We love baking during the holiday season! And as a mom, I love it even more when the baking is done with healthy ingredients. During the holiday season, one of the most delightful treats to indulge in is a freshly baked batch of cookies. And when these cookies are made with koji, they reach a whole new level of deliciousness.
Koji, a traditional Japanese ingredient used in the fermentation process, adds a unique and complex flavor profile to the cookies. Its umami notes enhance the sweetness and create a harmonious balance that is simply irresistible. The holidays are a time for indulgence, and what better way to treat yourself than with a batch of holiday cookies made with koji?
Not only do holiday cookies made with koji taste incredible, but they also have an enchanting aroma that wafts through the house as they bake.
The scent of warm spices, combined with the earthy undertones of koji, fills the air and instantly puts you in a festive mood. It’s like Christmas in every bite! As you take a bite into one of these cookies, you can’t help but be transported to joyful memories of past holidays, surrounded by loved ones and the comforting scent of freshly baked treats.
Another reason why holiday cookies made with koji are so good is their unique texture. Koji adds a slightly chewy and soft texture to the cookies, making them incredibly satisfying to bite into. Each mouthful is a delightful blend of crispy edges and tender centers, creating a perfect balance of textures that keeps you coming back for more. The cookies practically melt in your mouth, leaving behind a lingering sweetness that brings joy to your taste buds.
Holiday cookies made with koji are an absolute delight.
The combination of unique flavors, enchanting aromas, and irresistible textures make them a must-have during the holiday season. So, this year, why not add some extra magic to your cookie baking? Incorporate koji into your recipes and watch as these little treats become the star of your holiday gatherings. Whether you’re sharing them with loved ones or enjoying them all to yourself, these cookies will undoubtedly bring warmth and joy to your heart.
The following article and recipe is from the fine folks at Chelsea Green. Enjoy!
Looking for a twist on a classic cookie? We’ve got you covered!
Chef Markow uses the sweetness and caramelization of koji to add a whole new palette of flavors to a well-loved, traditional cookie: the snickerdoodle. You can go ahead and add this to your holiday cookie list.
Want to know how to grow koji in your own kitchen? Check out this post!
The following recipe is an excerpt from Koji Alchemy by Rich Shih and Jeremy Umansky. It has been adapted for the web.
Chef Anna Markow uses koji not only in desserts such as sorbet (see post “Koji for a Touch of Sweetness: Koji Sorbet”) but also in baked goods such as snickerdoodle cookies. Koji, however, poses a tougher challenge with these, as its aggressive sweetness can threaten to overshadow other elements on the plate. The high sugar content makes caramelization a logical next step, but evenly toasting the grains is tricky.
To use the powder as a flour, it’s best to combine it with other flours, substituting no more than 25 percent of the total amount. The flavor is very strong and will come through even in small amounts. These rice flour snickerdoodles contain 12.5 percent roasted koji powder so as not to compromise the structural integrity of the cookies, and are rolled in the powder instead of the traditional cinnamon-sugar mixture. The powder on the outside caramelizes even further in the oven and adds an irresistible bittersweet quality.
Yields 20 Cookies
Ingredients
- 114 g unsalted butter, room temperature
- 76 g granulated sugar
- 60 g (2) egg yolks
- 5 g vanilla extract
- 174 g white rice flour 28 g roasted koji powder, plus more for coating
- 4 g baking powder
- Pinch salt
Procedure
- Preheat oven to 350°F (176°C)
- Line a baking sheet with parchment paper or a nonstick silicone mat (you may bake all of the dough immediately or keep refrigerated in an airtight container for 2-3 days)
- Beat butter and sugar in a hand or stand mixer with the paddle attachment until uniformly fluffy
- Beat egg yolks one at a time, scraping sides after each yoke. Then beat in vanilla extract
- In a separate bowl, whisk the remaining ingredients
- Add whisked ingredients to mixer and mix on medium-low until combined
- Drop dough by teaspoonfuls into a bowl of roasted koji powder and toss gently to coat
- Arrange dough balls on the baking sheet in a staggered pattern, leaving 1-2 inches (2.5-5 cm) in-between them
- Bake for about 15 minutes, rotating the sheet as needed for an even coloring, until the outside edges of the cookies are firm and the koji powder has fully darkened and caramelized
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