Description
These Mango Cookies are a delightful treat combining the tropical sweetness of freeze-dried and dried mangoes with a classic buttery cookie base. With a tender crumb and bursts of mango flavor, these cookies are perfect for mango lovers looking for a unique twist on a traditional cookie.
Ingredients
Dry Ingredients
- 48 grams freeze dried mangoes
- 150 grams all purpose flour
- ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
Fruit
- 85 grams dried mangoes, diced
Wet Ingredients
- 113 grams unsalted butter, room temperature
- 100 grams brown sugar
- 100 grams granulated sugar
- 5 mL vanilla bean paste
- 1 large egg, room temperature
Others
- ½ teaspoon kosher salt (Diamond Crystal)
Instructions
- Preheat Oven: Place the oven rack in the center position and preheat your oven to 350° Fahrenheit (177° Celsius, Gas mark 4) to ensure even baking.
- Prepare Dry Mixture: In a food processor fitted with the blade attachment, combine the freeze dried mangoes, flour, baking soda, and baking powder. Process until the freeze dried mangoes are finely ground into a powder. Set this mixture aside.
- Dice Dried Mango: Using a sharp knife, carefully cut the dried mangoes into small, uniform pieces. Set these diced mangoes aside for later incorporation.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Egg, Vanilla, and Salt: Add the vanilla bean paste, egg, and kosher salt to the creamed butter mixture and continue mixing until fully combined. Scrape down the bowl once again.
- Incorporate Dry Ingredients: Add the freeze dried mango-flour mixture to the wet ingredients. Mix on low speed until only a few flour streaks remain. Use a spatula to scrape down the bowl and carefully fold in the rest of the flour to avoid overmixing.
- Fold in Diced Mango: Use a spatula to gently stir in the diced dried mango pieces, distributing them evenly throughout the dough.
- Portion Dough: Using a 1½ Tablespoon cookie scoop or medium size 40 scoop, portion 8 scoops of dough onto a parchment-lined rimmed baking sheet, spacing them evenly.
- Bake Cookies: Bake one sheet of cookies at a time in the preheated oven for 10-12 minutes, until the edges are set and the centers are just done.
- Shape Cookies: Immediately after removing the cookies from the oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie. Gently swirl the edges of each cookie to push them into a uniform round shape.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving or storing.
Notes
- Room temperature ingredients help create a smooth, creamy cookie dough for better texture.
- Swirling the cookie edges after baking ensures uniform shape and an attractive presentation.
- Use fresh parchment paper for each baking sheet to prevent sticking and ensure even baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can substitute vanilla bean paste with vanilla extract if unavailable, though flavor may vary slightly.
