Print

Cinco de Mayo Horchata Cookies

Cinco de Mayo Horchata Cookies
Print Recipe

Celebrate Cinco de Mayo with these delightful Horchata Cookies that blend cinnamon, vanilla, and rice milk flavors into a soft, chewy treat perfect for any festive occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup rice flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 cup horchata (sweet rice milk with cinnamon)
  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, rice flour, baking powder, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the horchata, starting and ending with the dry ingredients. Mix until just combined.
  6. Using a tablespoon, scoop dough and roll into balls, then coat each ball in powdered sugar and place on prepared baking sheets about 2 inches apart.
  7. Bake for 10-12 minutes or until the edges are set but the center is still soft.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra festive touch, drizzle melted white chocolate over the cooled cookies or sprinkle with cinnamon sugar before baking.

Find it online: https://auntyspices.com/cinco-de-mayo-horchata-cookies/