Two Holiday Cookies I Could Eat All Day

I love cookies. Truly love them. And from the reaction I received on Instagram and Facebook when I posted this picture, clearly y'all love cookies too. On Thursday I'll share more cookie inspiration, but first, here are two amazing cookies I brought to a cookie party on Sunday. They're classically holiday (in the buttery goodness sense) and worked well as small bites for the sampling party. Many people asked for the recipes/sources, so here they are:


These chewy chocolate gingerbread cookies via Martha Stewart are simply perfect. There's fresh grated ginger in them but it's not overpowering and I love the marrying of flavors. My only deviation from the recipe is that I rolled the balls to 1-inch (smaller than in the recipe) so they would be bite sized.


This was my first time making these coconut-lime snowball cookies and they were AWESOME. This recipe comes from Baking Illustrated, with annotations below.

Cookie ingredients:

  • 2.5 cups flour
  • 3/4 cup superfine sugar
  • 1/4 teaspoon salt
  • 1 teaspoon grated lime zest
  • 2 sticks unsalted butter, softed but still cool, cut into 16 pieces
  • 2 teaspoons vanilla extract
  • 2 tablespoons cream cheese, room temperature

Glaze ingredients:

  • 1 tablespoon cream cheese, room temperature
  • 3 tablespoons lime juice
  • 1.5 cups (6 oz) confectioners' sugar
  • 1.5 cups sweetened shredded coconut, pulsed in food processor until finely chopped, about 15 1-second pulses
  1. Mix flour, sugar, salt, and lime zest in an electric mixer to combine. With the mixer running on low, add butter, 1 piece at a time, until the mixture looks crumbly, about 1 minute longer. Add vanilla and cream cheese and mix on low until clumps begin to form.
  2. Turn dough into a bowl and knead/press together until dough sticks together. Don't panic if there are some crumbly bits...just stick it all together. Split dough into two balls, wrap in plastic wrap, and refrigerate at least 30 minutes.
  3. Heat oven to 375 degrees. Roll dough into 1-inch balls. Place on parchment or Silpat lined cookie sheets about 1.5 inches apart and bake about 12 minutes, until bottom edges very lightly browned. Cool completely.
  4. To make glaze, whisk cream cheese, lime juice, and confectioners' sugar until smooth. Dip cookie tops in glaze and scrape away excess then dip in coconut. Let stand until glaze dries, about 20 minutes.

In both cases, it works great to prep these cookies ahead of time. Our cookie party was after the Girls on the Run 5K so I knew I didn't have time to do everything in one day. I made both doughs and rolled out the balls on Saturday (the dough balls need to be refrigerated anyway so it works perfectly). I baked the cookies Sunday morning and then after we got back from the run, I did the final icing/coconut step for coconut-lime snowball cookies.

If you have any left, these cookies also freeze well!

Image credits: Christine Koh