Mojito Yuzu Lime Cookies Recipe

Introduction

The refreshing combination of mint and lime is a classic, and in these Mojito Yuzu Lime Cookies, that vibrant flavor shines in every bite. With a touch of creamy yuzu white chocolate and a crunchy mint sugar coating, these cookies offer a fresh and delightful twist on a basic cookie.

Ingredients

• 350g white sugar
• 30g fresh mint leaves
• 380g all-purpose flour
• 5g baking powder
• 3g baking soda
• 5g cornstarch (maizena)
• 230g butter, room temperature
• 3g vanilla paste or 1/2 vanilla pod
• 1.5g salt
• 1 egg (50g)
• 1 egg yolk (20g)
• 5g fresh lime zest

Mint Sugar for Rolling

• 50g white sugar
• 10 fresh mint leaves

Decoration

• Yuzu white chocolate from Valrhona for decoration
• Fresh lime zest

Instructions

1. Step 1: Blitz the white sugar and fresh mint leaves in a small blender until well combined, creating the mint sugar. Set aside.
2. Step 2: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and cornstarch until fully incorporated. Set aside.
3. Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, prepared mint sugar, salt, and vanilla paste until light and slightly fluffy. Add the fresh lime zest and scrape down the sides to mix evenly.
4. Step 4: Add the whole egg and egg yolk to the butter mixture and mix until fully combined.
5. Step 5: Add the flour mixture in two batches, mixing on low speed and scraping down the sides between additions until the dough is smooth and free of flour clumps.
6. Step 6: Transfer the dough onto a sheet of baking paper and shape it into a long log. Chill in the refrigerator for 1 to 2 hours to set.
7. Step 7: Once chilled, brush the log with water or egg wash, then roll it in the mint sugar until fully coated. Alternatively, scoop dough with an ice cream scooper and roll each scoop in mint sugar.
8. Step 8: Slice the log into even 2 cm thick pieces and place them on a baking tray lined with baking paper.
9. Step 9: Bake the cookies at 175°C for 10 to 12 minutes. Remove from the oven and press a piece of yuzu chocolate onto each cookie while still warm.
10. Step 10: Using a round cookie cutter, gently shape each cookie right after baking for a clean, round edge.
11. Step 11: Once completely cooled, zest fresh lime on top of the cookies to enhance their fresh flavor.
12. Step 12: Let the cookies cool entirely before serving. Enjoy your fresh and flavorful Mojito Yuzu Lime Cookies!

Tips & Variations

• If you cannot find yuzu white chocolate, substitute with any good-quality white chocolate for creaminess, though it won’t have the citrus kick.
• Use fresh, high-quality mint and limes for the best vibrant flavor.
• Rolling the dough in mint sugar gives a delightful crunchy edge—don’t skip this step.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To maintain freshness, add a slice of bread inside the container. Reheat slightly before serving if you prefer the yuzu chocolate to be soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be chilled in the refrigerator for up to 2 days before baking. Just bring it back to a cold temperature before rolling and baking.

What if I don’t have a stand mixer?

You can mix the dough by hand using a sturdy spoon or spatula. Cream the butter and sugar first, then gradually add the eggs and dry ingredients, being careful not to overmix.

Mojito Yuzu Lime Cookies Recipe

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★★★★★

4.9 from 52 reviews

Mojito Yuzu Lime Cookies combine the refreshing flavors of mint, lime, and yuzu into a deliciously soft and chewy cookie with a slightly crunchy mint sugar coating. Inspired by the classic Mojito cocktail, these cookies feature a unique twist with Valrhona yuzu white chocolate, adding a creamy citrus kick that elevates this treat. Perfect for a fresh, light dessert with an elegant flair.

• Author: reem
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 37 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion

Ingredients

Scale 1x2x3x

Cookie Dough:

• 350g white sugar
• 30g fresh mint leaves
• 380g all-purpose flour
• 5g baking powder
• 3g baking soda
• 5g cornstarch (maizena)
• 230g unsalted butter, room temperature
• 3g vanilla paste or 1/2 vanilla pod
• 1.5g salt
• 1 egg (50g)
• 1 egg yolk (20g)
• 5g fresh lime zest

Mint Sugar for Rolling:

• 50g white sugar
• 10 fresh mint leaves

Decoration:

• Yuzu white chocolate from Valrhona
• Fresh lime zest

Instructions

1. Prepare Mint Sugar: Blitz the 350g white sugar and 30g fresh mint leaves in a small blender until well combined to create a fragrant mint sugar mix. Set aside.
2. Mix Dry Ingredients: Whisk together the 380g flour, 5g baking powder, 5g cornstarch, and 3g baking soda in a bowl to combine evenly. Set aside.
3. Cream Butter and Mint Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 230g room temperature butter, mint sugar, 1.5g salt, and 3g vanilla paste until light and fluffy. Scrape down the sides to ensure even mixing. Add 5g fresh lime zest and mix briefly.
4. Add Eggs: Incorporate 1 whole egg and 1 egg yolk, mixing until fully combined.
5. Add Dry Ingredients: Gradually add the flour mixture in two batches, mixing on low speed and scraping the bowl between additions until there are no dry clumps and the dough is uniform.
6. Shape and Chill Dough: Transfer the dough onto baking paper and roll into a log shape. Chill in the refrigerator for 1-2 hours to firm up.
7. Coat with Mint Sugar: After chilling, lightly brush the dough log with water or egg wash and roll it evenly in mint sugar to coat all around. Alternatively, you can scoop dough portions with an ice cream scooper and roll each in mint sugar.
8. Slice and Bake: Cut the log into approximately 2 cm thick slices and place them on a baking tray lined with parchment paper. Bake at 175°C (347°F) for 10-12 minutes until edges are lightly golden.
9. Add Yuzu Chocolate: Once out of the oven, press a piece of Valrhona yuzu white chocolate on top of each cookie, gently pressing it slightly into the soft cookie surface.
10. Shape Cookies: Using a round cookie cutter, gently shape each warm cookie to achieve a neat, round form.
11. Cool and Garnish: Let the cookies cool completely on a wire rack. Before serving, zest fresh lime over the cookies for an extra burst of citrus freshness.
12. Serve and Enjoy: Enjoy these refreshing mojito-inspired cookies that are crunchy on the outside and soft and chewy inside.

Notes

• If you cannot find Valrhona yuzu white chocolate, substitute with your favorite white chocolate; flavor will be less citrusy but still delicious.
• Scraping down the bowl during mixing ensures even incorporation of ingredients.
• You can roll dough portions individually instead of shaping a log for quicker preparation.
• The mint sugar coating provides a slightly crunchy texture and enhances flavor.
• Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Keywords: mojito cookies, yuzu lime cookies, mint lime cookies, Valrhona yuzu chocolate, summer cookies, citrus cookies, fresh mint cookies