Mango Lassi Cookies

You’re gonna love these. Melt in your mouth mango cookies, perfect for coffee and yap. 💛 Shout-out to RK in Brooklyn for the inspo! 🥭

INGREDIENTS

2.4 oz freeze-dried mangoes (two 1.2 oz bags)

2 sticks unsalted butter, room temperature

1 1/4 cup white sugar

1 large egg, room temperature

2 tsp vanilla extract

2 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/4 tsp. ground cardamom

Chopped pistachios

METHOD

Soften your butter! 

Blitz the freeze-dried mango slices in a food processor or blender until you have a fine mango powder. Set aside.

In a stand mixer or large mixing bowl, cream the softened butter and sugar together until fluffy and pale (at least 3-5 minutes with an electric mixer). Whisk in the egg and vanilla until completely combined.

In a medium bowl, sift the flour, mango powder, cardamom, baking powder, baking soda, and salt. Whisk together until combined. Add the dry ingredients into the wet ingredients and mix until no flour streaks remain.

Portion the cookies into 16-18 balls with a large spoon. Place the cookie dough balls on a lined tray and place in the fridge to rest for an hour.

Preheat your oven to 350°F.

Roughly chop pistachios.

After the cookies are done resting, roll one side of each dough ball in the pistachios, then arrange the balls at least 1.5 inches apart on a parchment-lined cookie sheet.

Bake in the middle rack of your oven for 10 minutes or until the edges are golden brown. 

Remove from the oven and let cool for 20 minutes!

Eat and pray for mango season to come sooner <3.

Enjoy!