Mango Cookies
Bright, chewy Mango Cookies that are fruity and buttery, perfect for meal preppers and families seeking a tropical twist on a classic cookie.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh mango purée (or dried mango bits) Fresh mango provides moisture and tropical flavor.
- 1/2 teaspoon ground cinnamon Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in the mango purée or dried mango bits until evenly distributed.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Let dough chill briefly for thicker cookies — 15–30 minutes is plenty. Freeze scooped balls for up to 3 months; bake straight from frozen, adding 1–2 minutes. Store cookies in an airtight container at room temp for 3 days, or freeze baked cookies for a month. Reheat for a freshly baked taste.