Cookie Week: A Festive Celebration of Holiday Treats

In this article, Vaughn Vreeland shares the excitement of Cookie Week, featuring delicious cookie recipes, fun tutorials, and a creative spin on classics.

Cookie Week is here, and it’s time to gather around for some holiday baking magic! I’m Vaughn, your host once again, guiding you through this cherished celebration at New York Times Cooking. This year, Cookie Week presents an exhilarating lineup of seven distinct cookie recipes crafted by renowned chefs like Sohla El-Waylly, Melissa Clark, and Eric Kim, along with some unexpected surprises from me!

As our culinary team conjured ideas for this year’s cookie collection, we focused on modernizing beloved classics, experimenting with vibrant variations on shortbread, and coming up with festive flavor pairings. Our goal was to create not just a taste experience, but a visual delight! As we began planning back in July, we drew heavily from nostalgia, dreaming up recipes akin to Yule logs, rocky road, and hot buttered rum.

After months filled with planning, recipe testing, filming, and enjoying the results (a perk of quality control!), our cookie recipes premiered last week. Each cookie recipe in this year’s lineup, like the unforgettable duo of Elphaba and Glinda, has left a lasting impression on me.

Among the treasures of this year's selection, I’ve developed a soft spot for Sohla’s holiday rocky road bars. This indulgent no-bake treat marries marshmallows, nuts, and a delightful chocolate coating, made even more luscious with the addition of cookie butter. Not only does this tweak enhance the texture and flavor, but it also transforms the bars into a beautiful holiday gift, adorned with gumdrops and festive sprinkles. They come together easily and are perfect for nibbling or sharing! The essence of Cookie Week embodies joy, creativity, and the spirit of togetherness that the holiday season brings. Let’s make the most of it!