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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.


// 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


  1. 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.
  2. Place it in the refrigerator and let rest for at least 2 hours.
  3. Cut into little squares, 1-1.5 cm by 1.1.5 cm -ish. Roll into balls.
  4. Preheat the oven to 350 F. Line a baking pan with parchment paper.
  5. Mix the cinnamon sugar ingredients together and roll the balls in it. Place on the baking sheet about 1 inch apart.
  6. Bake for 8-10 minutes.


read or add your own

    • Anne on

      March 21, 2016 at 6:52 pm says

      I know right?! I absolutely love mini cookies πŸ˜›

  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.

  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 πŸ™‚

    • Anne on

      March 21, 2016 at 6:53 pm says

      Thank you! Snickerdoodles are the best and they’re so fun to say πŸ˜›

  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.

    • 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…



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