These Mango Sticky Rice Cookies are a tropical twist on the beloved Thai dessert. Buttery sugar cookie dough is divided into two flavors — toasted sweet rice and vibrant mango — then swirled together and finished with a creamy coconut glaze. The result is a soft, bakery-style cookie that perfectly balances mango sweetness and coconut richness.
If you love unique cookie recipes, these Mango Sticky Rice Cookies will become a standout favorite.
Why You’ll Love This Recipe
- Inspired by classic mango sticky rice flavors
- Soft, chewy texture with crisp edges
- Natural mango flavor from freeze-dried fruit
- Creamy coconut glaze finish
- Perfect for summer baking or special occasions
These Mango Sticky Rice Cookies combine fruity brightness with buttery cookie richness in every bite.
Ingredients
Cookie Dough
- 2 sticks (16 tablespoons) unsalted butter, room temperature
- 1 3/4 cups white sugar (350g)
- 3 cups all-purpose flour (360g)
- 2 teaspoons kosher salt, divided
- 1 teaspoon baking soda (7g)
- 1 egg, room temperature
- 2 egg yolks, room temperature
- 1/2 teaspoon coconut extract
- 1/4 cup dried sweet rice (46g)
- 1/2 cup freeze-dried mango
- 1/2 teaspoon ground turmeric (optional)
Coconut Glaze
- 1/4 cup coconut cream
- 2 cups powdered sugar (265g)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a stand mixer, cream butter and sugar until light and airy (about 2 minutes).
- Add egg, egg yolks, and coconut extract. Mix until fully combined.
- In a separate bowl, whisk flour, 1 teaspoon salt, and baking soda. Gradually add dry ingredients to the wet mixture until just combined.
- Divide dough evenly into two portions.
Make the Sticky Rice Dough
- In a dry skillet over medium-high heat, toast the sweet rice, stirring constantly until golden brown.
- Grind toasted rice using a mortar and pestle or food processor until fine.
- Knead the ground rice into one half of the dough until fully incorporated.
Make the Mango Dough
- Blend freeze-dried mango into a fine powder.
- Knead mango powder into the second half of the dough. Add turmeric for deeper color if desired.
Assemble & Bake
- Scoop about 1 tablespoon from each dough and roll them together to create a marbled effect.
- Place cookies 3 inches apart on prepared baking sheets. Gently press down slightly if desired.
- Bake 12–14 minutes until edges are lightly golden. Let cool completely.
Make the Coconut Glaze
- Whisk coconut cream, powdered sugar, and remaining 1 teaspoon salt until smooth and slightly thick. Adjust thickness with additional powdered sugar if needed.
- Once cookies are fully cooled, drizzle glaze over the tops in a zig-zag pattern. Allow glaze to set before serving.
These Mango Sticky Rice Cookies deliver tropical flavor and buttery richness in every swirl.
Tips & Tricks
- Toast rice carefully to avoid burning.
- Use freeze-dried mango for intense flavor without extra moisture.
- Do not overbake — cookies continue setting as they cool.
- Chill dough 20 minutes if spreading too much.
- Let glaze fully set before stacking.
Details
- Prep Time: 25 minutes
- Cook Time: 12–14 minutes
- Total Time: 1 hour (including cooling)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, Halal-friendly
Notes
- Add shredded coconut to the glaze for extra texture.
- Substitute coconut extract with vanilla if preferred.
- Store glaze separately if making ahead.
Nutrition (Approximate per cookie)
- Calories: 230 kcal
- Carbohydrates: 33g
- Protein: 2g
- Fat: 10g
FAQ
1. Can I skip the sticky rice?
Yes, but it adds authentic texture and flavor.
2. Can I use fresh mango instead of freeze-dried?
No, fresh mango adds too much moisture.
3. Why divide the dough?
It creates the signature mango and sticky rice swirl.
4. Can I freeze the dough?
Yes, freeze for up to 2 months.
5. How do I keep cookies soft?
Store in an airtight container at room temperature.
Storage
- Room Temperature: Up to 5 days in airtight container
- Freezer: Freeze baked cookies up to 2 months
- Reheat: 5 seconds in microwave for fresh texture
Similar Recipes
Mango Sticky Rice Cookies
Ingredients
Cookie Dough
- 2 sticks 16 tablespoons unsalted butter, room temperature
- 1 3/4 cups white sugar 350g
- 3 cups all-purpose flour 360g
- 2 teaspoons kosher salt divided
- 1 teaspoon baking soda 7g
- 1 egg room temperature
- 2 egg yolks room temperature
- 1/2 teaspoon coconut extract
- 1/4 cup dried sweet rice 46g
- 1/2 cup freeze-dried mango
- 1/2 teaspoon ground turmeric optional
Coconut Glaze
- 1/4 cup coconut cream
- 2 cups powdered sugar 265g
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a stand mixer, cream butter and sugar until light and airy (about 2 minutes).
- Add egg, egg yolks, and coconut extract. Mix until fully combined.
- In a separate bowl, whisk flour, 1 teaspoon salt, and baking soda. Gradually add dry ingredients to the wet mixture until just combined.
- Divide dough evenly into two portions.
Make the Sticky Rice Dough
- In a dry skillet over medium-high heat, toast the sweet rice, stirring constantly until golden brown.
- Grind toasted rice using a mortar and pestle or food processor until fine.
- Knead the ground rice into one half of the dough until fully incorporated.
Make the Mango Dough
- Blend freeze-dried mango into a fine powder.
- Knead mango powder into the second half of the dough. Add turmeric for deeper color if desired.
Assemble & Bake
- Scoop about 1 tablespoon from each dough and roll them together to create a marbled effect.
- Place cookies 3 inches apart on prepared baking sheets. Gently press down slightly if desired.
- Bake 12–14 minutes until edges are lightly golden. Let cool completely.
Make the Coconut Glaze
- Whisk coconut cream, powdered sugar, and remaining 1 teaspoon salt until smooth and slightly thick. Adjust thickness with additional powdered sugar if needed.
- Once cookies are fully cooled, drizzle glaze over the tops in a zig-zag pattern. Allow glaze to set before serving.
- These Mango Sticky Rice Cookies deliver tropical flavor and buttery richness in every swirl.
Notes
- Add shredded coconut to the glaze for extra texture.
Conclusion
These Mango Sticky Rice Cookies are a creative fusion dessert inspired by tropical flavors. With their vibrant mango swirl, toasted rice texture, and coconut glaze drizzle, they’re as beautiful as they are delicious. Once you bake them, they’ll quickly become a signature cookie in your collection.