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Overhead Shot of Margarita shortbread cookies with glaze on top of cooling rack

Margarita Cookies with Tequila Lime Glaze

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These fun Margarita Cookies with Tequila Lime Glaze have all the best flavors of your favorite cocktail rolled into a melt-in-your-mouth cookie!
Course Dessert
Cuisine American
Diet Vegetarian
Keyword Happy Hour, Margarita Cookies, Tequila
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time & Cooling Time 1 hour
Total Time 1 hour 25 minutes
Servings 8 cookies

Equipment

Ingredients

Margarita Cookies

  • ½ cup unsalted butter, softened ½ cup usually = 1 stick
  • ½ cup powdered sugar, tightly packed aka confectioner's sugar
  • 1 cup all-purpose flour
  • 1 large egg yolk
  • ¼ teaspoon salt
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice

Tequila Lime Glaze

  • 2 teaspoons tequila Blanco
  • 1 teaspoon lime juice
  • ¼ to ½ cup powdered sugar
  • extra lime zest for garnish optional

Instructions

Margarita Cookies

  • In a large mixing bowl, use a hand mixer on medium speed to combine butter and sugar.
    ½ cup unsalted butter, softened, ½ cup powdered sugar, tightly packed
  • Add the flour and salt and combine with your hand mixer on medium speed.
    1 cup all-purpose flour, ¼ teaspoon salt
  • Add the egg yolk and lime juice and combine with your hand mixer on low (see tip below on how to separate egg yolks).
    1 large egg yolk, 1 tablespoon lime juice
  • Fold in the lime zest.
    1 tablespoon lime zest
  • Use a large cookie scoop or wet hands to form your dough into 8 round cookies and place them on a lined baking sheet, leaving at least an inch of space in between each cookie.
  • Place the cookie sheet with your cookie dough in the freezer to set for 30 minutes.
  • Preheat the oven to 325°F.
  • Bake cookies for 14-16 minutes, until the outer edges just start to brown.
  • Allow the cookies to cool completely before adding glaze.

Tequila Lime Glaze

  • Add tequila and 1 teaspoon of lime juice to a large mixing bowl.
    2 teaspoons tequila Blanco, 1 teaspoon lime juice
  • With your hand mixer on low, add 1/4 cup powdered sugar. Keep your mixer on and continue to add more powdered sugar, about 1 tablespoon at a time, checking the consistency as you go. You will know you've added the right amount of sugar when the glaze is just thick enough to slowly drip off of a spoon.
    ¼ to ½ cup powdered sugar
  • Once your cookies have cooled, drizzle the glaze on top and add some more lime zest for a fun and fragrant finish!
    extra lime zest for garnish

Notes

  • Separate your yolk from your egg by cracking your eggshell in half over a bowl and transferring the egg yolk back and forth between either half of the shell, allowing the egg white to fall into the bowl.
  • Don't waste the egg white! It can be used in these Candied Walnuts, Egg White French Toast, or Love Potion Cocktail.
  • If you prefer tequila Reposado, you can substitute it for tequila Blanco in this recipe.
  • Cookie monsters are always happy at my house with this delicious selection of my best cookie recipes to choose from! Nom nom nom!