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## Ingredients
- [ ] 115 grams unsalted butter
- [ ] 2 packed tablespoons dark brown sugar
- [ ] 1 heaping tablespoon gochujang
- [ ] 200 grams granulated sugar
- [ ] 1 large egg
- [ ] 1/2 teaspoon kosher salt
- [ ] 1/4 teaspoon ground cinnamon
- [ ] 1 teaspoon vanilla extract
- [ ] 1/2 teaspoon baking soda
- [ ] 185 grams all-purpose flour
## Instructions
- [ ] In a small bowl, stir together 1 tablespoon butter, the brown sugar and gochujang until smooth. Set aside for later, at room temperature.
- [ ] In a large bowl, by hand, whisk together the remaining 7 tablespoons butter, the granulated sugar, egg, salt, cinnamon and vanilla until smooth, about 1 minute. Switch to a flexible spatula and stir in the baking soda. Add the flour and gently stir to combine. Place this large bowl in the refrigerator until the dough is less sticky but still soft and pliable, 15 to 20 minutes.
