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Crispy Yakgwa - Korean Honey Cookies

Crispy Yakgwa - Korean Honey Cookies to Sweeten Your Day

Crispy Yakgwa - Korean Honey Cookies are a delightful treat with a crispy exterior and chewy center, infused with ginger and honey.
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Prep Time 30 minutes
Cook Time 20 minutes
Soaking Time 3 hours
Total Time 3 hours 50 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Sifted for best results.
  • 1/4 cup Sesame Oil Optional neutral oil for allergies.
  • 1/2 cup Honey Natural sweetness.
  • 2 tablespoons Fresh Ginger Grated.
  • 2 tablespoons Rice Wine Replace with water if needed.
  • 1/4 cup Water Adjust thickness as desired.
For the Ginger-Honey Syrup
  • 1/2 cup Honey Use more for sweeter syrup.
  • 1 tablespoon Grated Ginger Increased quantity boosts flavor.
  • 1/2 cup Water For balancing syrup thickness.

Equipment

  • Mixing Bowl
  • Deep skillet or frying pan
  • Saucepan
  • Parchment Paper
  • Slotted Spoon

Method
 

Preparation Steps
  1. Prepare the dough by combining sifted all-purpose flour, sesame oil, honey, and rice wine. Knead for 5-7 minutes until smooth. Let it rest for 30 minutes.
  2. Make the syrup by combining honey, water, and grated ginger in a saucepan. Boil and simmer for 10 minutes until thick.
  3. Shape cookies by dividing dough and rolling into balls. Flatten and form into desired shapes on a parchment-lined tray.
  4. Fry cookies in hot oil at 350°F (175°C) for 3-4 minutes on each side until golden brown. Drain on paper towels.
  5. Soak the warm cookies in syrup for 2-3 hours or overnight for maximum flavor.
  6. Serve on a platter, enjoying cookies warm or at room temperature.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 10mgPotassium: 50mgSugar: 10gVitamin C: 1mgCalcium: 1mgIron: 2mg

Notes

For best flavor, soak cookies overnight in the syrup. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze for longer storage.

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