Recipe: Mango Chile Sugar Cookies
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.”
- 1 cup unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 egg
- 1 tsp. Pure Tahitian Vanilla Extract
- 1/2 tsp. La Baleine Fine French Sea Salt
- 2 1/2 cups sifted flour
- 1 Tbsp. unsalted butter, melted
- 1 Tbsp. whole milk
- 4 Tbsp. Mango Hot Sauce
- 1 3/4 cups sifted confectioners’ sugar
- food coloring optional
For optional sprinkle:
- 1/4 cup Vanilla Bean Sugar
- 1 Tbsp. Crushed Aleppo Chiles
- 1 Tbsp. Maldon Sea Salt
- 1 Tbsp. Makrut Lime Powder
Recipe adapted from Ann Clark Ltd. in Vermont.
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 sprinkles: 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 makrut lime powder or Vanilla Bean Sugar with Aleppo chiles.
Serve right away or let the cookies sit out for 2 to 3 hours and the frosting will firm up.