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Cinco de Mayo Margarita Cookies + Ice Cream Sandwiches

The flavor of margarita in a shortbread-style cookie and sweet ending for your Cinco de Mayo celebration. Make your cookie dough in advance and chill in the fridge until ready to bake.
Makes 32 cookies or 16 Ice cream sandwiches
Prep Time27 mins
Cook Time10 mins
chill and freezer time7 hrs
Total Time7 hrs 37 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: Cinco de Mayo, cookies, ice cream sandwiches, margarita
Servings: 16


  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 1 large egg
  • 5 teaspoons grated lime rind divided
  • 2 tablespoons fresh lime juice
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon table salt
  • 1 teaspoon turbinado sugar
  • 1/2 teaspoon coarse sea salt

For Ice Cream Sandwiches

  • 2 cups vanilla reduced-fat ice cream softened
  • 2 cups lime sherbet softened


  • Place butter and sugar in a large bowl; beat with a mixer at medium speed for 5 minutes or until light and fluffy.
  • Add egg, 1 tablespoon lime rind, and lime juice; beat 2 minutes or until well combined.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour, baking powder, and 1/8 teaspoon table salt; stir with a whisk.
  • Add flour mixture to butter mixture, and beat just until combined.
  • Divide dough into 2 equal portions. Shape each portion into a 6-inch log. Wrap logs individually in plastic wrap; chill 3 hours or until firm.
  • Preheat oven to 350°.
  • Cut each log into 16 (about 1/3-inch-thick) slices, and place 1 inch apart on baking sheets lined with parchment paper.
  • Sprinkle the cookies evenly with remaining 2 teaspoons lime rind, turbinado sugar, and sea salt.
  • Bake at 350° for 10 minutes or until edges are lightly browned.
  • Cool for 2 minutes on pans on a wire rack. Remove from baking sheets, and cool completely on wire rack.

To make ice cream sandwiches:

  • Place softened vanilla ice cream and sherbet in a medium bowl; lightly fold and swirl together.
  • Scoop 1/4 cup ice cream mixture onto bottom of one cookie, and top with one cookie.
  • Cover each sandwich with plastic wrap; freeze 4 hours or until firm.