The Sweet Tradition Begins
My Favorite is Cinnamon Bean Paste Cookies and As a child growing up in Korea, I remember the delight of walking into my grandmother’s kitchen and being greeted by the warm, inviting scent of cinnamon and sweet bean paste. It was a smell that promised comfort and love in every bite. One day, I decided to recreate this cherished memory by baking Cinnamon Bean Paste Cookies. I wanted to share this unique treat with my friends and family, hoping to spread the same joy I felt when I was little.
Crafting the Bean Paste
The first step was making the bean paste. I soaked lima beans overnight, a process that seemed so simple but was key to achieving the right texture. After cooking and mashing the beans, I mixed in sugar and a pinch of salt. The vanilla extract was optional, but I couldn’t resist adding it for that extra hint of sweetness. As the paste cooled, I couldn’t help but taste a bit. It was just as I remembered—sweet, smooth, and comforting.
Forming the Perfect Cookie
When it came time to shape the cookies, I carefully divided the dough and bean paste into small portions. Flattening the dough around the filling was a bit tricky, but I enjoyed every moment. Rolling the filled cookies into ropes and dusting them with cinnamon brought back so many memories. Each step felt like a dance, and the anticipation of seeing them baked was exciting.
Enjoying the Fruits of Labor
After baking, the cookies emerged from the oven with a beautiful golden-brown hue. The smell filled my kitchen, and I could hardly wait to try them. Each bite was a perfect blend of soft, fluffy dough and sweet bean paste, with a hint of cinnamon on top. Sharing these cookies with loved ones felt like a special way to pass on a piece of my heritage, and I hope they bring as much joy to others as they have to me.
Table of Contents
Chef’s Notes- Cinnamon Bean Paste Cookies
- Ensure that the lima beans are cooked until very soft and fully mashed to achieve a smooth, creamy filling. If the paste is too chunky, it may be difficult to work with.
- Allow the bean paste to cool completely before using it as filling. This helps it set properly and makes it easier to handle.
- If the dough seems too sticky, add a bit more flour, one tablespoon at a time, until it reaches a workable consistency. It should be soft but not overly sticky.
- For a unique twist, consider adding a pinch of nutmeg or cardamom to the dough. These spices complement the cinnamon and add depth to the flavor.
- Store the cookies in an airtight container at room temperature to maintain their freshness. They will stay good for up to a week. For longer storage, freeze the cookies and thaw before serving.
Cinnamon Bean Paste Cookies
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minutesDive into the delightful world of Korean bakery treats with these fluffy Cinnamon Bean Paste Cookies! Perfectly soft and coated with aromatic cinnamon, these cookies are a nostalgic treat that pairs wonderfully with tea or coffee. Whether you’re a seasoned baker or a beginner, this recipe is a must-try for anyone looking to bring a touch of Korean sweetness into their home.
Ingredients
For the Filling
1 cup lima beans soaked in cold water for 12-24 hours
⅓ cup white sugar or Swerve natural sweetener
pinch kosher salt
1 tsp vanilla extract (optional)
For the Dough
1 tbsp unsalted butter
¼ cup sweetened condensed milk
1 large egg plus 1 egg yolk
pinch kosher salt
pinch baking soda
1 tsp vanilla extract (optional)
¾ cup all-purpose flour plus 1-2 tablespoons for dusting
1 tbsp ground cinnamon
Toasted sesame seeds for garnish
- Alternative Ingredients:
Lima Beans: Can be replaced with red beans or black beans.
White Sugar: Substitute with coconut sugar or honey.
Unsalted Butter: Use coconut oil or margarine for a dairy-free option.
Sweetened Condensed Milk: Replace with evaporated milk and additional sugar.
All-Purpose Flour: Use gluten-free flour blend for a gluten-free version.
Directions
- Prepare the Filling: Drain and rinse the soaked lima beans. Remove the skins by popping them out with your fingers. Place the beans in a large pot with 2 cups of water and cook over medium-high heat for about 20 minutes, stirring occasionally to reduce foam.
- Mash and Sweeten: Increase heat to medium-high and mash the beans with a wooden spoon for about 5 minutes until thickened. Reduce heat to low and stir in sugar, salt, and vanilla extract until dissolved. Let it cool and refrigerate for at least 1 hour.
- Make the Dough: Melt butter in a small pan over low heat and remove from heat. Stir in condensed milk, egg, salt, baking soda, and vanilla extract until well combined. Add flour and mix until soft and sticky. Cover and let it rest for at least 1 hour or refrigerate overnight.
- Shape the Cookies: Dust a cutting board with flour. Divide the filling and dough into equal portions and shape into balls. Flatten each dough ball into a disc and place a filling ball in the center. Enclose the filling with dough and smooth out into a ball.
- Cut and Prepare for Baking: Cut the ropes into 1-inch pieces and place them on a floured surface. Brush each piece with beaten egg yolk and sprinkle with sesame seeds.
- Bake: Preheat oven to 350°F (175°C). Arrange cookies on a parchment-lined baking sheet and bake for 20 minutes until golden brown.
Equipment
- Chef’s Knife
- Cutting Board
- mixing bowls
- measuring cups and spoons
- baking sheet
- pastry brush
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 25g
- Protein: 3g
- Fat: 4g
- Saturated Fat: 2g
- Cholesterol: 20mg
- Sodium: 50mg
- Potassium: 100mg
- Fiber: 2g
- Sugar: 10g
- Vitamin A: 2IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 6mg
FAQ- Cinnamon Bean Paste Cookies
Can I use a different type of bean for the filling?
Yes, you can substitute lima beans with red beans or black beans. The flavor will vary slightly, but the overall texture and sweetness will remain similar.
Is there a dairy-free alternative for the sweetened condensed milk?
Yes, you can use evaporated milk with additional sugar as a substitute for sweetened condensed milk. Alternatively, coconut milk or almond milk with a bit of extra sugar can also work.
Can I make the dough and filling ahead of time?
Absolutely! Both the dough and the bean paste can be prepared in advance. Store them separately in the refrigerator. The dough can be made up to a day ahead, and the bean paste can be refrigerated for up to 3 days.
How can I make these cookies gluten-free?
To make the cookies gluten-free, replace the all-purpose flour with a gluten-free flour blend. Ensure that the baking powder used is also gluten-free.
Can I freeze these cookies?
Yes, you can freeze the cookies. After baking, let them cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to a month. To enjoy, simply thaw at room temperature or warm them in the oven.
