Soy Cookies
Soy Cookies

Soy Cookies

Total time40 mins
20 minspreparation time
20 minscooking time

Soy cookies with a spicy twist of soy sauce and a hint of vanilla! The cranberries and hazelnuts add a delightful crunch, and a touch of sea salt makes them absolutely irresistible.

Ingredients

10 portion(s)
180 g
all-purpose flour
100 ml
rolled oats
 ½ tsp
baking powder
115 g
unsalted butter, at room temperature
150 g
brown sugar
50 g
sugar
1 tsp
vanilla extract
1 
egg
50 g
dried cranberries
50 g
hazelnuts
 ¼ tsp
flaked sea salt

Preparation

Step 1

180 g all-purpose flour – 100 ml rolled oats –  ½ tsp baking powder – 115 g unsalted butter, at room temperature – 150 g brown sugar – 50 g sugar

Preheat the oven to 200°C (390°F) and line baking sheets with parchment paper.
In a small mixing bowl, combine the flour, oats, and baking powder. In a separate mixing bowl, use a hand mixer on medium speed to cream the butter, sugar, and brown sugar together.

Step 2

2 tbsp Kikkoman Naturally Brewed Soy Sauce1 tsp vanilla extract – 1  egg

Stir in the soy sauce and vanilla extract. Add the egg and whisk until just combined.

Step 3

50 g dried cranberries – 50 g hazelnuts

Gradually whisk the flour mixture into the wet ingredients until combined. Stir in the cranberries and hazelnuts. Chill the dough for 20-40 minutes.

Step 4

Roll the dough into 5 cm balls and place them on the baking sheet with 5 cm spacing between each.

Step 5

 ¼ tsp flaked sea salt

Bake for 12 minutes, or until the edges are golden brown. Immediately sprinkle with flaked sea salt.

Step 6

Cool on the baking sheet for 10 minutes. Transfer to a cooling rack to cool completely.

Recipe-ID: 1428

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180 g all-purpose flour – 100 ml rolled oats – ½ tsp baking powder – 115 g unsalted butter, at room temperature – 150 g brown sugar – 50 g sugar

Preheat the oven to 200°C (390°F) and line baking sheets with parchment paper.
In a small mixing bowl, combine the flour, oats, and baking powder. In a separate mixing bowl, use a hand mixer on medium speed to cream the butter, sugar, and brown sugar together.

2 tbsp Kikkoman Naturally Brewed Soy Sauce1 tsp vanilla extract – 1 egg

Stir in the soy sauce and vanilla extract. Add the egg and whisk until just combined.

50 g dried cranberries – 50 g hazelnuts

Gradually whisk the flour mixture into the wet ingredients until combined. Stir in the cranberries and hazelnuts. Chill the dough for 20-40 minutes.

Roll the dough into 5 cm balls and place them on the baking sheet with 5 cm spacing between each.

¼ tsp flaked sea salt

Bake for 12 minutes, or until the edges are golden brown. Immediately sprinkle with flaked sea salt.

Cool on the baking sheet for 10 minutes. Transfer to a cooling rack to cool completely.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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