Gochujang Cookie Recipe
Ingredients
Gochujang Swirl
2 tablespoons unsalted butter, room temperature
1/4 cup brown sugar, packed
2 1/2 tablespoons bibigo™ Gochujang Hot & Sweet Sauce
Cookie Dough
2 1/2 cup (318 g) all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
14 tablespoons unsalted butter, room temperature
1 1/4 cup (250 g) granulated sugar
1 egg, room temperature
1 egg yolk, room temperature
1 teaspoon vanilla extract
- In a small bowl, mix the unsalted butter, 2 tablespoons brown sugar and Bibigo Gochujang until combined. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
- 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.
- Add the egg, egg yolk, and vanilla extract and beat until combined. Scrape the edges of the bowl and mix to combine.
- Slowly add in the flour mixture and mix until combined. Cover and refrigerate dough for 15-20 minutes.
- While dough chills, preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- 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.
- Scoop the cookies onto your lined baking sheets leaving spacing them at least 2 inches apart.
- 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!
