Gochujang Cookie Recipe – BibigoUSA

Ingredients

• In a small bowl, mix the unsalted butter, 2 tablespoons brown sugar and Bibigo Gochujang until combined. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
• In a large mixing bowl, use an electric mixer with a paddle or beater attachment and beat the butter and sugar on medium speed until light and fluffy about 2-3 minutes.
• Add the egg, egg yolk, and vanilla extract and beat until combined. Scrape the edges of the bowl and mix to combine.
• Slowly add in the flour mixture and mix until combined. Cover and refrigerate dough for 15-20 minutes.
• While dough chills, preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
• Place dollops of the gochujang paste into the cookie dough and gently swirl the paste in the dough with a rubber spatula. Do not mix in completely.
• Scoop the cookies onto your lined baking sheets leaving spacing them at least 2 inches apart.