If you’re at work and can’t have a Margarita, you can still celebrate National Margarita Day with Margarita Cookies! They’re easy to make and go well with the ever-popular cocktail…after work.
About once a month or so I meet up with a couple of very good friends for lunch, conversation, gossip and Margaritas. We’ve known each other for years, so we enjoy loads of laughs, a little serious talk and a lot of good food. Knowing these friends for sooooo long, I’m very happy we still meet and enjoy each other’s company. Oh, and one last point…what happens at those lunches, stays at those lunches.
Now, on to the Margarita Cookies…they are delicious! Each to make, just stir up the dough, bake and frost with your favorite frosting. Or, take the easy way out and melt some white candy wafers and spread on top, then sprinkle on some colored sugar (it’s easy to color!) to match your desired Margarita flavor – mine are strawberry and original lime. Make your favorite Margarita, sip and enjoy. It’s as easy as that.
Add alcohol or not…that’s your choice. I like to keep the alcohol in the cookie dough recipe since it adds a good tequila flavoring. But, without it, the cookies are still delicious.
If you have more than one favorite flavor, make one cookie recipe and split the sugar colors on top of the baked and frosted cookies to match each different Margarita flavor. Since this recipe makes 24 cookies, you can make a lot of different Margaritas!
This recipe makes 24 large Margarita Cookies or 3 dozen small.
Preheat your oven to 350F degrees.
Prep your baking pans:
Line each baking sheet with parchment paper to make cleanup a breeze.
Gather up your Ingredients:
1 C Butter
1 ¾ C Sugar
1 Egg
1 t Vanilla extract
1 T Tequila
1 t Triple Sec (optional)
2 t Lime juice, fresh squeezed
Lime zest, optional
¾ C Lemon chips (optional)
3-3 1/4 C Flour
1 t Baking soda
½ t Baking powder
1 t Cornstarch
½ t Salt
Gather up your colored sugar Ingredients:
1/2 cup Sugar
Food coloring
Mix the colored sugar:
-Pour the sugar into a small bowl.
-Add 1-2 drops of food coloring to match your Margarita flavor. I used red for strawberry and a separate bowl of sugar with green food coloring for lime. Use more food coloring depending on how bright or deep you like your sugar colored.
-Stir well to completely color the sugar. Set aside.
Mix it up and bake:
-With an electric hand or stand mixer, beat the butter and sugar until light and fluffy.
-Beat in the egg, vanilla extract, tequila, lime juice and lime zest until well combined. (Use a good tequila for best flavor.)
-Saving out ½ cup of flour, sift in the dry ingredients and slowly beat in until you’re able to increase the speed without spinning the flour out of the bowl. (If you feel you need more flour, stir in some or all of the extra ½ cup that you held out.)
-Stir in the lemon chips until well disbursed. (Lemon chips are like white “chocolate” chips, but have a very nice lemon flavoring.)
-With a 2-tablespoon cookie scoop form the cookie dough into round balls and place on the parchment paper lined baking pans. (If you want smaller cookies, go ahead and make smaller ones, baking them at the same temp but for less time.)
-Bake at 350F degrees for 12-13 minutes until golden in color and a little crinkled.
-Take them out of the oven and let set on the baking pans for another 5 minutes before removing them from the pan. -Before they cool, use the bottom of your stemmed Margarita glass to press the center of each cookie, leaving a rim all the way around the edge.
-Cool Completely.
-Melt the white candy wafers and drop about a teaspoon in the middle of each cookie. With a small spoon or offset spatula, spread the melted candy to the edges of the indentation.
-Sprinkle colored sugar on top of the melted candy before it dries.
-Drizzle more of the melted candy wafers across each cookie.
-Serve with your Margaritas. What a delicious combination. They’re even good dipped IN the Margarita. MMM…mmm…mmm.
Storage:
-This cookie dough can be stored in an airtight container for up to 5 days in the refrigerator.
-I like to make these ahead and freeze by first forming the cookie dough into balls. Place on a parchment paper lined pan, cover and freeze for an hour just they are set. Then toss them into an airtight container like a sealable plastic bag, double bagging them. When you’re ready to bake, let them thaw in the refrigerator overnight or let them set at room temperature for 30 minutes. Bake at the same temp and time as noted above.
-If you want to freeze the baked cookies, I recommend freezing just the cookies for up to a month. Thaw and add the melted candy wafers and colored sugar when the cookies are at room temperature.
These Margarita Cookies are sooooo delicious! Whoever you enjoy these delicious Margarita Cookies with, be sure to “Bake your own Memories!”
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