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Robin Ward

NYT Gochujang Caramel Cookies with a Snickerdoodle Twist

These Gochujang caramel cookies draw inspiration from Eric Kim's inventive recipe in the New York Times. Imagine a classic cinnamon-spiced sugar cookie dough infused with brown sugar gochujang caramel, offering a unique, crispy-yet chewy cookie with a snickerdoodle twist.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: Korean Fusion,, Western
Ingredients Method Notes

Ingredients
  

  • 8 Tbsp unsalted butter, softened, divided (115 g)
  • 2 Tbsp dark brown sugar (Use Muscovado sugar for the best flavor)
  • 1 heaping Tbsp gochujang (Korean chili paste) (My container said Medium Hot)
  • 1 cup white sugar (200 g)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour (180 g)
  • ½ tsp baking soda
  • ¼ tsp ground cinnamon
  • ¾ tsp kosher salt
For cinnamon sugar (optional step)
  • ¼ cup granulated sugar
  • ¾ tsp ground cinnamon (or 1 tsp for a stronger flavor)
  • tiny pinch of kosher salt (less than ⅛ tsp)

Method
 

Preparing the gochujang caramel paste:
  1. Mix 1 tablespoon of butter with dark brown sugar and gochujang until it forms a paste.
Making the cookie dough:
  1. Using a hand-held or stand mixer, beat the remaining butter with sugar, egg, and vanilla until the mixture is creamy and fluffy.
  2. In another bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually incorporate this mixture into the butter mixture, stirring until well combined. Chill the dough for 15 minutes or until you're ready to bake the cookies.
  3. While the dough chills, preheat your oven to 350℉. Line two baking sheets with parchment paper or silicon mats.
  4. Make cinnamon sugar: *Follow recipe in notes.
  5. Take the dough out of the fridge. Spoon dollops of the gochujang caramel paste onto the cookie dough. Use the tip of a spatula to create a "T" shape in the dough, then gently swirl it in a circular motion from the center. Fold the outer edges of the dough over the center to incorporate the caramel evenly without overmixing.
  6. With a medium cookie scoop, form dough into balls, then coat them in the sugar-cinnamon mixture. Chill the dough balls in the refrigerator until ready to bake.
Baking the cookies:
  1. Bake the cookies for 11-13 minutes or until cracks appear on the top and the edges turn golden brown. Rotate the pans halfway through baking for even cooking. Don't worry if you see dark spots on some edges—that's caramelized gochujang, and it adds a delicious flavor!
  2. Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a cooling rack.
  3. Always make sure that your cookies are completely cool before storing them. Store the cookies in an airtight container at room temperature to keep them fresh for up to a week. For longer storage, freezing is recommended. When properly sealed, frozen cookies can maintain freshness for up to 3 months.

Notes

Eric Kim's recipe is readily accessible in this blog post.  Feel free to explore it and add your own creative twist!
 
Snickerdoodle Cinnamon Sugar Mixture for Rolling:
Ingredients:
    • 1 tablespoon ground cinnamon
    • 1/4 cup granulated sugar
    • Pinch of salt (about 1/8 teaspoon)
Instructions:
    1. In a small bowl, combine the ground cinnamon, granulated sugar, and pinch of salt.
    1. Mix well until evenly combined.
    1. Use this mixture to roll your cookie dough balls before baking.
This enhanced cinnamon sugar blend will add a bold and flavorful coating to your cookies, elevating them to a whole new level of deliciousness!
 
For best results:
  • Choose dark muscovado sugar in the dough for richer flavor.
  • Opt for rolling in a strong cinnamon-sugar coating for enhanced taste, despite a tad or a tinge slightly darker appearance.  
  • To prevent cookies from touching during baking due to their significant spread, arrange them on the baking sheet in a 2-1-2-1 pattern or a maximum of 6 cookies per sheet pan in a 2-2-2 layout. However, if they do happen to touch while baking, they can be easily separated once cooled.
 
Can I Freeze Unbaked Cookie Dough?  Absolutely! Freezing cookie dough is actually preferable to freezing baked cookies, as it avoids potential texture changes from moisture. Portion the cookie dough into balls and freeze them for up to 3 months. When you're ready to bake, simply place the frozen dough balls on a baking sheet and add a couple of extra minutes to the baking time—no need to thaw them first!