Gochujang cookies, sweet, salty and spicy!

Ingredients

Gochujang cream:

• 1 Tbsp softened butter
• 1 Tbsp Vergeoise sugar (or brown sugar)
• 1 Tbsp gochujang (Korean fermented chili paste)

Cookie dough:

• 3.5 oz softened butter
• 3.5 oz sugar
• 1 egg
• 1 pinch of salt
• 1 tsp vanilla extract
• ½ tsp baking soda / baking powder
• 1.5 cup flour

Materials

• 1 ice cream scoop
• 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.
  
• Form your cookies using an ice cream scoop. We put 4 per plate. 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 are, your Korean cookies are ready! Crunchy on the outside, soft on the inside. You will love their vanilla taste with their hint of spiciness. Each cookie will be different and more or less spicy!