I made these cookies for a Farmer’s Market earlier in the summer and they were a hit! Something about tequila and cookies just seemed to spark people’s interest. This is an original recipe that I worked very hard on. I combined elements of many of my favorite basic recipes and added some twists to get the taste, texture, and ingredient ratios just right. I think I’ve perfected the recipe the second time around! The lime flavor is apparent and I added more zest so the green specs are more visible. The sweetened coconut adds a great chewy texture to the already soft cookie. I also rolled the dough in turbinado sugar for this batch, and I like to think it represents the salt on the rim of a margarita glass. These cookies are on their way to becoming a permanent staple in my recipe book.
Margarita Sugar Cookies
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- Zest of one large lime
- 3 tbsp lime juice (or margarita mix)
- 1 tbsp tequilla
- ½ cup sweetened coconut
- 1/2 cup turbinado sugar for rolling cookies
-Preheat oven to 350 degrees.
-In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
-In another bowl, beat together the butter and sugar until smooth and very fluffy.
-Beat in egg, vanilla extract, lime juice, lime zest, and tequilla
-Gradually blend the dry ingredients into the wet ingredients
– Gently fold in coconut.
-Roll dough into balls, and roll in turbinado sugar. Place on lined cookie sheets
-Bake 10-12 minutes or until lightly browned on edges, cookies will set once cooked
-Let stand on cookie sheet two minutes before removing to cool on wire racks.