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.

Course Dessert, Snack

Cuisine Asian Fusion, Korean

Keyword gochujang caramel cookies, gochujang cookies, gochujang recipe, Korean cookies

Prep Time 15

Cook Time 22

Chill Time 30

Total Time 1 7

Servings Cookies

Calories 262kcal

Author Megan

Equipment

Ingredients

Gochujang Caramel Swirl

2 tablespoons (28 g) unsalted butter room temperature
¼ cup (50 g) brown sugar packed
2 ½ tablespoons (50 g) Gochujang

Cookie Dough

2 ½ cup (320 g) all-purpose flour spooned and leveled
2 teaspoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
14 tablespoons (198 g) unsalted butter room temperature
1 ¼ cup (250 g) granulated sugar
1 egg room temperature
1 egg yolk room temperature
1 teaspoon vanilla extract

Instructions

Gochujang caramel. In a small bowl, mix the unsalted butter, 2 tablespoons brown sugar, and gochujang until combined. Set aside.
Whisk dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
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.
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.
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.
Prepare oven. While dough chills, preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
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.
Assemble. Scoop the cookies onto your lined baking sheets leaving spacing them at least 2 inches apart.
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!

Notes

Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Cream your butter and sugar for at least 3 minutes. Make sure to cream the butter until it is very pale, light, and airy. This will ensure that the sugars will blend evenly into the butter and create air pockets for the dough to puff up in the oven.
Use room-temperature butter and eggs. Room-temperature eggs will be easier to blend into the gochujang cookie dough and not shock the soft butter when incorporated.
Chill for at least 30 minutes. Chilling the cookies will allow the butter to solidify and allow the flour to hydrate which improves the taste and texture and prevents the cookies from spreading too quickly.
Don’t mix in the gochujang caramel completely. For the beautiful red gochujang ribbons, spoon dollops of the gochujang caramel around the dough and gently mix with a rubber spatula. Do not mix the gochujang caramel in completely.
Use a cookie cutter for round cookies. For perfectly round cookies, I recommend using a large cookie cutter and swirling the warm gochujang caramel cookies on the baking tray to create perfect circles.
Storage Instructions: You can store these gochujang cookies in an airtight container in the refrigerator for up to 1 week.
Freeze: you can freeze the baked gochujang caramel cookies in a freezer safe container for up to 3 months.

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