Hotteok Cookies

Steps

1. 1

   In a large bowl, cream together the room temperature vegan butter, 1/3 cup light brown sugar, and 1/4 cup granulated sugar until smooth and fluffy.

2. 2

   Add the plant-based yogurt, baking powder, kosher salt, baking soda, and vanilla paste or extract. Mix until well combined.

3. 3

   Gradually stir in the all-purpose flour until a soft cookie dough forms. Do not overmix.

4. 4

   Cover the dough and chill in the refrigerator for at least 30 minutes to make it easier to handle.

   Start 30-minute timer
5. 5

   While the dough chills, prepare the filling by mixing 1/4 cup light brown sugar, finely chopped walnuts, 2 tsp cinnamon, and 1 tbsp maple syrup in a small bowl until it forms a cohesive, slightly sticky mixture.

6. 6

   Prepare the coating by whisking together 3 tbsp granulated sugar and 1 tsp cinnamon in a shallow dish.

7. 7

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line a baking sheet with parchment paper.

8. 8

   Scoop out a portion of the chilled dough (about 2-3 tablespoons) and flatten it into a disc in your palm.

9. 9

   Place a small scoop of the walnut sugar filling in the center of the dough disc.

10. 10

    Fold the edges of the dough up and over the filling, pinching to seal completely and rolling it into a smooth ball.

11. 11

    Roll the stuffed dough ball in the cinnamon-sugar coating until evenly covered.

12. 12

    Place the balls on the prepared baking sheet, spacing them apart. Bake for 10-12 minutes until the edges are set but the centers remain soft.

    Start 10-minute timer
13. 13

    Allow the cookies to cool on the pan for 5-10 minutes before transferring to a wire rack; this helps the gooey center set slightly.

    Start 5-minute timer