Let's Celebrate Margarita Day with a Lime Sugar Cookie Recipe

There's so many amazing cookies and flavor combos we'd love to bake for you but instead we've decided to go a little rogue and launched a #Recipe Series! Our first offering is in honor of tomorrow's food holiday - #NationalMargaritaDay!

So grab your mixer, set out that butter and let's get baking! First up: Lime Sugar Cookies. YUM!



This recipe is based on our Snickerdoodle recipe.
Yields approximately 2 dozen cookies.


  • Oven, preheating to 350* F
  • Ingredient scale set to grams OR a set of measuring cups
  • A set of measuring spoons
  • Baking Sheets lined with Parchment paper (or silpats, if you're into those)
  • An electric mixer with a paddle attachment OR a sturdy bowl and spoon and strong arms.
  • A large and small bowl (or two large and one small if you're not using a mixer)
  • A cookie scoop (#40 or tablespoon scoop) or spoon or melon baller
  • Rubber Spatula




  • 157 grams All Purpose Flour (1 and 1/4 Cups)
  • 1/4 teaspoon (TSP) Baking Soda
  • 1/8 TSP salt (table salt / or anything fine grain)
  • 1/2 TSP cream of tartar


  • zest of 1 lime
  • 1 TSP lime juice
  • 166 grams granulated or fine grain sugar (3/4 Cups)
  • 1 large egg
  • 55 grams unsalted, room temperature butter (half a stick)

COATING, optional:

  • 3 Tablespoons (TBSP) sugar (fine or coarse grain)
  • 1 TBSP lime zest



  • In a bowl, add all your dry ingredients and combine with a fork or whisk
  • In a second, larger bowl (or your mixer bowl), add your butter and sugar and mix until fluffy.
  • Add your egg to your sugar mixture and mix until well combined.
  • Now add your lime zest and juice to that mixture and feel free to whip the ever loving stuffing out of it.
  • Once your "wet" mixture is nice and fluffy, pour in your dry mixture and SLOWLY combine it until just mixed There should be no flour clumps in the bottom of your bowl. If you over mix it, you will make tougher cookies so feel free to do the last bits by hand.
  • Scrape down the sides of your bowl with your spatula and start scooping your cookie dough with your cookie scoop. If you're coating them, roll them in the coating before placing them 2" apart on your baking sheets. If skipping the coating, place them directly on the baking trays.
  • Bake for 10-12 minutes or until starting to brown slightly. You should be aware that all ovens lie so go by your instincts and how the cookie looks versus the timer.
  • Once your cookies are done, let them cool slightly before digging in!


    PS: In other news, I am happy to announce that this will not turn into one of those recipe blogs that have you scrolling through pages and pages of random things just to get to the recipe. You're welcome. ;-)

    1 comment

    • This looks EXTREMELY summer good and I’m going to get my personal baker (11 year old Lily) on this receipe ASAP.

      John Kuhn

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