These eggless cookies are very delicious, and the tropical taste of the mango will have you coming back for more! If you like this tropical fruit, they are a must-try. Also, they are quite simple to create, so check out the recipe below!
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Mango Crinkle Cookies
These mango crinkle cookies are a delicious way to include tropical mango flavor into your baking. The mango reduction is quite simple to prepare, and if you make it during mango season (May through September), it will taste even better!
The mango puree provides a natural sweetness to the cookies, which is a nice addition to the recipe. I’ve made them a few times and discovered that using less sugar is better since they are naturally sweet enough.
Recipe for Mango Crinkle Cookies
I’ve included a simple one-bowl recipe down below. It is critical that you go through the trouble of making the mango puree reduction since using simply mango puree will make the dough excessively sloppy. The reduction also guarantees that the cookies are deliciously sweet.
The best part about this recipe is that it has no artificial flavors. But, if you are used to mango flavors, this may taste somewhat different. But, unlike cherry flavoring, mango flavour isn’t that dissimilar to the taste of the genuine fruit!
Ingredients for Mango Crinkle Cookies
- Salted Butter 50 g (softened to room temperature)
- Caster Sugar (70 g)
- 1 teaspoon Vanilla Extract
- Decrease of 60 mL Mango Puree
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- All-Purpose Flour (125 g)
- Cornstarch (10 g)
- Decrease of 125 g Mango Puree
How To Make a Mango Puree Reduction
This is quite easy to create.
- All you have to do is combine 125g of mango until it is smooth and free of lumps.
- Bring the pureed mango pulp to a boil in a saucepan over medium heat. Continue to whisk until the mixture thickens and is nearly half the original volume. This will take around 10-15 minutes.
- Put the reduction aside to cool fully.
Preparing the Cookies
Preheat and Prepare
Preheat your oven to 350 degrees F. (175 degrees Celcius). Grease or lay down parchment paper on your cookie sheet to prepare it.
Mix
In a mixing bowl, whisk together the butter and sugar until well combined. Then, put your cooled mango reduction and vanilla extract in a mixing bowl. At this point, you may add a couple of drops of yellow food coloring to your creations for a stunning yellow hue effect.
Sift
Then, whisk together your flour, baking powder, baking soda, and corn flour. Stir until everything is mixed and there is no visible dry flour. The dough should be easy to scoop and not too loose. If you believe it’s too liquid, chill it for 30 to 45 minutes to give it a more firm texture that you may use to bake cookies.
Roll
Remove the dough from the main mixing bowl and sprinkle some flour on the counter. Spread out your dough to a thickness of about 1 cm using a rolling pin.
Cut
Cut your cookies using a cookie cutter and top with granulated sugar. Put them on the pan you prepared previously, allowing room for each cookie to spread in the oven.
Bake
Place your cookies in the oven for 12 to 16 minutes, depending on the texture you desire, or until golden brown. The longer you cook them, the crispier they will be. Let them to cool for 10 minutes on a cooling rack before serving.
I’ve also included an easy-to-follow video that covers a similar procedure below!
Mango Cookie: The Tastiest Treats
Hopefully, you are prepared and well-informed to cook these delectable delicacies. These are incredibly simple to prepare and really attractive, so give them a try the next time you have company around and truly amaze them with these exotic cookies while also providing a wonderful scent to your kitchen!
Let me know where you put them in the comments, and if you liked this article, I have a few more similar topics, so check them out as well!
- What’s the Deal With My Sticky Cookie Dough?
- What’s the deal with my dense banana bread?
- Frosting Varieties
FAQs (Frequently Asked Questions)
Why are My Crinkle Cookies not Crinkling?
If you have two trays of cookies in the oven, or if you do not place your cookies on the top tray, the crinkling ability of your cookies may suffer. Heat rises to the top of the oven, and the high temperature there aids in the crinkling of the cookies.
Why is My Crinkle Cookies Dry?
The top of your cookies has a crust that should remain soft and flexible as the cookies bake. If the top surface of the cookie has completed spreading and rising before the inside, the outside will have a broken firm surface, giving it this cool, crinkly appearance.
Can you Freeze Mango Crinkle Cookie Dough?
You very certainly can. This dough will keep in the freezer for two months if wrapped in cling film and placed in a zip lock container to avoid the outside from perishing or freezer burn.
How Do You Crack Crinkles?
Place the dough in the refrigerator to rest. Ascertain that the oven has been warmed. Make liberal use of the powdered sugar; a thick covering of the sugar is what creates the fissures on the top of your cookies. Lay out your chilled dough and when ready to bake, spread a coating of sugar on your cookies and bake right away so the sugar isn’t absorbed by the wet dough.
Recipe for Mango Crinkle Cookies
These eggless cookies are very delicious, and the tropical taste of the mango will have you coming back for more!
Type:
Time to Cook:
Ingredients for the recipe:
- Salted Butter 50 g (softened to room temperature)
- Caster Sugar (70 g)
- 1 teaspoon Vanilla Extract
- Decrease of 60 mL Mango Puree
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- All-Purpose Flour (125 g)
- Cornstarch (10 g)
- Decrease of 125 g Mango Puree
Recipe Directions:
Begin with Reduction:
All you have to do is combine 125g of mango until it is smooth and free of lumps.
Bring the pureed mango pulp to a boil in a saucepan over medium heat. Continue to whisk until the mixture thickens and is nearly half the original volume. This will take around 10-15 minutes.
Put the reduction aside to cool fully.
Preheat the oven to 350°F and line a cookie sheet with parchment paper.
Preheat your oven to 350 degrees F. (175 degrees Celcius). Grease or lay down parchment paper on your cookie sheet to prepare it.
Mix the butter, sugar, mango, and food coloring.
In a mixing bowl, whisk together the butter and sugar until well combined. Then, put your cooled mango reduction and vanilla extract in a mixing bowl. At this point, you may add a couple of drops of yellow food coloring to your creations for a stunning yellow hue effect.
Mix in the flour:
Then, whisk together your flour, baking powder, baking soda, and corn flour. Stir until everything is mixed and there is no visible dry flour. The dough should be easy to scoop and not too loose. If you believe it’s too liquid, chill it for 30 to 45 minutes to give it a more firm texture that you may use to bake cookies.
Dough Rolling:
Remove the dough from the main mixing bowl and sprinkle some flour on the counter. Spread out your dough to a thickness of about 1 cm using a rolling pin.
Cut the cookies:
Remove the dough from the main mixing bowl and sprinkle some flour on the counter. Spread out your dough to a thickness of about 1 cm using a rolling pin.
Bake:
Place your cookies in the oven for 12 to 16 minutes, depending on the texture you desire, or until golden brown. The longer you cook them, the crispier they will be.
Serve:
Let them to cool for 10 minutes on a cooling rack before serving.