Mango Chutney Thumbprint Cookies

Mango Chutney Thumbprint Cookies

This spin on the classic thumbprint cookie comes from our friend Diana Kuan who uses our Mango Chutney for the sweet center. The perfect cookie to bring to a festive event!

Makes 2 dozen cookies


1 (2 sticks or 16 ounces) unsalted butter, softened 

1/2 cup sugar 

2 large egg yolks 

1 tsp vanilla extract 

2 cups all-purpose flour 

1/2 tsp baking soda 

1/8 tsp salt

1/2 cup Brooklyn Delhi Sweet Mango Chutney 


Cream the butter and sugar in an electric stand mixer on medium speed until well-combined, about 1 minute. Add the egg yolk and vanilla extract and mix on low speed for another 30 seconds. Add the flour, baking soda, and salt and mix on medium speed until a dough forms. 

Wrap the dough in plastic wrap or aluminum foil and chill for 30 to 60 minutes. 

Preheat the oven to 350. Line a baking sheet with parchment paper. Roll the chill dough into balls about 1 1/4 inches in diameter and place them a few inches apart on the baking sheet. Lightly press down on each ball with your thumb to make a small well in the center of the cookie, being careful to not press too hard. Add about 1/2 tsp of Sweet Mango Chutney to each well. 

Bake for 15 minutes or until slightly firm. Cool on the baking sheet for a few minutes, then transfer to a cooling rack.