Margarita Cookie Recipe

“Margarita Cookies”

(approx. 2 dozen cookies)



  •   3 cups all-purpose flour
  •   1 teaspoon baking soda
  •   1/4 teaspoon salt
  •   1 cup granulated sugar
  •   1/2 cup packed light-brown sugar
  •   1 tablespoon finely grated lime zest
  • 1 teaspoons finely grated orange zest
  • 1 tablespoon fresh lime juice
  • 1 tablespoon Tequila (optional)
  • 1 ½ teaspoons Grand Marnier or other orange liqueur (optional)
  •   1 cup unsalted butter, (2 sticks), softened
  •   2 large eggs
  • Sanding sugar, for sprinkling


  1. Preheat oven to 350 degrees.
  2. Sift flour, baking soda, and salt into a bowl; set aside.
  3. Combine sugars, lime zest and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds.
  4. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then add the lime juice, Tequila, and orange liqueur if using.
  5.  Reduce speed; gradually add flour mixture, and mix until just combined. Refrigerate for at least 1 hour to firm up dough
  6. Roll dough into 1” balls then roll briefly in sugar to coat.
  7. Space cookies 2 inches apart on parchment-lined baking sheets.
  8. Bake cookies until golden, about 10 to 12 minutes. Let cool for 5 minutes then transfer cookies to racks using a spatula; let cool completely.
  9. Cookies can be stored in an airtight container at room temperature up to 3 days.