Margarita cookies are soft, buttery sugar cookies bursting with fresh lime flavor. Inspired by the classic cocktail; packed with bright citrus zest and topped with a sweet tart glaze with hints of tequila and a touch of salt. They are sweet, tangy and refreshing! Made with melted butter; they come together quickly for 20 chewy cookies. Perfect for summer parties, Cinco de Mayo or anytime you want a fun twist on a classic sugar cookie.
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I don’t think I’ve ever been shy in claiming that sugar cookies are my favorite! I’m pretty sure I have also shared that I will take a lime cookie over a lemon cookie any day. So let’s combine the two for thick, chewy, soft bakery style cookies. And let’s throw in a tequila icing with a little flaky sea salt for margarita vibes! Did I mention the glaze hardens so you can easily stack the cookies?
As a busy mama and home baker, this is another easy, no chill, made from scratch cookie recipe. You will use melted butter, one bowl and a spatula for the sugar cookie dough. You will need a bowl for the icing too, but no mixer is needed.
Get ready to enjoy these easy to make margarita sugar cookies, they are bursting with lime flavor and a hint of tequila, much like my margarita pie.
🍋🟩 ingredient notes
I used my strawberry sugar cookie recipe as a jumping off point for this recipe. And while margaritas can certainly be berry flavored, I wanted these cookies to taste like a classic margarita. A little tart, bursting with lime and a hint of salt. Not gonna lie, I think I nailed it! And if strawberry margaritas are more your thing, add some lime zest and glaze to the strawberry cookies!
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Limes ~ fresh limes are needed for both the zest and the juice in these cookies and icing.
- Eggs ~ for the best chewy texture, we are only using egg yolks. Use the egg whites for meringue cookies.
- Salt ~ I prefer kosher salt for the cookie dough, but you will want a flaky sea salt for garnishing the top of each cookie. This Murray River salt is what I use in my kitchen.
- Tequila ~ a blanco or reposado can be used. If you'd like a non-alcoholic version, you can substitute the tequila with more lime juice.
🥣 how to make in photos
Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, use your clean hands to work the lime zest into the granulated sugar. Then add the melted butter and kosher salt and stir until well combined. Let the mixture sit for 5 minutes.
Now stir in the egg yolks, vanilla and lime juice, making sure everything is very well combined.
Next add the baking powder and mix to combine.
Finally stir in the flour until just combined.
Take roughly 2 tablespoons of dough (I use a 30 scoop) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll in the sugar a second time. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup.
Bake until the edges are set and the centers look a little soft.
Once the cookies are cool, make the icing. Place the confectioners’ sugar in a small to medium size bowl. Add the lime zest, 1 tablespoon of tequila* and the lime juice. Use a spoon to mix until combined, but it will not truly be a glaze yet as there isn’t enough liquid. Add only enough extra tequila until you have a very thick icing.
Very lightly dip the top of the cookie into the icing. If you drop the cookie in, you will likely break it by taking it out. If you would rather, you can lightly spread the icing on the cookies as well. Immediately sprinkle with flaky sea salt. The icing sets after an hour or so.
how to get the best lime flavor
Fresh lime zest will bring the most flavor to the cookies. I love my Microplane zester for a fine citrus zest. Be sure to zest first, then juice the lime! (I don’t know this from past experience🙄)
If the limes are cold from the refrigerator, use the palm of your hand to firmly roll the limes on the counter top for 15-20 seconds. This helps to break down the insides of the lime to let it release more of the juice.
🍹 can I make them without alcohol?
Yes, but you will lose the cocktail margarita taste without using tequila. The addition of flaky sea salt with the fresh lime will still give the sugar cookies margarita vibes.
You could also use a non-alcoholic spirit that mimics tequila.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Easy Margarita Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Easy Margarita Cookies With Fresh Lime Tequila Glaze
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.
Ingredients
margarita sugar cookies
- 1 ½ cups granulated sugar (300g)
- Zest of 3 limes divided
- 1 cup unsalted butter melted (226g)
- ½ teaspoon kosher salt
- 2 large egg yolks
- ½ teaspoon pure vanilla extract
- 1 tablespoon fresh lime juice (15mL)
- ½ teaspoon baking powder
- 2 ⅓ cups all-purpose flour (292g)
- ⅓ cup granulated sugar for rolling (67g)
fresh lime tequila glaze
- 1 cup confectioners’ sugar (120g)
- 1 tablespoon lime juice (15mL)
- 1 - 3 tablespoons tequila* (15-45mL)
- Flaky sea salt
Instructions
margarita cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, use your clean hands to work the lime zest (from 2 limes) into the granulated sugar (1 ½ cups/300g). Then add the melted butter (1 cup/226g) and kosher salt (½ teaspoon) and stir until well combined. Let the mixture sit for 5 minutes.
- Now stir in the egg yolks (2 large), vanilla (½ teaspoon) and lime juice (1 tablespoon/15mL), making sure everything is very well combined.
- Next add the baking powder (½ teaspoon) and mix to combine. Finally stir in the flour (2 ⅓ cups/292g) until just combined.
- Take roughly 2 tablespoons of dough (I use a 30 scoop) and roll it into a ball, then roll in granulated sugar, roll in your hands again and roll in the sugar a second time. Place on the prepared baking pans, spacing 2 inches apart. Then lightly flatten each cookie with a flat bottomed cup. (The dough can be quite soft. Sometimes it feels dry and may want to split a little as you roll it. Use the warmth of your hands to manipulate it and have it come together).
- Bake for 9-12 minutes, the edges will be set and the centers may still look a little soft. The cookies will spread a little bit, do the cookie scoot*, if desired.
- Cookies can cool completely on the baking sheet or can be moved to a wire cooling rack after 5 minutes.
fresh lime tequila glaze
- Once the cookies are cool, make the icing. Place the confectioners’ sugar (1 cup/120g) in a small to medium size bowl. Add the lime zest (from 1 lime), 1 tablespoon of tequila** and the lime juice (1 tablespoon). Use a spoon to mix until combined, but it will not truly be a glaze yet as there isn’t enough liquid. Add only enough extra tequila until you have a very thick icing (I do ½ teaspoon at a time).
- Very lightly dip the top of the cookie into the icing. If you drop the cookie in, you will likely break it by taking it out. If you would rather, you can lightly spread the icing on the cookies as well. Immediately sprinkle with flaky sea salt. The icing sets after an hour or so.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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