Miso is such a powerful little ingredient. It’s a traditional Japanese seasoning that comes in the form of a thick paste and is made by combining soybeans, salt, and koji (a type of fungus cultivated on rice, barley, or other grains). The mixture is left to ferment for months or even years and is used in sauces, spreads, miso soup, and so much more. And it also happens to be incredible in desserts. Miso is packed with savory umami flavor, and when it’s added to sweets like cookies, its beautiful, subtle saltiness provides a perfect balance. For these cookies, we’re taking miso dough, adding lots of toffee bits, and then rolling each dough ball in cinnamon sugar. This unexpected take on a snickerdoodle will have you speechless at the beautiful dance between salty and sweet.
Makes 8 large cookies
WHAT YOU NEED
For the toffee
½ cup (100 g) granulated sugar
2 tablespoons unsalted butter
2 tablespoons water
Pinch of Diamond Crystal kosher salt
For the Miso Snickerdoodles
½ cup (113g) salted butter, softened
½ cup (108g) brown sugar
¼ cup (50g) plus 2 tablespoons granulated sugar, divided
1 large egg, room temperature
2 tablespoons white miso paste (see Note)
1 teaspoon vanilla extract
1½ cups (195 g) all-purpose flour
1½ teaspoons cornstarch
½ teaspoon baking soda
½ teaspoon Diamond Crystal kosher salt
1½ teaspoons ground cinnamon
WHAT TO DO
Make the toffee: Line a baking sheet with parchment paper. Heat a medium heavy-bottomed pot over medium-low heat. Add the granulated sugar, butter, water, and salt. Stir to combine with a wooden spoon.
Continue to gently stir until the butter melts, about 3 minutes, and then stop actively stirring. The mixture will start to bubble. Stir occasionally, about once every 2 minutes, and let boil until the mixture turns a medium-brown color and reaches 295°F to 305°F (146°C to 151°C) on a candy thermometer, 10 to 14 minutes.
Carefully pour the hot mixture onto the prepared baking sheet and use the back of your spoon to spread it into a thin, even layer. Set aside and let cool completely before using the back of a spoon to break it into small pieces.
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
Make the cookies: Place the butter, the brown sugar, and ¼ cup granulated sugar in a large bowl. Use a stand mixer or hand mixer to mix until well combined, about 3 minutes.
Add the egg, miso paste, and vanilla extract. Mix until combined, about _ minutes.
Add the flour, cornstarch, baking soda, and salt. Mix on low until just combined, about 30 seconds.
Add 1 cup (156g) of the toffee bits. Mix on low until evenly distributed throughout the dough.
Mix the remaining 2 tablespoons granulated sugar and the cinnamon in a small bowl.
Use a large (4-tablespoon/2-ounce) cookie scoop to scoop the dough into balls. Roll each dough ball in the palms of your hands until smooth and then drop it into the cinnamon sugar and roll to coat.
Place up to four dough balls onto each baking sheet, spaced equally apart. Bake for 9 to 12 minutes, until the edges are just set.
Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely.
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