Bright, buttery, and bursting with refreshing citrus flavor, these Mojito Sugar Cookies bring the classic cocktail-inspired taste into a delightful homemade dessert. Fresh mint, fragrant lime zest, and a hint of rum combine to create soft sugar cookies finished with a sweet citrus glaze. They’re perfect for spring gatherings, summer parties, holiday cookie trays, or simply treating yourself to something unique.

The first time I baked these mojito sugar cookies, my husband took one bite and immediately reached for another. He loved how the fresh lime and mint made the cookies taste light and refreshing instead of overly sweet. Before long, the whole batch had disappeared, and they’ve been a regular request ever since.

Now these cookies make an appearance whenever we host family get-togethers or enjoy a quiet afternoon with coffee. The fresh citrus aroma filling the kitchen always makes the house feel cheerful, and the glossy glaze gives each cookie that bakery-style finish everyone loves.

Why This Mojito Sugar Cookies Recipe

• Soft, buttery cookies with bright citrus flavor.
• Fresh mint adds a naturally refreshing finish.
• Sweet rum-lime glaze creates a bakery-quality dessert.
• Perfect balance of sweet, tangy, and herbal notes.
• Great for parties, holidays, and summer celebrations.
• Easy to prepare using everyday baking ingredients.
• Beautiful enough for cookie boxes and homemade gifts.

Ingredients

Makes about 20 cookies

For the Cookies

• ½ cup granulated sugar (100 g | 0.22 lb)
• Unsalted butter, softened (170 g | 0.38 lb)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract (5 ml)
• ½ teaspoon mint extract (2.5 ml)
• All-purpose flour (250 g | 0.55 lb)
• 1 teaspoon baking powder (4 g | 0.009 lb)
• Fresh mint leaves, finely chopped (10 g | 0.02 lb)
• Finely grated zest of 2 limes

For the Citrus Mojito Glaze

• Powdered sugar (180 g | 0.40 lb)
• Zest of 2 limes
• 2 tablespoons dark rum (30 ml)
• 2 teaspoons fresh lime juice (10 ml)
• Finely grated zest of ½ pink grapefruit
• ¼ teaspoon mint extract
• 1 teaspoon vanilla extract (5 ml)

Directions

1. Preheat the oven to 350°F (175°C) and line one or two baking trays with parchment paper.
2. In a large bowl, beat the softened butter and granulated sugar until the mixture becomes pale and fluffy.
3. Mix in the egg, vanilla extract, and mint extract until smooth.
4. In another bowl, whisk together the flour, baking powder, chopped mint, and lime zest.
5. Gradually fold the dry ingredients into the butter mixture until a soft dough forms. Avoid overmixing.
6. Scoop portions of dough, about one tablespoon each, and arrange them on the prepared baking trays, leaving about 2 inches (5 cm) between each cookie.
7. Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain soft.
8. Let the cookies cool on the baking tray for several minutes before transferring them to a wire rack to cool completely.
9. To prepare the glaze, whisk together the powdered sugar, lime zest, grapefruit zest, dark rum, lime juice, mint extract, and vanilla until smooth. If needed, add a few drops of lime juice to reach a pourable consistency.
10. Drizzle or spread the glaze over the cooled cookies and allow it to set before serving.

Notes

• Freshly grated citrus zest provides the brightest flavor, so avoid bottled alternatives when possible.
• For a stronger mint flavor, add a few extra chopped mint leaves or a tiny additional drop of mint extract.
• If you prefer an alcohol-free version, replace the rum with fresh lime juice or orange juice.
• Don’t overbake the cookies—they should remain soft in the center for the best texture.
• Decorate with extra lime zest, tiny mint leaves, or coarse sugar for an elegant presentation.
• Store the cookies in an airtight container at room temperature for 4–5 days.
• Freeze the unglazed cookies for up to 3 months. Add the glaze after thawing for the freshest appearance and flavor.