowl. Using a handheld or stand mixer fitted with a paddle attachment, beat on high speed for 2 to 3 minutes until the mixture is light, fluffy, and creamy.
- Add liquid ingredients: Add the egg and pour in the milk. Mix on low speed until fully incorporated, scraping down the sides and bottom of the bowl occasionally to ensure even mixing.
- Stir in dry ingredients: With the mixer running on low, add the flour and baking powder. Mix gently just until combined and no streaks of flour remain. Avoid overmixing to maintain the dough’s softness and texture.
- Fold in mango: Using a spatula or large spoon, fold the diced mango chunks carefully into the dough to keep the fruit pieces intact and avoid breaking them down.
- Chill cookie dough: Cover the bowl tightly with plastic wrap and refrigerate for 30 minutes to an hour, or up to 2 days to allow the dough to firm up and 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 aside.
- Shape cookies: Remove dough from the fridge. Scoop 1.5-tablespoon portions of dough and place each about 3 inches (9 cm) apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake the cookies for 14 to 16 minutes or until they spring back when gently poked, indicating they are cooked through but still soft.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
- Make glaze: In a small bowl, whisk together powdered sugar, vanilla extract, and 1 to 2 tablespoons milk (or mango juice) until smooth. Adjust thickness as needed by adding more powdered sugar or milk.
- Decorate mango cookies: Drizzle the glaze over cooled cookies and allow it to set before storing.
- Store: Keep glazed cookies covered or in an airtight container. They last up to 2 days at room temperature or up to 1 week refrigerated.
Notes
- Using fresh mangoes is ideal for the best flavor, but frozen mango works well too; just thaw and drain excess liquid.
- Chilling the dough helps maintain cookie shape and enhances flavor development.
- For a vegan version, substitute butter with vegan margarine and use a flax egg instead of a chicken egg.
- You can adjust the milk quantity in the glaze to achieve your preferred consistency.
- Store cookies in a cool, dry place away from direct sunlight to preserve freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
