Margarita Chewy Cookies

These soft, salty, and sweet margarita cookies have spicy lime and orange tastes plus a dash of tequila! For the ultimate alcoholic combo, pair it with a tequila sunrise or margarita.

Margaritas are delicious. I like margaritas.

Wait, let me clarify: I adore freshly prepared margaritas made with fresh juices and fruit zest. Whether it’s from a bottle of margarita mix or a frozen can, get out and take your pitcher of sad-ritas with you.

Sorry, but you MUST Leave.

Sweet and spiked

I had a margarita desire one day (well, most days), but I also wanted something sweet. That was also 11 a.m. on Wednesday.

Cookies became my dessert objective, and to mix my margarita hunger with sweets, I decided to attempt tequila-spiked cookies.

Can you image if I had been needing a bloody mary at the time? [shudder]

More boozy recipes? Why not!

Someone recently expressed an interest in seeing more alcoholic dessert recipes on the site. Therefore, my love, ask and you shall get.

You may be tempted to mistake them for lime cookies, but don’t be fooled. These chewy margarita cookies have a delicate but identifiable lime taste, but they also have a slight orange flavor (from the Triple Sec) and a touch of tequila.

When you top your cookies with my favorite garnish, you get a taste palette evocative of a typical margarita: more freshly grated lime zest, margarita salt, and coarse sparkling sugar.

It’s to die for. That’s what I’m saying.

Mix it up

  • Brush the tops of the cookies with tequila: I prepared a batch with a rapid coating of tequila as soon as they came out of the oven, and although the taste was fantastic, the texture of the tops of the cookies left much to be desired.
  • Powdered sugar tequila glaze: I’ve heard of folks making a powdered sugar tequila glaze. Please say yes.
  • or as a garnish on top if you’re in need of a bit additional fruit in your life. Grated orange peel: Grated orange peel might also be added to the batter.

I’m writing this piece while wishing there were still margarita cookies in the home. There isn’t even a different kind of cookie. There was not a single one. Now my mouth is watering a bit, and I’m not sure what to do about it.

It’s making me nervous, and I’m digging around the cupboard like there’s money hiding there.

My husband took them to work, and one of the guys said that they were the greatest cookies he’d ever tasted. That’s a strong recommendation if I ever heard one.

Even one of his employees who doesn’t usually drink was there. That is not to say you should deceive your non-drinking buddies into eating them. You should also not serve margarita cookies to your children.

It could be amusing in 15 years to tell them that their first taste of tequila was in a cookie when they were six, but that’s probably illegal and stuff, so don’t do it, mmk? Mmk.

How many cookies does this recipe make?

This recipe yields around 24 cookies, and although you may be tempted to quadruple it, you definitely shouldn’t.

With so much dough, your mixer will struggle, so if you want to produce 48 cookies, do it in two batches and everything will be OK.

Want more tequila in your life?

  • Margaritas with Watermelon
  • Whitney Bond’s Frozen Mango Margarita
  • Drink with Tequila Sunrise
  • Hungry Thirst Play demonstrates how to make pineapple-infused tequila.
  • Margarita with strawberries and basil
  • Taste and See Honey Mango Strawberry Margarita

Want more boozy desserts in your life?

  • The Most Delicious Jack and Coke Cupcakes
  • Amaretto-Soaked Strawberries on Boozy Angel Food Cupcakes
  • Tiramisu (for 2)
  • Truffles with White Chocolate and Champagne
  • Balls of Bourbon
  • Cupcakes with red wine chocolate filling and blackberry buttercream frosting
  • Ice Cream with Bourbon Butter Pecans

Chewy Margarita Cookies

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Prep Time: 10mins
Cook Time: 12mins
Total Time: 22mins
Servings: 24cookies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


These chewy margarita cookies are soft, salty and sweet, with zesty lime and orange flavors and a hint of tequila!


  • Baking pans
  • Silicone nonstick mat
  • Paper made with parchment (precut)
  • blending bowls
  • Whisk
  • Mixing Stand
  • Scooping cookies
  • Cooling racks made of wire


  • three cups all-purpose four
  • 1 tsp baking soda
  • 1 tsp baking powder
  • teaspoonsalt
  • 1 cup unsalted butter, at room temperature
  • 1 pound granulated sugar
  • 1 room temperature egg
  • 1tablespoontequila
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon Triple Sec, or orange extract
  • 1 lime zest, roughly 2 tablespoons (more if desired)
  • Optional extra lime zest for garnish
  • Margarita salt, maldon flake salt, and coarse sparkling sugar


  • Preheat the oven to 350 degrees Fahrenheit and line two baking pans with nonstick silicone mats or parchment paper. Set aside.
  • a teaspoon of salt
    2 tablespoons baking powder 1
    Whisk together the flour, baking soda, baking powder, and salt in a medium mixing basin. Set aside.
    1 teaspoon baking soda, 3 cups all-purpose flour
  • granulated sugar 4 cup

    In the big bowl of a stand mixer, cream together the butter and sugar on high speed.
    1 pound unsalted butter

  • Beat in the egg, tequila, lime juice, Triple Sec, and lime zest until just incorporated.
    1 egg, 1 tbsp tequila, 2 tsp freshly squeezed lime juice, 1 tsp Triple Sec, 1 tsp lime zest
  • Using the mixer on low speed, add the flour a bit at a time until just mixed and no flour streaks remain.
  • 2 to 2 teaspoons), place dough balls on prepared cookie sheets, no more than 6 per sheet. Form balls by rolling them between your palms.

    Using a medium cookie scoop (about 1 1

Optional before baking, but encouraged:

  • Top with a bit extra fresh lime zest. Roll in coarse sparkling sugar to coat. Finish with a sprinkling of coarse sparkling sugar. Garnish with margarita salt or maldon flake salt. Sprinkle with a mixture of sugar and salt!
    Margarita salt and more lime zest for garnish
  • 12 minutes in the oven. You want them to be crinkled and set, but not golden. Let to cool for a few minutes on the baking sheet before transferring to wire racks to cool fully.
  • Enjoy!


Store in airtight containers.

Nutrition Facts

Calories: 186kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 22mg | Fiber: 1g | Sugar: 15g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg


What is the secret to chewy cookies?

Let the Dough to Rest Resting your cookie dough in the fridge is a hidden baker’s tip. Resting it for at least an hour will assist to evaporate part of the water and boost the sugar content, keeping your cooked cookies chewy.

What makes cookies chewy vs crunchy?

The ingredients you choose, as well as how you shape your cookies, influence whether they are crispy or chewy. The kind of flour and sugar you use, the presence of eggs in your cookie dough, and whether you use melted or softened butter all play a role in the crispy-chewy equation.

How do you make cookies more gooey?

Add 4 cup corn syrup to your dough and appreciate how moist your cookies become! Adding extra water will not solve the problem. But, one beverage that we do suggest is either corn syrup or golden syrup. It aids in moisture retention and makes your cookies extra chewy. Add in 1

What makes cookies cakey or chewy?

Why are my cookies so cakey? Too much leavening (baking powder or baking soda) or too much egg are the two major causes of cakey cookies. If the dough contains too much baking powder or baking soda, the cookies will rise excessively when baked, resulting in a cakier structure.

What flour is best for chewy cookies?

All-purpose flour is number one.

Because of its high protein level (about 10-12%), all-purpose flour is great for baking cookies. This protein range is great for creating soft yet chewy cookies.

Why does melted butter make cookies chewy?

Why This Occurred: Melting the butter first allows it to combine more readily with the wheat, forming more gluten than softened butter. More gluten equals more chew. As a result, a melted butter cookie will have a little more crunch to it. But, since the butter was already a liquid, they would spread more.

What are 3 factors that contribute to a chewy cookie?

All soft cookies are chewy, but not all chewy cookies are soft.
Sugar and liquid content are high, while fat content is modest.
A high percentage of eggs.
Strong flour, or gluten, formed during the mixing process.

Does baking soda make cookies chewy?

When baking soda is combined with an acid, it creates bubbles and carbon dioxide gas, causing the uncooked dough or batter to rise. Baking soda gives cookies a chewy, gritty texture when used in baking.

Should I put 1 or 2 eggs in cookies?

Serious Eats did a little experiment and discovered that it made the ideal cookie. The source tested several egg combinations and concluded that two yolks provide a “light yet chewy texture and a taste that reminded me of French vanilla ice cream.”

Is it better to bake cookies with butter or oil?

Baking with fats creates a rich tasting experience and more flavor overall. Another plus: cakes and cookies will be moister when baking with fat. Overall, baked goods made with fat taste better, that’s a fact 😊.

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