Gluten Free Strawberry Margarita Cookies Recipe
Updated Feb 15, 2021, Published Apr 06, 2014
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By now you probably know that I am obsessed with turning cocktails into cupcakes. Now I have expanded my obsession to cookies – Gluten Free Strawberry Margarita Cookies to be exact.
It is hard to think of anything more fun than a cocktail in a cookie. They make for a lovely, grown-up treat for after dinner or, if you like a little sweet bite, at tea or cocktail time.
This cookie is essentially a dressed up, boozy (but not too boozy) French butter cookie with a bit of a Mexican accent. The base is a not-too-sweet cookie with crushed freeze dried strawberries throughout and a salty sweet coating that is a mixture of sanding sugar and kosher salt.
The cookie dough is easy to make but make sure you don’t skip the refrigeration steps – they are essential in making sure the cookies don’t crumble while cutting, a good sharp, thin knife helps too.
Gluten Free Strawberry Margarita Cookies Recipe
Ingredients
- 1 cup unsalted butter, at room temperature, 2 sticks
- 2/3 cup powdered sugar, measured then sifted
- 2 large egg yolks, at room temperature – use divided
- 2 tablespoons tequila, use divided
- 2 limes, zested
- 1¼ teaspoon kosher salt - use divided
- 2 cups all-purpose gluten free flour
- 2 (1 ounce) bags freeze dried strawberries
- ¼ cup red sanding sugar
- ¼ cup clear sanding sugar or other coarse sugar
Instructions
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter at medium speed until smooth. Add the powdered sugar and beat until fully incorporated. Add 1 egg yolk, 1 tablespoon of tequila, the lime zest, and ¼ teaspoon salt and beat until everything is incorporated. Turn the mixer to low and slowly beat in the flour mixing just until the flour is mostly incorporated – it is better to under beat than over beat. Crush the strawberries and add to the cookie batter. With a spatula, fold in the strawberries and make sure all the flour is mixed into the dough.
- Divide the dough in half, wrap in plastic wrap and refrigerate for half an hour. Remove. Roll each portion of dough into a log about 1 – 1 ½ inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours. At this point you can keep the dough in the fridge for 3 – 4 days or freeze it for up to 2 months.
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silicon baking sheets.
- In a small bowl, beat the remaining egg yolk with the remaining tablespoon of tequila. In another small bowl, combine the red and clear sanding sugar with 1 teaspoon salt. Spread the sugar mixture onto a clean piece of waxed or parchment paper.
- Unwrap the dough logs and brush with the egg/tequila mixture. Roll the logs in the sugar /salt mixture, pressing firmly to make sure it adheres.
- Using a sharp, thin knife, slice the dough into ¼ inch cookies. Place on the prepared baking sheets about ½ inch apart from each other.
- Bake for 14 - 17 minutes or until the cookies are set but not brown. Let cool on the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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