Cookie hive, assemble! It’s that most wonderful time of the year again, as festive baking takes center stage. I’m Vaughn, back to emcee the cherished tradition at New York Times Cooking known as Cookie Week. This celebration of sweet treats shares the joy of cookie-making with seven new offerings, complete with vibrant video tutorials from culinary stars including Sohla El-Waylly, Melissa Clark, and Eric Kim.
This year, we focused on revamping classic flavors, introducing colorful spins on shortbread, and exploring fun, festive combinations. With nostalgia fueling our inspiration, we conjured up visions of yule logs and rocky road that sparked creativity during our planning sessions starting back in July.
After months filled with diligent testing, filming, photographing, and most importantly, indulging (quality control matters!), our much-anticipated cookie lineup was unveiled last week. Each recipe is unique yet fits beautifully alongside its counterparts, echoing the bond of Elphaba and Glinda from the beloved musical "Wicked."
Among the crowd-pleasers this year, Sohla’s no-bake holiday rocky road stood out to me. Composed of marshmallows, nuts, and a delightful chocolate layer enhanced with cookie butter for a touch of spice, it’s a quick and elegant option for gifting or snacking, elevated with a dazzling sprinkle of gumdrops.
So roll up those sleeves and dive into the joyous tradition of baking cookies—because the holidays are even sweeter with delicious treats!
