Today I present another delicious recipe featured in my new Orchid Isle mystery, Murder, Local Style: gochujang sugar cookies. And I'm guessing they'll become part of your regular rotation once you taste them.
These cookies were first conceived of by Eric Kim of the New York Times, and then quickly became an internet sensation. What makes them so delightful is the addition of gochujang, a fermented red chili paste popular in Korea, whose combination of sweet, savory, and spicy-hot provides the cookies with a delicious and intriguing kick. They’re simple to make and, served with a scoop of creamy vanilla ice cream, would make for a terrific dessert for any dinner party—sure to be a big hit with your guests.
Be careful not to over-mix when adding the gochujang mixture (to ensure that the cookies have distinct streaks of orange-red) and to not over-bake, so they retain their chewy centers. (Gochujang paste can be found in the Asian food aisle of most supermarkets, or purchased online.)
Gochujang Sugar Cookies
(makes 8 large or 24 small cookies)
Ingredients
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup white sugar
1 large egg at room temperature
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking soda
1½ cups flour
2 tablespoons dark brown sugar
1 tablespoon gochujang paste
Directions
Preheat oven to 350° F.
Place 7 tablespoons of the butter into a large bowl (saving the 1 remaining tablespoon for the gochujang mixture). Add the sugar, egg, vanilla, cinnamon, and salt, and mix by hand until smooth.
Stir in the baking soda and then the flour, making sure that no dry bits of either remain. A flexible spatula will work well for this task.
Place the bowl in the refrigerator to chill for 15-20 minutes. (Don’t leave it in the fridge for longer than 20 minutes, or it will become too stiff to work the guchujang mixture into it.)
In a small bowl, mix until smooth the remaining 1 tablespoon of butter, the brown sugar, and the gochujang paste. Set on the counter at room temperature until ready to use.
Line two large sheet pans with parchment paper or silicone sheet liners.
After 15 minutes, remove the bowl from the refrigerator and spoon all of the gochujang mixture into 3 or 4 separate patches on top of the dough. Using the handle end of a wooden spoon or similar tool, swirl the mixture carefully into the dough, just long enough to see wide, distinctive red streaks throughout. (Over-mixing will cause the cookies to lose some of their visual charm, but they will taste marvelous, nevertheless. So sorry that I failed to get a photo of the batter with the paste mixed in.)
For 8 large cookies, use a scoop that is equivalent to approximately ¼ cup by volume. For 24 small cookies, scoop with a tablespoon. The cookies do spread when baked, so keep about 3 inches between the bigger ones and 2 inches between the smaller ones.
The large cookies should take about 11 to 13 minutes to bake, and the smaller ones a few minutes less. Rotating the pans from the top to bottom rack half way through will give you an opportunity to assess doneness as well as ensure even baking. The cookies are ready when they’re a light golden-brown at the edges and just set in the center. Remove from the oven and leave on the pans until cool. Don’t over-bake: Because of carry-over heat from the pans, the cookies will finish the last bit of cooking once out of the oven.
The cookies will keep 2 or 3 days in a sealed container—if there are any left that long. Alternatively, they can be frozen for up to 3 months, wrapped tightly in plastic.
🌱 🍋 🌿
Just Released!
Orchid Isle Mystery #3
Available for purchase here.
"The beauties and customs of Hawai‘i provide a striking backdrop for a murder with an unexpected motive."
Kirkus Reviews
🍍 🌴 🍹
Out now in paperback!
Orchid Isle Mystery #2
Buy link here.
2026 Lefty and Agatha Award Finalist
for Best Mystery/Contemporary Mystery!
"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."
Kirkus Reviews
Also available
in paperback!
Orchid Isle Mystery #1
Buy link here
2025 Lefty Award Finalist
for Best Mystery!
“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”
Booklist
This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.
Praise for MOLTEN DEATH:
“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”
--New York Times bestselling author Jenn McKinlay
“a terrific debut to a series that will go on my must read list!”
--USA Today bestselling author Deborah Crombie
2024 Lefty Award Finalist
for Best Humorous Mystery!
This newest Sally Solari mystery
is available for purchase here !
Praise for A SENSE FOR MURDER:
“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”
--Publishers Weekly
“An enjoyable read for mystery mavens and foodies alike.”
--Kirkus Reviews
Justice is Served: A Tale of Scallops,
the Law, and Cooking for RBG
is the 2024 Silver Medal Winner for both the
IBPA Benjamin Franklin Award
and the IPPY Award!
Buy link here
-Foreword Reviews (starred review)
"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."
-Karen Shimizu, executive editor, Food & Wine-
All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.
