Super SOFT and chewy Cookies, that look like you are drinking a mojito!! Soft and chewy Mojito cookies What can say no to rum, basil, sugar and lime? Specific cookie, so nice and Great for all sorts of spring and summer parties!!
how to make cookies soft : Soft and Chewy Mojito Cookies

Super SOFT and chewy Cookies, that look like you are drinking a mojito!! Soft and chewy Mojito cookies What can say no to rum, basil, Sugar and lime? Specific cookie, so nice and Great for all sorts of spring and summer parties!!

Mojito Cookies with Mint, Lime, and Rum Extract

In one word, you taste like a mojito! There's fresh basil, fresh lime, rum extract and Sugar – much like a mojito!

They are super sweet and chewy, and they are super soft. They are highly humid and smooth. You will love these if you really love soft cookies.

I have changed my cookie dough base from these 2012 Sugar-Doodle Vanilla cookies. I was fond of these cookies for being a fluffy, more amply updated version than a primary Sugar cookie.

When I learned about the cookie base to use for mohito cookies, I thought of Sugar doodles, so I used the base to hop off and it worked fantastically.

Soft and Chewy Mojito Cookies

Mojito Soft and Chewy Cookies – Super SOFT cookie and chewy cookies, like mojito drink! Who can say no to sugar, rum, mint and lime? Unique cookie, so GOOD and PERFECT for all sorts of summer and spring parties!

  • Prep Time 10 minutes
  • Cook Time 11 minutes
  • Additional Time 2 hours
  • Total Time 2 hours 21 minutes

Ingredients :

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup granulated Sugar
  • 1/2 cup light brown sugar, packed
  • 1 large Egg
  • 2 tablespoons milk
  • 2 teaspoons rum extract (imitation is fine), or to taste
  • 1/8 teaspoon spearmint extract, or to taste
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • lime zest, as desired for garnishing (I used Key limes)
  • fresh mint leaves, as desired for garnishing

Instructions :

  • Add butter, sugars and beat at the medium to high speed until creamed and well mixed, 2 to 3 minutes in a bowl of stand mixer with paddle attachment.
  • Stop, skim the sides of the bowl and add the eggs, the milk, the rum extract, spears, and bat for around 2 minutes, at medium-high speeds.
  • Stop, smash the bowl's sides, add the food, bake soda, salt and mix until mixed for about 1 or less minute.
  • A two-ounce cookie scoop forms about 16 cookie dough balls, places them on a large plate or platter, covers them with plastic wrap and chills them in the refrigerator for at least 2 or up to 4 days before baking. For more information see below.
  • Preheat the oven for 350F, fit a baker with a non-adhesive Silpat baker mat or sprinkle with the boiler mist. Place the balls in the breadbox, uniformly spaced off. Eight cookies per sheet I recommend baking.
  • Bake for 10 to 12 minutes or, even if slightly under-cooked and shiny at bottom, until pale golden and rims are just set. As they cool, cookies will become firm. The photos contain cookies which were cooked for just 11 minutes and have chewy edges and super soft cookies. Extend bakery time by 1 to 3 minutes for firmer cookies. Start to check at 9 minutes because of the varying size of all stoves, the exact size of balls, and doneness preference.
  • Allow cookies to cool 10 minutes before deletion on the bakery tray. Garnish with lime and mint to taste during refrigeration. Given a lime zest and mint start to color within a few hours, the garnished cookies can be eaten in a matter of hours. Store hungry cookies for up to 5 days or up to 3 months on the freezer in an airtight container at room temperature. Instead, unbreaked cookie dough can be kept in the cooling jar for up to five days and the remainder of the dough to be baked in the future can only be baked as many cookies as you want.


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