Gochujang Sugar Cookies

Delicious cookie twist using Korean Gochujang paste

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the Oven and Baking Trays Preheat the oven to 170°C. Line two baking trays with parchment paper.

Step 2

2. Make the Gochujang sugar paste In a small bowl, combine the softened butter, brown sugar, and gochujang. Mix until smooth and fully incorporated. If the paste is too liquid, add some flour. Set aside.

Step 3

3. Prepare the Cookie Dough In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.

Step 4

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 5

Place the dough in the refrigerator to chill for 20 minutes

Step 6

4. Swirl in the Gochujang sugar paste Remove the dough from the fridge. Spoon several small dollops of the gochujang sugar paste over the surface of the dough. Using a spatula or knife, gently fold and swirl the sugar paste into the dough — taking care not to overmix. Visible ribbons of sugar paste should remain throughout.

Step 7

5. Portion and Bake Using a large cookie scoop or spoon, portion the dough into 12 equal balls (approx. 50g each) and place them well spaced apart on the prepared baking trays. Bake for 13-15 minutes, or until the cookies are golden at the edges with soft, crackled centers. If using two trays at once, rotate them halfway through for even baking.

Step 8

6. Cool and Store Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.