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:
Butter Granulated sugar Brown sugar Mint extract (I recommend Spearmint Extract rather than Peppermint Extract — more on this below) Rum extract (imitation is fine) Flour Baking Soda Salt 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?
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.
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! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
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!
