I was working through recipe ideas for my first cookbook (more news on that soon!) when I decided to give this combination a whirl, and I'm so glad I did. The sweet tropical fruits are perfectly balanced by the sharp kick of the ginger, and it makes a refreshing change from the everyday chocolate chip cookie. And I'm not alone in appreciating a bit of variety: I served these alongside a few other flavours, including popular classics such as triple chocolate chip, and these ones were gobbled up first.
Mango, Pineapple & Ginger Cookies
Makes about 24 large cookies
3 cups (500g) plain white flour
2/3 cup (180g) white granulated sugar
1 cup (170g) soft brown sugar
1tsp baking powder
1tsp vanilla extract
250g (2¼ American sticks) butter, melted
¾ cup (165g) crystallized pineapple
¾ cup (165g) crystallized mango
½ cup (110g) crystallized ginger
- Preheat the oven to 170°C.
- Crystallized fruits and ginger often come in large-ish pieces - if so, use a sharp knife to cut them into small cubes.
- Mix the flour, sugars, and baking powder in a large bowl.
- Add the melted butter, vanilla extract, and eggs. Stir and knead until all combined into a thick dough.
- Add the fruit and ginger pieces, and knead into the dough until evenly distributed.
- Form into small balls, arrange on a greased baking sheet, and press gently to flatten. Make sure to leave enough space around each cookie, as they will spread to approximately double the size as they cook.
- Bake for 10-15 minutes, then transfer to a wire rack to cool.