Spicy Gochujang Swirl Cookies
Indulge in the unique flavors of these spicy gochujang swirl cookies. A fusion of sweet and savory, these chewy treats are a delightful twist on the classic sugar cookie, with a hint of Korean chili paste for a surprising kick.
65 min
easy
16
156kcal
calories
24g
carbohydrates
27mg
cholesterol
6g
fat
0g
fiber
2g
protein
4g
saturated fat
160mg
sodium
14g
sugar
0g
unsaturated fat
Ingredients
113 g unsalted butter, softened, divided
25 g light brown sugar
15 g gochujang (Korean chili paste)
200 g white sugar
3/4 tsp kosher salt
1/2 tsp baking soda
1/4 tsp ground cinnamon
5 ml vanilla extract
1 large egg, room temperature
180 g all-purpose flour
Directions
Step 1
In a small bowl, combine 1 tablespoon of butter with brown sugar and gochujang to create a paste; set aside.
Step 2
In a separate bowl, cream together the remaining 7 tablespoons of butter, white sugar, salt, baking soda, cinnamon, vanilla extract, and egg using an electric hand mixer until light and fluffy. Gradually add the flour and mix until fully combined.
Step 3
Flatten the dough in the bowl and create shallow cracks and crevices on the surface using a spatula.
Step 4
Using a teaspoon, dollop small amounts of the gochujang mixture on top of the cookie dough. Use the spatula to fold the dough over the gochujang mixture, creating streaks of chili paste marbled throughout the dough.
Step 5
Refrigerate the dough for about 20 minutes.
Step 6
Preheat the oven to 175 degrees C. Line 2 baking sheets with parchment paper.
Step 7
Scoop 2 tablespoonfuls of cookie dough and place 8 cookies per pan on the prepared baking sheets, leaving space between each cookie as they will spread during baking.
Step 8
Bake in the preheated oven until the edges are lightly golden, about 13 to 15 minutes.
Step 9
Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.