Mojito Sugar Cookies

Mojito Sugar Cookies turn fresh lime, spearmint, and a hint of rum into soft, bakery-style cookies with a bright citrus finish. The lime zest and mint are rubbed directly into the sugar first. This simple step releases their fragrant oils and carries the flavor throughout every bite.

The cookies bake with lightly golden edges and tender, chewy centers. Once cooled, they are topped with a smooth lime glaze, fresh zest, and tiny flecks of mint. The flavor is refreshing without tasting sharp, grassy, or overly sweet.

A brief chill keeps the cookies thick enough for soft centers while still allowing them to spread into beautiful rounds. They are easy enough for everyday baking yet distinctive enough for parties, showers, and dessert trays. Familiar sugar-cookie comfort meets the fresh flavor of a mojito, and the combination works surprisingly well.

Recipe Yield: 18 cookies

INGREDIENTS

For the cookies:
2 1/4 cups all-purpose flour, spooned and leveled
1 cup granulated sugar
1 tbsp finely grated lime zest
1 1/2 tbsp fresh spearmint leaves, very finely chopped
3/4 cup unsalted butter, softened
1 large egg, room temperature
1 large egg yolk, room temperature
2 tsp fresh lime juice
1 1/2 tsp vanilla extract
1/2 tsp rum extract, optional but recommended
2 tsp cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt

For the lime glaze:
1 1/4 cups powdered sugar
1 1/2 tbsp fresh lime juice
1 tsp milk, plus more as needed
1/8 tsp rum extract, optional
1 small pinch fine sea salt

For the finish:
1 tsp finely grated lime zest
1 tsp fresh spearmint leaves, very finely chopped

INSTRUCTIONS

1. Prepare the baking sheets:
Line two large baking sheets with parchment paper. Set aside.

2. Make the mojito sugar:
Add the granulated sugar, lime zest, and chopped mint to a large bowl. Rub them together with your fingertips for about 1 minute, until fragrant and evenly speckled.

3. Mix the dry ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

4. Cream the butter and sugar:
Add the softened butter to the mojito sugar. Beat for 2–3 minutes, until light and creamy.

5. Finish the dough:
Beat in the egg, egg yolk, lime juice, vanilla, and rum extract until smooth. Gradually mix in the dry ingredients just until a soft dough forms.

6. Chill the dough:
Cover and refrigerate the dough for 45 minutes. Meanwhile, preheat the oven to 350°F (175°C).

7. Shape the cookies:
Scoop 2 1/2-tbsp portions of dough and roll them into balls. Arrange them 2–3 inches apart on the prepared sheets. Gently flatten each ball to about 1/2-inch thick.

8. Bake and cool:
Bake one sheet at a time for 11–13 minutes. The edges should be set and barely golden, while the centers remain pale and soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. Make the lime glaze:
Whisk the powdered sugar, lime juice, milk, rum extract, and salt until smooth and thick but spreadable. If needed, add more milk 1/2 tsp at a time.

10. Glaze and finish:
Spread a thin layer of glaze over each cooled cookie. Immediately sprinkle with lime zest and chopped mint. Let the glaze set for about 30 minutes before serving.

Helpful Tips to Perfect This Recipe

• Choose spearmint rather than peppermint: Spearmint has the softer, fresh flavor associated with mojitos. Peppermint can make the cookies taste more like holiday candy.
• Adjust the chill time when needed: The dough should feel cool and easy to roll. If it remains sticky in a warm kitchen, refrigerate it for another 15 minutes.
• Add fresh mint close to serving: The lime zest can remain on the glazed cookies, but fresh mint looks brightest during the first day. For make-ahead batches, reserve the mint garnish until shortly before serving.