Imported from the web
Strawberry Gochujang Cookies
Chewy, buttery cookies flavored with sweet-tart strawberry and savory-spicy gochujang, inspired by Neapolitan-style cookies. This recipe is reconstructed from the title and brief description because the source page did not expose its ingredient list or instructions.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 170 g unsalted butter (softened)
- 150 g light brown sugar (packed)
- 100 g granulated sugar
- 1 large egg (about 50 g, at room temperature)
- 1 tsp vanilla extract
- 60 g strawberry gochujang paste (adjust to taste depending on sweetness and heat)
- 250 g all-purpose flour (spooned and leveled)
- 20 g freeze-dried strawberries (crushed or finely chopped)
- 0.5 tsp baking soda
- 0.75 tsp fine salt
- 120 g white chocolate (chopped; optional but recommended for a Neapolitan-style cookie)
Steps
- 1
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes, until the mixture is noticeably lighter, creamy, and smooth.
- 2
Add the egg and vanilla extract. Beat until fully incorporated, scraping down the sides of the bowl so no streaks of butter remain.
- 3
Add the strawberry gochujang paste and mix until the dough is evenly colored and no separate streaks of paste remain.
- 4
In a separate bowl, whisk together the flour, crushed freeze-dried strawberries, baking soda, and salt.
- 5
Add the dry ingredients to the butter mixture. Mix on low speed only until the last traces of flour disappear; do not overmix.
- 6
Fold in the chopped white chocolate, if using, until distributed throughout the dough.
- 7
Cover the bowl and chill the dough for at least 30 minutes, or until firm enough to scoop. Chilling helps the cookies retain a chewy center and prevents excessive spreading.
- 8
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 9
Scoop the chilled dough into approximately 18 portions, about 2 tablespoons or 45–50 g each. Arrange them on the prepared sheets with at least 5 cm (2 inches) between portions.
- 10
Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly browned while the centers still look slightly soft and puffy. Avoid baking until the centers are completely firm.
- 11
Leave the cookies on the baking sheet for 5 minutes so they can finish setting. Transfer them to a wire rack and cool completely before serving.
Notes
The supplied page excerpt contains no accessible recipe quantities or instructions, so the ingredient list and method are an informed reconstruction rather than a direct extraction. Strawberry gochujang products vary considerably in sweetness and heat; taste the paste before using and adjust the amount cautiously. Store cooled cookies in an airtight container for up to 4 days.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →