Margarita Cookies Recipe

Master these homemade Margarita cookies with the perfect balance of sweet, salty, and tangy flavors. This easy baking recipe features buttery shortbread infused with lime, tequila, and orange liqueur for an irresistible cocktail-inspired treat. The best adult cookies for summer gatherings!

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

15 mins

Serves:

24 cookies

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 cookie

🔥 Calories: 175 calories

🥑 Fat: 9 g

🧈 Saturated Fat: 5.5 g

🍞 Carbohydrates: 20 g

🍭 Sugar: 12 g

🍗 Protein: 1 g

🫀 Cholesterol: 25 mg

🧂 Sodium: 65 mg

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Margarita Cookies Recipe?

Margarita Cookies use plain flour, unsalted butter, caster and icing sugars, lime juice and zest, tequila, orange liqueur, vanilla extract, salt, and a sugar-salt coating. The glaze combines icing sugar, lime juice, and optional tequila, finished with lime zest.

How to cook Margarita Cookies Recipe at home?

Learn how to cook Margarita Cookies Recipe by creaming butter with sugars, adding lime and spirits, mixing in flour, and chilling the dough. After cutting into rounds, rim with sugar-salt mixture, bake until just golden, then top with tangy lime glaze. These adult cookies perfectly balance sweet, salty and tangy flavours.

Can I make these cookies without alcohol for a family-friendly version?

Absolutely! For non-alcoholic Margarita cookies, simply replace tequila with 1 tablespoon of lime juice and substitute orange liqueur with 1 tablespoon of orange juice concentrate. Add ¼ teaspoon of orange extract to maintain the distinctive margarita flavour profile.

Why is it important to chill the shortbread dough before baking?

Chilling shortbread dough is crucial as it firms up the butter, preventing spread during baking for neater cookies with better texture. It also allows flavours to meld, particularly important when incorporating citrus and spirits, and makes the dough easier to handle when rolling and cutting.

What's the secret to getting the perfect sugar-salt rim on cocktail-inspired biscuits?

The secret is using the right texture - combining coarse sugar with flaky sea salt creates the perfect contrast. Press cookie edges gently but firmly into the mixture immediately after cutting them out, before the dough warms. For extra adhesion, lightly brush edges with lime juice first.

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