Korean White Bean Paste Cookies (Sangtugwaja) Recipe

If you’re looking for a treat that feels both luxurious and comforting, Korean White Bean Paste Cookies (Sangtugwaja) are going to sweep you off your feet. These cookies are delightfully soft, subtly sweet, and have a melt-in-your-mouth quality that makes them hard to resist. Each bite carries the gentle flavor of white beans balanced with honey and enriched with a whisper of coconut or almond flour. Whether you’re serving them as a delicate tea-time snack or sharing with friends during a festive gathering, Korean White Bean Paste Cookies (Sangtugwaja) shine with their unique taste and beautiful, piped form.

Ingredients You’ll Need

The beauty of Korean White Bean Paste Cookies (Sangtugwaja) lies in their simplicity. Every ingredient is thoughtfully chosen to build up the unique flavor and soft texture, while also ensuring you get those signature golden ridges on every cookie.

• Sweetened white bean paste (shiro an): This creamy, silky paste is the heart of your cookie—it delivers the subtle sweetness and beautifully smooth texture Sangtugwaja are known for.
• Large egg yolk: Adds richness and helps bind the dough, lending a gentle yellow hue and contributing to the cookie’s tender crumb.
• Milk of choice: Whether you use dairy or a plant-based alternative, a splash of milk makes the dough supple and keeps the cookies moist.
• Honey: Infuses each bite with mellow sweetness and a touch of floral flavor that pairs perfectly with the delicate bean paste.
• Coconut flour or almond flour: These flours add structure and a soft, cake-like texture—while coconut flour brings a faint nuttiness, almond flour makes the cookies just a bit richer.

How to Make Korean White Bean Paste Cookies (Sangtugwaja)

Step 1: Prepare the Dough

Start by grabbing a clean mixing bowl. Add your sweetened white bean paste, egg yolk, milk, honey, and your choice of flour (coconut or almond). Mixing everything together in one go ensures all the flavors meld and the paste gains a creamy, unified texture—don’t worry if it looks a bit sticky at first, that’s exactly what you want.

Step 2: Mix Until Smooth

Using a spatula or wooden spoon, stir everything together. It won’t take long before the dough turns silky and thick, easy enough to pipe but not runny. The smoother you get it, the prettier your piped cookies will look later on!

Step 3: Prepare the Piping Bag

Fit a piping bag with a French star-shaped tip (the Ateco 869 size 9 works beautifully, but feel free to use what you have). Spoon in your dough, pressing it down gently so there are no air pockets—this will help those classic ridges form.

Step 4: Pipe the Cookies

Line a baking sheet with parchment paper. Pipe small dollops of dough onto the sheet, leaving a little room between each. You’re not aiming for perfection—each swirl is part of the cookies’ homemade charm! The textured tops will catch just the right amount of golden color in the oven.

Step 5: Bake to Golden Perfection

Slide the baking tray into your preheated oven at 350°F (175°C). Bake for 20 to 25 minutes, or until the cookies’ edges are lightly golden and the tops are just set. Keep an eye on them toward the end—they can go from pale to golden fast!

Step 6: Cool and Enjoy

Let your Korean White Bean Paste Cookies (Sangtugwaja) cool on the pan for a few minutes to firm up, then gently transfer them to a wire rack. Their aroma is irresistible, and it’ll be tough to wait until they’re cool enough to pick up! These cookies are best enjoyed slightly warm or at room temperature.

How to Serve Korean White Bean Paste Cookies (Sangtugwaja)

Garnishes

A light dusting of powdered sugar gives each cookie an elegant finish, while a sprinkle of edible gold leaf or a single toasted sesame seed can make them feel extra festive. For a pop of color, try a pinch of matcha powder or a few dried rose petals—the subtle decorations really bring out their artisanal look.

Side Dishes

Pairing Korean White Bean Paste Cookies (Sangtugwaja) with something creamy, like a spoonful of vanilla ice cream or a rich matcha latte, is always a hit. They’re also lovely alongside traditional Korean teas or even a glass of cold almond milk—anything delicately flavored will let these cookies shine.

Creative Ways to Present

For a playful touch, stack the cookies on a tiered dessert stand or arrange them in a gift box lined with colorful parchment. If you’re hosting, nestle them between slices of fresh fruit or arrange around a bowl of whipped cream for dipping. Korean White Bean Paste Cookies (Sangtugwaja) also make charming party favors—just tuck a few into cellophane bags and tie with a simple ribbon.

Make Ahead and Storage

Storing Leftovers

Keep your cookies in an airtight container at room temperature for up to three days. The key is to shield them from drying out—slip in a small piece of parchment between layers to prevent them from sticking if you’re stacking the cookies.

Freezing

To enjoy Korean White Bean Paste Cookies (Sangtugwaja) weeks later, freeze fully cooled cookies in a single layer on a baking sheet first, then move them to a freezer-safe bag or container. They keep beautifully for up to a month—just thaw at room temperature before serving.

Reheating

There’s no need to reheat these cookies, but if you love warm treats, a quick 10-second zap in the microwave or a few minutes in a low (250°F/120°C) oven brings back their pillowy softness—as if they just came out of the oven.

FAQs

Can I use unsweetened white bean paste?

You can, but be sure to add extra sweetener to taste—honey works beautifully. The classic flavor of Korean White Bean Paste Cookies (Sangtugwaja) is delicately sweet, so don’t skip this adjustment if you want an authentic result.

What’s the best alternative to coconut flour?

Almond flour is your best bet. It offers a nutty richness and keeps the cookies light, while seamlessly blending into the wet ingredients for a smooth dough in Sangtugwaja.

Do I need a piping bag?

A piping bag and star tip will give you those beautifully ridged, professional-looking cookies, but you can also use a zip-top bag with a corner cut off, or even gently drop spoonfuls for a rustic look—the taste is just as wonderful.

Can I make these ahead for a party?

Absolutely! These cookies are perfect for making a day or two ahead. They hold their shape and flavor well, making Korean White Bean Paste Cookies (Sangtugwaja) a great choice for gifting or sharing at gatherings.

Why did my cookies spread too much in the oven?

Too much liquid or too little flour can cause spreading. Make sure you measure the ingredients accurately and chill the dough a few minutes if it seems too soft before piping.

Final Thoughts

There’s something truly special about baking and sharing Korean White Bean Paste Cookies (Sangtugwaja). Their gentle sweetness and beautiful form make them memorable with every bite. I hope you’ll give this recipe a try, and let the soft, subtly sweet flavor make its mark on your heart—and your dessert table!

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