Margarita Cookie Bars Recipe

Name: Margarita Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIE LAYER:; 5 cups All-purpose Flour; 1/2 teaspoons Baking Soda; 1 cup Unsalted Butter, Softened At Room Temperature; 2 cups Granulated Sugar; 2 Tablespoons Lime Zest (for 2 Tablespoons You'll Need About 2 Limes); 4 whole Large Eggs; 1 Tablespoon Lime Juice (for 1 Tablespoon You'll Need 1/2 Lime); FOR THE FROSTING:; 1/2 cups Unsalted Butter, Softened At Room Temperature; 8 ounces, weight Cream Cheese; 2 Tablespoons Good Quality Tequila; 1 Tablespoon Fresh Lime Zest (for 1 Tablespoon You'll Need 1 Lime); 1/4 teaspoons Salt; 2 cups Confectioners Sugar Plus Extra If Needed

Servings: persons

FOR THE COOKIE LAYER:
5 cups All-purpose Flour
1/2 teaspoons Baking Soda
1 cup Unsalted Butter, Softened At Room Temperature
2 cups Granulated Sugar
2 Tablespoons Lime Zest (for 2 Tablespoons You'll Need About 2 Limes)
4 whole Large Eggs
1 Tablespoon Lime Juice (for 1 Tablespoon You'll Need 1/2 Lime)
FOR THE FROSTING:
1/2 cups Unsalted Butter, Softened At Room Temperature
8 ounces, weight Cream Cheese
2 Tablespoons Good Quality Tequila
1 Tablespoon Fresh Lime Zest (for 1 Tablespoon You'll Need 1 Lime)
1/4 teaspoons Salt
2 cups Confectioners Sugar Plus Extra If Needed

1
Prepare the cookie layer. Preheat oven to 350 F. Grease a 13x18 jelly roll pan with butter or non-stick cooking spray; set aside.
2
In a large bowl, whisk together flour and baking soda and set aside.
3
In the large bowl of an electric mixer, beat butter, sugar and lime zest until light and fluffy. Add eggs and lime juice and mix well. Reduce speed to low and carefully add flour mixture. Stir just until combined.
4
Spread out evenly into the prepared jelly roll pan and bake for 12-16 minutes or until a knife or toothpick comes out clean and edges are light golden brown. Remove from oven and set aside to cool while you prepare frosting.
5
For the frosting, use the whisk attachment of an electric mixer to beat butter and cream cheese on high speed until light and creamy. Mix in tequila, lime zest and salt. Add in sugar 1/2 a cup at a time or until you reach your desired consistency (2 cups was the perfect amount for me but if you want a thicker texture you may want to add up to another 1/2 cup).
6
Spread cream cheese frosting over cooled cookie layer. Store in refrigerator and bring to room temperature before serving.
7
Cookie layer recipe adapted from Anissa's Kitchen.

2272

kcal

Calories

100

Fat

320

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE COOKIE LAYER:, 5 cups All-purpose Flour, 1/2 teaspoons Baking Soda, 1 cup Unsalted Butter, Softened At Room Temperature, and more.

Yes, Margarita Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Margarita Cookie Bars

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