Strawberry Gochujang Thumbprint Cookies

Ingredients

• 1 cup unsalted butter (softened)
• 0.67 cup granulated sugar (plus extra for coating, if desired)
• 1 large egg yolk
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 2 cup all-purpose flour
• 0.5 cup finely ground almond flour
• 1 tsp ground cinnamon
• 0.25 tsp freshly ground black pepper
• 0.5 tsp fine salt
• 0.75 cup strawberry jam
• 1 tbsp gochujang (adjust to taste for heat)

Steps

1. 1

   Position racks in the upper and lower thirds of the oven and preheat it to 350°F (175°C). Line two baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the all-purpose flour, almond flour, cinnamon, black pepper, and salt until evenly combined.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and granulated sugar on medium speed for 2–3 minutes, until pale and fluffy.

4. 4

   Add the egg yolk, vanilla extract, and almond extract to the butter mixture. Beat until smooth, scraping down the sides of the bowl as needed.

5. 5

   Add the dry ingredients to the butter mixture in two additions. Mix on low speed just until a soft dough forms; do not overmix.

6. 6

   Scoop the dough into approximately 24 portions and roll each portion into a smooth ball. Arrange the balls on the prepared baking sheets, leaving about 2 inches (5 cm) between them.

7. 7

   Use your thumb or the rounded handle of a wooden spoon to press a deep indentation into the center of each dough ball, taking care not to press all the way through. If the dough cracks, gently smooth the edges back together.

8. 8

   Bake the cookies for 8 minutes, then remove the trays from the oven. If the indentations have puffed, carefully press them down again while the cookies are still warm.

9. 9

   Stir the strawberry jam and gochujang together in a small bowl until the mixture is uniform and vividly red.

10. 10

    Spoon a small amount of the strawberry-gochujang jam into the indentation of each partially baked cookie. Do not overfill, since the jam will spread as it heats.

11. 11

    Return the cookies to the oven and bake for 5–7 minutes more, rotating the baking sheets halfway through, until the cookie edges are lightly golden and the centers look set.

12. 12

    Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. The jam will firm as the cookies reach room temperature.

Notes

The accessible source excerpt describes the cookie but does not expose the recipe's ingredient quantities or instructions; the measurements and method are therefore reconstructed estimates rather than a faithful transcription. For a stronger gochujang flavor, increase the gochujang slightly, but taste the jam before filling the cookies. Store cooled cookies in an airtight container at room temperature for up to 4 days.

Nutrition per serving

• dessert
• cookies
• baked
• thumbprint cookies
• Asian-inspired
• vegetarian
• make-ahead
• bake sale