Begin by gathering and measuring all your ingredients for the Summer Mojito Sugar Cookies. Ensure your unsalted butter is softened to room temperature for easy creaming. Chop the fresh mint leaves finely, allowing their vibrant flavor to shine in the cookies.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

In a separate bowl, use an electric mixer to cream together the softened butter and granulated sugar until pale and fluffy, approximately 3-4 minutes.

Introduce the eggs into the creamed mixture, one at a time, mixing well after each addition. Then, pour in the vanilla extract, lime zest, and fresh lime juice. Blend until combined.

Gradually fold the dry ingredient mixture into the wet ingredients, mixing on low speed until just combined. Then, gently fold in the finely chopped mint leaves.

Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.

As the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Once chilled, scoop tablespoon-sized balls of the cookie dough and place them on the lined baking sheets, leaving about 2 inches of space.

Bake the cookies in the preheated oven for 10-12 minutes until edges are lightly golden while centers remain soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack. Dust them lightly with powdered sugar before serving.