We're feeling oh so jolly - and a bit hungry. Our team curated three delicious Each & Every inspired Holiday cookie recipes that are sure to make their way into your annual rotation.
See the recipes below:
COCONUT & LIME SNOWBALL COOKIES
These cookies are perfection! The perfect combination of sweet and buttery, with just a hint of citrus to keep it exciting. We loved these cookies so much that we've already made them several times. And while they look like cute little snowballs, the flavor is one that's appropriate year-round.
For the Dough:
2 1/2 cups all-purpose flour
2 tsp grated lime zest
3/4 cup granulated sugar
1/4 tsp salt
16 tbsp unsalted butter (2 sticks) cut into sixteen 1/2 inch pieces, at cool room temperature
2 tsp vanilla extract
2 tbsp cream cheese at room temperature
1 tbsp cream cheese at room temperature
4 tbsp fresh lime juice
1 1/4 cups confectioners sugar
1 1/2 cups sweetened shredded coconut
- Heat oven to 375 degrees
- In a food processor or blender, pulse granulated sugar for about 30 seconds.
- In a stand mixer fitted with the beater attachment, mix flour, lime zest, blended sugar, and salt on low speed until combined, about 5 seconds.
- With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute to 1.5 minutes longer.
Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30
- Use your hands to roll dough into 1-inch balls.
- Place on parchment-lined baking sheets, spacing at least an inch apart.
- Bake in oven until lightly browned on the bottom, about 12 minutes.
- Cool to room temperature on a wire rack.
- For the glaze, whisk cream cheese and 3 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners sugar until smooth. The glaze should run off the spoon in a thin, even stream. If it's too watery, add a bit more confectioners sugar to thicken it, and if it's too thick, add more lime juice.
- Dip tops of cookies into glaze and then sprinkle the top with coconut (you can dip if you prefer, but we found that sprinkling on top worked better and was less messy).
- Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets. Store in an airtight container for up to four days.
CARDAMOM-SPICED GINGER COOKIES (Gluten-Free, Vegan Adaptation)
These cardamom-spiced ginger cookies are the perfect twist on a classic. The cardamom adds a minty, herbal kick to the warmth and spice of ginger that makes it the best compliment to cup of hot tea (or Bourbon) on a cold day.
1/2 cup coconut oil, melted
3/4 cup granulated sugar
1 egg (or egg replacement)
1 tsp unsulphured molasses
1 tsp vanilla extract
1 1/2 cup tapioca flour
3 tbsp coconut flour
1 tsp baking soda
1/8 teaspoon salt
1 tbsp ground ginger
1 tsp cinnamon
1 tsp ground cardamom
1/4 cup raw cane sugar for rolling the cookies
- In a mixing bowl, with an electric mixer beat together your melted coconut oil and sugar. Add in the egg, molasses, and vanilla extract until well combined.
- Add tapioca flour, coconut flour, baking soda, salt, ginger, cinnamon, and cardamom to the egg mixture. Beat on a medium speed until everything is fully mixed together.
- Take dough out of the mixer and cover with saran wrap. Place in refrigerator for at least 30 minutes.
- Heat your oven to 325 degrees and line baking sheets with parchment paper.
- Scoop out 1 tablespoon of the chilled dough and roll into a ball.
- Roll the ball into your cane sugar until it is lightly covered.
- Place the cookie dough balls 2 inches apart (on all sides) on the baking sheet.
- Press the dough down slightly so that you get less of a rounded top on the cookie.
- Bake for 8-10 minutes. Less time in the oven will result in a chewier cookie, more time will make for a crispier cookie.
- Allow the cookies to rest on the baking sheet for a couple of minutes before moving to a wire cooling rack.
*VEGAN ADAPTATION: This recipe can easily be made vegan. Just replace the egg with an egg replacement.
LAVENDER & LEMON SHORTBREAD SANDWICH COOKIES
These lavender & lemon sandwich cookies are a delectable combination of aromatic, herbal and sweet. The lavender shortbread has just 4 simple ingredients, but they pack all of the flavor - and they're perfectly balanced by the sweet creaminess of the lemon filling.
For the shortbread:
2 sticks unsalted butter, at room temperature
2 cups all-purpose flour
1/2 cup confectioners sugar
1.5 Tbsp dried culinary lavender*
For the filling:
1/2 stick butter, at room temperature
4 oz. (1/2 of an 8 oz. brick) cream cheese, at room temperature
4 cups confectioners’ sugar
Juice and zest of one lemon
- Pre-heat oven to 325 degrees.
- Line two large baking sheets with parchment.
- Cream together butter and sugar in an electric mixer until light and fluffy, a little over a minute.
- Add flour, salt, and lavender and mix until well combined and the dough dough sticks together well.
- Lightly sprinkle some flour onto a flat surface. Roll out dough until it is about 1/4 inch thick.
- Cut with cookie cutters (we recommend a 2-2.5 inch cookie cutter) and use a spatula to place on the lined baking sheets (careful: the dough will be crumbly).
- Bake one sheet at a time at for 15 to 20 minutes or until the edges just begin to turn golden.
- For the filling, combine butter, cream cheese, confectioners sugar and the juice and zest of one lemon into the bowl of a stand mixer. Use the paddle attachment to beat on medium until well combined and fluffy. You want this to be the consistency of a cream cheese frosting. If it's too thin, add a bit more confectioners sugar.
- Once cookies are cool, pipe filling onto half of the cookies. If you don't have a piping bag, a ziplock bag will work fine. Top with the other half of the cookie.
- Serve right away or store in an air tight container in the refrigerator (will keep for 4-5 days). If refrigerated, let them warm up a bit before serving.
If you try out any of the recipes, make sure to let us know what you think of them!