Mika's Irresistible Korean Sesame Seed Cookies (Ggae Gwa Ja)
Inspired by my journey to adopt my daughter from South Korea, these cookies are a delightful blend of rich buttery flavor and the nutty crunch of toasted sesame seeds. Their sweet and slightly chewy texture makes them absolutely addictive, perfect for sharing with friends and family or enjoying as a treat with tea or coffee. Make a batch and discover why these cookies have a special place in my heart—and on my dessert table!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
butter
1 cup (softened, REAL, no substitutions)
brown sugar
3/4 cup (packed)
white sugar
3/4 cup (granulated)
eggs
2 (large, at room temperature)
baking soda
1 teaspoon (to be dissolved in hot water)
hot water
1 teaspoon (for dissolving baking soda)
vanilla extract
1 teaspoon (pure)
flour
3 cups (all-purpose)
toasted sesame seeds
3/4 cup (lightly toasted)
Instructions
1
In a large mixing bowl, cream together the REAL butter with the brown and white sugars until the mixture is light and fluffy.
2
Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
3
In a small bowl, dissolve the baking soda in the hot water and add it to the butter-sugar mixture, along with the vanilla extract. Mix until well combined.
4
Gradually add the flour to the mixture, stirring until you form a stiff dough. Gently fold in the toasted sesame seeds for added texture and flavor.
5
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm it up.
6
Preheat your oven to 325°F (165°C) and grease a baking sheet or line it with parchment paper.
7
Scoop heaping teaspoonfuls of chilled dough and roll them into balls. Place them on the prepared baking sheet, spacing each ball about 2 inches apart.
8
Gently flatten each cookie ball with your palm or the bottom of a glass to create a slightly flattened shape.
9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Mika's Irresistible Korean Sesame Seed Cookies?
These cookies, known as Ggae Gwa Ja, are a sweet and slightly chewy treat featuring a rich buttery flavor and the nutty crunch of toasted sesame seeds.
What inspired this recipe?
The recipe was inspired by the creator's journey to adopt her daughter from South Korea.
What type of butter should I use for these cookies?
The recipe requires 1 cup of softened REAL butter and explicitly states to use no substitutions.
How much brown sugar is needed?
You will need 3/4 cup of packed brown sugar.
How much white sugar is required?
The recipe calls for 3/4 cup of granulated white sugar.
How many eggs are in the recipe?
The recipe uses 2 large eggs at room temperature.
Why is the baking soda dissolved in hot water?
Dissolving the baking soda in 1 teaspoon of hot water ensures it is evenly incorporated into the stiff cookie dough.
How much vanilla extract should I use?
The recipe calls for 1 teaspoon of pure vanilla extract.
What type of flour is used for Korean Sesame Seed Cookies?
This recipe uses 3 cups of all-purpose flour.
How many sesame seeds are needed?
You will need 3/4 cup of lightly toasted sesame seeds.
Should the sesame seeds be toasted?
Yes, the recipe specifies using toasted sesame seeds to provide the signature nutty crunch and flavor.
Do I need to chill the dough?
Yes, you should cover the dough and chill it in the refrigerator for at least 30 minutes to firm it up.
What is the correct oven temperature for baking?
The cookies should be baked in an oven preheated to 325°F (165°C).
How should I prepare the baking sheet?
You can either grease the baking sheet or line it with parchment paper.
How do I shape the cookie dough?
Scoop heaping teaspoonfuls of chilled dough and roll them into balls before placing them on the baking sheet.
Should I flatten the dough balls?
Yes, gently flatten each cookie ball with your palm or the bottom of a glass before baking.
How far apart should I place the cookies on the sheet?
Space each cookie ball about 2 inches apart to allow for spreading.
How long do the cookies need to bake?
Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
How should I cool the cookies?
Allow them to cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
What is the texture of these cookies?
They are described as sweet, slightly chewy, and having a nutty crunch.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this recipe.
What is the first step of the instructions?
The first step is to cream together the butter with the brown and white sugars until the mixture is light and fluffy.
Can I substitute margarine for butter?
No, the recipe specifically notes that REAL butter should be used with no substitutions.
What are the tags associated with this recipe?
Tags include korean cookies, sesame cookies, dessert, baking, addictive treats, holiday cookies, snack, and family recipes.
When do I add the flour?
Gradually add the flour to the mixture after combining the butter, sugars, eggs, baking soda, and vanilla.
How is the dough consistency described?
The recipe notes that the mixture will form a stiff dough.
What can I serve these cookies with?
They are excellent when served as a treat with tea or coffee.
Is this a good recipe for holidays?
Yes, it is tagged as a holiday cookie recipe and is perfect for sharing with family and friends.
What does Ggae Gwa Ja mean?
Ggae Gwa Ja is the Korean name for these traditional sesame seed cookies.
What is the preparation for the eggs?
The 2 large eggs should be at room temperature before being added to the mixture one at a time.