Let me tell you a little story about how I found these amazing Gochujang Caramel Cookies. My friend suggested them to me, and I decided to give them a try last week.
Guess what? I absolutely loved them! The mix of sweet caramel and a bit of spiciness from gochujang is just perfect. So, I thought, why not share this deliciousness with all of you? Trust me, these cookies are something special, and you’re going to enjoy every bite!
Gochujang paste, a distinctive Korean condiment crafted from a blend of red chili peppers, glutinous rice, fermented soybeans, and salt, boasts a tantalizing spicy-sweet flavor. It is widely embraced in Korean culinary traditions and frequently enhances dishes like bibimbap and bulgogi.
Available in various spice levels, selecting the right one is essential. Personally, I find the slight hot (2) and medium hot (3) variations to be delightful, but you can explore spiciness ranging from 1 to 5.
Rich in umami, gochujang paste becomes a star ingredient in unique sugar cookies. Beyond that, it serves as a versatile component for creating delectable sauces, marinades, and dressings.
The popularity of Gochujang paste is on the rise as more people venture into diverse home cooking. While some local supermarkets carry it in their Asian section, not all do. If you have access to a Korean market, they’re a guaranteed source. Alternatively, you can conveniently find it online on platforms like Amazon or other retailers.
Gochujang Caramel Cookies give you a tasty treat with some good stuff. The butter has healthy fats, and the gochujang adds a spicy kick that might help your body. Sugars make it sweet, and the egg gives a bit of protein. Salt and cinnamon make it flavorful. The flour is the main part, making it a yummy snack with a little bit of good stuff.
1/2 cup unsalted butter, softened
2 tablespoons packed dark brown sugar
1 heaping tablespoon gochujang
1 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon coarse kosher salt (or 3/4 teaspoon kosher salt)
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
Step1:
In a small bowl, mix 1 tablespoon butter, dark brown sugar, and gochujang until smooth. Set aside at room temperature.
Step2:
In a large bowl, whisk together the remaining 7 tablespoons of butter, granulated sugar, egg, salt, cinnamon, and vanilla until smooth (approximately 1 minute). Switch to a flexible spatula, stir in baking soda, and gently add flour. Stir until well combined. Place the bowl in the fridge until the dough is less sticky but still soft and pliable (about 15-20 minutes).
Step3:
While the dough is chilling, preheat the oven to 350 degrees and line two large sheet pans with parchment paper.
Step4:
Remove the dough from the fridge. In 3-4 separate blobs spaced out, spoon the gochujang mixture into the cookie dough. Using long circular strokes, swirl the gochujang mixture into the cookie dough, creating orange-red streaks throughout. Avoid overmixing to maintain distinct strips of gochujang.
Step5:
Use an ice cream scoop to place 1/4 cup rounds on the sheet pans, spacing them at least 3 inches apart (yielding approximately 4-5 cookies per pan).
Step6:
Bake until lightly golden at the edges and dry and set in the center (around 11-13 minutes), rotating the pans halfway through. Allow the cookies to cool completely on the sheet pan. Enjoy!
Notes
- Feel free to tweak the amount of gochujang based on your spice preferences. If you enjoy a milder kick, reduce the gochujang slightly. For those who love more heat, add a bit extra for an extra zing.
Chill the Dough: After mixing the dough, chill it in the refrigerator for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much while baking, resulting in thicker and chewier cookies.
Use High-Quality Gochujang: Choose a high-quality gochujang for the best flavor. Look for brands that use natural ingredients and have a good balance of sweetness, spiciness, and umami.
Avoid Overmixing: When swirling the gochujang mixture into the cookie dough, be careful not to overmix. Overmixing can cause the streaks of gochujang to blend into the dough, resulting in a less distinct flavor and appearance.
Adjust Baking Time: Keep an eye on the cookies while they’re baking and adjust the baking time as needed. Depending on your oven and the size of your cookies, they may need slightly more or less time to bake. The cookies are done when lightly golden at the edges and set in the center.
Cool Completely: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack. Cooling the cookies on the baking sheet helps them firm up and set, ensuring a perfect texture.
Ice Cream Sandwiches: Sandwich a scoop of your favorite ice cream between two Gochujang Caramel Cookies for a delicious and indulgent treat.
Milk or Tea: Enjoy the cookies with a glass of cold milk or a cup of hot tea for a comforting and satisfying snack.
Gochujang Caramel Cookie Ice Cream Sundae: Crumble Gochujang Caramel Cookies over a scoop of vanilla ice cream and drizzle with caramel sauce for an irresistible dessert.
Cheese Platter Accompaniment: Serve Gochujang Caramel Cookies alongside a cheese platter for a unique and unexpected flavor pairing that will delight your taste buds.
Gochujang Caramel Cookies are a delightful fusion of sweet, spicy, and savory flavors that are sure to tantalize your taste buds. With their unique combination of ingredients and irresistible taste, these cookies are perfect for satisfying your cravings and impressing your friends and family.
Whether enjoyed as a snack or dessert, Gochujang Caramel Cookies are sure to become a favorite in your baking repertoire. So why wait? Try baking a batch today and experience the deliciousness for yourself!
What does Gochujang add to the cookies?
- Gochujang adds a unique depth of flavor to the cookies, combining sweetness, spiciness, and umami notes for a deliciously complex taste.
Can I adjust the level of spiciness in the cookies?
- Yes, you can adjust the amount of gochujang to control the level of spiciness in the cookies. Start with less gochujang for a milder flavor and gradually increase it to suit your taste preferences.
How long do Gochujang Caramel Cookies stay fresh?
- Gochujang Caramel Cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months.
Can I make these cookies without eggs?
- Yes, you can make eggless Gochujang Caramel Cookies by using an egg substitute such as mashed banana, applesauce, or a commercial egg replacer. Adjust the baking time as needed.
Can I substitute gochujang with another ingredient?
- Gochujang is a key ingredient in these cookies and provides a unique flavor. While there is no direct substitute for gochujang, you can experiment with other spicy-sweet ingredients such as Sriracha or chili paste.
Can I freeze the cookie dough?
- Yes, you can freeze the cookie dough for later use. Shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. Thaw in the refrigerator before baking.
Gochujang Caramel Cookies
Recipe by Wasian CookeryCourse: Snacks, BreakfastCuisine: Korean FusionDifficulty: Medium
Servings
3
servings
Prep time
20
minutes
Cooking time
15
minutes
Calories
200
kcal
Total time
35
minutes
Spicy goodness of gochujang with the sweet comfort of cookies. you will love this
Ingredients
1/2 cup unsalted butter, softened
2 tablespoons packed dark brown sugar
1 heaping tablespoon gochujang
1 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon coarse kosher salt (or 3/4 teaspoon kosher salt)
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups all-purpose flour
Directions
- In a small bowl, mix 1 tablespoon butter, dark brown sugar, and gochujang until smooth. Set aside at room temperature.
- In a large bowl, whisk together the remaining 7 tablespoons of butter, granulated sugar, egg, salt, cinnamon, and vanilla until smooth (approximately 1 minute). Switch to a flexible spatula, stir in baking soda, and gently add flour. Stir until well combined. Place the bowl in the fridge until the dough is less sticky but still soft and pliable (about 15-20 minutes).
- While the dough is chilling, preheat the oven to 350 degrees and line two large sheet pans with parchment paper.
- Remove the dough from the fridge. In 3-4 separate blobs spaced out, spoon the gochujang mixture into the cookie dough. Using long circular strokes, swirl the gochujang mixture into the cookie dough, creating orange-red streaks throughout. Avoid overmixing to maintain distinct strips of gochujang.
- Use an ice cream scoop to place 1/4 cup rounds on the sheet pans, spacing them at least 3 inches apart (yielding approximately 4-5 cookies per pan).
- Bake until lightly golden at the edges and dry and set in the center (around 11-13 minutes), rotating the pans halfway through. Allow the cookies to cool completely on the sheet pan. Enjoy!
Notes
- Feel free to tweak the amount of gochujang based on your spice preferences. If you enjoy a milder kick, reduce the gochujang slightly. For those who love more heat, add a bit extra for an extra zing.
