Vegan Mango Vanilla Sugar Cookies (Print Version)
Soft chewy cookies infused with tropical mango puree and vanilla. These plant-based treats feature a crisp sugar coating and are ready in under 35 minutes.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1/4 tsp salt
→ Wet Ingredients
05 - 3/4 cup granulated sugar
06 - 1/2 cup vegan butter, softened
07 - 1/4 cup mango puree from fresh or thawed frozen mango
08 - 2 tbsp plant-based milk such as almond, soy, or oat
09 - 2 tsp pure vanilla extract
→ For Rolling
10 - 1/4 cup granulated sugar
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt until thoroughly blended.
03 - In a large bowl, beat vegan butter and 3/4 cup sugar until light and fluffy, approximately 2-3 minutes.
04 - Mix in mango puree, plant-based milk, and vanilla extract until the mixture is smooth and well combined.
05 - Gradually add dry ingredients to the wet mixture, stirring until a soft, cohesive dough forms.
06 - Scoop tablespoon-sized portions and roll each into a ball. Roll each ball in the remaining 1/4 cup sugar to coat evenly.
07 - Place dough balls 2 inches apart on prepared baking sheets. Gently flatten each ball with your fingers or the bottom of a glass.
08 - Bake for 10-12 minutes or until edges are just set and centers appear slightly underbaked for optimal chewiness.
09 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies combine the nostalgic comfort of classic sugar cookies with bright tropical sweetness
- The texture is incredible, with crispy edges and a soft, chewy center that keeps people reaching for more
02 -
- Overbaking is the enemy of chewy cookies, so pull them out when edges are just set
- Room temperature ingredients blend together much more smoothly than cold ones
03 -
- Mango extract amps up the fruit flavor without adding extra moisture to the dough
- Coconut oil instead of vegan butter adds a subtle tropical undertone that pairs perfectly