Mango Cookies

This mango cookies recipe makes delightful cookies with a buttery shortbread crust and luscious homemade mango filling. Perfect for mango lovers, this recipe combines the irresistible flavors of homemade sweet mango jam with the delicate crumble of a classic shortbread crust in pretty yellow casings.

The cookies are eggless, easy to make and make great treats for Christmas and other holidays.

Jump to:

• ❤️Why you will love this recipe
• 📋Ingredients
• 🧾Substitution and Variations
• 👩‍🍳How to Make
• 🍽️Serving & storage
• 💡Expert Tips
• 💭FAQs
• ❤️More Recipes You Will Love
• 📖Recipe

❤️Why you will love this recipe

• Made using my all butter shortbread recipe, I turned the plain shortbread cookie recipe into super yummy mango shortbread thumbprint cookies.
• These mango cookies are so easy to make, require very little ingredients (4 to be exact), and make a really pretty addition to your cookie box or even as a festive treat. I choose to put these mango cookies into tiny bright yellow paper casings. Each casing measured about 4cm in diameter at the top and 2cm in diameter at the bottom. The yellow in my mango jam (this is also homemade, by the way) matched the pretty yellow cupcake casings so perfectly well!
• And since shortbread has no eggs in it, these mango cookies are fantastic for vegetarians too.

Like this mango cookies recipe? Here are my other posts you should check out too:

• Mango Jam Recipe
• Homemade Strawberry Jam
• Classic Shortbread Cookies
• Snowflake Sugar Cookies
• Brown Sugar Shortbread (Quick and Easy Cut Out Cookies)
• Pineapple Jam Recipe (Without Pectin)
• Almond Oatmeal Cookies

📋Ingredients

• Butter - I use salted butter. The salt enhances the taste of the shortbread crust in the cookies. If using unsalted butter, add a small pinch of fine salt to the flour when mixing the dough.
• Granulated sugar (caster sugar) - either granulated sugar or powdered sugar will work for this recipe. Avoid using coarse sugar as it will leave specks of sugar on the cookies after baking.
• All purpose flour - sift to break any lumps.
• Mango jam - use smooth jam, without any fruit chunks.

*Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

🧾Substitution and Variations

• You can add 1 teaspoon of vanilla extract to the cookie dough before adding the sugar for a vanilla flavored cookie crust. You can also add mango extract or mango essence for a mango flavored cookie.
• Mango jam can be replaced with any other fruit jam. For easy filling, it helps if the jam is smooth and without obvious fruit chunks.

This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

👩‍🍳How to Make

Mixing the dough

There are 2 ways in which you can mix the dough. Either through rubbing in method (mixing the butter and flour to a breadcrumbs consistency before adding the sugar to form a dough) I used in making the classic shortbread cookies here or the creaming method (creaming the butter and sugar (with an electric mixer (hand mixer or stand mixer)) before adding the flour to form a dough). Both ways are fine and for these mango cookies, I used the rubbing in method.

1. Place butter in a medium bowl.
2. Sift in the flour.
3. At low speed, mix the flour and butter until it turns crumbly.
4. Add in the sugar into the flour mixture and continue mixing until the sugar is well incorporated.
5. Turn the dough onto a clean workspace.
6. Press it together to form a ball.

Shaping the cookies

1. Divide the dough into about 1 tablespoon scoop sizes.
2. Form each scoop into a round ball. Place the dough ball into a mini paper casing. The paper casings are optional. You can always choose not not use them. Instead, you can place the dough balls directly onto a cookie sheet or baking sheet or a parchment paper lined baking tray.
3. Press the dough balls to flatten them slightly.
4. Use the back of a wooden spoon or a ball tool to form a hole in the center.

Filling the cookies centers

1. Deepen the hole with a narrower tool if you like the mango cookies to contain more jam. Using a narrower tool helps avoid the butter cookie dough from cracking and still makes a large enough hole to fill in more jam.
2. Once all the balls have been formed and the holes made, it's time to fill them up with the mango jam.
3. If your jam has large mango chunks of fruit in it, it's best to remove those chunks as much as possible. Place it into a piping bag. Snip the tip and pipe it into the cookie holes until the holes are all filled up.
4. Bake the mango cookies in a preheated oven 175 degrees Celsius for 12 minutes. Remove cookies from the oven and let them cool down to room temperature on a cooling rack before storing them in an airtight container.

🍽️Serving & storage

• These mango jam cookies last well. Once baked, let them cool completely before storing them in an air-tight container. The cookies can last for a good 2 weeks.

💡Expert Tips

Avoiding cracks in the shortbread cookie dough

• The best way to avoid your cookie dough from cracking as you form the holes in them is by making the holes as soon as the balls are shaped. This literally means you should form one cookie ball, place it in the paper casing, and use the back of your wooden spoon to make the hole. And then repeat the process with the next dough ball.
• If you form all the balls first and then make the holes at all one go, you will end up with a lot of cracks. This is simply because the dough balls kind of like set after you form them and leave them aside. As you press them to make the holes in the center a bit later, they will crack.
• Having said that, cracks are not totally avoidable, you will still end up having some even if you follow my steps above. But you will also notice that as the mango cookies bake, they will puff up a little and that helps to close tiny cracks in them.

Butter should be soft but firm, and not melted

• For best results, when mixing the dough, make sure your butter is solid and only soft to the extent you are able to press your finger into it. It should not be any softer and should never ever be too soft that it does not hold shape. Too soft a butter or melted butter will not work for this mango shortbread cookies as your cookie dough will turn greasy, and your cookies will lose their crumbly, melt in the mouth texture.

Use granulated sugar or icing sugar

• These mango cookies are best made with either granulated sugar or icing sugar (powdered sugar). Coarse sugar can also be used, but your cookies will end up with specks of the sugar granules visible on them after baking.
• In the mango cookies recipe card below, I have indicated granulated sugar. If you are going to use icing sugar (powdered sugar), please note to use a kitchen scale to measure the sugar. This is because 1 cup of granulated sugar does not weigh the same on a kitchen scale as 1 cup of powdered sugar and your cookies will end up not tasting as good as they should.

Do not over mix or knead the dough

• There are 2 ways in which you can mix this mango cookie dough. The first method, which is the classic way of making shortbread cookies is to rub the butter into the flour until it turns crumbly and then adding the sugar to it.
• The second method is the creaming method. With this method, you cream the butter and sugar until it's creamy (but not too light and fluffy) and then add the flour to it.
• Either way, once all the 3 ingredients are combined, the dough would still be crumbly until you start pressing it together. This is an important point for shortbread cookies. You should only press the crumbs together to form a dough and nothing more than that. If you work the dough too much, your shortbread cookies will lose the soft crumbly texture and you will end up with shortbread cookies that are slightly chewier.

Baking time

• The baking time indicated in the recipe below is just nice for the size of my mango cookies, which is at 1 tablespoon each. If you make larger sized cookies, your baking time would need to be increased.
• If you make the mango cookies of the same size but flatter, your baking time would need to be reduced slightly.

💭FAQs

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