Finely chopped fresh mint and heaps of lime zest come together in one irresistible sandwich cookie that’s reminiscent of an ice-cold mojito. Crème Fraîche Frosting adds some extra tang, but these cookies are destined for any filling you pick. Keep the cookies au naturelle or add a touch of green gel food coloring to intensify the confectioners’ sugar crackle.
Lime-Mint Crinkle Sandwich Cookies
Makes 18 sandwich cookies
Ingredients
- 1⅓ cups (267 grams) granulated sugar, divided
- 3 tablespoons (8 grams) lightly packed finely chopped fresh mint
- 2 tablespoons (8 grams) packed lime zest (about 5 large limes)
- ½ cup (113 grams) unsalted butter, melted and cooled for 5 minutes
- 1 large egg (50 grams), room temperature
- 1 large egg yolk (19 grams), room temperature
- 2 tablespoons (30 grams) fresh lime juice
- 2 cups (250 grams) all-purpose flour
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda Green gel food coloring* (optional)
- ½ cup (60 grams) confectioners’ sugar, sifted
- Crème Fraîche Frosting (recipe follows)
Instructions
- In a large bowl, whisk together 1 cup (200 grams) granulated sugar, mint, and lime zest until well combined and fragrant. Whisk in melted butter, egg, and egg yolk. Whisk in lime juice.
- In a medium bowl, whisk together flour, salt, and baking soda. Add flour mixture to sugar mixture in two additions, folding until well combined after each addition. Fold in food coloring (if using) until desired color is reached. Cover and refrigerate for at least 2 hours.
- Preheat oven to 325°F (170°C). Line 2 rimmed baking sheets with parchment paper.
- In a small bowl, place remaining ⅓ cup (67 grams) granulated sugar. In another small bowl, place confectioners’ sugar.
- Divide dough into 36 portions (about 18 grams each). Shape into balls, and roll in granulated sugar; roll in confectioners’ sugar. Place 1½ to 2 inches apart on prepared pans.
- Bake until edges and tops are just set and cracks have formed, 8 to 10 minutes. Let cool completely on pans.
- Spoon Crème Fraîche Frosting into a large pastry bag fitted with a 3⁄8-inch round piping tip (Ateco #804). Pipe frosting onto flat side of half of cookies. Place remaining cookies, flat side down, on top of frosting. Serve immediately.
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Crème Fraîche Frosting
Ingredients
- ¼ cup (57 grams) unsalted butter, softened
- ¼ teaspoon kosher salt
- 2¼ cups (330 grams) confectioners’ sugar
- ⅓ cup (80 grams) crème fraîche
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium-low speed until smooth. Gradually add confectioners’ sugar, about 1 cup (120 grams) at a time, alternately with crème fraîche, about 2 tablespoons (30 grams) at a time, beating until combined after each addition. Increase mixer speed to medium, and beat until smooth and fluffy, about 3 minutes.
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