Description

These sugar cookies offer a delightful balance of sweet and tangy. A tender, buttery cookie base is topped with a smooth, zesty lime glaze, generously sprinkled with fresh mint and additional lime zest. The combination evokes the refreshing essence of a mojito, providing a bright and aromatic treat with a soft, yielding texture.

Ingredients

Scale

For the Cookies:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh lime juice
1 tablespoon lime zest
For the Mojito Glaze:
2 cups powdered sugar
4–5 tablespoons fresh lime juice
¼ cup finely chopped fresh mint
1 teaspoon lime zest (for garnish)

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Instructions

**Prepare the Cookie Dough:** In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, 2 tablespoons of lime juice, and 1 tablespoon of lime zest until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
**Chill the Dough:** Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 24 hours.
**Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
**Roll and Cut Cookies:** On a lightly floured surface, roll out one disk of chilled dough to about ¼-inch thickness. Use a 2-inch round cookie cutter to cut out shapes. Reroll any scraps as needed. Place the cookies 1 inch apart on the prepared baking sheets.
**Bake Cookies:** Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to maintain a tender texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
**Prepare the Mojito Glaze:** In a small bowl, whisk together the powdered sugar and 4 tablespoons of fresh lime juice until smooth. Add more lime juice, a teaspoon at a time, if a thinner consistency is desired.
**Glaze and Garnish:** Once the cookies are completely cool, spread a thin layer of glaze over each cookie. Immediately sprinkle with the finely chopped fresh mint and additional lime zest before the glaze sets.
**Set Glaze:** Allow the glaze to set completely at room temperature for about 30-60 minutes before stacking or storing.

Notes

Ensure butter and egg are at room temperature for a smoother, more evenly mixed dough.

Do not skip chilling the dough; this step is crucial for preventing the cookies from spreading too much during baking and makes them easier to handle.

For the most vibrant flavor, always use freshly squeezed lime juice and fresh mint.

Store the finished cookies in an airtight container at room temperature for up to 3-4 days.

Prep Time: 30 minutes (plus 1 hour chilling)
Cook Time: 10 minutes

Nutrition

Calories: 180
Fat: 9g
Carbohydrates: 28g
Protein: 2g