Mojitos are one of my favorite cocktails. Traditionally, fresh mint leaves and sugar are muddled at the bottom of a highball glass, then ice is added and the drink is finished with rum, lime juice, and soda water. The combination of mint and lime makes the cocktail exceptionally refreshing — so much so that I often add mint to homemade limeade for a similar non-alcoholic lift.
These Mojito Cookies are inspired by that same bright, mint-and-lime profile. They are rich butter cookies flavored with peppermint extract and a generous amount of fresh lime zest. The texture is slightly crisp at the edges with a tender, almost shortbread-like crumb. Fresh mint doesn’t always hold up in baked goods, so peppermint extract is used here to provide a clear, refreshing mint note that blends nicely with the buttery dough. The lime zest delivers a strong citrus presence without adding liquid, so the cookies keep their delicate texture. If you want a more pronounced cocktail flavor, a small amount of rum extract can be added to the dough, though I usually leave it out.
To give the cookies a finished, festive appearance, I roll them in green sanding sugar before baking — similar to rimming a cocktail glass with sugar. Plain granulated sugar or a coarse natural sugar will work just as well if you don’t have colored sanding sugar; it adds a subtle crunch and a polished edge to each cookie.
Mojito Cookies
1 cup butter, room temperature
1 cup sugar
1 large egg
1 egg yolk
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1/4 tsp rum extract (optional)
2 tbsp lime zest
1/2 tsp salt
2 1/2 cups bleached all-purpose flour
green sanding sugar, for decorating
Preparation: In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, egg yolk, vanilla extract, peppermint extract (and rum extract if using), lime zest, and salt. Mix until combined. With the mixer on low speed, gradually add the flour and mix until a smooth dough forms.
Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in wax paper or parchment and chill: freeze for about 2 hours or refrigerate for at least 4 hours, until firm. The dough can be stored tightly wrapped in the refrigerator for several days or in the freezer for several weeks.
When ready to bake, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Remove the chilled logs and cut each in half so you have four smaller logs. If the dough is very firm, let it sit a few minutes to soften slightly. Roll each smaller log in green sanding sugar or green sprinkles, then slice into rounds about 1/4 inch thick; thicker slices will require a slightly longer bake time. Place the cookie rounds on the prepared baking sheet, leaving a little space between them.
Bake for 12–14 minutes, until the edges begin to brown lightly. Remove from the oven and transfer the cookies to a wire rack to cool completely.
Makes about 4–5 dozen cookies, depending on thickness.