Our 2025 cookie week trends are here

The recipes of the cookie week are inspired by the flavors of our favorite things, such as chint chip ice cream, vietnamese coffee and dark ginger coocktails.

What’s better than a dark ‘n’ sperty cocktail, stripped with ginger and lime and rum? Maybe nothing – or maybe it’s a ginger cookie that takes all the flavor you drink in BIG, CHEWY bites.

Cookie week, the New York Times Holiday Cookbook of the Year for Holiday Baking, is back. This year, we’re taking a closer look at our sweet and savory passions for seven festive items, with recipes and videos to accompany them.

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Enjoy brownies that taste like Vietnamese iced coffee, enjoy the taste of coconut cake in a light, bite-sized package, or treat yourself to another chocolate chip (or make your own ice cream). But don’t forget to have fun – the holidays are about having your cookie and eating it too.

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Light up the night at the movies…on a cookie! My recipe takes all the fun of your favorite concession stand players and arranges them there and tests a simple sugary dough. The toffee element is a feature in the supporting role, never use the stars (popcorn and candy, of course). Feel free to play around with the mix, but make sure your popcorn (microwave or stovetop) pops crisper and more even.

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Don’t worry: These cookies look just like slices of mortadella. Claire Saffitz’s recipe – A new twist on the classic “sausage” cookies like chocolate kolbasa from Eastern Europe or the Salami Cookie by Brooks Headgey in New York – a cold cut look. Strawberries that have been dried and dried yield the original ruddy pink color, while pistachios play the role of, well, pistachios.

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Samantha Seneviratne’s coconut cookie entry takes the essentials of a coconut cookie — a buttery crumb and billy frosting — and whittles it down to a much smaller treat. Sweetened coconut and unspecified coconut oil (of the coconut department) in the dough to taste, while finishing the lovely coconut and giving the cookies you like.

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Easy, delicious cookies to make cookies that taste and feel like you’re eating mint-chip ice cream, thanks to the peppermint extract and its vicy cooling effect. The base of the Crisp-Tender Sugar-Cookie – made without a mixer – is arranged with a layer of minty white chocolate reduced without olive oil. A dash of dark chocolate draws in the heat to balance the sweetness.

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Inspired by payday bars, Sue Li’s simple Treat Memics Flavom of the Candy’s Caramel Nougat Center with brownie dough. Once shaped, the dough is mixed loosely in nut water with a salty crunch and an unguarded nod to candy.

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Melissa Clark took the classics of Vietnamese coffee – espresso milk and sugar syrup – and turned them into brownies. A quick shot of espresso in the brownie batter gives them that pronounced coffee flavor. But the second you eat them, the joy is in mixing the cream cheese topping, attached to the coffee beans, and the cocoa base into a wonderful swirl, evoking the image of beating coffee milk like that.

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Break ‘N’ Stormy is a holiday cocktail, made with spicy ginger beer, warm dark rum and a refreshing hint of lime – a welcome refresh for your taste buds. Dan Pelosi Riff Riff Riff on it is no different. Cayenne joins the mix of ginger, cloves and cinnamon, and the ginger in the curtain, infused with dark rum, is mixed. Everything is finished. But perhaps the best part is that, unlike a cocktail, there’s no limit to how many you can have.

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