Oh heeeey there. I’ve been sitting on this Margarita Cookie recipe for a while. They have a hint of boozy flavor without raising your BAC levels. Unlike my go-to chocolate chip cookie recipe, these are super soft. The alcohol in the dough prevents gluten formation, resulting in the ultimate tender cookies. Please pack them in a container before traveling with a batch of these. Otherwise you’ll end up with smushed margarita cookies, although I’m not sure that’s a bad thing.
Even though boozy baking is already enough reason to get in the kitchen, you can bake these Margarita Cookies immediately. So if you have the foresight to preheat your oven then all those urgent cookie cravings will be satisfied in under 30 minutes! Alternatively, do what I do and stock your freezer with balls of cookie dough. 10/10 recommend this move. Top them off with a simple glaze to add an extra hit of tequila and an artful drizzle. Even if you don’t like margaritas, you’ll love these. I mean, I’ve never had a margarita, but tequila was the first shot I ever had, so we’re halfway there.
Are you ready to get your marg on? We’re just in time for Thirsty Thursdays!
- For the Cookies:
- ¾ cup (1½ sticks) unsalted butter, softened
- ⅔ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, at room temperature
- ¼ cup clear tequila
- 1 lime, zested
- 1½ cups all-purpose flour, spooned and leveled
- 1 cup bread flour, spooned and leveled
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- For the Glaze:
- ½ cup powdered sugar, sifted
- 1 tablespoon plus 2 teaspoons clear tequila
- 1 lime, zested
- Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. Whisk together the flour, salt, baking soda and baking powder. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. Add in the egg until fully incorporated. Next, add the tequila and lime zest, mixing on medium-low speed. The dough may look curdled, but will come together as you keep mixing. Once fully mixed, turn the mixer off and add the dry ingredients. Mix on low speed until just incorporated. Stop while there are a few flour streaks remaining and finish mixing by hand.
- Using a medium cookie scoop, about 1½ tablespoons, scoop out the dough onto the prepared baking sheets. Leave about 1-inch between the cookies. At this point you can bake the cookies right away or cover with plastic wrap and refrigerate up to 12 hours.
- Bake the cookies one pan at a time in the center of the oven for 13-15 minutes, until the edges are set and the center is still soft. Let cool on the pan for 5 minutes, then carefully transfer to a wire rack to cool fully.
- In the meantime, make the glaze: mix together the powdered sugar and tequila in a bowl until smooth. Drizzle over the cooled cookies. Top with lime zest.
- Store cookies in an airtight container at room temperature up to 5 days.
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