Ingredients
365 g all purpose flour
¾ tsp baking soda
¾ tsp salt
225 g butter
350 g sugar
1 large egg
1 egg yolk
20 g freeze dried strawberry powder
drop of pink food coloring (optional)
20 g gochujang (see note below)
Directions
Step 1
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes. You can use a stand mixer fitted with the paddle attachment or a hand mixer.
Step 4
Add the egg and egg yolk, to the butter-sugar mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Step 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6
Divide the dough into three equal parts.To one part, add the freeze-dried strawberry powder and mix until well incorporated.To the second part, add the gochujang paste and mix until well incorporated.
Step 7
Scoop dough using a cookie scoop or tablespoon and place onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
