1 stick (8 Tbsp) salted butter, softened but cool

1/3 cup white sugar

1 Tbsp chopped fresh mint

3/4 tsp vanilla essence

1/4 tsp mint flavoring

1 large egg

Zest of 1 lime

1 cup all-purpose flour, plus extra for dusting

1/2 tsp baking powder

1 cup powdered sugar

2 Tbsp dark rum

1 1/2 tsp lime juice

3/4 tsp vanilla essence

1/4 tsp mint flavoring

Zest from 3 limes (approx. 2 Tbsp)

Zest from 1 pink grapefruit (approx. 1 1/2 tsp)

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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream softened butter in a bowl until light and fluffy (about 3 minutes), scraping down the sides as needed.
Add white sugar and mix for 1 minute until incorporated.
Mix in fresh mint, vanilla, mint flavoring, egg, and lime zest until smooth.
In a separate bowl, whisk flour and baking powder, then gradually fold into wet mixture until just combined. Do not overmix.
Cover and chill dough in the refrigerator for 30–45 minutes.
On a floured surface, roll dough to 1/4-inch thickness. Cut cookies with a 2 1/2-inch cutter and place on prepared sheets, 1–2 inches apart.
Bake for 10–15 minutes, rotating halfway through, until edges are lightly golden. Cool completely.
Mix powdered sugar, rum, lime juice, vanilla, mint flavoring, and citrus zests to make the glaze.
Drizzle or spread glaze over cooled cookies before serving.

Replace fresh mint with 1 tsp dried mint if needed.

Use peppermint extract instead of mint extract, but halve the amount.

Swap grapefruit zest for more lime or orange zest for a different twist.

Use plant-based butter and flax egg for a vegan version.

Dough can be chilled up to 2 days or frozen for 3 months before baking.

Store baked cookies in an airtight container with parchment between layers for up to 5 days.