Mojito Lime Cookies

Flavors or fresh mint and lime

If you love the bright and fresh flavors of a classic mojito, you‘re going to love these Mojito lime cookies. These cookies combine fresh citrus flavor with subtile hints of fresh mint in a buttery, soft and chewy cookie with crunchy edges. It‘s a delicious combination and a Summers twist on a classic cookie recipe.

This combination feels light and fresh and not as heavy as a chocolate chip cookie for example. I added a piece of Valrhona white chocolate with lime to add a little more citrus flavor when biting into it but this is optional. You can substitute it for normal white chocolate or leave it out.

Why you’ll love these mojito lime cookies:

1. Fresh and zesty: fresh lime give these cookies a virbrant fresh flavor

2. Flavor and textur: This flavor combination works so well in a cookie. The cookies have great textur with a chewy center and crunchy edges.

3. Easy to make: this recipe is easy to make and doesn’t require too many Special ingredients except the Valrhona chocolate, but this is absolutely optional. You just need to get fresh lime and mint. The process of making these cookies is similar to many other cookie recipes.

2. Perfect for any occasion: except for maybe Thanksgiving and Christmas 😉 these cookies have a fresh flavor that definitely fits better for spring and summer, but they are really enjoyed at any occasion.

Ingredients you’ll need to make mojito lime cookies:

For the cookie dough:

• Flour: use all purpose flour in this recipe

• Sugar: I use white cane sugar for this recipe

• Baking powder: make sure it‘s not expired

• Baking Soda: i like to use a mix of baking powder and soda. Also make sure it’s not expired

• Cornstarch: this gives the cookies a nice texture and makes them a little more crumbly

• Butter: I use unsalted or lightly salted butter. Either works

• Egg yolk and whole eggs: have them at room temperature so they mix in better into the dough

• Mint leaves: use fresh mint leaves

• Lime zest: use fresh lime zest for the best flavor

• Vanilla: make sure to use a good quality vanilla. I used vanilla powder (from Vanilla Dream) in this recipe as it’s easier to mix in

• Salt: use regular table salt

How to make mojito lime cookies (step-by-step)

1. Make the mint sugar:

Start by mixing the mint sugar.

1. Mix the sugar and the fresh mint leaves in a small mixer until evenly mixed and the mint leaves are very fine

2. Remove 1/3 of the mint sugar for the dipping of the cookies

2. Make the cookie dough:

1. Mix the flour, baking powder, cornstarch and baking soda together and give it a whisk until incorporated. Set aside.

2. In the bowl of your standing mixer mix together the butter, 2/3 of the mint sugar, salt and vanilla. Mix with the paddle attachment until light and slightly fluffy. Add in the fresh lime zest. Scrape down the sides of the bowl to ensure that everything is evenly mixed.

3. Add the egg and the egg yolk and mix again until combined.

4. Add the flour mixture in 2 parts mixing well after each addition. Mix on low speed until everything is combined and you have no clumps of flour.

5. Take out the dough and place it onto a sheet of baking paper and roll it into a long. Place the log into the fridge to set for about 2-4 hours.

6. Alternatively you can also scoop the freshly made dough using an ice-cream scooper and portion the cookies onto a baking tray. Cover them with plastic wrap and chill.

3. Cut and roll:

1. Once the dough (cookie log) has chilled completely, remove it from he baking paper and brush the log with water or egg wash and roll it into the leftover mint sugar until coated all around. 

2. Cut the log into even slices of about 2 cm thick with a large, sharp knife. Place the cookies onto a baking tray lined with baking paper or silpat mat.

4. Bake the cookies:

1. Preheat oven to 175°C

2. Bake the cookies for about 10-12 minutes until the edges turn slightly golden brown.

3. Once the cookies are baked and still hot, place a piece of Valrhona yuzu chocolate onto each cookie. Press them down slightly into the cookie. (This step is optional)

4. With the help of a round cookie cutter shape the cookie directly after baking to give them a nice round shape. 

5. Once the cookies have cooled down slightly add a little bit of fresh lime on top of each cookie. Best to use a Microplane for this step to get very fine shavings of lime zest. This adds a fresh kick of citrus.

Mojito cookie log

I like to shape my cookie dough into a log and then cut discs out of it. This help create more even cookie that bake quicker and more evenly.

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Tips for making mojito cookies:

• Use fresh mint and fresh lime: to get he best fresh intense flavor.

• Use we good quality butter: using good quality butter in our cookie dough gives you the best flavor and texture

• Make the cookie dough into a log: it’s my favorite way to shape the cookie dough. I use this for almost every cookie dough recipe I have. This makes it easier to store, faster to shape instead of scooping, even bakes and nice round shapes.

• Coat the cookie log with the mint sugar: this gives the cookie extra flavor and crunch. It also adds a little more sweetness but it really tastes great in this cookie recipe. You can leave this step out if you want.

• Don’t overbake the cookies: you want to bake them just until the edges are slightly golden. Baking them too long will make them dry and they loose the green color of the mint and lime.

• Mix the mint and sugar: mixing the mint and sugar in a small blender until super fine gives you even more minty flavor and you don’t want to be eating large pieces of mint.

Serving ideas:

I love to serving these cookies just are they are, fresh the day of baking. This is when they taste best and the texture is how it’s supposed to be. You can store to cookie for up to 3 days in an airtight container. You can also freeze these cookies for up to 2 months in a tight vacuum packed bag.

FAQ’S:

1. Can I make the cookie dough ahead of time?

   Definitely. I normally recommend making the dough a day ahead so it has enough time to harden through. The flavor intensifies with time adding more flavor to the dough.

2. How do I know when my cookies are done baking?

   These mojito lime cookies normally bake for 10-12 minutes and then they should be done (depending on your oven of course) they should have slightly golden edges. Then you can be pretty sure that they are baked anough and have crunchy edges and a soft center.

3. Can I make these cookies extra citrusy?

   Yes, you can. But I wouldn’t over do it with the lime. Adding too much lime can make the cookies taste bitter and also floral and not in a nice way. Adding to much lime can make these cookies too intense and not enjoyable so make sure to adjust it minimal amounts.

4. Can I use dried mint?

   Yes, you can. I haven’t tried it using dried mint but again keep in mind that the flavor won’t be the same as when using fresh mint. The flavor will be different and not as intense. I recommend using fresh mint.

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The Recipe

Cookie dough:

Serving: makes about 24 cookies

350g white sugar
30g fresh mint leaves
380g all purpose flour
5g baking powder
3g baking soda
5g cornstarch (maizena)
230g butter, room temperature
3g vanilla paste or 1/2 vanilla pod
1.5 g salt
1 egg (50g)
1 egg yolk (20g)
5g lime zest, fresh 

Mint sugar for rolling:
50g white sugar
15 pcs. mint leaves (large and fresh)

Decoration:
Yuzu chocolate from Valrhona for decoration
fresh lime zest

Instructions: 

1. Blitz the sugar and the mint leaves in a small blender until well combined. Set aside

2. Mix the flour, baking powder, cornstarch and baking soda together and give it a whisk until incorporated. Set aside.

2. In the bowl of your standing mixer mix together the butter, mint sugar, salt and vanilla. Mix with the paddle attachment until light and slightly fluffy. Add the fresh lime zest.

3. Add the egg and the egg yolk and mix again until combined.

4. Add the flour mixture in 2 batches. Scraping down the sides between each addition. Mix on low speed until everything is combined and you have no clumps of flour.

5. Take out the dough and place it onto a sheet of baking paper and roll it into a long. Place the log into the fridge to set for about 1-2 hours. Once chilled brush the log with water or egg wash and roll it into the mint sugar until coated all around. 

6. Cut the log into even slices of about 2 cm thick and place onto a baking tray lined with baking paper.

7. Bake the cookies for about 10-12 minutes at 175°C. 

Take them out of the oven and place a piece of yuzu chocolate onto each cookie. Press them down slightly into the cookie.

8. With the help of a round cookie cutter shape the cookie directly after baking to give them a nice round shape. 

9. Once completely cooled zest fresh lime on top to add that extra kick of freshness.

10. Let cool completely and enjoy. 

Happy baking!