Mango Cookies

Do ahead

Line two large baking sheets with parchment paper or silicone baking mats.

Make the cookie dough

In the bowl of a stand mixer, combine the butter and granulated sugar. Beat with the paddle attachment to cream the butter and sugar together, about 3 minutes. Add food coloring and beat to combine, if using.

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Add the egg and beat to combine.
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In a separate medium bowl, whisk together the flour, kosher salt and baking soda.

Gradually beat in the dry ingredients until no dry streaks of flour remain.

Make the graham cracker swirl

In a medium bowl combine the graham cracker crumbs and kosher salt. Drizzle in the honey while tossing with a fork or a rubber spatula. Repeat with the melted butter. Lastly, drizzle in some of the water, using just enough to make wet crumbles. Do not use too much water.

Layer the dough

In a large bowl, layer the mango cookie dough with bits of the graham cracker swirl, taking care to disperse it evenly. I like to scoop some of the dough into the bowl and then use my hands to bring in ribbons and bits of the graham cracker swirl, and repeat. Use as much or as little of the graham cracker swirl as you prefer.

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Chill the dough for at least 1 hour.
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Bake

When you are ready to bake, preheat the oven to 350°F. Scoop out portions of the dough with a medium (2 tablespoon) cookie scoop. Make a deep divot in the middle of each dough ball with your thumb.

Place 6 divoted cookie balls on each prepared baking tray. Pipe or spoon marshmallow fluff into the center.

Bake each tray for 10-13 minutes. Let sit on the tray for 5 minutes before removing to a cooling rack to cool completely. Toast the pools of marshmallow with a kitchen torch, if desired. Sprinkle the tops with lime zest.