Ingredients
Scale
- 1 cup (226g) Unsalted Butter, softened
- ¾ cup (150g) Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Powder
- 1 ½ cups (180g) All-Purpose Flour
- ½ cup (60g) Glutinous Rice Flour (Sweet Rice Flour)
- ½ teaspoon Salt
- ¾ cup (approx. 110g) Dried Mango, finely diced
Instructions
- Step 1: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light and fluffy. Beat in the large egg and vanilla powder until they are well combined into the butter mixture.
- Step 2: In a separate medium bowl, whisk together the all-purpose flour, glutinous rice flour, and salt until thoroughly combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms and no streaks of flour remain, being careful not to overmix.
- Step 3: Gently fold the finely diced dried mango into the cookie dough until it is evenly distributed. Ensure the mango pieces are well coated but avoid overworking the dough, which can lead to tough cookies.
- Step 4: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Step 5: Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear set. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Keep these tropical delights fresh by storing them in an airtight container at room temperature for up to 3-4 days, or freeze the baked cookies for a taste of sunshine whenever you like.
- To enjoy that warm, melt-in-your-mouth experience, gently reheat your cookies in a microwave for 10-15 seconds, or for a crispier edge, pop them into a preheated oven at 250°F (120°C) for a few minutes.
- For an extra special treat that truly embraces the 'Mango Sticky Rice' theme, serve these warm cookies alongside a scoop of coconut ice cream, a dollop of whipped cream, or a light drizzle of sweetened condensed milk.
- The key to that signature tender yet slightly chewy texture lies in not overmixing! Once the dry ingredients are just combined and the finely diced mango is folded in, stop stirring to prevent developing tough gluten, ensuring perfectly delicate cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 195
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Trans Fat: 0.1g
- Protein: 18g