- Finely mince the fresh mint so it blends smoothly into the dough without creating a leafy or fibrous texture.
- For maximum lime flavor, rub the lime zest into the sugar with your fingers before creaming it with the butter to release the oils.
- Rum extract is optional and non-alcoholic, but it adds a classic mojito depth; omit it for a family-friendly version.
- Avoid adding too much lime juice, as excess liquid can cause the cookies to spread too much.
- For slightly crisp edges, bake on the upper oven rack for the last 1–2 minutes.
- Let cookies cool completely before glazing so the glaze sets cleanly and doesn’t soak in.
Mojito Cookies
These mojito cookies are soft-centered with lightly crisp edges, bursting with fresh lime zest, mint, and a hint of vanilla. Inspired by the classic cocktail, they’re refreshing, aromatic, and perfect for summer baking or parties. Optional rum extract adds authentic mojito flavor without alcohol.
Servings 24 cookies
Calories 145kcal
Cost $8 for entire recipe
Equipment
- Mixing bowls
- electric mixer or hand mixer
- measuring cups
- Measuring spoons
- microplane or zester
- citrus juicer
- Rubber spatula
- Baking Sheets
- Parchment paper
- wire cooling rack
Ingredients
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg
- 1 tablespoon fresh lime juice
- 1½ tablespoons lime zest
- 1 teaspoon vanilla extract
- ¼ teaspoon rum extract optional
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ tablespoons finely minced fresh mint leaves
Optional Finish:
- Extra lime zest
- Powdered sugar glaze lime juice + powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter, granulated sugar, and powdered sugar until light and fluffy.
- Beat in egg, lime juice, lime zest, vanilla, and rum extract if using.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Mix dry ingredients into wet ingredients until just combined.
- Fold in finely minced mint.
- Scoop 1½-tablespoon portions onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until edges are set and bottoms are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Finish with extra lime zest or drizzle with lime glaze once cooled.