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Soft & Spiced Horchata Extract Shortbread Sugar Cookies
Dolce Flav
Rated 5.0 stars by 1 users
Category
Horchata
Author:
Dolce Flav
Servings
15
Prep Time
15 minutes
Cook Time
20 minutes
Whisk the flours, cornstarch, and cinnamon. Cream butter and sugars until pale and fluffy, then beat in an egg, vanilla, and horchata extract. Mix in dry ingredients just until a dough forms, wrap, and chill until firm. Roll, cut, and bake at 350°F until the edges just turn golden. Cool completely for the best shortbread bite and decorate as desired.
Ingredients
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1 cup unsalted butter, room temperature
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1/2 cup granulated sugar
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1/4 cup powdered sugar
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1 large egg, room temperature
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1 1/2 teaspoons horchata extract
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1 1/2 teaspoons ground cinnamon
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1 1/2 cups all-purpose flour
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1 cup rice flour
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1 tablespoon cornstarch
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1 teaspoon vanilla extract (optional, but nice)
Directions
Make the spiced dry mix: In a bowl, whisk all-purpose flour, rice flour, cornstarch, and cinnamon until evenly combined. This prevents spreading and locks in shortbread texture.
Cream for structure: In a stand mixer fitted with the paddle, cream butter, granulated sugar, and powdered sugar on medium-low until pale and fluffy (about 5 minutes). Scrape the bowl.
Add flavor: Beat in the egg, horchata extract, and vanilla (if using) on low until fully incorporated.
Bring the dough together: Add the dry mix all at once and blend on low just until no dry spots remain. Do not overmix—stop as soon as it clumps.
Chill for clean cuts: Turn dough onto plastic wrap, press into a disc, wrap tightly, and refrigerate at least 4 hours (overnight best) for no-spread edges.
Roll & cut: Knead the chilled dough 1–2 times to soften slightly. Roll to 1/4-inch on a lightly floured surface, cut shapes, and transfer to a parchment-lined sheet. Chill cutouts 10–15 minutes for sharp lines.
Bake: Bake at 350°F (175°C) for 15 minutes, rotate, then bake 1–5 minutes more until edges just start to turn golden. Cool on the pan, then move to a rack.
Finish: Enjoy plain, dust with cinnamon-sugar, or decorate with royal icing or vanilla-bean frosting.
Recipe Note
FAQs
What is horchata extract and where can I buy it?
A concentrated flavoring that captures cinnamon-vanilla horchata notes; available online and from specialty flavor brands. Several recipes specifically call for horchata extract.
Can I swap in horchata drink or powder?
You can, but the flavor strength varies. Start with 1–2 teaspoons of drink powder in the dough and reduce flour slightly; adjust to taste.
Why use rice flour here?
It echoes horchata’s rice base and keeps the cookies tender-crisp without spreading.
Do I have to chill the dough?
Yes—at least 4 hours. Chilling hydrates flour and locks in shape for clean cutouts.
What thickness should I roll to?
About 1/4-inch for sturdy, soft-center cutouts that decorate well.
How do I keep edges sharp?
Chill the cut shapes 10–15 minutes before baking; bake on parchment or a silicone mat.
What’s the ideal bake cue?
Edges just turning golden after 15–20 minutes at 350°F; do not overbake.
Can I frost these?
Absolutely—royal icing for decorating, or vanilla-bean buttercream for a bakery finish.
How long do they keep?
4–5 days airtight at room temp; freeze undecorated cookies up to 2 months.
Yield seems small—can I scale?
Yes. Double the recipe; keep chill time and bake temp the same. Avoid over-creaming and over-mixing to prevent spread.