11 Kimchi Christmas Cookies Korean Fusion Recipes

Kimchi Sugar Cookies

Kimchi sugar cookies are a playful and unique twist on the classic sugar cookie, incorporating the tangy and spicy flavors of kimchi, offering an unexpected yet delightful taste experience. These cookies combine sweet and savory elements, perfect for adventurous eaters or anyone looking to add a fun twist to their holiday baking.

Cooking Instructions:

1. Preheat the Oven: Start by preheating the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract into the butter and sugar mixture, blending thoroughly until well combined.
5. Incorporate Kimchi: Gently fold the finely chopped kimchi into the wet mixture, ensuring it is evenly distributed.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Be careful not to overmix; you should see a few streaks of flour remaining.
7. Shape the Cookies: Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Leave enough space between each cookie as they will spread a bit while baking.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look soft, which is perfect as they will firm up while cooling.
9. Cool Down: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Dust with Powdered Sugar: If desired, sift powdered sugar over the cooled cookies for an added touch of sweetness before serving.

Enjoy your creative Kimchi sugar cookies, a delightful blend of sweet and savory that is sure to surprise and impress!

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Spicy Kimchi Chocolate Chip Cookies

Spicy kimchi chocolate chip cookies are a bold and original addition to the holiday cookie lineup, bringing together sweet, savory, and spicy flavors in a delightful and unexpected treat. The traditional chocolate chip cookie base is enhanced with finely chopped kimchi, adding an intriguing kick that pairs surprisingly well with the rich chocolate, creating an unforgettable taste experience for adventurous bakers and eaters alike.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and preparing a baking sheet by lining it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk these ingredients together until they are well mixed, then set the bowl aside.
3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar using an electric mixer. Beat the mixture on medium speed until it becomes light and fluffy, which should take around 2-3 minutes.
4. Add Eggs and Vanilla: Incorporate the eggs, one at a time, into the butter-sugar mixture, mixing well after each addition. Then, add the vanilla extract and continue mixing until everything is fully combined.
5. Fold in Kimchi: Gently fold in the finely chopped kimchi to the wet mixture, ensuring that it is evenly distributed throughout the batter.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be cautious not to overmix; the dough should remain a bit thick and chewy.
7. Add Chocolate Chips: Carefully fold in the semi-sweet chocolate chips until they are evenly dispersed throughout the dough.
8. Shape the Cookies: Using a cookie scoop or a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers look set. They may appear slightly soft, but they will firm up as they cool.
10. Cool Down: Remove the baking sheet from the oven and allow the cookies to cool on it for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.
11. Add Sea Salt (Optional): If desired, sprinkle a pinch of sea salt on top of each cookie while they are still warm for an extra flavor boost.

Enjoy these spicy kimchi chocolate chip cookies as a funky yet delicious addition to your holiday festivities!

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Kimchi Shortbread Bites

Kimchi shortbread bites are a unique twist on a classic treat, combining the rich, buttery goodness of traditional shortbread with the tangy and umami flavors of kimchi. These bites are the perfect accompaniment to a cup of tea or coffee during the holiday season and are sure to surprise and delight your guests with their savory character.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter with the granulated sugar and salt using an electric mixer. Beat the mixture on medium speed until it becomes light and fluffy, approximately 2-3 minutes.
3. Incorporate Flour: Gradually add the all-purpose flour to the butter-sugar mixture, mixing on low speed. Continue until the dough starts to come together.
4. Add Kimchi: Carefully fold in the finely chopped kimchi, ensuring that it is evenly distributed throughout the dough without overmixing.
5. Shape the Dough: Transfer the dough onto a lightly floured surface. Roll the dough into a log shape, about 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for about 30 minutes, or until firm.
6. Slice the Cookies: Once the dough is firm, remove it from the refrigerator. Using a sharp knife, slice the log into 1/4-inch thick rounds.
7. Arrange on Baking Sheet: Place the cookie rounds on the prepared baking sheet, spacing them about an inch apart. If desired, sprinkle sesame seeds on top for added flavor and texture.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 15-20 minutes or until the edges of the cookies are lightly golden.
9. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before serving. Enjoy your savory kimchi shortbread bites!

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Savory Kimchi Oatmeal Cookies

Savory kimchi oatmeal cookies are a delightful and unexpected way to enjoy the warm, hearty texture of oatmeal paired with the bold, fermented flavors of kimchi. These cookies are not only a fun treat but also provide a unique balance of savory and sweet, making them perfect for adventurous eaters or as an intriguing addition to holiday cookie trays.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the rolled oats, all-purpose flour, baking soda, and salt. Stir until well mixed and set aside.
3. Cream Butter and Sugars: In another large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the butter-sugar mixture until well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined.
6. Fold in Kimchi: Gently fold in the chopped kimchi and optional chopped scallions, ensuring they are evenly distributed throughout the dough without overmixing.
7. Scoop the Cookies: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden, and the centers are set.
9. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely. Enjoy your savory kimchi oatmeal cookies!

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Kimchi Peanut Butter Cookies

Kimchi peanut butter cookies are a unique and adventurous twist on the classic peanut butter cookie recipe. Combining the nutty flavor of peanut butter with the tangy and spicy notes of kimchi, these cookies offer a delightful contrast that’s bound to surprise and please your taste buds. They are perfect for holiday gatherings, potlucks, or any occasion where you want to impress your friends and family with an innovative treat.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside.
3. Cream Peanut Butter and Sugars: In a large mixing bowl, combine the unsalted peanut butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed until it becomes smooth and creamy, approximately 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract to the peanut butter mixture until thoroughly mixed.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
6. Fold in Kimchi: Gently fold in the finely chopped kimchi and optional chopped peanuts using a spatula. Clarify the kimchi is evenly distributed throughout the dough.
7. Scoop the Cookies: Using a cookie scoop, tablespoon, or your hands, drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten and Create Pattern: For a classic peanut butter cookie look, use a fork to gently press down on each cookie to create a crisscross pattern.
9. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
10. Cool and Serve: After baking, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious kimchi peanut butter cookies!

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Kimchi Snickerdoodles

Kimchi snickerdoodles are an unexpected yet delicious twist on the classic cinnamon-sugar cookie. These soft and chewy cookies combine the traditional flavors of snickerdoodles with the unique tanginess of kimchi, creating a delightful fusion that will surprise and tantalize your taste buds. Perfect for festive occasions or a fun baking experiment, these cookies are guaranteed to be a conversation starter.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt. Whisk these ingredients together to guarantee they are evenly mixed. Set the mixture aside.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture on medium speed for about 2-3 minutes until it becomes light and fluffy.
4. Add Egg, Vanilla, and Kimchi: Add the egg, vanilla extract, and finely chopped kimchi into the butter-sugar mixture. Mix until all the ingredients are well incorporated.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to maintain a tender texture.
6. Prepare Cinnamon Sugar: In a small bowl, mix together the tablespoon of ground cinnamon with the 1/4 cup of granulated sugar. This will be used to coat the cookies.
7. Form Cookies: Use a cookie scoop or your hands to shape the dough into rounded balls, about 1 inch in diameter.
8. Coat with Cinnamon Sugar: Roll each ball of cookie dough in the prepared cinnamon sugar mixture, making sure they are evenly coated.
9. Place on Baking Sheets: Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
10. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. They may look slightly soft in the center, which is okay as they will firm up as they cool.
11. Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely before serving. Enjoy your unique kimchi snickerdoodles!

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Cheesy Kimchi Cookies

Cheesy kimchi cookies are a savory spin on the traditional sweet cookie, blending the richness of cheese with the spicy tang of kimchi. These cookies are perfect for cheese lovers looking to try something new or for those who enjoy a unique snack with a fusion of flavors. They can be served as an appetizer, a side dish, or as a fun treat during festivities, capturing attention and delighting palates with every bite.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and grease a baking sheet or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set this mixture aside for later use.
3. Cream Butter: In a large bowl, use an electric mixer to cream the softened unsalted butter until light and fluffy, which should take about 2 minutes.
4. Add Egg and Cheese: Crack in the egg and continue mixing until fully incorporated. Then, gradually add in the shredded cheese, mixing until well combined.
5. Incorporate Kimchi and Green Onions: Gently fold in the finely chopped kimchi and chopped green onions into the butter mixture, ensuring that they are evenly distributed.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this will lead to denser cookies.
7. Scoop Dough: Using a cookie scoop or a tablespoon, portion out the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake: Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the cookies are golden brown around the edges.
9. Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Serve and Enjoy: These cheesy kimchi cookies can be enjoyed warm or at room temperature, making for a delightful savory snack that is sure to impress!

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Chocolate-Dipped Kimchi Biscotti

Chocolate-dipped kimchi biscotti is a unique twist on the classic Italian treat, integrating the spicy and tangy flavors of kimchi into a crunchy, twice-baked cookie. This delightful fusion results in a snack that’s perfect for coffee or tea time, offering an unexpected surprise with every bite. These biscotti are ideal for adventurous eaters looking to explore new flavors while still enjoying a traditional favorite.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined. Set this mixture aside.
3. Cream Butter: In another bowl, cream the softened unsalted butter using an electric mixer until it’s light and fluffy, which should take about 2 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the creamy egg mixture, mixing gently until just combined. It’s important not to overmix.
6. Fold in Kimchi: Carefully fold in the finely chopped kimchi into the batter until evenly distributed.
7. Shape the Dough: Transfer the dough onto the prepared baking sheet and shape it into a log, about 12 inches long and 4 inches wide, making sure it’s even.
8. Bake the Log: Place the baking sheet in the oven and bake for 25-30 minutes, or until the log is golden brown and firm to the touch.
9. Cool and Slice: Remove the log from the oven and let it cool on the baking sheet for about 10 minutes. Once slightly cooled, slice it diagonally into 1/2-inch thick pieces.
10. Second Bake: Arrange the sliced biscotti on their sides back on the baking sheet and bake for an additional 15-20 minutes, turning them halfway through, until they are dry and crisp.
11. Cool Completely: Once baked, remove the biscotti from the oven and allow them to cool completely on a wire rack.
12. Dip in Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between until smooth. Dip the cooled biscotti halfway into the melted chocolate, letting the excess drip off.
13. Set and Serve: Place the dipped biscotti back on the parchment-lined baking sheet and allow the chocolate to set before serving. Enjoy with your favorite beverage!

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Kimchi and Almond Flour Cookies

Kimchi and almond flour cookies are a delightful twist on traditional cookies, offering a unique fusion of flavors that balances the nutty sweetness of almond flour with the spicy and tangy notes of kimchi. Perfect for those who enjoy experimenting in the kitchen, these gluten-free cookies provide a crunchy texture and a surprising kick that makes them an intriguing snack for any occasion.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to guarantee the cookies do not stick.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour, sugar, baking soda, and salt. Stir these ingredients together until they are well mixed and evenly distributed.
3. Combine Wet Ingredients: In a separate large bowl, whisk together the melted unsalted butter, the egg, and the vanilla extract until the mixture is smooth and fully combined.
4. Incorporate Kimchi: Add the finely chopped kimchi to the wet ingredients, stirring to mix well.
5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
6. Add Optional Nuts: If you are adding chopped nuts, fold them into the dough at this point, ensuring they are evenly distributed.
7. Shape the Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden and the centers have set.
9. Cool on Rack: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy Your Cookies: Once cooled, indulge in your unique kimchi and almond flour cookies! Store any leftovers in an airtight container to maintain their freshness.

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Kimchi Snaps With Ginger

Kimchi snaps with ginger are a delightful fusion snack that combines the crunchy texture of traditional crackers with the zesty flavors of ginger and the unique tang of kimchi. Perfect for sharing during holiday gatherings or as a munchy treat with a twist, these flavorful snaps are quick to prepare and certain to surprise anyone who tries them.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, ground ginger, baking powder, and salt. Stir well to guarantee all the dry ingredients are evenly mixed.
3. Cream Butter and Sugar: In a separate large bowl, use a hand mixer or a whisk to cream the softened unsalted butter and sugar together until the mixture is light and fluffy.
4. Add Egg: Add the large egg to the creamed mixture and beat until fully combined, creating a smooth and creamy consistency.
5. Incorporate Kimchi: Fold in the chopped kimchi into the wet mixture, confirming it’s evenly distributed throughout the batter.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
7. Shape Snaps: Using a tablespoon or a small cookie scoop, drop the batter onto the prepared baking sheet, spacing them about 2 inches apart. You can flatten them slightly for a crispier snap.
8. Sprinkle Sesame Seeds: If desired, sprinkle sesame seeds on top of each snap before baking for added texture and flavor.
9. Bake the Snaps: Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the edges are golden brown and the tops are set.
10. Cool and Serve: Remove the snaps from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy Your Kimchi Snaps: Once cooled, serve your kimchi snaps with ginger as a unique snack or appetizer that will certainly delight anyone who loves a blend of flavors!

Maple Kimchi Molasses Cookies

Maple Kimchi Molasses Cookies are a unique twist on traditional cookies, offering a sweet and savory flavor combination that perfectly marries the rich depth of molasses with the tangy crunch of kimchi. These cookies are soft, chewy, and bursting with layers of flavor, making them a memorable treat for the holiday season or any special occasion.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar using a hand mixer until the mixture is smooth and creamy.
3. Add Molasses and Maple Syrup: Pour in the molasses and maple syrup to the creamed mixture, then mix until well combined. The mixture should be glossy and smooth.
4. Add Egg and Vanilla: Crack one egg into the mixture and add the vanilla extract. Beat until everything is well blended and the batter is light.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt.
6. Combine Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet mixture, stirring gently until no flour streaks remain. Be careful not to overmix the dough.
7. Incorporate Kimchi: Finally, gently fold in the chopped kimchi, ensuring it’s evenly distributed and incorporated into the cookie dough.
8. Scoop the Dough: Using a cookie scoop or tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for about 10-12 minutes or until the edges are set and the tops appear slightly cracked. The centers may look a little underbaked, but they will firm up as they cool.
10. Cool and Serve: Remove the cookies from the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. Enjoy Your Maple Kimchi Molasses Cookies: Once cooled, indulge in these delightful cookies that combine the unexpected yet delicious flavors of kimchi with sweet maple and molasses. Share them with friends and family for a festive treat!