As the holiday season approaches, it’s time for a beloved culinary tradition—Cookie Week. Spearheaded by Vaughn Vreeland and the team at New York Times Cooking, this initiative returns with excitement, aiming to celebrate the joy of baking cookies during this festive time. The event, now in its second year, has gained significant attention for its engaging recipe offerings and educational video tutorials featuring culinary stars like Sohla El-Waylly, Melissa Clark, and Eric Kim.
This year, the team has crafted seven unique recipes that not only emphasize taste but also creativity and visual appeal. Throughout the planning process, which began in July, the team drew inspiration from nostalgic holiday flavors, contemplating classic desserts such as Yule logs and rocky road treats. The aim is to infuse modern twists into timeless favorites—offering variations that are colorful, whimsical, and filled with seasonal cheer.
One of the standout offerings this year is Sohla's holiday rocky road, a delightful no-bake treat combining marshmallows, nuts, and chocolate. By incorporating cookie butter into the chocolate, Sohla creates a fudge-like consistency that enhances both taste and texture. The final product is not only visually striking—topped with gumdrops and sprinkles—but also surprisingly quick to prepare, making it an excellent choice for last-minute gifts or casual snacking.
With the culmination of months of experimentation, filming, and tasting, Cookie Week has set the stage for holiday baking like no other. The recipes aim to bring families and friends together, proving that the heart of the season lies in the joy of shared treats and cherished traditions. So gather your ingredients and get ready to celebrate the sweetness of the season with a fresh batch of cookies!
