The holiday season is officially upon us, and that means it’s time to bake! I’m Vaughn, your host for Cookie Week from New York Times Cooking, a joyous tradition celebrating the sweetness of cookies during this magical time of year. This season, we’ve curated an impressive lineup of seven cookies, featuring fun video tutorials from chefs like Sohla El-Waylly, Melissa Clark, and Eric Kim.
This year, our focus has been on modern takes on classic favorites. We experimented with vibrant shortbreads, unique and festive flavor pairings, and cookie shapes that go beyond the usual round form. Cookie Week is not solely about flavors; it's a visual celebration, and we made sure to provide a variety of recipes to cater to all tastes.
Starting in July, we looked to nostalgia for inspiration, conjuring images of holiday treats like yule logs, rocky road, and hot buttered rum. After months of preparation that included recipe testing, filming, and lots of taste testing (my personal highlight), our cookie collection was unveiled last week.
Among the treasures in our cookie repertoire is Sohla’s holiday rocky road. This simple, no-bake treat combines marshmallows, nuts, and various delightful ingredients surrounded in rich chocolate. Adding cookie butter to the melted chocolate not only enhances the flavor, giving it a hint of spice, but also creates a melt-in-your-mouth texture reminiscent of fudge. This visually stunning confection, adorned with gumdrops and sprinkles, is perfect for gifting or sharing at gatherings. Enjoy this sugary celebration and make your holidays even sweeter!
