Gochujang cookies: sweet, salty, and spicy!

Ingredients

Gochujang cream:

• 15 g softened butter
• 15 g light brown sugar (or brown sugar)
• 1 Tbsp gochujang (Korean fermented chili paste)

Cookie dough:

• 100 g butter
• 100 g white sugar
• 1 egg
• 1 pinch of salt
• 1 tsp vanilla extract
• ½ tsp baking soda (or baking powder)
• 180 g flour

Materials

• 1 ice cream scoop (optional)
• parchment paper

Preparation

• Gochujang cream:
  Combine the softened butter with the vergeoise (or brown sugar) and the gochujang to obtain an orange cream. Set aside.
• Cookie dough:
  Mix the soft butter with the sugar to obtain a creamy mixture.
  
• Add the egg and mix again to obtain a lumpy mixture.
• Then add the salt, vanilla extract, baking soda (or baking powder) and half of the flour. Mix well.
  
• Add the rest of the flour and incorporate it well.
• Add the gochujang cream and mix gently to create a marbling effect. Refrigerate the dough for 30 minutes.
  
• Use an ice cream scoop to shape the cookies. We placed 4 on each baking sheet. There’s no need to flatten them!
• Bake in a preheated oven at 350°F (180°C) for 11 minutes. After this time, remove the tray from the oven and let cool before serving warm.
  
• And there you have it—your cookies are ready! Crunchy on the outside, gooey on the inside. You’ll love their vanilla flavor and hint of heat. Each cookie will be different and more or less spicy!

Cookware

Attributes

Questions

Photos of members who cooked this recipe