Ttukdak Hyung's Yakgwa Cream Cheese Cookies
Super simple baking using store-bought digestive biscuits for the cookie dough, topped with smooth cream cheese, sweet yakgwa, and jocheong syrup, then baked until golden.
Ingredients needed 3 servings
Recipe
Cooking tips
- If the dough is too sticky to shape, extend the resting time in the fridge slightly to make it easier to handle.
- After brushing with jocheong syrup, chill in the refrigerator or freezer until cold to achieve the characteristic texture: a firm, crunchy exterior with a soft interior.
- To reduce the sweetness, adjust the amount of powdered sugar mixed into the cream cheese or the jocheong in the dough to your taste.
Recommended for
- Anyone who wants to make the popular dense and chewy yakgwa cookies at home with great value.
- Anyone who wants to start baking easily and quickly using store-bought crackers without complicated measurements.
- Anyone looking for an intensely sweet dessert to enjoy with Americano or milk.
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