Margarita Cookies


DP’s favorite cookies are sugar cookies. I recently saw some chewy lime sugar cookies that looked delicious and thought it’d be fun to try a grown-up twist and make them margarita cookies.

Unfortunately, the tequila flavor completely got lost in the baking. But the lime and lime zest are very present and put a refreshing taste on these sugar cookies. I particularly like the tiny specs of green.

 

We enjoyed these cookies with a cold margarita over ice, since we don’t have a blender. They tasted delicious, even if you couldn’t taste the alcohol in the cookies.

Recipe adapted from recipe seen on Tracey’s Culinary Adventures who got it from Cook’s Illustrated.

Margarita Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2¼ cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups sugar
  • 2 oz cream cheese, cut into 8 pieces
  • 1 teaspoon lime zest
  • 6 tablespoons unsalted butter, melted and still warm
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 1 tablespoon lime juice
  • 1½ tablespoons tequila
Instructions
  1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Combine sugar, the lime zest, and cream cheese in a large bowl (no need to stir them together yet). Pour the warm butter over the cream cheese mixture and whisk to combine - the mixture won't be completely smooth yet, that's fine. Whisk in the oil then the egg, milk, tequila and lime juice. Mix until smooth. Use a rubber spatula to fold the dry ingredients into the wet, until a soft dough comes together.
  3. Portion the dough onto the prepared baking sheets with a cookie scoop, using about 2 tablespoons for each cookie. Roll the dough into a ball with your hands. Repeat until you've used all of the dough, placing 12 cookies on each baking sheet. Use the bottom of a glass to flatten the dough balls into discs that are about 2 inches in diameter.
  4. Bake the cookies, 1 tray at a time, for about 11-13 minutes, or until the edges are set and beginning to brown. The tops will be puffy and slightly cracked. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then transfer them to the rack to cool completely.

 

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One Comment

  1. Such a summery cookie 🙂 shame the tequila flavour is lost of course but still enough gorgeous ingredients in these to make them drop dead wonderful. Been meaning to make them ever since i first saw them, thank you for reminding me!