Soft & Spiced Horchata Extract Shortbread Sugar Cookies

Soft & Spiced Horchata Extract Shortbread Sugar Cookies

Dolce Flav

Servings

15

Prep Time

15 minutes

Cook Time

20 minutes

Category

Horchata

These horchata cookies combine cinnamon and horchata extract in a buttery shortbread-style sugar cookie made with all-purpose flour and rice flour. Roll and cut the chilled dough, then enjoy the cookies plain, dusted with cinnamon-sugar, or decorated as directed below.

Plan ahead: The dough needs at least 4 hours in the refrigerator, plus another 10–15 minutes after cutting. That chilling time is in addition to the listed prep and baking times.

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoons horchata extract
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 1 cup rice flour
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract (optional, but nice)

Directions

  1. 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.

  2. 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.

  3. Add flavor: Beat in the egg, horchata extract, and vanilla (if using) on low until fully incorporated.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Finish: Enjoy plain, dust with cinnamon-sugar, or decorate with royal icing or vanilla-bean frosting.

Natural Horchata Extract

Product Guide