Preheat your oven to 350°F (175°C). In a large mixing bowl, use an electric mixer to cream together butter and granulated sugar for about 2-3 minutes until light and fluffy.

Add in egg, minced fresh mint, lime zest, vanilla extract, and a splash of mint extract. Mix on low speed until combined.

In a separate bowl, whisk together all-purpose flour and baking powder until evenly mixed.

Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

Cover the dough with plastic wrap and refrigerate for 30-45 minutes.

Line two baking sheets with parchment paper.

Roll out the chilled dough on a floured surface to about 1/4 inch thick and cut out shapes with a cookie cutter.

Bake for 10-12 minutes until edges are lightly golden. Allow cooling on sheets for a few minutes before transferring to a wire rack.

Dust cooled cookies with powdered sugar, if desired, and serve with iced tea or mojitos.