Description
These Hotteok Cookies draw inspiration from a popular Korean cinnamon, nut, and sugar stuffed pancake. Gooey cinnamon walnut filling stuffed inside a chewy sugar cookie dough.
Ingredients
Dough
- 113g vegan butter, room temperature, 1 stick/8 tbsp
- 70g light brown sugar, 1/3 cup packed
- 55g granulated sugar, 1/4 cup
- 45g plain unsweetened plant-based yogurt, 3 tbsp
- 1 tsp vanilla paste or extract
- 180 grams all-purpose flour, 1 1/3 cup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
Walnut Sugar Filling
- 55g light brown sugar, 1/4 cup
- 30g walnuts, finely chopped, 1/4 cup
- 2 tsp cinnamon
- 1 tbsp maple syrup
Coating
- 3 tbsp granulated sugar, 36 grams
- 1 tsp cinnamon
Instructions
- Add the butter and sugar to a large mixing bowl and use an electric hand mixer to beat the ingredients together until light and fluffy, about 1-2 minutes.
- To the bowl, add the yogurt and vanilla. Beat the ingredients again until the batter becomes a little lighter and more fluffy, about 2 minutes.
- To a seperate bowl, combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients and use a rubber spatula to fold the batter together until just combined.
- Cover the bowl and place in the fridge to set for at least 1 hour.
- When ready to bake the cookies, preheat the oven to 350F. In a small bowl mix together the brown sugar, cinnamon, walnuts, and maple syrup. In a separate bowl mix together the white sugar and cinnamon.
- Use a large cookie scoop (1.5 oz/3 tbsp scoop) to scoop out the dough into your hands. Lightly flatten the dough in your palm then carefully curl the edges up like a cup.
- Scoop about 2 tsp of the walnut sugar filling into the middle of the dough. Using your palm bring the sides of the cup up to meet together in the middle then pinch to seal together. Roll the dough ball between your palms to smooth the sides out then roll the dough ball in the cinnamon sugar mixture.
- Once the dough ball is coated, place on a parchment lined baking tray and repeat with the remaining dough making sure there is about 2 inches of space between each dough ball.
- Bake in the oven for 13-15 minutes or until the edges are golden. Allow the cookies to cool on the baking tray for at least 10 minutes before enjoying.
Notes
Please chill your dough! This step impacts how your cookie will bake. Chilling the dough will allow for the cookie to spread as recommended and gives the dough a little more time in the oven so that the filling can properly melt down a little.
Don’t feel like stuffing? This cookie base makes for an amazing sugar cookie on it’s own. After chilling the dough, just scoop out your cookies on a baking sheet and bake in the oven for 11-12 minutes.
Measure your flour properly. I cannot recommend getting a simple kitchen scale enough. You’ll get proper measurements and have less dishes to clean. If you do not have a scale, just be mindful of how you measure your flour. I recommend using the spoon and level method. Fluff your flour with a spoon and then spoon your flour into your measuring cup and level it off using a flat edge. This will help you avoid over measuring your flour and ending up with a dense and dry cookie.
Tap your pan on the counter after the cookies are done baking. When the cookies come out of the oven they may look a little puffy. Tapping the cookies on the counter will help to compress the interior of the cookie giving you that lovely chewy center.
