These adorable tiny cookies are the product of my super busy weekend. I don’t know who got it into my brain that standing there rolling cookies the size of marbles for an hour was a good idea, but they happened. Now it turns out I can’t stop eating them.
They really are a curse. It takes forever to make them and the end result is lighter than air (I really don’t know why as I only used 1/4 tsp baking soda…), melt in your mouth, and each with an adorable little crack on top. The outside is ever so slightly crunchy with a salt crystal.
I’m really not sure how legitimate it is to call these ‘horchata’ snickerdoodle cookies but since I put rice flour in them (and you can add almond flour too per taste), we’ll run with it. I believe the rice flour really has a role in making it melt once it reaches your mouth and the cinnamon… Well who needs an excuse for cinnamon? I also used coconut oil but that’s because I didn’t realize horchata doesn’t have coconut in it. Shows how really exhausted my brain is at this point.
I can say without a doubt, these adorable little buttons are the best cookies I’ve ever made.
// Substitute 1/3 cup almond flour/meal (??? I mean very finely ground almonds) for glutenous rice flour.
// Use all rice flour if desired.
// Bake for about 2-3 minutes longer for crunchier cookies.
Beat the coconut oil with the sugars until smooth. Add the egg and the vanilla. Mix in the rest of the ingredients until a dough is formed. It will be kind of crumbly at first but just press it together with your hands.
Place it in the refrigerator and let rest for at least 2 hours.
Cut into little squares, 1-1.5 cm by 1.1.5 cm -ish. Roll into balls.
Preheat the oven to 350 F. Line a baking pan with parchment paper.
Mix the cinnamon sugar ingredients together and roll the balls in it. Place on the baking sheet about 1 inch apart.
Bake for 8-10 minutes.