AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerThese tequila lime sugar cookies are like a soft pillowy bite of margarita! Think Lofthouse-style cookies and a classic margarita combined in one...what's not to love?! And bonus I've found a non-alcoholic version of tequila that tastes the exact same!
And for all the non-drinkers, dry January just got a little bit more exciting!! Not to mention New Year's celebrations!
I happened upon a brand of non-alcohol spirits called <a href="https://www.amazon.com/dp/B09FJXPV2K?psc=1&ref=ppx_yo2_dt_b_product_details" target="blank">CleanCo Clean T</a> that is a UK company that sells tequila, rum, gin, and vodka...so since I don't really drink I decided to give the tequila a try. I mean...I miss a good mixed drink! And let me tell you it did not disappoint at all! It tastes just like the alcoholic version.
I can't wait to try the other spirits they offer. Give them a try and get creative, do a little drink mixing and some baking with it and let me know what you create.
In the bowl of a stand mixer fitted with a paddle attachment, combine 10-ounces powdered sugar, ÂĽ teaspoon kosher salt, 3 tablespoons heavy whipping cream, 1 tablespoon lime zest, 1 tablespoon tequila, or non-alcoholic tequila alternative such as CleanCo Clean T, and 1 tablespoon lime juice. Mix on low to moisten then increase to medium and beat for 3 Minutes until smooth.
Transfer to a ziplock bag and set aside. Wipe bowl and beater clean with a paper towel.
Preheat the oven to 350°F and line baking sheets with parchment paper.
In the bowl of the stand mixer combine 2 sticks of firm but pliable unsalted butter, cut into 1/4in pieces, 1 cup of granulated sugar, 2 teaspoons baking powder, and 1 ÂĽ teaspoon kosher salt on low speed until it starts to come together then increase to medium. Continue to beat for 5 Minutes until creamy.
In a separate bowl or measuring cup whisk together 2 large egg whites, 1 tablespoon heavy whipping cream, 1 teaspoon vanilla extract, 1 tablespoon lime zest, ½ tablespoon lime juice, 1 tablespoon tequila or non-alcoholic tequila alternative such as CleanCo Clean T.
Add to butter mixture in 4-5 additions while the mixer is running on low speed.
Gradually add in 2 â…” cups of cake flour at low speed to form a soft dough.
Scoop 3 tablespoon portions of dough onto parchment-lined cookie sheets.
Bake for 15 Minutes until edges are pale golden.
Cool on baking sheets for 20 Minutes.
Snip the corner of the frosting bag and pipe a tablespoon amount of frosting onto cookies, 3 at a time so the frosting doesn't harden. Spread the frosting with a knife and sprinkle with flaky sea salt if desired.
Store in sealed container for 3 days at room temperature.
Ingredients
Directions
In the bowl of a stand mixer fitted with a paddle attachment, combine 10-ounces powdered sugar, ÂĽ teaspoon kosher salt, 3 tablespoons heavy whipping cream, 1 tablespoon lime zest, 1 tablespoon tequila, or non-alcoholic tequila alternative such as CleanCo Clean T, and 1 tablespoon lime juice. Mix on low to moisten then increase to medium and beat for 3 Minutes until smooth.
Transfer to a ziplock bag and set aside. Wipe bowl and beater clean with a paper towel.
Preheat the oven to 350°F and line baking sheets with parchment paper.
In the bowl of the stand mixer combine 2 sticks of firm but pliable unsalted butter, cut into 1/4in pieces, 1 cup of granulated sugar, 2 teaspoons baking powder, and 1 ÂĽ teaspoon kosher salt on low speed until it starts to come together then increase to medium. Continue to beat for 5 Minutes until creamy.
In a separate bowl or measuring cup whisk together 2 large egg whites, 1 tablespoon heavy whipping cream, 1 teaspoon vanilla extract, 1 tablespoon lime zest, ½ tablespoon lime juice, 1 tablespoon tequila or non-alcoholic tequila alternative such as CleanCo Clean T.
Add to butter mixture in 4-5 additions while the mixer is running on low speed.
Gradually add in 2 â…” cups of cake flour at low speed to form a soft dough.
Scoop 3 tablespoon portions of dough onto parchment-lined cookie sheets.
Bake for 15 Minutes until edges are pale golden.
Cool on baking sheets for 20 Minutes.
Snip the corner of the frosting bag and pipe a tablespoon amount of frosting onto cookies, 3 at a time so the frosting doesn't harden. Spread the frosting with a knife and sprinkle with flaky sea salt if desired.
Store in sealed container for 3 days at room temperature.