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Gochujang Caramel Cookies Recipe

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This recipe for Gochujang Caramel Cookies is from The McGowan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup(115 grams) unsalted butter, very soft
2 Tablespoons dark brown sugar
1 heaping Tablespoon Gochujang
1 cup(200 grams) granulated sugar
1 large egg
1/2 teaspoon coarse kosher salt
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/2 cups(185 grams) all purpose flour
Directions:
Directions:
1. In a small bowl, stir together 1 Tablespoon butter, brown sugar and gochujang. Set aside for later use.
2. In a large bowl, whisk together the remaining 7 tablespoons butter, sugar, egg, salt, cinnamon, and vanilla until smooth, about 1 minute.
Switch to a flexible spatula and stir in the baking soda. Add the flour and gently stir to combine. Place this bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15 to 20 minutes.
3.While the dough is chilling, heat the oven to 350 degrees and line 2 large baking sheets with parchment paper.
4. Remove dough from refrigerator. In 3 to 4 separately spaced out blobs spoon the gochujang mixture over the cookie dough. Moving in long circular strokes, swirl the mixture into the cookie dough so you have streaks of orange-red rippled through the beige. Be sure not to overmix, as you want wide strips of gochujang.
5. Use a small scoop to plop out 1/4 cup rounds spaced at least 3 inches apart on the sheets. About 4-5 cookies on the pan. Bake until lightly golden, 11-13 minutes, rotating half way through. Let cool completely on the sheet pan. The cookies will flatten slightly and continue to cook as they cool. The cookies will keep in an airtight container at room temperature for up to two days.
Number Of Servings:
Number Of Servings:
8 cookies
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A yummy Christmas cookie idea from Shannon

 

 

 

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