Yuzu + Mint + Lime Mojito Cookies

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Yuzu + Mint + Lime Mojito Cookies

These ultra- soft chewy sugar cookies are inspired by the fresh, minty Mojito cocktail. Refreshing, zesty, tangy lime mingles with sweet, fresh mint and citrusy floral yuzu chocolate. I was inspired by the basil sugar I made a while back to create a mint sugar. The fresh mint gets ground with white sugar to create a flavorful and very beautiful sugar! Once you make this mint sugar you’ll never go back to plain old sugar, it is absolutely gorgeous and versatile. The aroma itself is so inviting and lovely! The entire cookie is bursting with bright citrus flavor from the lime zest and yuzu chocolate. A final note on these cookies, be sure not to overbake them or else you’ll miss on that ultra-plush, soft chewy texture that makes these cookies unbelievably addictive.

Mint sugar is one of those things that is absolutely beautiful and is super simple to make! It can be used in so many applications like cakes, cookies or even granita. It takes less than 5 minutes to make!

Yuzu + Mint + Lime Mojito Cookies

Serving: Makes 24 cookies

Ingredients:

  • 1 3/4 cup of white sugar (350 grams)

  • 2/3 cup fresh mint leaves (40 grams)

  • 2 1/2 cups of all purpose flour (364 grams)

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 sticks of butter, at room temperature (226 grams)

  • 1 tablespoon vanilla bean paste

  • 2 teaspoon lime zest

  • 1 egg

  • 1 egg yolk

Mint sugar, for rolling

  • 1/4 cup of white sugar (50 grams)

  • 5-6 mint leaves

Toppings

Method:

  1. Preheat your oven to 350 degrees.

  2. Combine all purpose flour, baking soda, salt and whisk until incorporated. Set aside.

  3. In a food processor blitz sugar and mint leaves until the leaves are finely ground and is bright green. Set aside.

  4. In a stand mixer or with an electric mixer, beat butter for about a minute on medium speed until fluffy and pale.

  5. Add the mint sugar to the butter and beat for another 2 to 3 minutes until light in color and creamy.

    • Note: Scrape the sides of your bowl in between to ensure that everything is combined.

  6. Add vanilla extract, lime zest, the egg and the egg yolk into the creamed butter/sugar mixture and beat for 2 to 3 minutes or until the mixture is well combined.

    • Note: Scrape the sides of your bowl half way to ensure everything is getting mixed.

  7. In batches, add the flour mixture to the wet mixture and blend on low speed until barely combined.

    • Note: Make sure to scrape the sides and bottom of the bowl to get any dry bits that haven’t been incorporated.

  8. Using a 2 tablespoon cookie scoop, measure out cookie dough onto a parchment lined tray. For super accurate cookie dough balls, measure out the cookie dough into 40 gram dough balls.

  9. Make the mint sugar for rolling and gently roll the cookie dough lightly in the sugar.

  10. Place 5 to 6 balls of dough on the baking tray, leaving about 2 inches or more of space between each and bake for 8 to 9 minutes or just until the edges or the cookie are set. It’s okay if they look slightly under baked in the center, they will firm up as they cool. While the cookies are still hot, scoot them with a cookie cutter to get round cookies.

    • Note: Pulling them out when they look under baked will help keep them chewy and soft after they cool.

  11. Top each cookie with a Yuzu feve and fresh lime zest.

  12. Let the cookies cool for 5 to 10 minutes and enjoy!