These mango cookies are literally mango thumbprint shortbread. They are made with a shortbread cookie base and filled with homemade mango jam in the center. The cookies are easy to make and make great treats for Christmas.
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.
Table of contents
- How to Make
- Like these easy cookies? Here are my other posts you might want to check out:
- Recipe (Printable)
How to Make
- Granulated Sugar
- All Purpose Flour
- Mango Jam
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 before adding the flour to form a dough) I used in making my white chocolate matcha cookies here. Both ways are fine and for these mango cookies, I used the rubbing in method.
- Place butter in a medium bowl.
- Sift in the flour.
- At low speed, mix the flour and butter until it turns crumbly.
- Add in the sugar into the flour mixture and continue mixing until the sugar is well incorporated.
- Turn the dough onto a clean workspace.
- Press it together to form a ball.
Shaping the cookies
- Divide the dough into about 1 tablespoon scoop sizes.
- 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.
- Press the dough balls to flatten them slightly.
- Use the back of a wooden spoon or a ball tool to form a hole in the center.
Filling the cookies centers
- 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.
- Once all the balls have been formed and the holes made, it's time to fill them up with the mango jam.
- 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.
- 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.
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.
How to fill up jam into these thumbprint cookies
- The best way would be to fill up your jam into a piping bag and snipping a small hole at the tip. This will avoid your cookies from getting messy with jam if you use a spoon.
- If you don't have a piping bag, simply fill your jams into a corner of your zip lock bags, snip the tips and fill your cookies away!
Best jam for the shortbread cookies
- Any jam is good for this shortbread cookies. I chose mango, and it's homemade. You can make your own or use a store-bought one.
- An important tip is to make sure the jam does not have large chunks of fruits in it, or else you will end up with messy mango cookies with jam that is unevenly filled into the shortbread cookie holes. If you are making your own jam, it would be best to blend your fruits to a mango puree texture in a food processor before making it.
- If you are using store-bought ones, remove any large chunks of fruits (little small chunks are fine) before filling it into your piping bags.
- 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.
Storing the cookies
- 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.
Like these easy cookies? Here are my other posts you might want to check out:
- Mango Jam Recipe
- Homemade Strawberry Jam
- Classic Shortbread Cookies
- Matcha Green Tea Shortbread Cookies
- Snowflake Sugar Cookies
- Brown Sugar Shortbread - Quick and Easy Cut Out Cookies
- Pineapple Jam Recipe - Without Pectin
- Almond Oatmeal Cookies
Here is the full printable version of my mango cookies recipe:
Mango Cookies - Eggless Jam Shortbread
- 100 g granulated sugar
- 200 g butter salted
- 300 g plain flour
- 70 g mango jam
- Preheat oven to 175°Celsius.
- Place butter in a medium sized bowl. Sift in the flour and mix on medium speed until the mixture turns crumbly.
- Add sugar and stir with a spatula until it is well incorporated. The mixture should still be crumbly at this stage, but should come together when pressed.
- Turn the mixture out onto a clean workspace and press it together to form a ball.
- Divide the dough into about 1 tablespoon scoops.
- Form each scoop into a round ball. Place the ball into mini sized cupcake casings.
- Place one dough ball into each cupcake casing. Use a ball tool or the back of a wooden spoon to make a deep hole in the center.
- Place jam in a bowl and remove any chunky fruit pieces in it. Transfer the jam into a piping bag.
- Snip the tip of the piping bag and pipe the jam into the holes formed on each of the shortbread dough balls.
- Place the cookies on a baking tray and bake for 12 minutes.
- Remove the mango cookies onto a wire rack to cool to completely before storing.
And that's that. My super delicious, cute, homemade mango cookies!
Happy baking 🙂