Gluten Free Strawberry Margarita Cookies Recipe
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.
- 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
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.
(Recipe for Carol's all purpose gluten free flour Here)
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