Sweet Dreams Holiday Cookie Box 🎄🍪🎁💜
This treat box was born from what I wanted to make for my loved ones, and for you as well.
Every cookie inside has a reason for being here — flavors I love, flavors my family loves, and a few festive classics that simply make me happy. Sweet, savory, nostalgic, and very me.
✨ Asian-inspired holiday cookies
✨ A mix of cozy classics & personal favorites
✨ Made in small batches, with care
I’ll have a limited number of Holiday Cookie Boxes available this weekend at:
Saturday — La’bean, Bellevue Factoria
Sunday — Slip Gallery, Belltown
⏰ 11–3 both days
I don’t eat as many sweets as you might expect — but I love a sweet + savory combo.
This cookie exists because of that craving. Buttery, flaky shortbread with the deep, savory umami of salted egg yolk. Crisp at the edges, tender in the center, and quietly addictive.
If you love balance over sweetness, this one’s for you.
My family loves nuts. Like… really loves nuts. They still remember a random entremet cake I made nearly eight years ago — simply because the pecans were that toasty and delicious.
This cookie takes toasted pecans coated in caramel and sets them into a buttery hojicha shortbread. As it bakes, the caramel melts and fills the cookie from edge to edge.
I chose hojicha for its warm, roasted notes — think an Asian-inspired pecan pie, in cookie form.
This butter cookie recipe is one of the very first I made again and again — the kind you memorize without trying.
Light, flaky, and crumbly in the best way, it’s a cookie I never get tired of. I added matcha, shaped it into a wreath, and finished it with white chocolate and dried fruit.
A quiet nod to where this business began 🤍
Chiffon cake, nougat crisp, and these butter cookies I could eat every day. This final version is piped into a wreath — just as I first envisioned it.
No twist. No mint. No spice.
Just a warm, fudgy chocolate cookie — the kind I’d choose if I could only have one dessert for the rest of my life.
Made with two types of Ghirardelli chocolate chips and best enjoyed slightly warm for that gooey center.
My first time making Linzers — and I couldn’t resist a gingerbread cut-out.
A lightly almond cookie filled with yuzu honey marmalade. Bright, citrusy, and a little unexpected — a holiday classic with an Asian touch.
My original nougat crisp — soft yet crispy, filled with crackers, nuts, and fruit — with crushed peppermint candy folded in.
Festive, gently minty, and perfect for the holidays (even if my family doesn’t agree 😌).
All of this, gathered into a box made just for you.
Enjoy the holiday season with a treat meant to be shared with those you love most 🤍
Sweet Dreams Holiday Cookie Box 🎄🍪🎁💜
This treat box was born from what I wanted to make for my loved ones, and for you as well.
Every cookie inside has a reason for being here — flavors I love, flavors my family loves, and a few festive classics that simply make me happy. Sweet, savory, nostalgic, and very me.
✨ Asian-inspired holiday cookies
✨ A mix of cozy classics & personal favorites
✨ Made in small batches, with care
I’ll have a limited number of Holiday Cookie Boxes available this weekend at:
Saturday — La’bean, Bellevue Factoria
Sunday — Slip Gallery, Belltown
⏰ 11–3 both days
I don’t eat as many sweets as you might expect — but I love a sweet + savory combo.
This cookie exists because of that craving. Buttery, flaky shortbread with the deep, savory umami of salted egg yolk. Crisp at the edges, tender in the center, and quietly addictive.
If you love balance over sweetness, this one’s for you.
My family loves nuts. Like… really loves nuts. They still remember a random entremet cake I made nearly eight years ago — simply because the pecans were that toasty and delicious.
This cookie takes toasted pecans coated in caramel and sets them into a buttery hojicha shortbread. As it bakes, the caramel melts and fills the cookie from edge to edge.
I chose hojicha for its warm, roasted notes — think an Asian-inspired pecan pie, in cookie form.
This butter cookie recipe is one of the very first I made again and again — the kind you memorize without trying.
Light, flaky, and crumbly in the best way, it’s a cookie I never get tired of. I added matcha, shaped it into a wreath, and finished it with white chocolate and dried fruit.
A quiet nod to where this business began 🤍
Chiffon cake, nougat crisp, and these butter cookies I could eat every day. This final version is piped into a wreath — just as I first envisioned it.
No twist. No mint. No spice.
Just a warm, fudgy chocolate cookie — the kind I’d choose if I could only have one dessert for the rest of my life.
Made with two types of Ghirardelli chocolate chips and best enjoyed slightly warm for that gooey center.
My first time making Linzers — and I couldn’t resist a gingerbread cut-out.
A lightly almond cookie filled with yuzu honey marmalade. Bright, citrusy, and a little unexpected — a holiday classic with an Asian touch.
My original nougat crisp — soft yet crispy, filled with crackers, nuts, and fruit — with crushed peppermint candy folded in.
Festive, gently minty, and perfect for the holidays (even if my family doesn’t agree 😌).
All of this, gathered into a box made just for you.
Enjoy the holiday season with a treat meant to be shared with those you love most 🤍
