Mango Con Chile Snickerdoodles

These cookies are a play on the snack of mango con chile. They’re smoky and a little tangy from the addition of crystalized lime powder. If desired, you can use a store-bought chile mix like Tajin and add two tablespoons of it to a half cup of granulated sugar.

Mango Con Chile Snickerdoodles


  • 1/2 c. unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar
  • 1 tsp. vanilla extract
  • 1 tbs. lime juice
  • 1 tsp. lime zest
  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tbs. ground cinnamon
  • 1 c. dried mango, diced

Sugar Mix

  • 1/2 c. granulated sugar
  • 1/2 tbs. Kosher salt
  • 1/4 tbs. Chipotle chile powder
  • 1/4 tbs. Ancho chile powder
  • 1/8 tsp. Cayenne pepper
  • 1/4 tbs. ground cinnamon
  • 1 tbs. crystalized lime powder or citric acid
  • Mix ingredients in a bowl and see aside

Yields Approximately 30 Cookies using 1 tablespoon-sized scoops.

Preheat the oven to 350 degrees Fahrenheit. Cream butter, then add sugar and beat until light and fluffy. Scrape bowl. Next, add eggs and beat until fully incorporated and the batter is lighter in color. Add vanilla, lime juice, and zest. Mix until combined.

In a small bowl, whisk together the flour, baking soda, baking powder, Kosher salt, and cinnamon. Add dry ingredients to bowl, a little at a time, scrapping bowl after each addition. Lastly, add in dried mango and mix until just combined.

Using a cookie scoop or spoon, take tablespoon-sized scoops of dough and roll in sugar mixture. Place dough onto parchment paper lined baking sheets and bake for 10-12 minutes until golden brown.

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