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Close-up of authentic Yakgwa cookies on a rustic white plate with scalloped edges and a translucent glaze. (Yakgwa Recipe)

Yakgwa Recipe: Authentic Korean Honey Cookies (Flower-Shaped)

Master this authentic Yakgwa Recipe to create stunning flower-shaped Korean honey cookies. These deep-fried treats feature a glistening ginger glaze, toasted sesame seeds, and a dense, chewy texture perfect for festive celebrations.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cookies
Course: Desserts, Snacks
Cuisine: Korean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups All-purpose flour 250g
  • 3 tbsp Toasted sesame oil 45ml
  • 3 tbsp Honey 45ml
  • 1 tbsp Ginger juice 15ml
  • 3 tbsp Soju 45ml, or rice wine
  • 1/2 tsp Cinnamon powder 1g
Glaze & Garnish
  • 1 cup Rice syrup 240ml
  • 1/2 cup Honey 120ml
  • 1 inch Fresh ginger sliced
  • 12 whole Pine nuts one per cookie
  • 1 tsp Toasted sesame seeds

Equipment

  • 1 Flower-shaped cookie cutter Scalloped edges
  • 1 Deep frying pot
  • 1 Fine-mesh Sieve

Method
 

Prepare the Dough
  1. Combine flour and salt, then rub in the toasted sesame oil until it resembles breadcrumbs. Sift twice.
  2. Mix honey, ginger juice, soju, and cinnamon. Add to flour and mix gently. Rest for 30 minutes.
Shape and Fry
  1. Roll dough to 1/2 inch thick and cut with flower cutter. Prick holes with a toothpick.
  2. Fry at 250°F until they float, then increase to 320°F until golden brown.
Syrup Soak
  1. Submerge warm cookies into the simmered honey ginger syrup for 2-4 hours. Garnish with pine nuts and sesame seeds.

Notes

Ensure you sift the flour after adding the oil for the correct texture.
The initial frying temperature must be low to prevent the cookies from breaking.