• This recipe makes 10 medium-sized cookies. It has a unique taste (in a good way IMHO!) , and I make it in a small batch just in case you want to try it out before committing to 2-3 dozen of cookies. The recipe can be easily scaled up if you find yourself enjoying it.
• Line two large baking sheets with parchment paper and set aside

Prepare the gochujang sugar paste:

• Combine the soft butter, brown sugar, and gochujang paste in a bowl. Mix until thoroughly combined. The mixture will be thick. Set aside
  40 g gochujang paste, 30 g brown sugar, 15 g unsalted butter

Prepare the topping:

• Combine sugar, gochugaru, and ground cinnamon in a small bowl and set aside
  2 Tbsp sugar, 1/2 tsp gochugaru, 1/2 tsp ground cinnamon

Prepare the cookie dough:

• Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl and set aside
  172 g all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/4 tsp ground cinnamon
• Crack the egg in a bowl and beat it with a fork. I know it's a pain to use only 1/2 egg, but you can save the other 1/2 for egg wash, or add it into your morning breakfast egg, etc. Don't throw it away for sure! Measure out 25 grams (or about 1/8 cup) of the egg for the recipe
  25 g egg
• In a mixing bowl, add soft butter and sugar. I use a stand mixer and use a paddle attachment to beat the butter and sugar on high speed until creamy, about 2-3 minutes. Scrape the sides of the bowl
  113 g unsalted butter, 100 g sugar
• Then add the egg and vanilla extract. Continue to beat for another minute and don't forget to scrape the sides of the bowl
  1 tsp vanilla extract
• Add the flour mixture and continue to mix until just combined

Combine with the gochujang sugar paste:

• Dollop the gochujang sugar paste on the cookie dough in several different spots
• Use a butter knife to mix them into the dough. Turn the dough over a few times to make sure the paste is distributed throughout the dough, but not thoroughly mixed into the dough. Sort of like a "swirled" effect on the dough, if that makes sense

Shaping:

• The dough should be pretty easy to work with. If it's too sticky, you can chill it in the fridge for 15-20 minutes before shaping. Scoop about 48 grams (about 3 Tbsp) of cookie dough using a spoon and roll it into a round dough ball
• Roll the dough ball into the topping you prepared earlier. Place the cookie dough on the prepared baking sheet, about 3 inches apart. So about 6 cookie dough per baking sheet is ideal. Flatten the dough slightly with your palm

Chill the dough: (do not skip)

• Place the baking sheet into the fridge and chill for at least 1 hour, or at least 30 minutes if in the freezer
• You can prepare up to this point and freeze the unbaked dough to be baked later too

Baking:

• 10 minutes before the end of the chilling time, preheat the oven to 350 F (180 C) for conventional oven and 330 F (165 C) for a convection oven. Position the oven rack in the middle
• I bake one tray at a time for the best results
• Place the baking pan in the preheated oven and bake for 12-13 minutes. The cookies will spread. The edges should be firm but the center is soft and puffy. My oven takes about 13 minutes
• If the dough has been kept frozen for a few hours or longer, you may need to add 1-2 minutes to the baking time

Cooling:

• Remove from the oven and set the pan on a cooling rack. Let the cookies cool down for 5 minutes on the pan. The cookies will flatten slightly as they cool down. Transfer to a cooling rack and let them cool down completely

Storage:

• Once the cookies have cooled down completely, store them in an air-tight container for 2-3 days at room temperature
• The baked cookies can also be kept frozen. Wrap each one well with a cling wrap and put them inside a freezer bag and they can be kept frozen for up to 1 month. Simply thaw at room temperature before serving