BEST OF 2024 (SO FAR): HORCHATA SNICKERDOODLE COOKIES
5/5
Horchata sugar cookies are a unique twist on the classic sugar cookie. They are made with a horchata-flavored dough, which gives them a sweet and nutty flavor. Horchata sugar cookies are perfect for the holiday season or any special occasion.
Horchata is a delicious and refreshing Mexican drink that is made with rice, milk, sugar, and cinnamon. It is a popular summertime drink, but it can also be enjoyed year-round.
I love to make horchata sugar cookies for my family and friends. They always enjoy the unique flavor and texture of these cookies. I also like to give them as gifts during the holidays.
Horchata Snickerdoodle Cookies
A sweet and nutty twist on a classic. Horchata sugar cookies are a delicious and unique twist on the classic sugar cookie. They are made with a horchata-flavored dough, which gives them a sweet and nutty flavor. Horchata sugar cookies are perfect for the holiday season or any special occasion.
Equipment
- Standing mixer
- Mini Ice Cream Scooper
Ingredients
Ingredients for Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 teaspoons cinnamon
- 1/4 cup horchata made according to instructions on the package
- 1/2 cup horchata powder I buy mine on Amazon
- 1 teaspoon vanilla
Ingredients for Cookie Dough Coating:
- 2 tablespoons horchata powder
- 1 tablespoon cinnamon
- 4 tablespoons sugar
Instructions
Instructions for the Cookie Dough:
- Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, horchata powder, cinnamon, baking soda, and salt.
- In a standing mixer or hand held mixer, cream together the butter and sugar just until light and fluffy. If you cream too much, they will spread too thin.
- Add the egg until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the prepared horchata, until just combined (ending with the dry).
- Chill the dough for at least 30 minutes.
Instructions for the Cookie Dough Coating:
- While the dough is chilling, in a small bowl combine the horchata powder, sugar and cinnamon.
Instructions for Assembly and Baking:
- Using the mini ice cream scooper, scoop dough into the horchata sugar mixture and roll around until coated.
- Place on the prepared baking sheet at least 2” apart to allow room for spreading and bake for 10-12 minutes, or until golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Tips:
- For extra flavor, add another teaspoon of cinnamon or even nutmeg to the dough.
- To make sure that your cookies are soft and chewy, don't over bake them.
- Serve your horchata sugar cookies with a glass of horchata or milk.
- Bake the cookies until they are just golden brown. Don't over bake them, or they will be hard.
- Let the cookies cool completely before storing them in an airtight container.
