Mango & Vanilla Glazed Cookies (Printable Version)
Soft cookies filled with fresh mango pieces and topped with a vanilla drizzle. A fruity delight for any time of day.
# Ingredients:
01 -
300g (2 1/2 cups) plain flour
02 -
1 1/2 teaspoons of baking powder
03 -
170g (3/4 cup) salted butter, soft
04 -
150g (2/3 cup) white sugar
05 -
75g (1/3 cup) packed brown sugar
06 -
1 room temperature egg
07 -
1 teaspoon vanilla
08 -
60ml (1/4 cup) milk
09 -
320g (2 cups) chopped fresh or frozen mango (from around 2 mangoes)
→ Optional Glaze
10 -
1 cup icing sugar
11 -
1-2 tablespoons milk (or swap with mango juice)
12 -
1/2 teaspoon vanilla
# Steps:
01 -
In a big bowl, toss in butter, white sugar, and vanilla. Use either a hand mixer or a stand mixer with a paddle attachment. Beat them on a high setting for 2 to 3 minutes until everything’s creamy.
02 -
Crack in the egg and pour in the milk. Set your mixer to a low setting and mix until just blended. Don’t forget to scrape around the bowl so it all combines well.
03 -
Keep your mixer on low speed, then slowly toss in flour and baking powder. Mix only until the streaks of flour disappear, but don’t overdo it. The dough should look thick and sticky.
04 -
Grab a spatula and gently fold the mango chunks into the mixture. Move slowly to keep the fruit bits whole so they don’t mash up.
05 -
Cover the bowl with plastic wrap and stick it in the fridge for 30 minutes to an hour. You can leave it for up to 2 days if you need to.
06 -
Put your baking rack in the middle and set your oven to 350°F (180°C). Prep two baking trays with parchment paper.
07 -
Scoop out 1.5-tablespoon chunks of dough and plop them on your lined baking trays. Leave a good 3-inch space between each blob.
08 -
Bake your cookies for about 14 to 16 minutes, or until a light bounce happens when you gently press on one.
09 -
Take the trays out of the oven. Let the cookies sit undisturbed for 10 minutes before moving them to a wire rack to fully cool down.
10 -
In a little bowl, combine the icing sugar, vanilla, and milk (or mango juice for extra zing). Stir until smooth, adjusting with more sugar or liquid for the right thickness.
11 -
Drizzle the glaze over the cooled cookies. Let it sit until firm before serving or storing them.
# Notes:
01 -
Put glazed cookies in an airtight container or cover them
02 -
They’ll stay good for 2 days when left out
03 -
You can refrigerate them for up to a week
04 -
Replace milk with mango juice in the glaze for a stronger mango taste