Margarita Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g plain flour</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">50g icing sugar</li><li class="ingredients-single-item">Zest of 3 limes</li><li class="ingredients-single-item">2 tablespoons fresh lime juice</li><li class="ingredients-single-item">2 tablespoons tequila</li><li class="ingredients-single-item">1 tablespoon orange liqueur (Cointreau or Triple Sec)</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">For the coating: 2 tablespoons coarse sugar mixed with 1 tablespoon flaky sea salt</li><li class="ingredients-single-item">For the glaze: 150g icing sugar</li><li class="ingredients-single-item">2-3 tablespoons lime juice</li><li class="ingredients-single-item">1 tablespoon tequila (optional)</li><li class="ingredients-single-item">Lime zest for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cookie cutter (5cm/2-inch round)</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by creaming the softened butter and both sugars together in a large bowl using an electric mixer on medium speed for 3-4 minutes until pale and fluffy. This extended creaming process creates air pockets in the dough that will give your cookies their tender, melt-in-your-mouth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the lime zest, lime juice, tequila, orange liqueur, and vanilla extract to your butter mixture. Beat until well combined, about 30 seconds. The mixture may look slightly curdled, but don't worry - this is completely normal and will come together when you add the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to your wet ingredients on low speed, mixing just until everything comes together to form a soft dough. Overmixing at this stage will develop too much gluten and result in tough cookies, so be gentle!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Divide the dough into two equal portions and shape each into a flat disk. Wrap each disk in cling film and refrigerate for at least 1 hour (or up to 2 days). This chilling step is crucial as it allows the flavors to meld while also firming the butter, which prevents the cookies from spreading too much during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When you're ready to bake, preheat your oven to 170°C (150°C fan) and line two baking sheets with parchment paper. Mix the coarse sugar and flaky sea salt together in a small bowl for your "margarita rim."</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Working with one disk at a time, roll the dough out on a lightly floured surface to about 6mm (¼ inch) thickness. Use your cookie cutter to cut out rounds, then dip the edges of each cookie into the sugar-salt mixture to create that classic margarita rim effect. Place cookies on prepared baking sheets, leaving about 2.5cm between each.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 12-15 minutes until the edges are just barely turning golden. The cookies should remain quite pale - overbaking will make them overly crisp rather than tender and shortbread-like. Let them cool on the baking sheet for 5 minutes (they'll be fragile when hot), then transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cookies cool, prepare the glaze by whisking together the icing sugar, lime juice, and tequila (if using) until smooth. The glaze should be thick enough to coat the back of a spoon but still pourable. If it's too thick, add a few drops of lime juice; if too thin, add a bit more icing sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once cookies are completely cool, drizzle or spread a small amount of glaze on each cookie. You can either coat the entire top surface or create a decorative pattern. Before the glaze sets, sprinkle with additional lime zest for a pop of color and flavor intensity.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the glaze to set completely before serving or storing, about 1-2 hours. These cookies will keep in an airtight container at room temperature for up to 5 days, though the salt rim may soften slightly over time. For the freshest flavor and texture, enjoy within the first 3 days of baking.</li></ol>