Soft and Chewy Mango Crinkle Cookies Recipe
Soft and Chewy Mango Crinkle Cookies are a delightful treat featuring the tropical sweetness of mango jam infused into a tender cookie dough, rolled in sugar for a signature crackled finish, and baked to perfection for a soft and chewy texture. Perfect for mango lovers seeking a unique twist on classic crinkle cookies.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Mango Jam:
- 400 gr mango puree (see notes)
- 20 gr sugar
- 1 Tbsp lime juice
Cookie Dough:
- 225 gr all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 100 gr sugar
- 113 gr unsalted butter, softened
- 50 gr egg (about 1 large egg, room temperature)
- 115 gr mango jam
- 1 tsp mango extract (optional)
- yellow food gel (optional)
For Coating the Cookies:
- 50 gr sugar
- 100 gr icing sugar (powdered sugar)
Instructions
- Prepare the mango jam: Peel and cut mango flesh avoiding stringy parts. Puree smoothly and transfer to a saucepan. Add sugar and lime juice. Bring to boil, then reduce heat to simmer, partially covered, for 25-30 minutes until reduced by half and thickened. Cool completely and refrigerate. Use 115 g for the recipe.
- Prepare the cookie dough: Ensure egg and butter are at room temperature. Combine flour, baking powder, and salt in a bowl. Cream butter and sugar with a mixer on high for about 2 minutes until pale and creamy. Add egg and mango extract if using, beat for 1 minute. Mix in mango jam and yellow food gel if using, beat for 20 seconds, avoiding overmixing. Fold in the flour mixture with a spatula until just combined; do not overwork. Cover dough and chill in fridge for 4 hours or freezer for 2 hours.
- Shape the cookies: Preheat oven to 350°F (180°C). Scoop about 1 1/2 tbsp (30 g) of chilled dough and roll into balls with lightly oiled hands. Place on lined baking sheet about 2 1/2 to 3 inches apart. First roll each ball in granulated sugar, then roll 2-3 times generously in icing sugar to coat fully for the crinkle effect.
- Bake the cookies: Place cookies on the 3rd rack from the top. Bake for 12 minutes for soft texture or 13 minutes for slightly crisp edges. The centers should remain soft. Avoid overbaking to prevent cakey texture. Cool cookies on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe mangoes and avoid stringy parts for smooth jam consistency.
- Chilling the dough is crucial for easier handling and better texture.
- Adjust oven temperature down by 20 degrees Fahrenheit if using a convection oven.
- Store extra mango jam in the fridge for up to 2 weeks and use as spread or dessert topping.
- Nutrition values are estimates based on a 2000 calorie diet.
Find it online: http://bitezly.com/soft-and-chewy-mango-crinkle-cookies-recipe/
