Soft Mango Cookies Recipe (Print Version)

# Ingredients:

→ Cookie Dough

01 - 2½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¾ cup softened salted butter
04 - ⅔ cup white granulated sugar
05 - ⅓ cup packed brown sugar
06 - 1 large egg, room temperature
07 - 1 teaspoon pure vanilla extract
08 - ¼ cup whole milk
09 - 2 cups fresh mango, chopped into small pieces

→ Sweet Vanilla Glaze

10 - 1 cup confectioners' sugar
11 - 1 to 2 tablespoons milk or mango juice
12 - ½ teaspoon vanilla extract

# Instructions:

01 - Grab a big mixing bowl and toss in your softened butter along with both sugars and vanilla. Use an electric mixer to beat everything together on high speed for about 2-3 minutes until you get a light, fluffy mixture that looks almost cloud-like.
02 - Crack in your egg and pour in the milk. Switch your mixer to low speed and blend until everything comes together nicely. Don't forget to scrape the bowl's sides and bottom with a spatula to catch any hidden pockets of ingredients.
03 - While keeping the mixer on low, gradually add the flour and baking powder. Mix just until the flour disappears into the batter - you want a thick, sticky consistency but avoid overworking the dough or your cookies will turn out tough.
04 - Using a rubber spatula or wooden spoon, carefully fold those beautiful mango chunks into your dough. Take your time here and be gentle so the fruit pieces stay whole and don't get mushy.
05 - Wrap your bowl tightly with plastic wrap and pop it in the refrigerator for at least 30 minutes, though an hour is even better. This chilling time helps the cookies hold their shape when baking.
06 - Position an oven rack in the middle slot and heat your oven to 350°F. While it's warming up, line two baking sheets with parchment paper to prevent sticking.
07 - Pull your chilled dough from the fridge. Scoop out about 1½ tablespoons of dough for each cookie and arrange them on your prepared baking sheets, leaving about 3 inches of space between each one since they'll spread a bit.
08 - Slide the baking sheets into your preheated oven and bake for 14-16 minutes. You'll know they're done when a cookie gently springs back if you poke it lightly with your fingertip.
09 - Take the trays out of the oven and let the cookies rest on the baking sheet for a full 10 minutes - this helps them firm up. After that, carefully move them to a wire cooling rack to cool down completely before glazing.
10 - In a small bowl, whisk together the powdered sugar, vanilla, and milk until you have a smooth, pourable glaze. Add a touch more milk if it's too thick, or extra powdered sugar if it's too runny - you want it to drizzle nicely.
11 - Once your cookies are completely cool, use a spoon to drizzle the vanilla glaze over the top in whatever pattern makes you happy. Let the glaze set for about 15-20 minutes before serving.
12 - Keep your finished cookies in an airtight container at room temperature for up to 2 days, or refrigerate them for about a week if you want them to last longer. They taste amazing either way!

# Notes:

01 - These cookies have a wonderfully soft, cake-like texture that's loaded with juicy mango pieces in every bite.
02 - You can use either fresh or frozen mango - just make sure frozen mango is thawed and drained well before adding it to the dough.
03 - The chilling step is important! It prevents the cookies from spreading too thin and helps them maintain a nice thickness.
04 - For an extra tropical twist, try substituting some of the milk in the glaze with fresh mango juice.

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