Lime Margarita Cookie Pie

Margarita Cookie Pie | The Blonde Buckeye

For this year’s Cinco de Mayo, I decided to get festive by making a Margarita Cookie Pie.  To summarize, it’s basically a giant lime-flavored sugar cookie, topped with a cream cheese-tequila-lime frosting, sprinkled with sea salt.  What’s not to like about that?!  Nothing, that’s what.  Also there’s really no reason that you shouldn’t make this now, even after Cinco de Mayo, because you don’t need a reason or a holiday for a margarita dessert.  Of course you can just leave out the tequila if you prefer it alcohol-free, or add more, totally your call.

Margarita Cookie Pie | The Blonde BuckeyeMargarita Cookie Pie | The Blonde BuckeyeMargarita Cookie Pie | The Blonde BuckeyeMargarita Cookie Pie | The Blonde Buckeye

Margarita Cookie Pie
Makes 1 large Tart, about 10-12 wedge slices
  • 4 cups All-purpose Flour
  • ¾ teaspoon Salt
  • ½ teaspoon Baking Soda
  • ¾ cup Unsalted Butter, room temperature
  • 1-1/2 cups Granulated Sugar
  • 3 Eggs
  • 2 Tablespoons Lime Juice
  • 1 Tablespoon Lime Zest
  • 1-1/2 teaspoons Vanilla Extract
  • ½ cup Unsalted Butter, room temperature
  • 4 ounces Cream Cheese, room temperature
  • 2-1/2 cups Sifted Powdered Sugar
  • 2 Tablespoons Good-Quality Tequila
  • 1 Tablespoon Lime Juice
  • 2 teaspoons Lime Zest
  • ½ teaspoon Sea Salt (plus more for sprinkling)
  • 1 Lime (for garnish)
  1. COOKIE:
  2. Preheat oven to 375 degrees F. Spray a 12" round tart pan (with removable bottom) with nonstick spray or butter.
  3. Whisk flour, baking soda & salt into a bowl, set aside. In a stand mixer fitted with the paddle attachment, cream butter & sugar together. Mix until fluffy, about 5 minutes. Add in one egg at a time, mixing for about a minute per egg. Then mix in vanilla, juice & zest until just combined. Slowly incorporate the dry ingredients on low speed until just combined.
  4. Transfer batter to prepared baking dish and spread batter out evenly.
  5. Bake for about 20-25 minutes. The cookie is done when a toothpick inserted in the center comes out clean (*don't overcook, edges should just barely start to turn golden).
  6. Remove from oven & cool completely in pan, on a wire rack.
  8. Beat butter & cream cheese with an electric mixer on medium for about 3 minutes (until fluffy). Reduce speed to low, add sugar slowly until sugar is moistened. Beat at medium-high speed until incorporated. Add tequila, salt, juice and zest, then continue to beat frosting 3-5 minutes until blended & smooth.
  9. Spread frosting evenly over cookie (once cookie is completely cooled). Sprinkle the top with some more sea salt and garnish with lime slices.
*You could also use a 13" x 9", or a 9" x 9" baking dish also, and adjust the time accordingly.
*If you want this dessert to be a little extra boozy, brush another 1-2 Tbsp of tequila over the cookie once it's cooled, before you add the frosting.
*Always use good-quality tequila (if you wouldn't drink it, don't cook with it).
*Garnish with thinly cut lime slices.


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