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golden-brown Korean Yakgwa honey cookies

Korean Yakgwa Honey Cookies

Chewy, golden-brown honey cookies with a hint of ginger, coated in sweet honey syrup. Perfect for tea time, gifting, or a cozy snack. These traditional Korean treats are easy to make at home and taste just like from a Korean bakery.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: korean
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 2 cups all-purpose flour
  • 1/2 cup sesame oil or vegetable oil
  • 1/4 cup rice wine mirin works too
  • 1/4 cup honey
  • 1/4 tsp salt
For the Syrup:
  • 1/2 cup honey
  • 1/4 cup water
  • 1 tbsp fresh ginger finely grated
  • 1 tbsp soy sauce optional
Optional Toppings:
  • Toasted sesame seeds
  • Crushed walnuts

Method
 

  1. Make the Dough: Mix flour and salt in a bowl. Slowly add sesame oil and rice wine. Stir in honey. Knead gently until a soft, pliable dough forms.
  2. Shape the Cookies: Roll dough to about 1/4 inch thick. Use a cookie mold or press with a fork to shape. Traditional yakgwa has a flower pattern, but any shape works.
Bake or Fry:
  1. Baking: Preheat oven to 350°F (175°C). Place cookies on parchment paper. Bake 15–20 minutes until golden.
  2. Frying: Heat oil to 350°F (175°C). Fry cookies until golden brown. Drain excess oil on paper towels.
  3. Prepare the Honey-Ginger Syrup: In a small pan, combine honey, water, ginger, and soy sauce. Simmer 5–7 minutes until slightly thickened. Remove from heat and cool slightly.
  4. Coat the Cookies: Dip baked or fried cookies into syrup until fully coated. Place on a wire rack. Sprinkle with sesame seeds or crushed walnuts if desired.
  5. Serve and Enjoy: Let them set slightly before eating. Serve with tea or coffee, or pack as a gift.

Notes

  • Dough can be a bit sticky; lightly flour your hands and surface to handle it easily.
  • Cookies taste even better after a few hours as the honey syrup soaks in.
  • Store in airtight containers at room temperature for up to 5 days.
  • For extra chewiness, try using part glutinous rice flour instead of all-purpose flour.