30-Minute Gochujang Snickerdoodles

Finding a cookie recipe that feels both familiar and totally unexpected can be tough. After all, most of us have our favorite snickerdoodle recipe that we’ve been making for years, and it’s hard to imagine changing up something that already works so well.

But these gochujang snickerdoodles manage to do exactly that—they keep all the cinnamon-sugar goodness you love about traditional snickerdoodles while adding a gentle kick of heat from Korean chili paste that makes them impossible to stop eating. They’re perfect for anyone who wants to try something a little different without straying too far from a classic.

What Kind of Gochujang Should I Use?

For these cookies, any standard gochujang from your local grocery store or Asian market will work great. The most common brands you’ll find are Chung Jung One or Mother-in-Law’s, and both deliver that perfect balance of sweet, savory, and spicy that makes these snickerdoodles special. If you’re new to gochujang, don’t worry too much about the heat level – most varieties are pretty mild and the sweetness of the cookie dough balances out the spice nicely. Just make sure you’re buying actual gochujang (Korean chili paste) and not gochugaru, which is the dried chili flakes and won’t give you the same creamy texture or fermented flavor.

Options for Substitutions

While these cookies have a unique flavor profile, here are some swaps you can make if needed:

• Gochujang: This Korean chili paste is really what makes these cookies special, so I’d recommend keeping it if possible. But if you can’t find it, try using sriracha mixed with a tiny bit of miso paste for a similar sweet-spicy kick. Start with less and adjust to taste.
• Unsalted butter: If you only have salted butter on hand, go ahead and use it – just reduce the kosher salt in the recipe to 1/4 teaspoon to balance things out.
• Light brown sugar: Regular granulated sugar works fine here, though you’ll lose a bit of that molasses flavor. You could also use dark brown sugar if that’s what you have.
• All-purpose flour: Stick with all-purpose flour for these cookies. Other flours like whole wheat or almond flour will change the texture significantly and won’t give you that classic snickerdoodle chew.
• Ground cinnamon: Cinnamon is essential for snickerdoodles, so don’t skip it. If you’re out, you could try a pinch of cardamom or nutmeg, but it won’t taste quite like a traditional snickerdoodle.

Watch Out for These Mistakes While Baking

The biggest mistake when making gochujang snickerdoodles is not softening your butter properly – it should be at room temperature and easily give when pressed, but not melted or greasy, which can cause your cookies to spread too thin and lose their signature texture.

Another common error is skipping the step of mixing the gochujang with butter first, as this ensures the chili paste distributes evenly throughout the dough instead of creating spicy pockets that overpower some bites.

Don’t overbake these cookies just because they look soft in the center – they should still appear slightly underdone when you pull them from the oven at around 10-12 minutes, as they’ll continue to firm up while cooling on the baking sheet.

For the best flavor balance, make sure your gochujang is fresh and not dried out, and if you want to dial up the heat, add an extra teaspoon to the butter mixture rather than increasing the cinnamon sugar coating.

What to Serve With Gochujang Snickerdoodles?

These cookies have a sweet-spicy kick from the gochujang, so they pair really well with a cold glass of milk to balance out the heat. I also love serving them alongside a cup of green tea or coffee, which complements the cinnamon and brings out the deeper flavors in the cookies. If you’re putting together a dessert spread, try pairing them with vanilla ice cream or even a simple fruit salad with berries to cool things down. They’re also great on their own as an afternoon snack when you’re craving something a little different from your typical cookie.

Storage Instructions

Store: These cookies stay soft and chewy when kept in an airtight container at room temperature for up to 5 days. Just make sure they’re completely cooled before storing, or they’ll get sticky from the condensation.

Freeze: You can freeze baked cookies in a freezer-safe container for up to 3 months, or freeze the dough as individual balls on a baking sheet before transferring to a bag. When you want fresh cookies, just bake the frozen dough balls straight from the freezer, adding an extra minute or two to the baking time.

Enjoy: These are best enjoyed at room temperature or slightly warm. If you want to refresh day-old cookies, pop them in a 300°F oven for about 5 minutes to bring back that just-baked texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 20-24 g
• Fat: 100-110 g
• Carbohydrates: 270-290 g

Ingredients

For the gochujang paste:

• 2 tbsp light brown sugar (packed)
• 1 tbsp Korean chili paste (gochujang, for authentic flavor)
• 1 tbsp unsalted butter (softened to room temperature)

For the cookie dough:

• 1 large egg (room temperature)
• 1/4 tsp ground cinnamon (freshly ground preferred)
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 7 tbsp unsalted butter (I use Kerrygold for rich flavor)
• 1 tsp vanilla extract
• 1 cup sugar (granulated)
• 1.5 cups all-purpose flour (I use King Arthur)

Step 1: Prepare the Gochujang Flavor Paste

• 1 tbsp unsalted butter
• 2 tbsp light brown sugar
• 1 tbsp Korean chili paste

In a small bowl, mix together the softened 1 tbsp butter, packed light brown sugar, and gochujang until you have a smooth, well-combined paste.

Set this aside—this concentrated flavor bomb will be swirled into the dough later for authentic depth.

The butter helps distribute the gochujang evenly so you get spicy-sweet notes in every bite.

Step 2: Cream the Butter and Sugars

• 7 tbsp unsalted butter
• 1 cup sugar
• 1 large egg
• 1 tsp vanilla extract

In a large mixing bowl, beat together the 7 tbsp softened butter and 1 cup granulated sugar for 2-3 minutes until light, fluffy, and pale in color.

This creaming process incorporates air into the dough, which helps the cookies develop that signature cracked top.

Add the room temperature egg and vanilla extract, then beat for another 1-2 minutes until fully incorporated and the mixture looks smooth and homogenous.

Step 3: Mix Dry Ingredients and Combine with Wet Mixture

• 1.5 cups all-purpose flour
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1/4 tsp ground cinnamon
• creamed butter mixture from Step 2

In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon.

Add the dry ingredient mixture to the creamed butter mixture from Step 2 and stir until just combined—don’t overmix, as this keeps the cookies tender.

The dough should come together without any visible streaks of flour.

Step 4: Marble in the Gochujang Paste and Chill

• gochujang flavor paste from Step 1
• dough from Step 3

Add the gochujang paste from Step 1 to the dough and gently swirl it in using a spatula or wooden spoon—don’t fully blend it.

You want visible ribbons of the spicy-sweet paste throughout for an interesting visual and flavor variation in each cookie.

Cover the bowl and refrigerate for 10-15 minutes; this resting time makes the dough easier to scoop and helps prevent excessive spreading during baking.

Step 5: Preheat Oven and Portion the Cookies

• chilled dough from Step 4

While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper.

Once the dough is chilled, scoop 12 cookies using about 3 tbsp of dough per cookie, placing 6 on each prepared baking sheet.

I like to use a cookie scoop for consistency—it ensures even baking and a professional appearance.

Space them about 2 inches apart since they’ll spread slightly as they bake.

Step 6: Bake Until Cracked and Golden

• portioned cookies from Step 5

Bake for 11-13 minutes until the edges are set and golden but the centers still look slightly underdone with visible cracks on top—this is the sweet spot for a chewy interior with crispy edges.

The gochujang paste will create darker spots, which is exactly what you want.

Don’t overbake or the cookies will lose their tender texture.

Step 7: Cool and Transfer

• baked cookies from Step 6

Remove the baking sheets from the oven and let the cookies rest on the hot sheet for exactly 3 minutes—this allows them to firm up enough to move without breaking but still remain soft.

Transfer them to a wire cooling rack to cool completely.

The cookies will continue to set as they cool, developing the perfect texture.

30-Minute Gochujang Snickerdoodles

Delicious 30-Minute Gochujang Snickerdoodles recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 20 minutes mins

Total Time 29 minutes mins

Servings 4

Calories 2100 kcal

Ingredients

  

For the gochujang paste:

• 2 tbsp light brown sugar (packed)
• 1 tbsp Korean chili paste (gochujang, for authentic flavor)
• 1 tbsp unsalted butter (softened to room temperature)

For the cookie dough:

• 1 large egg (room temperature)
• 1/4 tsp ground cinnamon (freshly ground preferred)
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 7 tbsp unsalted butter (I use Kerrygold for rich flavor)
• 1 tsp vanilla extract
• 1 cup sugar (granulated)
• 1.5 cups all-purpose flour (I use King Arthur)

Instructions

 

• In a small bowl, mix together the softened 1 tbsp butter, packed light brown sugar, and gochujang until you have a smooth, well-combined paste. Set this aside—this concentrated flavor bomb will be swirled into the dough later for authentic depth. The butter helps distribute the gochujang evenly so you get spicy-sweet notes in every bite.
• In a large mixing bowl, beat together the 7 tbsp softened butter and 1 cup granulated sugar for 2-3 minutes until light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps the cookies develop that signature cracked top. Add the room temperature egg and vanilla extract, then beat for another 1-2 minutes until fully incorporated and the mixture looks smooth and homogenous.
• In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon. Add the dry ingredient mixture to the creamed butter mixture from Step 2 and stir until just combined—don't overmix, as this keeps the cookies tender. The dough should come together without any visible streaks of flour.
• Add the gochujang paste from Step 1 to the dough and gently swirl it in using a spatula or wooden spoon—don't fully blend it. You want visible ribbons of the spicy-sweet paste throughout for an interesting visual and flavor variation in each cookie. Cover the bowl and refrigerate for 10-15 minutes; this resting time makes the dough easier to scoop and helps prevent excessive spreading during baking.
• While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. Once the dough is chilled, scoop 12 cookies using about 3 tbsp of dough per cookie, placing 6 on each prepared baking sheet. I like to use a cookie scoop for consistency—it ensures even baking and a professional appearance. Space them about 2 inches apart since they'll spread slightly as they bake.
• Bake for 11-13 minutes until the edges are set and golden but the centers still look slightly underdone with visible cracks on top—this is the sweet spot for a chewy interior with crispy edges. The gochujang paste will create darker spots, which is exactly what you want. Don't overbake or the cookies will lose their tender texture.
• Remove the baking sheets from the oven and let the cookies rest on the hot sheet for exactly 3 minutes—this allows them to firm up enough to move without breaking but still remain soft. Transfer them to a wire cooling rack to cool completely. The cookies will continue to set as they cool, developing the perfect texture.