Mojito Cookies, an easy cookie recipe based on the original mojito cocktail with lime, rum, and mint!
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Yield 4 dozen
Place the sugar and mint leaves in a food processor and pulse a few times just to chop the mint leaves finely. Pour sugar and mint into large mixing bowl.
Add softened butter to mixing bowl with sugar and mint. Mix with an electric mixer on medium speed until mixture is light and fluffy. Beat in lime zest, rum extract, then salt until combined. Beat in flour until just combined.
Form dough into a large round disk and wrap in plastic wrap. Cover and refrigerate dough about 1-2 hours or until well chilled.
Preheat oven to 350 degrees F. Line baking sheet(s) with parchment paper.
When dough is well chilled, roll out on a lightly floured work surface to about 1/8-inch to 1/4-inch thickness. Cut out into 2 inch circles using a round cookie cutter. Reroll the scraps to cutout additional cookies. The cookies should not spread much at all so you can put them fairly close together on the baking sheets.
Sprinkle the tops of the cookies with a little sanding sugar.
Bake cookies about 8-12 minutes at 350 degrees F or until cookies are lightly browned around edges. Cool slightly then transfer cookies to wire racks to cool completely.
SNAPPY TIPS: Be sure cookie dough is well chilled before rolling and cutting. For best results, you can also chill dough, cut out cookies, place on cookies sheets, and chill again before baking. The recipe yield may vary greatly depending on how thick you roll the dough.
SNAPPY SUBSTITUTIONS: Instead of rum extract, you can use rum but the extract has a much stronger rum flavor. If you're not a fan of rum, you can substitute vanilla.