Gochujang Cookies
Sweet and spicy gochujang cookies are made with a cinnamon spiced brown sugar based cookie with a gochujang caramel swirl. These Korean fusion cookies are similar to snickerdoodles but with a spicy kick.
- Prep time
- 15 min
- Cook time
- 22 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons (28 g) unsalted butter (room temperature)
- 1/4 cup (50 g) brown sugar (packed)
- 2 1/2 tablespoons (50 g) Gochujang
- 2 1/2 cup (320 g) all-purpose flour (spooned and leveled)
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 14 tablespoons (198 g) unsalted butter (room temperature)
- 1 1/4 cup (250 g) granulated sugar
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 teaspoon vanilla extract
Instructions
- 1
Gochujang caramel. In a small bowl, mix the unsalted butter, 2 tablespoons brown sugar, and gochujang until combined. Set aside.
- 2
Whisk dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
- 3
Beat butter and sugar. In a large mixing bowl, use an electric mixer with a paddle or beater attachment and beat the butter and sugar on medium speed until light and fluffy about 2-3 minutes.
- 4
Add eggs and vanilla. Add the egg, egg yolk, and vanilla extract and beat until combined. Scrape the edges of the bowl and mix to combine.
- 5
Combine dry ingredients. Slowly add in the flour mixture and mix until combined. Cover and refrigerate the dough for at least 30 minutes to 1 hour.
- 6
Prepare oven. While dough chills, preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- 7
Create gochujang swirl. Place dollops of the gochujang paste into the cookie dough and gently swirl the paste in the dough with a rubber spatula. Do not mix in completely.
- 8
Assemble. Scoop the cookies onto your lined baking sheets leaving spacing them at least 2 inches apart.
- 9
Bake. Bake the cookies one tray at a time for 11-13 minutes or until the edges are lightly golden brown. Then remove the baking tray from the oven and cool for 5 minutes before cooling them completely on a wire rack. For perfectly round cookies, take a round cookie cutter and swirl them around each gochujang cookie immediately when you take them out of the oven. Enjoy!