Mint Lime Sugar Cookies (Mojito Cookies)
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Mint Lime Sugar Cookies are soft sugar cookies with fresh lime zest and chopped mint mixed into the dough. They’re inspired by the flavor of a mojito but are completely non-alcoholic. I love these because the citrus and mint make the cookies taste fresh without feeling heavy, and they’re the kind of treat you want to snack on straight from the cooling rack.
You can serve these cookies with coffee, tea, or as a light treat after dinner. They’re great for summer baking or any moment you want something sweet with a bit of citrus and mint. I also like taking them to friends because they’re easy to pack and travel well.
How to Make Mint Lime Sugar Cookies
You’ll cream the butter and sugar, mix in the egg, then fold in the dry ingredients, lime zest, and fresh mint. The dough is scooped, rolled in sugar, and baked until the edges set. It’s a simple process, and the cookies are ready in minutes.
Zest the limes before cutting them. Use fresh mint, not dried, for the best flavor. If your dough feels too soft, chill it for 15 minutes before rolling.
Continue below for the full recipe with ingredients and step-by-step instructions.
Mint Lime Sugar Cookies (Mojito Cookies)
Make these Mint Lime Sugar Cookies for a quick citrus treat. Fresh lime and mint bring the flavor of a mojito without any alcohol.These cookies fit vegetarian diets.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted buttersoftened
- 1 1/2 cups granulated sugar
- 1 large egg
- Zest of 2 limes
- 1 1/2 tbsp finely chopped fresh mint
- 3 tbsp granulated sugarfor rolling
Instructions
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Preheat your oven to 350°F and line a baking sheet with parchment paper.
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In a bowl, whisk together the flour, baking soda, and salt. Set aside.
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In a separate bowl, cream the softened butter with the sugar until light.
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Mix in the egg until smooth.
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Add the lime zest and chopped mint, then stir to combine.
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Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
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Scoop tablespoon-sized portions of dough and roll each ball in the sugar.
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Place on the baking sheet, leaving space for spreading.
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Bake for 15-17 minutes, or until the edges are lightly set. (in 2 batches if necessary for the size of your oven)
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Cool on the baking sheet for a few minutes, then move to a rack.
Notes
Keep cookies in an airtight container at room temperature for 3–4 days.
To freeze: place baked cookies in a freezer bag and freeze for up to 2 months.
Thaw at room temperature.To reheat: warm in the oven for 2–3 minutes at 300°F if you want them soft again.
Nutrition
Per serving (2 cookies)
- Calories
- 559 kcal
- Carbs
- 85 g
- Protein
- 7 g
- Fat
- 21 g
- Fiber
- 2 g
- Sugar
- 42 g
- Sodium
- 357 mg
Recipe by Deborah Green
If you like the lime and mint flavor in these cookies, you might also want to try my lime mint salad dressing recipe, which uses the same fresh ingredients in a savory way.
