Sweet and spicy cookies (Print Version)
# Ingredients:
→ Gochujang Caramel Swirl
01 -
2 tablespoons softened unsalted butter
02 -
1/4 cup packed brown sugar
03 -
2 1/2 tablespoons gochujang paste
→ Cookie Dough
04 -
2 1/2 cups all-purpose flour (spooned and leveled)
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2 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon cinnamon
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14 tablespoons room temperature unsalted butter
09 -
1 1/4 cups granulated sugar
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1 room temperature egg
11 -
1 room temperature egg yolk
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1 teaspoon vanilla extract
# Instructions:
01 -
In a small bowl, mix together the softened butter, brown sugar, and gochujang until completely combined. Set this flavorful mixture aside for later.
02 -
Grab a medium mixing bowl and whisk together the flour, baking powder, salt, and cinnamon until well combined.
03 -
In a large bowl, beat the butter and sugar using an electric mixer with a paddle attachment on medium speed. Continue beating for about 2-3 minutes until the mixture becomes light, fluffy and pale in color.
04 -
Add the egg, egg yolk, and vanilla extract to your butter mixture and beat until everything is well combined. Don't forget to scrape down the sides of the bowl to make sure everything gets mixed in properly.
05 -
Slowly add the flour mixture to your wet ingredients and mix just until combined - don't overmix! Cover the bowl and let the dough chill in the refrigerator for at least 30 minutes (up to an hour is even better).
06 -
While the dough is chilling, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
07 -
After chilling, dollop the gochujang caramel mixture into the cookie dough. Using a rubber spatula, gently swirl it through the dough to create beautiful red ribbons. Be careful not to mix it in completely - you want visible swirls!
08 -
Use a cookie scoop to portion the dough onto your lined baking sheets, making sure to leave at least 2 inches between each cookie to allow for spreading.
09 -
Bake one tray at a time for 11-13 minutes, or until the edges are just lightly golden brown. For perfectly round cookies, use a round cookie cutter to gently swirl around each cookie immediately after taking them out of the oven.
10 -
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Then savor the unique sweet and spicy flavor combination!
# Notes:
01 -
These cookies bring together the sweet comfort of a cinnamon-spiced cookie with the unexpected kick of Korean gochujang for a truly unique flavor experience.
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For the best texture, don't skip the chilling step as it helps prevent the cookies from spreading too quickly and improves both taste and texture.
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These cookies can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months.
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For the most beautiful presentation, don't overmix the gochujang caramel into the dough - visible ribbons make these cookies visually stunning.