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Gochujang Cookie Recipe

Gochujang Cookie Recipe

  1. In a small bowl, mix the unsalted butter, 2 tablespoons brown sugar and Bibigo Gochujang until combined. Set aside.
  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
  3. In a large mixing bowl, use an electric mixer with a paddle or beater attachment and beat the butter and sugar on medium speed until light and fluffy about 2-3 minutes.
  4. Add the egg, egg yolk, and vanilla extract and beat until combined. Scrape the edges of the bowl and mix to combine.
  5. Slowly add in the flour mixture and mix until combined. Cover and refrigerate dough for 15-20 minutes.
  6. While dough chills, preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  7. Place dollops of the gochujang paste into the cookie dough and gently swirl the paste in the dough with a rubber spatula. Do not mix in completely.
  8. Scoop the cookies onto your lined baking sheets leaving spacing them at least 2 inches apart.
  9. Bake cookies for 11-13 minutes or until the edges are lightly golden brown. Then remove the baking tray from the oven and cool for 5 minutes before cooling them completely on a wire rack. For perfectly round cookies, take a round cookie cutter and swirl them around each cookie immediately when you take them out
    of the oven. Enjoy!

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