Mojito Cookies


  • 1 ½ cups white sugar
  • 1 cup butter
  • 3limes, zested
  • 2eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon mint extract
  • 1 teaspoon rum extract, or more to taste
  • 2 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    Cream sugar, butter, and lime zest together in a medium mixing bowl with an electric mixer until fluffy. Add eggs, fully incorporating 1 at a time. Mix in vanilla extract, mint extract, and rum extract.

  • Step 3

    Sift flour, baking powder, and salt together in a separate bowl. Mix into the egg mixture about 1/3 at a time, making sure flour is fully incorporated before adding the next batch.

  • Step 4

    Let chill in a refrigerator to allow the lime zest to impart greater flavor into the batter, up to 1 hour. Remove and allow to return to room temperature, about 20 minutes.

  • Step 5

    Spoon tablespoons of batter onto ungreased baking sheets, leaving about 2 inches between each cookie.

  • Step 6

    Bake in the preheated oven until edges are light golden brown, about 10 minutes, turning halfway through baking time. Allow to cool on the cookie sheets.

  • Cook's Notes:

    Make sure to use mint extract, not peppermint extract.

    Zested limes need not go to waste. You could improvise a glaze using the juice of the limes and a small amount of rum. Mix this by the teaspoonful into a rough cup of confectioner’s sugar until your desired consistency is achieved. I usually aim for slightly lighter than maple syrup in thickness. The result can be drizzled onto the still-warm cookies and allowed to dry as the cookie cools.

    The step involving leaving the batter in the fridge to infuse the flavors is completely optional.

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