Margarita Cookies
I love a good Margarita so much that I turned it into a margarita cookie! The result? Lime cookies that are crispy on the outside, chewy in the center, bursting with lime, and deliciously salty on the finish. These margarita cookies are buttery, tender, and all-around perfect.
If you like citrus desserts (like say, my Lemon Olive Oil Cake?), then these margarita cookies are for you. I use a lot of lime zest for this cookie recipe, so you’ll have one or two naked limes laying around when you’re done. If you ask me, they make the perfect excuse to whip up a Margarita! Cheers!
Servings
24
Ready In:
30 Minutes
Good For:
Dessert, Snack
Margarita Cookies – Ingredients
- 3/4 cup butter, softened (1 1/2 sticks)
- 3/4 cup granulated sugar
- 2 tablespoons lime juice
- 1 large egg yolk, room temperature
- 1 ¾ cups flour
- 2 tablespoons lime zest
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- coarse sea salt, for sprinkling on cookies
Cook’s note:
I use Maldon sea salt for the top of these margarita cookies. It has very large flakes and holds up well during baking. Don’t be shy with the salt when sprinkling. Some of the flakes will melt into the cookies as they bake.
Step by Step Instructions
Step 1
Preheat oven to 350 degrees. Whisk flour, lime zest, baking soda, and salt in a medium bowl. Set aside.
Step 2
Cream butter and sugar in the bowl of a stand mixer (or with a handheld mixer) on medium speed for about 2 minutes, until fluffy. Add egg yolk and lime juice. Beat on medium speed for 1 additional minute.
Step 3
Reduce speed to low and gradually add dry ingredients, blending until just combined. Don’t over mix.
Step 4
Portion dough with a tablespoon onto a baking sheet lined with parchment paper about 2 inches apart (they will spread). Using your fingers, shape each cookie into a circle and flatten to about 1/2 inch thick. Brush each cookie with lime juice and sprinkle with sea salt.
Step 5
Bake for 12-14 minutes, or until edges are just beginning to turn gold. Remove from oven and transfer to a wire rack to cool completely.
Margarita Cookies are the perfect dessert to pair with a healthy Vegetarian Quesadilla, wouldn’t you agree?
Margarita Cookies
Equipment
- Stand Mixer or Hand-Held Mixer
Ingredients
- 3/4 cup Butter,, softened (1 1/2 sticks)
- 3/4 cup Granulated Sugar
- 2 tbsp Lime Juice, freshly squeeze
- 1 Large Egg Yolk, room temperature
- 1 3/4 cups All-Purpose Flour
- 2 tbsp Lime Zest
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- Coarse Sea Salt, for sprinkling
Instructions
- Preheat oven to 350 degrees. Whisk flour, lime zest, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and sugar in the bowl of a stand mixer (or with a handheld mixer) on medium speed for about 2 minutes, until fluffy. Add egg yolk and lime juice. Beat on medium speed for 1 additional minute.
- Reduce speed to low and gradually add dry ingredients, blending until just combined. Don’t over mix.
- Portion dough with a tablespoon onto a baking sheet lined with parchment paper about 2 inches apart (they will spread). Using your fingers, shape each cookie into a circle and flatten to about 1/2 inch thick. Brush each cookie with lime juice and sprinkle with sea salt.
- Bake for 12-14 minutes, or until edges are just beginning to turn gold. Remove from oven and transfer to a wire rack to cool completely.
