Soft and Chewy Mango Crinkle Cookies

[leilani]

Soft and Chewy Mango Crinkle Cookies




PREP TIME 10MINUTES
COOK TIME 12MINUTES
CHILL THE COOKIE DOUGH: 4HOURS
TOTAL TIME 4HOURS HRS 22MINUTES 
18 COOKIES

INGREDIENTS
Mango jam:

400 gr mango puree see notes

20 gr sugar

1 Tbsp lime juice


Cookie dough:

225 gr all-purpose flour

1 tsp baking powder

¼ tsp salt

100 gr sugar

113 gr unsalted butter softened

50 gr egg room temperature, 1 large egg without the shell

115 gr mango jam

1 tsp mango extract optional

yellow food gel optional

For coating the cookies:

50 gr sugar

100 gr icing sugar


INSTRUCTIONS



Prepare the mango jam: (can be prepared few days before)


Peel and cut the mango flesh, avoiding the stringy part. Puree it into a smooth mixture. Transfer to a saucepan. Add sugar and lime juice. Bring to a boil and then lower the heat to let it simmer. It may splatter initially. I cover it halfway with the lid. Simmer for about 25-30 minutes until the mixture reduces almost by half and thickens. Please note that it thickens further as it cools down later. Store it in the fridge for up to 2 weeks


Transfer to a clean jar and let it cool down completely and store in the fridge. We only need 115 grams for this recipe. You can use the rest for toast, etc. It's really good!


Prepare the cookie dough:


It is important that the egg and butter are at room temperature. The butter should be soft but not melty


Combine all-purpose flour, salt, and baking powder and set aside


Use a mixer to cream the butter and sugar until pale and creamy over high speed, about 2 minutes. Add egg, mango extract (if using) and continue beating for another minute. Add mango jam and yellow food gel if using, beat for another 20 seconds.Don't overbeat it. We don't need to introduce too much air for these cookies


Fold in the flour mixture and use a sturdy spatula to mix until just combined. Don't overwork it. As long as you don't see any more pockets of flour, you are done mixing. This is very sticky cookie dough. Cover with plastic wrap and chill in the fridge for 4 hours or in the freezer for 2 hours. Please don't skip this step. It's easier for you to work with the cookie dough when it's properly chilled.

Shaping:

Preheat oven at 350 F (180 C) for a conventional oven. You may want to lower the temperature by 20 degrees if you use a convection oven. When the oven is done preheating, scoop about 1 1/2 Tbsp (about 30 grams/scoop # 40) of the cookie dough out. With your lightly oiled palms, roll the dough into a round dough ball. The cookie dough is still sticky but easier to work with because it's cold. Place it on a lined cookie sheet, about 2 1/2-3 inches apart

Cover each one in granulated sugar first and then generously roll them in icing sugar. This step prevents the icing sugar from being absorbed by the dough and you won't get the crinkle effect. Roll them about 2-3 times in the icing sugar to make sure each ball is well-coated or the confectioners' sugar will not show much after baking


Baking:

Pop them into the oven, 3rd rack from the top. Let them bake for 12 minutes for really soft cookies or 13 minutes if you want them crispier on the outside. The edge will set but the center is still soft when you pull them out from the oven. You don't want to overbake if you want a soft and chewy texture. Overbaking these cookies will give you a cakey texture. Let them cool on the baking sheet for 10 minutes then transfer to a cooling rack.


NOTES

Choose a ripe mango and avoid using stringy part of the mango so you get a smooth jam.

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