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Mango Cookies with Vanilla Glaze Recipe

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4.3 from 6 reviews

These delightful Mango Cookies blend the sweetness of fresh mango with a tender buttery dough for a fruity twist on classic cookies. Perfectly soft with a subtle tropical flavor and a smooth vanilla glaze, they make an irresistible treat for any occasion.

Ingredients

Dry Ingredients

  • 2 1/2 cups / 300 g / 10.5 oz all-purpose flour (plain flour)
  • 1 1/2 tsp baking powder

Wet Ingredients

  • 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

Fruit

  • 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

  1. Cream butter and sugar: Place the softened butter, granulated sugar, brown sugar, and vanilla bean paste in 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 is light, fluffy, and creamy.
  2. 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 as needed to ensure even mixing.
  3. Stir in dry ingredients: With the mixer running on low, add the all-purpose flour and baking powder. Mix just until combined and there are no visible streaks of flour. Be careful to avoid overmixing to maintain a tender texture.
  4. Fold in mango: Gently fold the diced mango chunks into the cookie dough with a spatula or large spoon, taking care not to break up the fruit pieces.
  5. Chill cookie dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to 1 hour, or up to 2 days, to firm up and develop flavors.
  6. Prepare for baking: Position a 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.
  7. Shape cookies: Remove the dough from the fridge. Scoop approximately 1.5 tablespoons of dough per cookie, placing each on the prepared baking sheets about 3 inches (9 cm) apart to allow for spreading.
  8. Bake: Bake in the preheated oven for 14 to 16 minutes, or until the cookies spring back when lightly pressed with a finger, indicating they are done.
  9. Cool: Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to wire racks to cool completely.
  10. Make glaze: In a small bowl, whisk together the powdered sugar, vanilla bean paste, and 1 to 2 tablespoons of milk or mango juice until smooth. Adjust the consistency by adding more powdered sugar to thicken or more liquid to thin the glaze as needed.
  11. Decorate mango cookies: Drizzle the glaze evenly over the cooled cookies and allow it to set before storing.
  12. Store: Keep glazed mango cookies covered or in an airtight container. They will maintain freshness for 2 days at room temperature or up to 1 week in the refrigerator.

Notes

  • Chilling the dough improves the texture and helps prevent spreading during baking.
  • Use ripe mangoes for the best natural sweetness and flavor.
  • If fresh mangoes are unavailable, frozen mango chunks work well; thaw and drain excess liquid before folding into dough.
  • Glaze can be made with mango juice instead of milk for enhanced mango flavor.
  • Store cookies in a cool, dry place to keep the glaze from melting or running.

Find it online: https://yumntasty.com/mango-cookies-with-vanilla-glaze-recipe/