Margarita Cookies

5 from 14 votes

These Margarita Cookies are sweet, tangy, and the perfect dessert to make for Cinco de Mayo.

Prep Time10

Cook Time10

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Method: Oven

Servings: Cookies

Calories: 346kcal

Preheat the oven to 350°.
Line a cookie sheet with parchment paper and set it aside.
Add the flour, salt, baking soda and baking powder to a medium mixing bowl. Stir dry ingredients until combined, and then set the bowl aside.
Put the butter, sugar, eggs, tequila, lime juice and lime zest in a large mixing bowl. Use an electric mixer on medium speed to combine the ingredients until light and fluffy. This should take about 3-4 minutes.
Slowly add in the dry ingredients until fully incorporated.
Cover the mixing bowl with plastic wrap and put it in the refrigerator to chill for one hour.
Put the Wilton sparkling sugar in a small shallow bowl.
Roll the cookie dough into 2 inch balls, one at a time, and place in the bowl.
Roll each cookie dough ball in the sparkling sugar and place on the cookie sheet lined with parchment paper. Make sure each ball is about 2 inches apart.
Bake the cookies for 10-12 minutes or until they start to brown slightly. Allow the cookies to cool for 3-5 minutes before moving them to a wire rack to cool completely.

For best results make sure that your ingredients are room temperature before you start making the cookie dough.
Cold butter or eggs will cause the dough to separate and be difficult to work with.
Don't over bake the cookies. Remove them from the oven when the edges are lightly brown.
I like to line my baking sheets with parchment paper or a silicone baking mat so that the bottoms do not brown too much. You can use baking spray instead, however your bottoms will brown a little more.