Why must spearmint extract be used rather than peppermint extract?

Spearmint extract tastes most authentically like the fresh mint leaves that go into a real mojito cocktail — bright, fresh, and herbally cool without any candy-sweet or medicinal character. Peppermint extract tastes like holiday candy canes and peppermint candies, producing a completely wrong and most inappropriately holiday-flavored mojito cookie rather than the most authentic and most genuinely summer-refreshing result.

Why must the dough chill for 2 hours before baking?

The 2-hour mandatory refrigerator chill allows the rum and spearmint extract flavors to meld most deeply and most completely into the butter-sugar-flour dough base, producing significantly more flavorful and most properly developed cookies than unchilled dough would produce. The chill also firms the dough to prevent excessive spreading during baking and produces the most properly chewy and most beautifully soft cookie rather than a flat and crispy result.

Can I use fresh mint instead of spearmint extract?

Fresh mint is not recommended for the cookie dough because it turns dark and unsightly green or black during baking, creating an unattractive appearance in the finished cookie. Fresh mint is used only as the most beautiful and most vibrant garnish applied immediately before serving. Spearmint extract provides the mint flavor throughout the dough most effectively and most attractively.

Mojito Cookies Easy Soft Chewy Rum Mint Lime Chilled Recipe

Description

The most easy ultra-soft Mojito Cookies made by beating 1/2 cup room temperature butter with 1/2 cup granulated and 1/2 cup packed light brown sugar on medium-high 2 to 3 minutes scraping bowl adding 1 large egg 2 tbsp milk 2 tsp rum extract and 1/8 tsp spearmint extract beating 2 minutes adding 1 1/2 cups flour 1 tsp baking soda and 1/2 tsp salt mixing just until combined forming 16 uniformly sized balls covering and refrigerating minimum 2 hours baking on parchment-lined sheet at 350°F for 10 to 12 minutes until pale golden cooling on sheet 10 minutes and garnishing with fresh lime zest and mint leaves only immediately before serving. A completely extraordinary summer mojito cookie recipe.

Ingredients

Scale

1/2 cup 1 stick Unsalted Butter softened to room temperature

1/2 cup Granulated Sugar

1/2 cup Light Brown Sugar packed

1 large Egg

2 tbsp Whole Milk

2 tsp Rum Extract imitation is perfect

1/8 tsp Spearmint Extract not peppermint

1 1/2 cups All-Purpose Flour

1 tsp Baking Soda

1/2 tsp Salt

Fresh Key Lime or Regular Lime Zest for garnishing immediately before serving

Fresh Mint Leaves for garnishing immediately before serving

Instructions

1. Beat room temperature butter with granulated and brown sugar on medium-high 2 to 3 minutes until creamed. Scrape bowl.

2. Add egg, milk, rum extract, and spearmint extract. Beat medium-high 2 minutes until light and fluffy. Scrape bowl.

3. Add flour, baking soda, and salt. Mix just until combined about 1 minute. Do not overmix.

4. Using 2-oz cookie scoop form 16 uniform dough balls.

5. Place on plate cover with plastic wrap.

6. Refrigerate minimum 2 hours up to 4 days. Mandatory step.

7. Preheat oven to 350°F. Line sheet with silicone mat or parchment.

8. Place chilled balls on sheet spaced evenly. Bake 8 per sheet.

9. Bake 10 to 12 minutes until pale golden edges just set even if slightly glossy center.

10. Cool on sheet 10 minutes.

11. Garnish with lime zest and fresh mint only immediately before serving.

Prep Time: 10 minutes plus 2 hours chilling
Cook Time: 11 minutes
Category: Dessert, Cookies, Summer
Method: Baking, Chilled Dough
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 146
Sugar: 12g
Sodium: 153mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 2g
Cholesterol: 27mg

Keywords: mojito cookies, easy soft chewy mojito cookies recipe rum extract spearmint lime zest, best mojito cookies chilled summer party, rum mint lime cookies