Imported from the web

Gochujang Caramel Cookies

Name: Gochujang Caramel Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 45 min
Yield: 8 servings
Cuisine: East Asian
Ingredients: 0.5 cup Unsalted butter (Very soft; divided into 1 tablespoon for the gochujang mixture and 7 tablespoons for the dough.); 2 tbsp Dark brown sugar (Packed; for the gochujang mixture.); 1 heaping tbsp Gochujang (For the gochujang caramel mixture.); 1 cup Granulated sugar; 1 Large egg (At room temperature.); 0.5 tsp Coarse kosher salt (Alternatively, use ¾ teaspoon kosher salt such as Diamond Crystal.); 0.25 tsp Ground cinnamon; 1 tsp Vanilla extract; 0.5 tsp Baking soda; 1.5 cups All-purpose flour

Recipe by Eric Kim

Imported by Starr2 on SeeMeCook

Chewy sugar cookies marbled with a spicy-sweet gochujang caramel made from butter and brown sugar. Cinnamon adds subtle snickerdoodle-like warmth, while hand-mixing helps create pronounced crinkles and a chewy texture.

8 servings45 minEast Asian

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Ingredients

0.5 cup Unsalted butter (Very soft; divided into 1 tablespoon for the gochujang mixture and 7 tablespoons for the dough.)
2 tbsp Dark brown sugar (Packed; for the gochujang mixture.)
1 heaping tbsp Gochujang (For the gochujang caramel mixture.)
1 cup Granulated sugar
1 Large egg (At room temperature.)
0.5 tsp Coarse kosher salt (Alternatively, use ¾ teaspoon kosher salt such as Diamond Crystal.)
0.25 tsp Ground cinnamon
1 tsp Vanilla extract
0.5 tsp Baking soda
1.5 cups All-purpose flour

Steps

1
In a small bowl, stir together 1 tablespoon of the very soft butter, the packed dark brown sugar, and the gochujang until smooth. Set the mixture aside at room temperature for later.
2
In a large bowl, whisk the remaining 7 tablespoons butter, granulated sugar, egg, salt, cinnamon, and vanilla by hand until smooth, about 1 minute.
3
Switch to a flexible spatula and stir in the baking soda.
4
Add the flour and gently stir just until combined.
5
Place the bowl of dough in the refrigerator for 15 to 20 minutes, until the dough is less sticky but still soft and pliable.
6
While the dough chills, heat the oven to 350°F and line 2 large sheet pans with parchment.
7
Remove the dough from the refrigerator. Spoon the gochujang mixture over the dough in 3 to 4 separate, spaced-out blobs.
8
Using long circular strokes, swirl the gochujang mixture into the dough to create orange-red streaks throughout the beige dough. Do not overmix; keep the gochujang in wide, distinct strips.
9
Use an ice cream scoop to portion the dough into ¼-cup rounds on the prepared sheet pans, spacing them at least 3 inches apart. This should yield 4 to 5 cookies per pan.
10
Bake for 11 to 13 minutes, rotating the pans halfway through, until the edges are lightly golden and the centers are dry and set.
11
Let the cookies cool completely on the sheet pans. They will flatten slightly and continue cooking as they cool.

Notes

Store the cooled cookies in an airtight container at room temperature for up to 2 days. The recipe recommends mixing the dough by hand for the most defined crinkles and chewiest texture.