I love turning cocktails into cookies, and I’ve been toying with this particular recipe for quite some time. I wanted to turn one of my favourite summer beverages – the cool, refreshing mojito – into a cookie, but I had to fiddle with the proportions in the recipe quite a bit to get it just right.
For the uninitiated, a mojito is a cocktail made with rum, limes, mint leaves, and sugar muddled together and served with soda water over ice. I love classic mojitos, but it’s common nowadays to see bars and restaurants adding a twist to the classic recipe, such as cucumber, berries, or (as I had at a restaurant on Saturday and enjoyed immensely) grapefruit muddled with the lime and mint.
These cookies take the classic mojito flavours of mint, lime, sugar and rum and combine them into one bite-sized treat. I wanted to keep the flavours quite subtle but still noticeable, as previous attempts have resulted in cookies that were too minty, too boozy, or not flavoured at all. The only thing I would say about this recipe is that the mint flavour is probably the least in-your-face, so if you’re really looking for a minty kick you could either add more chopped mint to the dough, or else add a couple of drops of peppermint extract to the glaze.
The rum flavour comes mainly from the glaze, so the more you drizzle or spread on top of the cookies, the stronger the rum flavour will be. Also, the flavour will intensify as the cookies sit in an airtight container, so what seems like a mild taste of rum when you first glaze them will get stronger after a couple of hours.
I love the crunch of the decorating sugar on the edges of these cookies, as it is complemented so well by the creamy glaze and the soft-in-the-middle, crispy-on-the-bottom cookies. Just be careful as you bake them, because the bottoms of the cookies will brown but the tops will not, and you don’t want dry, overcooked cookies. Just take a peek underneath one when the suggested time is getting close; they will continue to cook a little bit as they sit on the sheet out of the oven, and I always like to err on the side of under baked.
I felt like I needed a real mojito in the background as a prop for the photo shoot, and I think it turned out pretty well. Bonus: once I was finished snapping pictures, I got to drink the mojito. I just didn’t want to waste it.
Today is Canada Day, so it almost feels unpatriotic to be sharing something that isn’t doused in maple syrup with a side of poutine, but a tray of these cookies would make a fantastic ending to a celebratory barbecue while you watch the fireworks. Of course, I recommend serving real mojitos on the side, but the cookies are just as satisfying on their own. Happy Canada Day everyone!
- ½ cup butter, at room temperature
- ½ cup white sugar
- 1 teaspoon vanilla
- 1 teaspoon light rum
- 1 egg
- 1 tablespoon chopped fresh mint (or more to taste)
- Zest of 1 lime (about 1 and ½ teaspoons)
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- ¼ cup decorating sugar, for rolling the edges (optional)
- ½ cup icing (confectioner's) sugar
- 2 teaspoons light rum
- 1 teaspoon fresh lime juice
- In the bowl of a stand mixer, cream butter and sugar together until fluffy. Add vanilla, rum, egg, mint and lime zest and mix well. Add flour, baking powder and salt and mix on low speed until combined. Turn dough onto work surface and form into a log about 2 inches in diameter. Roll log in decorating sugar, wrap in plastic wrap, and leave in the refrigerator for at least 2 hours (up to 24 hours) until ready to bake.
- Preheat oven to 400 degrees F. Place a silicone baking mat or a sheet of parchment on a baking sheet. Slice chilled dough into ¼-inch thick slices and transfer to prepared sheet. Bake 6-8 minutes, until bottoms and edges are light golden brown. Cool for 2 minutes on baking sheet, then transfer to wire rack to cool completely.
- In a small bowl, combine icing sugar, rum and lime juice and whisk until smooth. If the glaze is too runny, add more sugar; if it is too thick, add more liquid (either rum or lime juice - whichever flavour you want to be stronger!). Spoon or drizzle glaze over cooled cookies.
- Cookies will keep covered at room temperature for 2-3 days.