My holiday cookie contribution this year is a gochujang caramel cookie (video coming soon @nytcooking). A gentle amount of ground cinnamon lends snickerdoodle vibes, and the dough is raked through with ripples of clay-red gochujang “caramel,” in which brown sugar and butter mellow the chile’s heat. TIP: Be sure not to overmix at the rippling stage (picture #3) as you want wide, distinct strips of gochujang. And when measuring flour, always spoon it into the measuring cup, then level it off with a knife, or better yet use a scale. The number one culprit to dry pudgy cookies (versus the moist flat crinkled ones you see here) is too much flour. So stop packing your flour! Most of all, have fun. They’re just clookies (for the recipe, click the link in my bio or google “eric kim gochujang caramel cookies”) Photo by @bobbilinstudio, food by @rebeccajurkevich, props by @christinalane1. Photo edited by @kgoug. Recipe edited by @eatdrinkdance and @margaux_laskey, tested by @mymidlifespices. Special thanks to @genevieve_ko for her advisement on the gochujang ripple while I was developing this 🧣