Best Margarita Cookies Recipes

MARGARITA COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with baking parchment.
• Put the butter, sugar, and lime rind into a bowl and mix well with a wooden spoon, then beat in the egg yolk and orange liqueur or orange extract.
• Sift together the flour and a pinch of salt into the mixture and stir until thoroughly combined.
• Scoop up tablespoons of the dough and put them on the prepared cookie sheets, then flatten gently. Bake for 10-15 minutes, until light golden brown.
• Let cool on the cookie sheets for 5-10 minutes, then using a metal spatula, carefully transfer to wire racks to cool completely.
• Sift the confectioners' sugar into a bowl and stir in sufficient tequila to give the mixture the consistency of thick cream.
• With the cookies still on the racks, drizzle the frosting over them with a teaspoon. Let set.

SALTED MARGARITA COOKIES

Steps:

• In large bowl, stir together cookie mix and lime peel until blended. Add butter, egg and lime juice. Beat with electric mixer on medium-low speed until blended and soft dough forms.
• On 17-inch piece plastic wrap, shape dough into 12-inch log. Wrap tightly; freeze at least 30 minutes or until firm enough to slice.
• Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. Onto ungreased cookie sheets, place slices 2 inches apart, reshaping if necessary; lightly sprinkle with salt.
• Bake 8 to 10 minutes or until pale brown on bottom. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container. If desired, garnish cookies with freshly grated lime peel just before serving.

MARGARITA COOKIES

Steps:

• 1. In a bowl cream together butter and sugar with a mixer add egg yolk and all the zest. Cream until well combined. Add tequila, triple sec and salt. Add flour in a little at a time. fold flour in until well combined with wooden spoon or mixer with paddle attachment. Cover dough with plastic wrap and put in fridge for 30 minutes.
• 2. Preheat oven to 350 degrees line cookie sheets with parchment paper or spray with non stick spray. Scoop out cookie dough into tbs rounds or with cookie scoop. I always have enough dough to make 2 dozen. Space them 2 inches apart because they will spread when they are cooked. Cook in the preheated oven for 15 minutes until edges start to turn golden brown.
• 3. Take cookies out and let them set in cookie sheet for 5 minutes and let them cool in wire rack for 15. Make glaze either with orange juice if giving them to the kids or for the grownups use tequila or triple sec. They are delicious and beautiful looking with the specs of orange, yellow and green.

MARGARITA COOKIES

Steps:

• 1. Beat the butter at medium speed until it is smooth. Add the sifted confectioners' sugar and beat again until the mixture is smooth. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes. 2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches thick. Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.) 3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. 4. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt well and spread the mixture out on a piece of wax paper. Unwrap the logs of dough and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick. 5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It's fine if the yolk-brushed edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature. Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.

SUGAR-RIMMED MARGARITA COOKIES

Steps:

• For cookies: In medium bowl, mix flour and ¼ teaspoon salt. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add egg, lime peel, orange extract and sage; beat until well-blended. Gradually beat in flour mixture until well-mixed. Divide dough in half. Form each half into a log about 1 ½ inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate 1 hour or until firm.
• Preheat oven 350 degrees. Mix sanding sugar and kosher salt. Roll each cold dough log in mixture to coat evenly. Cut dough into ¼-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned around edges. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• For glaze: In small bowl, combine confectioners' sugar, water and tequila until smooth. To substitute for tequila, add 1 additional tablespoon water. Drizzle glaze over cooled cookies; let stand until glaze is set.
• Note: Sanding sugar, also known as decorator's sugar, is a large crystal sugar that will not dissolve when baked. It can be found in some supermarkets and housewares and craft stores.
• McCormick Spices
• Nutrition facts per cookie: 64 calories, 3 g fat, 1 g saturated fat, 10 mg cholesterol, 10 g carbohydrates, 7 g sugars, 1 g protein, 96 mg sodium, 0 g fiber