Soft and Chewy Mojito Cookies
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
11 mins
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Chill Time
2 hrs
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Total Time
2 hrs 21 mins
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Servings
16
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Calories
146 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Mojito Cookies
Description
This cookie recipe starts by creaming together unsalted butter with granulated and light brown sugars until fluffy. An egg, milk, rum extract, and spearmint extract are added to build the flavored base before incorporating all-purpose flour, baking soda, and salt. The dough is chilled for at least two hours to develop texture and flavor.
Cookies are dropped onto lined baking sheets and baked at 350°F until pale golden edges appear, producing a soft, chewy center. Lime zest and fresh mint leaves are used as garnishes to emphasize the mojito-inspired profile and add a fresh contrast to the sweet dough.
The balance of rum and mint extracts with citrus notes from lime lends a bright yet indulgent quality. These cookies suit occasions when a familiar cocktail flavor is desired in a baked form. Chilling the dough allows the flavors to meld and helps prevent spreading during baking.
Cookies can be stored at room temperature for five days or frozen for longer storage. Dough can also be refrigerated up to four days before baking for convenience.
Ingredients
- ½ cup butter softened (1 stick, unsalted
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 egg large
- 2 tablespoons milk
- 2 teaspoons rum extract imitation is fine, or to taste
- ⅛ teaspoon spearmint extract or to taste
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt or to taste
- lime zest as desired for garnishing (I used Key limes)
- mint leaf as desired for garnishing, fresh
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, 2 to 3 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, milk, rum extract, spearmint extract, and beat on medium-high speed until light and fluffy, 2 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix until just combined, about 1 minute or less.
- Using a 2-ounce cookie scoop, form approximately 16 uniformly-sized cookie dough balls, place on a large plate or platter, cover with plasticwrap, and chill in the fridge for at least 2 hours, or up to 4 days before baking.
- Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray. Place the dough balls on the baking sheet, spaced evenly apart. I recommend baking 8 cookies per sheet.
- Bake for 10 to 12 minutes, or until pale golden and edges have just set, even if slightly undercooked and glossy in the center. Cookies will firm up as they cool. The cookies in the photos were baked for exactly 11 minutes and have chewy edges with super soft pillowy centers. For firmer cookies, extend baking time by 1 to 3 minutes. Start checking at 9 minutes since all ovens, exact size of dough balls, and preference for doneness will vary.
- Allow cookies to cool on the baking sheet for 10 minutes before removing.
- While cooling, garnish with lime zest and mint to taste. Garnished cookies should be eaten within a few hours because the lime zest and mint will start to discolor within a few hours.
Notes
- Store baked cookies airtight at room temperature up to 5 days or freeze up to 3 months for longer freshness.
- Unbaked dough can be refrigerated up to 4 days, then baked as desired for freshness.
- Using a 2-ounce cookie scoop helps ensure even cookie size and consistent baking.
- Garnish with fresh lime zest and mint leaves for enhanced mojito flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 146kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 27mg | 9% |
| Sodium | 153mg | 6% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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