Chewy Mojito Sugar Cookies

You favorite warm weather cocktail now comes in cookie form. These chewy mojito sugar cookies are perfectly chewy and are made with lime zest, fresh mint, and rum.

Who catches a cold in April? Apparently this one – this one being me. It hit me so hard at work on Monday that my hands started shaking while pipetting and I thought I was going to pass out. Thankfully I was able to leave shortly after and passed out on the couch.

Later, I drugged myself up in order to make it to Black Creek Bistro for restaurant week because I refused to miss out on that. I even threw on some red lipstick for good measure (and to distract you from noticing how exhausted I felt). After dinner I promptly passed back out and didn’t get up until 11am yesterday. Needless to say I stayed home sick.

Once I finally was able to remove myself from the sanctuary of my bed, I noticed how nice and sunny it was outside and how it’d be great to be able to take advantage of the sunlight via food photography. Alas, as can be expected of a sickly person, my motivation to bake was fleeting and I found myself on the couch the remainder of the day.

Thankfully I already had these cookies made for you (disease free I promise). While we may not be experiencing spring-like weather here in Ohio, it is in fact spring and I cannot resist baking for the season. These chewy mojito sugar cookies taste just like the cocktail with lime zest, fresh mint, and rum.

And if you liked these, throw some rosemary and lavender at them to really embrace the herb sugar cookie.

One year ago: Root Beer Float Brownie Cupcakes

Four years ago: Caramelized Brussels Sprouts with Bacon, Balsamic & Brown Sugar

Five years ago: Garlic Rolls

CHEWY MOJITO SUGAR COOKIES

Makes approximately 3 dozen

Ingredients:

2-1/4 cups all-purpose flour

1-1/2 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled to almost room temperature

1-1/2 cups white sugar

1 egg, room temperature

1 tsp rum extract

2 limes, zested

1 Tbsp chopped fresh mint

Coarse sugar, for rolling

Directions:

1. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugar until creamy, about 3 minutes. Add egg, rum extract, lime zest, and mint, and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
3. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place coarse sugar in a shallow bowl.
4. Roll tablespoons of dough into balls and roll in the sugar, shaking off any excess. Place on prepared cookie sheets, about 2 inches apart. Flatten slightly with the flat bottom of a glass cup.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted slightly from my Browned Butter Salty Sugar Cookies.

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