Soft and Chewy Mojito Cookies
This post may contain affiliate links.
Lime, Mint & Rum Cookies (aka Mojito Cookies!) — Super SOFT and chewy cookies that taste like you’re drinking a mojito!! Who can say no to rum, mint, lime, and sugar? A unique cookie that’s so GOOD and they’re PERFECT for spring and summer parties of any kind!!
Mojito Cookies with Mint, Lime, and Rum Extract
In a word, these rum cookies taste like you’re drinking a mojito! There’s fresh mint, fresh lime zest, rum extract, and sugar — similar to what you’d find in a mojito!
They’re super, super soft with just the right amount of chewiness. They’re exceedingly moist and pliable. If you love really soft cookies, you’re going to love these.
I adapted my cookie dough base from these Sugar-Doodle Vanilla Cookies, which is a throwback recipe from 2012. I loved those cookies back then for their ability to be a soft and more amped up version than a basic sugar cookie.
When I was brainstorming about what cookie base to use for the mojito cookies, the sugar-doodles came to mind, and I used that base as a jumping off place and it worked great.
It’s a unique set of ingredients and I realize these cookies are not going to be for everyone. Fresh mint and fresh lime zest in a cookie? Yep. And I realize I just lost people right there and that’s fine. Stick with chocolate chip cookies, I’ve got about 30+ versions.
But if you’re looking for a unique cookie that will be a conversation piece, and that tastes amazing, give these rum mint cookies a try. I inhaled two immediately when I was done with the photo shoot.
They’re a perfect spring and summer cookie. Or a bachelorette party, bridal shower, or girls-night-in kind of cookie.
I actually made these cookies in January, fell head over heels in love with them, and have been waiting for the perfect summery moment to share the recipe!
What’s in the Rum Cookies?
For these scrumptious mint, rum, and lime cookies, you’ll need:
- Granulated sugar
- Brown sugar
- Mint extract (I recommend Spearmint Extract rather than Peppermint Extract — more on this below)
- Rum extract (imitation is fine)
- Baking Soda
- Lime zest, for garnishing
- Fresh mint, for garnishing
How to Make Rum Cookies
To make the lime, mint and rum cookies, you’ll first need to cream together the butter and sugars until light and fluffy. Add in the egg, milk, and extracts next, followed by the dry ingredients.
Scoop the dough into 16 balls and pop them into the fridge for at least 2 hours before baking them. Once the cookies have been baked, let them cool on the baking tray for 10 minutes before garnishing with lime zest and fresh mint.
What Type of Mint Extract Should I Use?
This is my advice and recommendation and you can experiment with other variations but for me personally, this is what I know works — in terms of both taste and baking chemistry/science:
“Mint extract” comes in the form of spearmint extract and peppermint extract. I much prefer spearmint extract to peppermint extract in this recipe.
Spearmint extract tastes more like real mint you’d have in a mojito whereas peppermint extract tastes much like what you’d use in holiday baking season; think candy canes and peppermint candies that sit in candy dishes. That is too overpowering for this cookie.
Where Can I Buy Spearmint Extract?
I have never seen spearmint extract sold in typical grocery stores so you will need to order it on Amazon. Possibly if you have a gourmet grocery store you could see if they have spearmint extract but it will likely be more expensive. Amazon to the rescue, always for me.
Can I Use Mint Oil Instead of Mint Extract?
No! Make sure you don’t use a mint oil thinking it’s a mint extract. Oil is for massages, aromatherapy, and the like. Extracts are for cooking, by and large. There are exceptions to this but I haven’t tested mint oil here and really can say before even testing it, just don’t use it. Way too over-powering.
Can I Use Fresh Mint Instead of Mint Extract?
I used spearmint extract for the minty flavor in the dough rather than using actual minced fresh mint in the dough. Fresh mint could turn a dark unsightly green or black during baking and would not be very appealing.
I strictly used fresh mint for garnishing and recommend doing so only right before serving the cookies. Same goes for the lime zest, right before serving because it too will turn dark in a few hours.
Can I Use Actual Rum Instead of Rum Extract?
In the dough, I used store brand imitation rum extract which actually doesn’t have alcohol in it because it’s imitation, i.e. no alcohol. It’s very commonly found in grocery stores in the baking aisle.
The reason I didn’t use real rum in the dough was because rum extract has a much more pronounced rum flavor, ounce for ounce, or in this case milliliter for milliliter than actual rum would have been.
Plus, alcohol can change the way things bake. The cookies could have gotten dimply pock marks and wouldn’t have been as pretty to look it. Possibly not, but I didn’t want to experiment when I knew that rum extract was going to be my go-to anyway. If you try using actual rum, let me know your results.
Tips for Making Mint, Lime & Rum Cookies
Mint extract of any kind is far, far more potent than vanilla extract. Don’t be generous and add few teaspoons like you would with vanilla, where essentially my motto is more is better, and I let it almost pour out of the bottle into cookie or cake batter. Don’t do that with mint extract. Your baked goods will taste like mouthwash.
Start with 1/8th teaspoon of mint extract and if you think it needs more, go for it. At most, 1/4 teaspoon should do the trick.
If you want to add some real rum punch to the mojito cookies, make a powdered sugar glaze with about 2 cups powdered sugar to 3-4 tablespoons rum. That should get you pointed in the right direction. And if you do that, please invite me over so I can have one, or three.
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 2 tablespoons milk
- 2 teaspoons rum extract (imitation is fine), or to taste
- 1/8 teaspoon spearmint extract, or to taste
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- lime zest, as desired for garnishing (I used Key limes)
- fresh mint leaves, as desired for garnishing
- 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.
Storage: Store ungarnished cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Dough base adapted from Sugar-Doodle Vanilla Cookies.
Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 153mgCarbohydrates: 21gFiber: 0gSugar: 12gProtein: 2g
Favorite Spring Cookie Recipes:
Funfetti Cookies — These funfetti cookies are essentially sugar cookies from scratch that have been loaded with sprinkles. They have that nostalgic boxed cake flavor but are 100% homemade!
Fluffernutter Cookies – Soft, supremely CHEWY cookies that are loaded with marshmallows, peanut butter chips, and crispy rice cereal!! If you love lots of TEXTURE in your cookies, these are the cookies for you!!
Soft and Chewy Lemon Cookies — Packed with big, bold lemon flavor for all you lemon lovers! They’re soft, chewy and not at all cakey!
Coconut White Chocolate Chip Cookies — Soft, chewy, and so moist thanks to the coconut and browned butter with the PERFECT amount of white chocolate!!
Soft Chocolate Chip Cookies— These soft and chewy chocolate chip cookies are studded with chocolate chips and are the perfect texture.
Cream Cheese Cookies — Big, soft, buttery cookies with sweet and tangy cream cheese in the middle!! Oh my….Best thumbprints ever!!!
4-Ingredient Peanut Butter Cookies— These 4-ingredient peanut butter cookies are made with a secret ingredient…and lots of peanut butter, of course! These are so easy and fast to make!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.