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Mango Cookies with Sweet Mango Glaze Recipe

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Delight in these soft and flavorful Mango Cookies, delicately infused with fresh mango chunks and topped with a sweet vanilla glaze. Perfectly balanced with a tender crumb and a burst of tropical fruit, this recipe is ideal for a refreshing treat that brings a tropical twist to classic cookies.

Ingredients

For the 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)

For the Glaze

  • 1 cup powdered (confectioners’/icing) sugar
  • 1–2 tbsp milk (can substitute mango juice)
  • 1/2 tsp vanilla extract

Instructions

  1. 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 the paddle attachment, beat on high speed for 2 to 3 minutes until the mixture becomes creamy and smooth.
  2. Add liquid ingredients: Crack in the egg and pour in the milk. Mix on low speed until fully incorporated, stopping occasionally to scrape down the sides and bottom of the bowl to ensure even mixing.
  3. Stir in dry ingredients: With the mixer on low, gradually add the all-purpose flour and baking powder. Mix just until combined, avoiding overmixing to maintain a creamy, thick, and sticky cookie dough.
  4. Fold in mango: Using a spatula or large spoon, gently fold in the diced mango chunks. Handle carefully to keep the fruit pieces intact and prevent them from being crushed.
  5. Chill cookie dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to an hour, though it can be chilled for up to 2 days if needed.
  6. Prepare for baking: Position a baking rack in the center of the oven and preheat the oven to 350°F (180°C, gas mark 4). Line two baking sheets with parchment paper and set aside.
  7. Shape cookies: Remove the dough from the fridge. Using a scoop or tablespoon, portion out approximately 1.5 tablespoons of dough per cookie, placing the portions about 3 inches (9 cm) apart on the prepared baking sheets.
  8. Bake: Bake the cookies for 14 to 16 minutes, or until they spring back lightly when pressed gently with a finger, indicating they are set.
  9. Cool: Take the cookies out of the oven and allow them to cool on the baking sheet for 10 minutes. Then transfer them to a wire rack to cool completely.
  10. Make glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk or mango juice until smooth. Adjust thickness by adding more powdered sugar to thicken or more liquid to thin as needed.
  11. Decorate mango cookies: Drizzle the glaze evenly over the cooled cookies and allow it to set. Store the glazed cookies covered or in an airtight container to keep fresh.

Notes

  • For best texture, do not overmix the dough after adding flour to avoid tough cookies.
  • You can use fresh or frozen mango; just make sure to thaw and drain any excess liquid before folding into the dough.
  • Chilling the dough helps prevent spreading and intensifies the flavor.
  • The glaze can be customized by substituting milk with fresh mango juice for extra fruitiness.
  • Store cookies at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.

Find it online: https://bitezly.com/mango-cookies-with-sweet-mango-glaze-recipe/