These Vanilla Horchata Tea Cookies are soft, spiced, and infused with the creamy cinnamon-vanilla flavors of horchata. Perfect for pairing with tea or coffee.
Ingredients
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup (1 stick, 113g) unsalted butter, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 egg (or vegan alternative)
- 1 teaspoon vanilla extract
- 3 tablespoons strongly brewed Vanilla Horchata tea, cooled
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set aside.
- Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Mix in the egg, vanilla extract, and brewed Vanilla Horchata tea until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. This step helps the flavors meld and prevents the cookies from spreading too much.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape and Bake: Scoop tablespoons of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.