This year’s annual holiday baking tradition, Cookie Week, hosted by New York Times Cooking, is back with a bang. Bringing a delightful twist to tradition, this year’s recipes are inspired by the flavors of beloved treats such as mint chocolate chip ice cream, Vietnamese coffee, and gingery Dark ’n’ Stormy cocktails. The event offers a unique opportunity for everyone to indulge in their favorite sweet and savory cravings, transformed into seven festive treats, complete with recipes and videos for guidance.
The recipes have been created by Vaughn Vreeland, a supervising video producer for NYT Cooking. From North Carolina, Vreeland is not just an avid baker and home cook, but a well-known figure in the realm of culinary arts. He can often be seen showcasing his latest creations on various platforms such as the NYT Cooking YouTube channel, Instagram, and TikTok, making him a favorite amongst food enthusiasts.
One of the highlights of this year’s Cookie Week is a ginger cookie that takes inspiration from the Dark ’n’ Stormy cocktail, known for its unique blend of ginger, lime, and rum. These cookies manage to capture all the exciting flavors of the cocktail into big, chewy bites which are sure to be a hit at any holiday gathering.
This year’s Cookie Week also features brownies that taste like Vietnamese iced coffee, offering a unique blend of the bitter and sweet. Then there is the coconut cake, transformed into a bright, bite-size package, providing a burst of tropical freshness. The mint chocolate chip makes an appearance too, in the form of shortbreads, promising to be a refreshing treat. However, the main mantra of the event remains the same – having
