I have been craving Mugwort Cookies lately.
I tried it for the first time when I was in Korea; It was SO GOOD !!
And I will make the cookies BIG and FAT 🤣
It will be chewy in the middle, so yummy …🤤 can’t wait to eat
Mugwort Powder is much cheaper in Korea, the colour also more bright and fragrant.
So if you are in Korea for holiday or visit some friends and keen to buy Mugwort Powder, I highly recommend it.
Some of you might wondering “why use 2 kinds of sugar and 2 kinds of leavening agent?”
Brown sugar helps the cookies become thicker when combined with the white sugar; And the addition of the Baking Powder along with the Baking Soda also helps in this process so the cookies rise taller.
BIG… FAT… CHEWY COOKIE….
And an earthy fragrance of the Mugwort … I’m sure that you will fall in love with it!
I hope you try to make it … and once you try it, .. you will probably will addicted to it ! 😊
WATCH HOW TO MAKE “CHEWY KOREAN MUGWORT COOKIES”
RECIPE
CHEWY KOREAN MUGWORT COOKIES
Yield: 6 Cookies
🌿 Ingredients
75 g Unsalted Butter (room temp.)
50 g Brown Sugar
35 g Caster Sugar
1/8 tsp Salt
35 g Eggs
90 g All-Purpose Flour
45 g Cake Flour
15 g Mugwort Powder
3 g Corn Starch
1/4 + 1/8 tsp Baking Powder
1/8 + 1/16 tsp Baking Soda
50 g Cashew Nuts (toasted)
20 g White Chocolate Button/ Chips
🌿 Instructions
- Roast Cashew Nuts in 200°C/ 180°C fan/ gas 6 for 10 minutes. Let it rest until cool down a bit.
Crush the nuts into small pieces, set aside. - In a medium bowl, combine Unsalted Butter, Brown Sugar, White Sugar and Salt.
- Using a silicone spatula, cream the butter and sugar together (rubbing the sides of the bowl). This process will lends structure to the cookie so they won’t crumble apart.
- As soon as you see the smooth creamy consistency, you can add in the Eggs.
Mix it really well until completely mixed. - Then sift in all the dry ingredients (All-Purpose Flour, Cake Flour, Mugwort Powder, Corn Starch, Baking Powder and Baking Soda).
Mix it really well. - Once the flour blended into the dough, pour in the toasted Cashew Nuts and White Chocolate Button/ Chips, mix until just combined.
- Divide the dough into 6 equal portions, round it into a ball.
- Place them on baking sheet lined with parchment paper (make sure that you give some space in between the cookies (it will spread a little bit) so it won’t stick one another.
- Bake them in the preheated 190°C/ 170°C fan/ gas 5 for 15-18 Minutes.
- Once it’s done, let it rest in the pan for about 5 minutes, then transfer it to a cooling rack to cool completely.
🌿 Notes
Keep Mugwort Cookies (in an airtight container) at room temperature for 2- 3 days or 1 months in the refrigerator.
Mugwort Cookies retain their quality when stored in the freezer for 3 months.