Description
Delicious and chewy mango cookies that capture the essence of summer with each bite.
Ingredients
Scale
- 1 cup fresh mango purée or 1/2 cup dried mango, chopped
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together flour, baking soda, baking powder, and salt until nicely combined.
- Cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well blended.
- Stir in the fresh mango purée or chopped dried mango.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are slightly crisp and centers are set.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For make-ahead tips, you can refrigerate the dough for up to three days. Use room temperature butter for the best texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 10g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg