Easy Mango Thumbprint Cookies
Buttery, soft, melt-in-your-mouth, tender cookies filled with a dollop of tangy and refreshing mango jam, these Mango Thumbprint Cookies are ridiculously delicious and irresistible.
Equipment
- Stand Mixer / Hand Mixer
- Paddle attachment for stand mixer
- baking tray
- parchment paper
- measuring cups
- Measuring spoons
Ingredients
For Mango Jam
- 1 cup Mango puree
- ½ cup Granulated sugar
- 1 tablespoon Cornstarch
- ¼ teaspoon Fruit pectin
- 2 tablespoon Lemon juice
- ⅛ teaspoon Salt
For Mango thumbprint cookies
- 2 ⅓ cups All-purpose flour
- ⅔ cup Granulated white sugar
- 1 cup Unsalted butter Room temperature
- 1 teaspoon Mango extract
- ¼ teaspoon Salt
- 2 large Egg yolks
- ⅔ cup Mango Jam
- ½ cup Granulated white sugar for coating the dough balls
Instructions
Making the Mango Jam
- If you are using fresh mangoes, then remove the skin of the mangoes then cut the mango flesh around the pit. place the chopped mango chunks in a blender and blend it until pureed. Strain the pureed mango through a sieve to remove any lumps and threads.
- Take 1 cup of puree and pour it into a pan set on low heat.
- To the puree, also add 2 tablespoon lemon juice and ⅛ teaspoon salt and let it cook till it comes to a boil string with a spatula at regular intervals.
- In the meantime, in a small bowl, mix together the ½ cup sugar, 1 tablespoon cornstarch, and ¼ teaspoon fruit pectin.
- Once the puree comes to a boil, add the sugar mixture and whisk it thoroughly till everything is mixed and lump-free. Keep cooking the mixture and stir it continuously using a spatula.
- Cook for about 2 to 3 minutes or till the cornstarch is completely cooked and the puree becomes thick like a jam.
- Switch off the heat and transfer the mango jam that we need for the mango thumbprint cookies into a bowl to cool down further to room temperature.
Making Mango Thumbprint Cookies
- Preheat the oven to 350F and line a couple of large baking trays with parchment paper, and set them aside for later.
- Sift the all-purpose flour and set it aside for later.
- Next, take a bowl of a stand mixer with a paddle attachment or a big bowl for the hand mixer and add room-temperature 1 cup unsalted butter and ⅔ sugar in it.
- On a medium speed, cream/beat the butter and sugar together till it is well combined, approximately 2 to 3 minutes. Do not over-mix it. Scrape down the sides in between so nothing is left out.
- Add 2 egg yolks, ¼ teaspoon 1 teaspoon salt and mango extract to the mixture and beat it again till well combined.
- Finally, add the 2 ⅓ cups sifted flour and mix it all together to form a well-combined dough. When you start mixing the dough, it will look crumbly but do not worry; keep mixing till it forms a sticky well-structured dough.
- Take granular sugar on a plate or a bowl. We will need it to coat the mango thumbprint cookies dough balls.
- Take a tablespoon size cookie scoop and, using it, make small dough balls. Take the dough balls in your hand and roll them into nice round spheres.
- Roll these rolled dough balls in the granular sugar and coat them evenly.
- Place them on the previously parchment-lined baking trays. Keep a couple of inch space between each ball. Though the cookie does not completely flatten while baking, it still does need some room to spread and not touch each other while baking.
- Once you place 2 to 3 rolled dough balls on the baking pan, using a ½ teaspoon measuring spoon/your thumb/spatula handle top make a hole/indention at the center of each dough ball.
- Similarly, continue the same process and fill the baking tray with mango thumbprint cookies dough balls.
- Fill the indention/hole with ½ teaspoon of jam/jelly of your choice.
- Bake the mango thumbprint cookies at 350F for 12-14 minutes or until the cookies are properly baked and lightly brown bottoms. I always bake them for 14 minutes. But as I always say that each oven heats up differently, so be careful to bake the mango thumbprint cookies for the right amount of time.
- Once you get the baking tray out of the oven, let it cool down for 15 to 20 minutes on the baking tray. Remember, the cookies are very brittle when they come out of the oven, so if you try to lift them, they will break.
- After they have cooled a little, the cookies will firm up, and you will be able to lift them. Transfer the warm cookies to the wire rack to cool further to room temperature.
- Once the mango thumbprint cookies have cooled down completely, you can store them in an air-tight container.
Notes
- Measure the ingredients properly and do not over fill the measuring cups.
- Try making homemade alphonso mango jams.
- Do not let the dough sit for longtime to make the dough balls or the cookies will crack.
- Let the cookie rest and cool down to room temperature before storing or moving from the baking tray.
- For the jam if you do not have fruit pectin you can replace it with either agar agar or gelatin.
Tried this recipe?Let us know how it was!