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Korean Snickerdoodle Cookies

By Alison Rock

When we first came to Korea, I wanted my small children to learn to eat Korean food but the flavors and textures were so different from what they were used to that I started experimenting to make Korean foods more western so they would try new things. Now I know this may be offensive to some but, I was dealing with a child who had multiple food allergies so he wouldn’t try anything new. I came up with all sorts of fusion recipes like tteokbokki marinara amongst others. The more my kids tried Korean foods the more they liked it. My youngest now prefers Korean food to anything else. However, we all still enjoy a fun fusion dish occasionally, so here’s a recipe I hope you will try.

It sounds a bit strange when you first hear about it but every time I bring these cookies to someone they can’t eat just one. This recipe mixes the good all-American Snickerdoodle with the spice of Korean fermented chili paste. The butter and brown sugar help balance the spice for a multi-dimensional taste. At first, you will enjoy a traditional sugar cookie flavor with cinnamon sugar and then it may heat up with a little kick to the back of your throat. It’s the perfect balance of Sugar, salt, and spice….give it a try.

Ingredients

1 stick, 8 tablespoons of unsalted very soft butter

2 Tablespoons of dark brown sugar

1 Tablespoon of Gochujang, Korean red pepper paste

1 cup granulated white sugar

1 large egg at room temperature

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

1 teaspoon Vanilla extract

½ teaspoon baking soda

1-1/2 cups all-purpose flour

Preheat Oven 350*F or 177*C

Step 1

In a small bowl mix 1 tablespoon of butter, the brown sugar, and gochujang red pepper paste, and set aside.

Step 2

In a large bowl mix 7 tablespoons of butter, cinnamon, white sugar, salt, egg, and vanilla until smooth.

Evenly sprinkle the baking soda on top and mix together.

Add the flour and mix by hand to combine.

Step 3

Place dough in the refrigerator for about 20 minutes while the oven preheats.

Line a cookie sheet with parchment paper.

Step 4

Remove the dough from the fridge and top it with the previously made gochujang. I like to drop little dollops spaced out over the mixture. Then I take a spatula and drag or swirl the gochujang mixture into the cookie dough. You should have a red and white zebra-striped mixture. Don’t over mix as you want it to look marbled.

Step 5

Using a large cookie scoop carefully scoop the marbled dough onto the cookie sheet spacing them 2 or 3 inches apart.

Step 6

Bake for 12-14 minutes until they are slightly golden on the edges and firm in the center.

Let the cookies cool before moving them as they are fragile when warm.

Yield

This recipe should make about 18 cookies.

Born in California Alison Rock is a trained culinarian, actor in Korea, K-influencer, painter, and most importantly a wife and mom to two teenage boys. She enjoys travel and has resided in Korea for ten years.

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