Drop all of your other cookie recipes, and try making these Maple Orange Drop Cookies tonight. The rich flavour of maple, and the zesty kick of orange make these cookies a perfect sweet treat to celebrate sugar shack season and the return of spring. Plus, when you’re baking with Mirage margarine, you also get a boost of omega-3 fatty acids. Today’s the day for freshly baked cookies!
Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 10 minutes
Yield: 36 cookies
Ingredients
For the cookie dough
- 313 g / 2 1/2 cups all purpose flour
- 5 g / 1 tsp baking soda
- 3 g / 1/2 tsp salt
- 217 g / 1 cup dark brown sugar, packed
- 164 g / 3/4 cup Mirage margarine
- 1 large egg, room temperature
- 80 ml / 1/3 cup maple syrup
- 18 g / 1 tbsp orange zest
- 5 ml / 1 tsp vanilla extract
For the glaze
- 90 g / 3/4 cup icing sugar, sifted
- 45 ml / 3 tbsp maple syrup
- 5 ml / 1 tsp vanilla extract
- 1.25 ml / 1/4 tsp orange extract (optional)
- Pinch salt
Directions
Cookie dough
1. In a medium bowl, whisk together the flour, baking soda and salt.
2. Place the Mirage margarine and sugar in a large bowl or the bowl of a stand mixer. Using the paddle attachment or an electric mixer, beat on medium high until light and fluffy, 2 to 3 minutes.
3. Beat in the egg until fully combined.
4. Reduce mixer speed to low and beat in the dry ingredients until just combined.
5. Chill dough for 30 minutes.
6. Preheat oven to 375°F (190°C.) Grease or line 2 large baking sheets with parchment paper.
7. Dropped heaped tablespoons (we used a #40 scoop) onto the prepared baking sheets 2 inches (5 centimetre) apart.
8. Bake until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Glaze
1. In a medium bowl combine all ingredients until smooth. Drizzle with a small spoon over the cooled cookies.
Chef Notes
- Add 1 cup chopped toasted pecans or walnuts for Nutty Maple Orange drop Cookies.
