Gochujang Caramel Cookies
Ingredients
- ½ c115 grams unsalted butter
very soft
- 2 tbspdark brown sugar
- 1heaping tablespoon gochujang
- 1cup/200 grams granulated sugar
- 1 largeegg
at room temperature
- ½ tspcoarse kosher salt or 3/4 teaspoon kosher salt
- ¼ tspground cinnamon
- 1 tspvanilla extract
- ½ tspbaking soda
- 1 ½cups/185 grams all-purpose flour
Directions
- 1
In a small bowl, stir together 1 tablespoon butter, the brown sugar and gochujang until smooth. Set aside for later, at room temperature.
- 2
In a large bowl, by hand, whisk together the remaining 7 tablespoons butter, the granulated sugar, egg, salt, cinnamon and vanilla until smooth, about 1 minute. Switch to a flexible spatula and stir in the baking soda. Add the flour and gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15 to 20 minutes.
- 3
While the dough is chilling, heat the oven to 350 degrees and line 2 large sheet pans with parchment.
- 4
Remove the dough from the refrigerator. In 3 to 4 separately spaced out blobs, spoon the gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the gochujang mixture into the cookie dough so you have streaks of orange-red rippled throughout the beige. Be sure not to overmix at this stage, as you want wide, distinct strips of gochujang.
- 5
Use an ice cream scoop to plop out ¼-cup rounds spaced at least 3 inches apart on the sheet pans. (You should get 4 to 5 cookies per pan.) Bake until lightly golden at the edges and dry and set in the center, 11 to 13 minutes, rotating the pans halfway through. Let cool completely on the sheet pan; the cookies will flatten slightly and continue cooking as they cool. The cookies will keep in an airtight container at room temperature for up to 2 days.
Gochujang Caramel Cookies
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About this Recipe
Looking for a holiday cookie that stands out from the crowd? These Gochujang Caramel Cookies transform a classic chewy sugar cookie into an unforgettable treat, perfect for Christmas festivities or any time you crave something uniquely delicious.
What makes these cookies truly special is the ingenious use of gochujang, the savory Korean chile paste, artfully swirled into a luscious brown sugar and butter caramel. This unexpected twist mellows the chile's warmth, creating a complex, intriguing flavor profile unlike any other. Plus, mixing the dough by hand is key to achieving their signature defined crinkles and wonderfully chewy texture.
Prepare for a delightful sensory experience: a soft, chewy sugar cookie base with subtle notes of cinnamon, reminiscent of a snickerdoodle. Each bite reveals ripples of clay-red gochujang "caramel," delivering a fascinating balance of sweet and savory with a gentle, warming kick. The chile's heat is perfectly balanced by the rich brown sugar and butter, ensuring a harmonious and addictive flavor that will surprise and delight your palate. These cookies offer a sophisticated take on a familiar favorite, designed for those who appreciate a touch of adventure in their dessert.
While the gochujang caramel is the star, you can subtly adjust this recipe to your preference. If you're new to gochujang, you can try reducing the amount slightly in the caramel for a milder spice. For a more pronounced cinnamon flavor, a tiny pinch more can be added to the dough. You can also explore different types of brown sugar in the caramel for varying depths of molasses notes.
These Gochujang Caramel Cookies are a fantastic addition to any Christmas cookie platter, a unique dessert for a gathering, or a delightful snack with your afternoon coffee. Their striking appearance and unexpected flavor make them a memorable offering.