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Test Kitchen Approved

Mango Chile Sugar Cookies

Recipe By Rebecca Tombaugh, Savory Spice—Brookside/Kansas City, MO

Prep Time

20 Minutes

Cooking Time

20 Minutes

Recipe By Rebecca Tombaugh, Savory Spice—Brookside/Kansas City, MO

From the recipe author: “I got a cookie cutter in the shape of an alligator and this recipe was attached. The combo of sweet and hot is one of my favorites.”

Serving Suggestions

Serve right away or let the cookies sit out for 2 to 3 hours and the frosting will firm up.

Recipe Notes

Recipe adapted from Ann Clark Ltd. in Vermont.


For cookies:

1 cups unsalted butter, room temperature

⅔ cups granulated sugar

1 egg

½ tsp. La Baleine Fine French Sea Salt

2.5 cups sifted flour

For frosting:

1 Tbsp. unsalted butter, melted

1 Tbsp. whole milk

4 Tbsp. Mango Hot Sauce

1.75 cups sifted powdered sugar

food coloring optional

For optional sprinkle:

1 Tbsp. Powdered Makrut Lime Leaves

Savory Spice ingredients in this recipe


For cookies: Cream butter and sugar with an electric mixer until well blended. Add egg, vanilla, and salt; mix until combined. Add flour and continue to mix until well blended. Place dough in plastic wrap and chill a minimum of 3 hours. Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Roll dough out to about 1/8 inch thick. Cut shapes with your favorite cookie cutter then place cookies on prepared sheet. Bake 15 to 20 min., or until edges begin to turn light brown. Transfer cookies to a cooling rack and cool completely before frosting.

For frosting: Beat together butter, milk, hot sauce, and confectioners’ sugar until smooth. (Add a few drops of food coloring if desired.) Chill at least 10 min. Spread or pipe the frosting onto the cookies.

For optional sprinkle: Sprinkle frosted cookies with any one of the optional sprinkle suggestions, or mix together to make your own unique sprinkle, such as Vanilla Bean Sugar with powdered lime leaves or Vanilla Bean Sugar with Aleppo chiles.