Description
This recipe creates impossibly crisp dalgona cookies with a stunning chai-spiced caramel drizzle, perfect for a cozy family treat or a delightful snack. It transforms basic sugar into a unique and extraordinary candy using a simple method.
Ingredients
- 0.5 cup granulated sugar
- 4 tsp water
- 0.5 tsp baking soda
- neutral oil
- 0.5 cup granulated sugar, for the chai-spiced caramel drizzle
- 2 tbsp water, for the chai-spiced caramel drizzle
- 0.25 cup heavy cream, (or full-fat coconut cream)
- 1.5 tbsp unsalted butter, (or vegetable shortening or margarine)
- 0.5 tsp alcohol-free vanilla extract
- 0.5 tsp ground cinnamon
- 0.25 tsp ground cardamom
- 0.125 tsp ground ginger
- a pinch ground cloves
- a pinch ground black pepper
- 0.25 tsp finely ground chai spice mix, for garnish
Instructions
- Prepare Workspace: Start by lining a baking sheet with parchment paper, then lightly grease it with neutral oil. Also, lightly grease the insides of 2-3 metal cookie cutters and a metal spatula or the flat bottom of a glass to prevent sticking.
- Make Dalgona Base: In a small, heavy-bottomed saucepan (or dalgona kit ladle) over medium heat, melt 0.5 cup granulated sugar with 4 tsp water, stirring until all sugar dissolves. Continue heating without stirring until the syrup becomes a deep amber caramel color, usually taking 3-5 minutes. Watch carefully to prevent burning.
- Add Baking Soda: Immediately remove the saucepan from the heat and add 0.5 tsp baking soda. Stir vigorously with a wooden chopstick or small whisk until the mixture becomes light, foamy, and pale golden, puffing up. Work very quickly during this step.
- Pour and Press Dalgona: Quickly pour the foamy dalgona mixture onto the prepared parchment paper, forming 2-3 separate pools. Immediately place a greased cookie cutter over each pool. Using your greased spatula or glass bottom, gently press down on the dalgona inside the cutter to flatten it into a thin disc, creating an impression if desired. Allow to cool for 1-2 minutes until firm, then carefully remove the cookie cutter and any imprinted shape.
- Prepare Chai Caramel Drizzle: While dalgona cookies cool, in a separate small saucepan, combine 0.5 cup granulated sugar and 2 tbsp water. Cook over medium heat, stirring until sugar completely dissolves. Continue cooking without stirring until the syrup turns a rich, deep amber color.
- Finish Caramel Drizzle: Once caramel reaches deep amber, remove from heat. Carefully and slowly pour in 0.25 cup heavy cream, stirring constantly. Add the butter, alcohol-free vanilla extract, and all ground spices (cinnamon, cardamom, ginger, cloves, and black pepper). Stir until butter is melted and caramel is smooth. If too thick, add a teaspoon of hot water at a time until desired consistency. Keep warm.
- Serve Dalgona Cookies: Once the dalgona cookies are completely cooled and hardened, arrange them on a plate. Drizzle the warm chai-spiced caramel generously over the cookies. For a final flourish, dust very lightly with the extra finely ground chai spice mix, focusing on the caramel sections.
Notes
If your dalgona sticks to the cutter, your cutter was not greased enough or the dalgona cooled too much before pressing; re-grease and work faster next time. For a dairy-free caramel option, use full-fat coconut cream and vegetable shortening or margarine.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 cookie (approx 60 g)
- Calories: 370 calories
- Sugar: 67 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 35 mg