I know I should be a little more humble about this but…….
I make amazing Mojitos.
As in so freaking good, you would think you were being whisked away to the streets of Havana.
So when I saw that my beloved neighborhood Cuban patisserie, Azúcar offered mojito cookies, I felt compelled to try my hand at making some!
Using a sugar cookie base from Baking Illustrated , I incorporated a “mint sugar” I made and fresh lime zest to give that bright kick that mojitos are so known for.
Chewy, crispy, slightly sweet, and minty.
Now if there was only some subtle way I could sneak the rum into them…….. 🙂
Makes approximately 2 dozen
Adapted from Baking Illustrated Soft and Chewy Sugar Cookies
2 Cups All Purpose Flour
½ Teaspoon Baking Powder
½ Teaspoon salt
1 Cup Unsalted Butter, softened but still cool
1 Cup Granulated Sugar, plus ½ cup for rolling dough
1 Tablespoon Light Brown Sugar
1 Large Egg
1½ Cups Loosely Packed Mint Leaves, washed and thoroughly dried
1 Tablespoon Lime Zest
1½ Teaspoons Vanilla Extract
Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray.
In a food processor, pulse one cup of granulated sugar and mint leaves until the leaves have been ground down and combined with the sugar (see photo).
Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
Cream the butter, the mint sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg, lime zest and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the ½ cup sugar for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will prevent the dough from sticking to your hands and ensure that the sugar sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar, and then place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and then dip the bottom of the glass in the remaining sugar. Flatten the dough balls with the bottom of the glass until they are about ¾ inch thick, dipping the glass in sugar as necessary to prevent sticking (after every 2 or 3 cookies).
Bake until the cookies are golden brown around the edges and their center are just set and very lightly colored, 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature. Store in an airtight container at room temperature.
19 thoughts on “Mojito Cookies……Havana is Calling.”
These look and sound amazing – and such stunning photos too!
These look great!
Try substituting rum for the vanilla, or do half rum half vanilla
What a winning recipe-I have bookmarked! Your pictures sure do make me want a few.Thanks for sharing.
favorite cocktail = mojito. favorite cookie = snickerdoodles/sugar cookies.
combining the two? i can’t even imagine!!!
why did you wait to make these AFTER i left?
I don’t see why you can’t dip them in rum, like you would milk? I mean, that’s just me though 😉
I wanna be whisked! Can I be whisked? Is there something I can sign?
I love mojitos!! I bet the tartness goes well with the sugary icing!! You’re always so creative with your desserts. Have a great weekend!
I know these have to taste good, but I bet the smell is amazing too.
I’m passing the Versatile Blogger Award on to you! View the details at http://whataboutsecondbreakfast.blogspot.com/2011/08/i-got-versatile-blogger-award.html.
Thanks for the award Shirley!!! FOOD BLOGGERS = MY FAV!!!!!!!!!!!
A rum glaze or drizzle might work.
Your photos are beautiful. I’d like to frame some for my kitchen…”you taste with your eyes first…”
It’s good to drizzle in rum or in whiskey. Both should work out accordingly.
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I like the look of these! Found this recipe halfway through baking, so I made mint sugar (with a touch of salt) to coat diamants, little shortbreads with a sugar collar. Tastes good already, not even baked yet 🙂
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