Soft Mango Cookies Vanilla (Print Version)
# Ingredients:
01 -
2 1/2 cups (300 g) all-purpose flour
02 -
1 1/2 tsp baking powder
03 -
3/4 cup (170 g) salted butter, softened
04 -
2/3 cup (150 g) granulated sugar
05 -
1/3 cup (75 g) brown sugar, packed
06 -
1 egg, at room temperature
07 -
1 tsp vanilla extract
08 -
1/4 cup (60 ml) milk
09 -
2 cups (320 g) diced fresh or frozen mango
→ Glaze
10 -
1 cup powdered sugar
11 -
1-2 tbsp milk or mango juice
12 -
1/2 tsp vanilla extract
# Instructions:
01 -
Place the butter, sugar, and vanilla extract into a large mixing bowl. Beat on high speed with a handheld or stand mixer for 2 to 3 minutes until creamy.
02 -
Add the egg and pour in the milk. Mix on low speed until well incorporated, scraping down the bowl as needed.
03 -
With the mixer on low, stir in the flour and baking powder until just combined. Do not overmix. The batter will be creamy and thick.
04 -
Gently fold the diced mango into the dough with a spatula, taking care not to squish the fruit.
05 -
Cover the bowl tightly with plastic wrap and refrigerate the dough for 30 minutes to 1 hour.
06 -
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
07 -
Scoop out 1.5 tablespoons of dough per cookie and place them 3 inches apart on the prepared baking sheets.
08 -
Bake the cookies for 14 to 16 minutes, or until they spring back when gently pressed.
09 -
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
10 -
Whisk the powdered sugar, vanilla extract, and milk (or mango juice) until smooth. Adjust consistency as needed.
11 -
Drizzle the glaze over the cookies and allow it to set.
12 -
Store the glazed cookies in an airtight container for up to 2 days at room temperature, or up to 1 week in the refrigerator.