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Tiny Horchata Cookies-5

Tiny Horchata Snickerdoodle Cookies

March 6, 2016 | 7 comments

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.

Tiny Horchata Cookies

Tiny Horchata Cookies-2

Tiny Horchata Cookies-3

Tiny Horchata Cookies-4

I can say without a doubt, these adorable little buttons are the best cookies I’ve ever made.

Notes

// 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.

Tiny Horchata Snickerdoodle Buttons
5 tbsp coconut oil, softened (i.e. room temperature)
4 tbsp white sugar
1 tbsp brown sugar
1 egg
1/2 tsp vanilla
2/3 cup rice flour
1/2 cup all purpose flour
pinch of cream of tartar
1/4 tsp baking soda
salt
Cinnamon sugar
4 tbsp granulated sugar
1 tbsp cinnamon

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.

http://www.sprinklewithsalt.com/2016/03/06/tiny-horchata-snickerdoodle-cookies/


7 comments...

read or add your own

    • Anne on

      March 21, 2016 at 6:52 pm says

      I know right?! I absolutely love mini cookies 😛

      Reply
  1. All That I'm Eating on

    March 10, 2016 at 10:43 am says

    What a lovely idea, just the thing with a cup of tea or coffee in the afternoon.

    Reply
  2. Sarah on

    March 11, 2016 at 1:21 pm says

    These look absolutely fantastic! I’ve been wanting to do a snickerdoodle cookie recipe recently… love the idea of using rice flour :)

    Reply
    • Anne on

      March 21, 2016 at 6:53 pm says

      Thank you! Snickerdoodles are the best and they’re so fun to say 😛

      Reply
  3. Amanda on

    March 13, 2016 at 9:47 am says

    Horchata is a wonderful thing, so I’m so on board with these. I can really see how they’d be addicting.

    Reply
    • Anne on

      March 21, 2016 at 6:54 pm says

      Yes I’m pretty sure I ate half the pan before my parents even realized they were there…

      Reply

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