Servings: 24 cookies
Course: Mango Dessert Recipes


  • 1/2 cup softened unsalted butter (1 stick)
  • 1/2 cup (100 grams) organic cane sugar
  • 1/4 tsp almond extract
  • 1 tsp pure vanilla extract
  • 1 large egg (room temperature)
  • 225 grams gluten-free all-purpose flour
  • 20 grams cornstarch
  • 1/4 tsp + additional pinch of fine sea salt
  • 1/2 tsp cream of tartar

Mango Buttercream Frosting

  • Flesh of one mango (cut into chunks)
  • 1/2 cup (1 stick) softened unsalted butter
  • 1 1/4 cup powdered sugar
  • 2 tsp fresh lemon juice
  • 1/4 tsp fine sea salt


  1. Cream butter for 1 minute using a stand mixer of hand mixer. Add sugar, and cream for 2-3 minutes, until light and fluffy.

  2. Add extracts and egg, and mix on low until combined, scraping the sides down a few times as you go.

  3. In a separate bowl whisk together gf flour, cornstarch, salt, and cream of tartar.

  4. With mixer on low speed, gradually add the flour mixture. Once the flour mixture has been absorbed, turn the speed to medium and beat for 1 minute, until dough comes together and resembles playdough.

  5. Cover bowl and set aside to let dough rest while preheating the oven to 375 degrees F.

  6. Once oven is preheated, place a large piece of parchment paper on your counter and tape it to the counter. Break dough in half and bring it together into a ball. Set in the middle of the parchment. Sprinkle with gf all-purpose flour and dust your rolling pin with gf flour. Roll dough out to 1/2 inch. (Dough may seem like it's breaking a part a bit but be patient. As you roll more it will flow together.

  7. Cut out shapes and place on a parchment lined baking sheet. These cookies will not spread so you can put a dozen on a sheet. Bake for 9-10 minutes until set. Remove from oven and let fully cool.

Mango Buttercream Frosting

  1. Puree mango chunks in a food processor until smooth.

  2. Cream softened butter for 2 minutes in a stand mixer or with a hand mixer, until fluffy and airy. Add powdered sugar and mix for 2 minutes until very creamy. Then add 1/3 cup mango puree, fresh lemon juice, and salt. Beat for 1 minute until fully combined and creamy. Taste and adjust salt if needed.

  3.  Frost cookies with buttercream. And enjoy! Store leftover cookies in a closed container in fridge.

Recipe Notes

These gluten-free sugar cookies are so easy to make and the dough doesn't have to be chilled! Finish them with a delicious mango buttercream frosting.


Recipe submitted by Amanda Pa, Heartbeet Kitchen.

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