Blue Ribbon Group Minnesota State Fair Mojito Lime Cookies
Best Cookie Contest Winner
These Minnesota State Fair Mojito Lime Cookies are THE citrus sweet treat you need this summer. Have you ever had a Mojito? That delightful Cuban drink with crushed mint and fresh lime? I hope you have. It is one of my favorite cocktails to have on vacation and in warmer temps. The cocktail also served as direct inspiration for these award-winning Minnesota State Fair Mojito Lime Cookies.
Created by hobby baker Greg Boe, these cookies won second place at the 2013 Minnesota State Fair. He cleverly titled them “Incognito Mojitos.”
My cohort Crystal was the lucky one to remake Greg’s recipe. Find her step-by-step tips below that walk you through baking process. Or if you’re already ready to bake them, hit the “jump to recipe” button.
Every bite of these winning cookies will make you think of sunshine. The texture is light and chewy. Their aroma is magical. The lush lime flavor will transport you to the tropics. Enjoy!
-Cyndi
Step by Step: Minnesota State Fair Mojito Lime Cookies
Preheat oven to 350 degrees F, with the rack in the middle of the oven. Next, zest your lime and set aside.
Mix together flour, salt, baking soda, and baking powder. Melt your butter in the microwave. In another bowl, put in the sugar and cream cheese, and pour the warmed, melted butter on top. Whisk to combine, making sure there are no clumps of cream cheese visible.
To this mixture, add the oil, egg, lime zest, lime juice, and vanilla extract. Whisk everything smooth. Gently fold in the flour mixture until a consistent dough is formed. Roll the dough in balls of approximately 2-3 tablespoons. Place on a parchment lined cookie sheet.
Bake 10-12 minutes, or until the edges just begin to brown.
Icing Adds a Sweet Minty Finish
Finely chop the mint for the icing and set aside. Mix the milk and confectioners’ sugar until smooth. Then add/blend in the corn syrup, vanilla extract and chopped mint. Mix until icing is shiny and smooth. Make sure you let the cookies completely cool before applying icing.
Spread the icing onto the cooled cookies. You may want to let the iced cookies sit before serving to give the icing a chance to harden. The hardened icing is like a candy shell on top of the chewy cookie! Yum! Enjoy!
-Crystal
Minnesota State Fair Mojito Lime Cookies
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups sugar
2.5 ounces cream cheese (room temp)
6 tablespoons unsalted butter (melted and still warm)
1/3 cup vegetable oil
1 large egg
zest of 1 lime
1 tablespoon lime juice
2 teaspoons vanilla extract
Mint Icing:
4 teaspoons milk, plus extra if needed
2 cups confectioners’ sugar
4 teaspoons light corn syrup
1/2 teaspoon vanilla extract
1/4 cup fresh mint leaves (finely chopped)
Cookie: Preheat oven to 350 degrees F, with the rack in the middle. Mix flour, salt, baking soda, and baking powder. Set aside. Place sugar and cream cheese in a bowl and pour the warmed butter on top. Whisk to combine the ingredients, making sure the clumps of cream cheese are visibly absent. Mix in the oil, egg, zest, lime juice, and vanilla extract. Whisk the mixture until smooth. Gently fold in the flour mixture until a consistent dough is formed.
Roll the dough into balls of approximately 2-3 tablespoons. Place on a parchment paper lined baking sheet. Bake 10-12 minutes, or until edges are just beginning to brown. Let the cookies cool before applying the icing.
Mint Icing: Gradually add the confectioners’ sugar to the milk in a small bowl. Stir until smooth. Once all of the confectioners’ sugar and milk have been combined, mix in corn syrup, vanilla extract, and chopped mint. Mix until the mixture is shiny and smooth. Spread the icing mixture onto the cooled cookies. Makes approximately 24 cookies.
