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.
- 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
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- 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.
- 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.
- 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.