Chef Erik Bruner-Yang shares his recipe
Did you happen to be among the 1,000 lucky attendees at Culver City’s Luckyrice Night Market last Saturday? If so, you may still be feeling the effects of the “Thai spicy” dishes from folks like Night + Market and Jitlada. (Thanks for not going too easy on us, guys!) The Sang Yoon-hosted event brought out many of the city’s finest Asian chefs, including Bryant Ng of Spice Table, Jet Tila of the Charleston, and Jenee Kim of Parks BBQ—oh, and DJ James Murphy of LCD Soundsystem (?!). You may also remember out-of-towner chef Erik Bruner-Yang of D.C.’s Toki Underground, who in addition to a spicy papaya salad, served us some mighty tasty kimchi-spiced snickerdoodle cookies. Don’t worry, there’s no cabbage in these treats. But the chef does use plenty of Korean-style red pepper powder (available at any Korean market) to give the baked goodies a heady spice.
Yields 35 Cookies
1 cup butter (2 sticks)
1 ¾ cup granulated sugar
1 tablespoon Korean-style red pepper powder
2 whole large eggs
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon coarse salt
¼ cup granulated sugar
6 tablespoons Korean-style red pepper powder
2 tablespoons cinnamon
In a stand mixer with paddle attachment, cream butter and sugar for 5 minutes until fluffy. Add 1 tablespoon red pepper powder and continue beating until well mixed. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, cocoa powder, cream of tarter, baking soda and salt. Whisk until all dry ingredients are even distributed. Gradually add to butter-sugar-egg mixture. Mix on low just until all ingredients are incorporated.
In a small bowl, combine remaining 1/4 cup sugar, 6 tablespoons red pepper powder and 2 tablespoons cinnamon. Using 1oz scoop, form balls of dough and roll around in the sugar- red pepper-cinnamon mixture. Place about three inches apart, on two parchment-lined baking sheets.
Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer to racks to cool completely.