Food and Recipes Desserts No Bake Margarita Balls 4.5 (2) 2 Reviews These margarita balls will go fast at the picnic or office party. By Amanda Holstein Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and continued growing her passion through culinary school and working in bakeries for over 10 years. Southern Living's editorial guidelines Updated on June 14, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Active Time: 30 mins Total Time: 40 mins Yield: 3 dozen Margarita balls are fun, bite-sized, and crowd-pleasing treats for a summer party. With a soft, sweet center and a tart, sugary, salty exterior, this boozy confection is a whimsical riff on a margarita that’s just perfect for a pool or beach bash—or for a sweet treat right out of the fridge on a hot, lazy day. You may also recognize the similarities to bourbon balls. Both desserts lean into their boozy bite but are fun and totally portable. Learn how to make margarita balls, and enjoy serving these at your next gathering as a unique alternative to regular cookies and bars. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke Margarita Balls Ingredients To make margarita balls, you will need: Cream-filled vanilla sandwich cookies (such as Golden Oreos): These form the majority of the dough, and the cream filling helps the balls hold together.Almond flour and white chocolate chips: These help hold together the cookie balls and add sweetness and a hint of nutty flavor.Blanco tequila (any brand you like): Because you can't have margarita balls without tequila. Blanco tequila is preferred for it's cleaner flavor. An aged tequila will work, but it may overpower the rest of the dessert.Orange marmalade: This adds the citrus zing of a margarita with a bit of sweetness.Lime (for zest and juice): A margarita requires lime.Lime-flavored gelatin (such as Jell-O): For color and flavor.Granulated sugar: For sweetness. You could also use light brown sugar for a slight caramel flavor.Salt: There may be no rim, but you'll still need the salt. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke How To Make Margarita Balls Margarita balls are fairly effortless, and they come together quickly. The hardest part is the long wait while they chill in the fridge. (Get the full recipe below). Step 1: Make the cookie ball dough: Process the cookies in a food processor until finely ground, and then transfer the crumbs to a stand mixer fitted with a paddle attachment. Add the almond flour and melted white chocolate, and beat to combine.Step 2: Add the "margarita" flavors: Add the tequila, marmalade, lime zest, lime juice, and gelatin to the mixer; beat until the mixture is fully incorporated and resembles a soft dough.Step 3: Scoop balls: Portion the dough into 36 pieces, and roll each into a ball. Place the balls on a baking sheet lined with parchment. Refrigerate uncovered for about 10 minutes.Step 4: Roll balls in sugar-salt mixture: Whisk together sugar, salt, and the rest of the gelatin in a bowl to combine. Toss the chilled balls in the sugar mixture to coat. Place them on a serving platter and serve them right away, or store them covered in the fridge until ready to eat. 63 Mini Desserts For Hassle-Free Hosting Our Tips for the Best Margarita Balls There are a few things that will help you make these margarita balls even better—plus, we have a few variations to suggest Cookie considerations: For this recipe, you can use any type of cookie you’d like—Golden Oreos and Nilla Wafers are easily interchanged. This recipe would also work well with lemon creme cookies or sugar cookies, for instance.Stick together: But if you’re using a cookie without cream filling, you might need to add more chocolate or corn syrup to hold the dough together.Not so smooth: If you’d like the filling chunkier, you can just roughly crush the cookies with a rolling pin or in the stand mixer with the paddle attachment instead of using the food processor to process them into fine crumbs.Coat check: Instead of coating the margarita balls in sugar, you may also choose to coat them with white chocolate and garnish with lime zest instead. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke What Do Margarita Balls Taste Like? This dessert is almost like a cross between a cake pop and a cookie ball. The Jell-O mix gives the dough a delicate, tangy taste and compliments the orange marmalade and tequila well. The sugar mixture also has the Jell-O mix in it and gives that extra tang of citrus. All the flavors balance each other well. And the salt in the mix mimics the taste of a salt-rimmed glass. Classic Margarita More Boozy Dessert Recipes If you like your desserts as much as you love cocktails, these dressed-up desserts will be a favorite: Margarita Cake Mini Bourbon and Cola Bundt Cakes Peach-Bourbon Upside-Down Bundt Cake Editorial contributions by Alesandra Dubin. Ingredients 30 cream-filled vanilla sandwich cookies (such as Golden Oreos) 2 cups (about 7 oz.) almond flour 1/2 cup white chocolate chips (from 1 [11-oz.] pkg.), melted 1/4 cup (2 oz.) blanco tequila 1/4 cup orange marmalade 2 tsp. grated lime zest plus 1 Tbsp. fresh juice (from 2 limes) 2 Tbsp., plus 1 1/2 tsp. lime-flavored gelatin (such as Jell-O) (from 1 [3-oz.] pkg.), divided 1/4 cup granulated sugar 1/4 tsp. table salt Directions Crush the cookies: Process cookies in a food processor until finely ground, about 30 seconds. Transfer crumbs to bowl of a stand mixer fitted with a paddle attachment. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke Mix the dough: Add almond flour and melted white chocolate; beat on low speed until just combined, about 1 minute. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke Add juice and gelatin: Add tequila, marmalade, lime zest, lime juice, and 2 tablespoons of the gelatin to mixer; beat on low speed until fully incorporated and mixture resembles a soft dough, about 1 minute. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke Shape the margarita balls: Portion dough into 36 pieces (about 1 heaping tablespoon each). Roll between hands until smooth and round; place on a parchment paper-lined large rimmed baking sheet. Refrigerate, uncovered, until slightly chilled, about 10 minutes. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke Make sugar coating: Whisk together sugar, salt, and remaining 1 1/2 teaspoons gelatin in a small bowl until evenly combined. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke Roll the balls in the lime sugar coating: Working in 4 batches, gently toss chilled balls in sugar mixture until fully coated; place on a platter. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke Serve immediately, or store, covered, in refrigerator until ready to eat. Jen Causey; Food Stylist: Emily Nabors Hall; Prop Stylist: Caleb Clarke Rate It Print Additional reporting by Alesandra Dubin