Makes 2 dozen cookies
Level: Easy | Prep time: 20 minutes, plus 30 minutes cooling time; Cook time: 20 minutes; Total time: 1 hour, 10 minutes
Spiked frosting makes these cookies perfect for game night. Although you won’t get a buzz, the zing from the lime and tequila glaze combined with the salty garnish will surely keep guests returning for more.
Margarita Cookies
Servings: 2 dozen
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, tightly packed
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 large egg yolks
- 2 tablespoons lime zest
- 2 tablespoons lime juice
Glaze
- 1 1/2 cups powdered sugar
- 1 1/4 tablespoons tequila reposado
- 3/4 teaspoons grated lime zest
- 1 3/4 tablespoons fresh lime juice
- Optional garnishes
- Flaky sea salt, white sparkling sugar, lime zest, and Tajín
Instructions
Cookies
- In a large mixing bowl, use a hand mixer or stand mixer on medium speed to combine butter and sugar. Add the flour and salt; mix on medium speed. Add egg yolks and lime juice; combine, with mixer on low speed. Fold in lime zest.
- Use a cookie scoop or wet hands to form dough into approximately 24 round cookies and place them on a parchment-lined baking sheet, leaving at least an inch of space between each cookie. Place in freezer to set for 30 minutes.
- Preheat oven to 325°F.
- Bake cookies for 14–16 minutes, until the outer edges start to brown. Allow the cookies to cool completely before adding glaze.
Glaze
- Whisk together powdered sugar, tequila, lime zest, and lime juice in a medium bowl until smooth and thick. (Don’t be tempted to add more liquid; the glaze will be very thick, but that’s the perfect consistency.)
- Scoop glaze evenly onto centers of cookies (about 3/4 teaspoon per cookie). Spread glaze over the cookies using the back of a spoon, leaving a 1/4-inch border around the cookie edge. Garnish with flaky sea salt, sugar, lime zest, and/or Tajín, as desired. Let cookies stand until the glaze hardens, about 30 minutes.
- Store cookies in an airtight container; they will last about a week at room temperature, 10 days in the refrigerator, and up to 3 months in the freezer.