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
For the cookie dough:
- In a medium bowl, whisk together the flour, baking soda and salt.
- 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.
- Beat in the egg until fully combined.
- Reduce mixer speed to low and beat in the dry ingredients until just combined.
- Chill dough for 30 minutes.
- Preheat oven to 375°F (190°C.) Grease or line 2 large baking sheets with parchment paper.
- Dropped heaped tablespoons (we used a #40 scoop) onto the prepared baking sheets 2 inches (5 centimetre) apart.
- 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.
For the glaze:
- 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.