Sesame-Crusted Gochugaru Shortbread Cookies
When I was in a culinary school, there was an annual cookie competition where students showcased their brilliant cookie recipes. Even though it was mostly for pastry students, there were a few culinary students, and I was one of them. At that time, I was going through a phase of making shortbread cookies, and I submitted my honey–butter–potato chip shortbread cookies, representing the flavors of Korea. It was a completely different approach compared to the rest of the contestants. Even though I was proud to present my not-sugar-forward cookies, the judges seemed confused. One French pastry chef even mocked my cookies for tasting so salty, “like the ocean.” My untraditional shortbread cookies might not have won, but I was still proud of them for pushing the boundaries of what cookies could be.
This sesame-crusted gochguaru cookie is a spicy, leveled-up version of those shortbreads. The combination of fruity yet deeply savory gochugaru and chili crisp gives the cookies a pleasant warmth. The secret ingredient that makes it extra special is rosemary, which brings its lemony-pine flavors as a kicker. And it’s so easy: Just dump all the ingredients in a food processor, and you are pretty much done. Here’s a message to the French chef who couldn’t stop talking about how weird my cookies were: You can make spicy cookies with chili crisp and chili flakes, and they are incredibly delicious.
Serving: 24 to 28 cookies
INGREDIENTS:
2 cups [280 g] all-purpose flour
2⁄3 cup [130 g] granulated sugar
1 tsp kosher salt
2 Tbsp Very Nutty Chili Crisp
1 Tbsp gochugaru
1 Tbsp chopped fresh rosemary
1 cup [226 g] cold salted butter, chopped
¼ cup [35 g] black sesame seeds
¼ cup [35 g] toasted white sesame seeds
DIRECTIONS
In the food processor, add the flour, sugar, salt, chili crisp, gochugaru, and rosemary. Pulse a few times to mix everything well. Add the butter and pulse until the dough comes together.
In a small bowl, mix the black sesame seeds and toasted white sesame seeds. Set them aside.
Divide the dough in half. Prepare a long piece of plastic wrap for each half. Spread half of the mixed sesame seeds on a piece of plastic wrap, then place half of the dough on top of the seeds. Fold the plastic over to cover the dough with the sesame seeds.
Using the plastic wrap as a guide, roll the dough on a flat surface and shape it into a log 2 in [5 cm] in diameter, massaging it so it doesn’t have any holes or gaps. The sesame seeds will be mixed into the dough slightly during the process, which is okay. Repeat the same process for the other half. Chill the dough logs in the fridge until firm, at least 1 hour. If you need to quickly chill the dough, you can put it in the freezer for 30 minutes.
Preheat the oven to 350°F [180°C] and line a baking sheet with parchment paper.
When the logs are chilled and very firm to the touch, unwrap the dough from the plastic. Slice each log into 1/2 in [13 mm] thick rounds. Each log should yield 12 to 14 cookies.
Put the sliced rounds on the prepared baking sheet about 1 in [2.5 cm] apart. Bake them for 15 to 17 minutes, or until the edges are slightly brown and the tops are soft to the touch.
Let cool for at least 15 minutes before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days.
NOTE: You can make the cookie dough logs in advance and keep them in the freezer for up to 3 months. When ready to bake, let the logs thaw for a few minutes, then slice into thick rounds. Bake and enjoy!