Mirage Recipe
Prep: 20 mins (plus additional chilling time)
Cook: 20 mins
Serves: 18 cookies
Looking for an extra magical touch in your spring baking? These “robin’s egg” cookies bring just the right amount of whimsy to impress your kids. With some extra candy crunch in the classic chewy cookie, these chocolate robin eggs take every bite to the next level. Serve them at a birthday party, springtime brunch, or as a special after-school treat.
For more spring baking recipes, visit @mirage_margarine on Instagram!
Ingredients
Robin's Egg Cookies
3 1/4 cups
all-purpose flour
1 1/4 tsp
baking soda
1 1/4 tsp
baking powder
1/2 tsp
salt
1 1/4 cups
Mirage Margarine, room temperature
1 1/4 cups
light brown sugar
1 cup
granulated sugar
2
large eggs
2 tsp
vanilla extract
1 1/4 lbs.
chocolate robin eggs, lightly crushed
Directions
In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer fitted with a paddle attachment, beat the Mirage Margarine with the brown sugar and granulated sugar on medium-high speed until very light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla until combined.
Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated. Fold in the crushed chocolate robin eggs gently, taking care not to overmix. Scoop 6 3 1⁄2-ounce portions of dough onto a parchment lined baking sheet, spacing them well apart. Cover with plastic wrap and refrigerate overnight.
When ready to bake, heat your oven to 350°F, then bake for about 14 minutes, or until the cookies are golden around the edges but still soft in the centre. Repeat with remaining dough until all the cookies have been baked off.
Once baked, allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool fully before serving.
