This time of year brings a magical feeling, and there's no better way to embrace it than through baking! Welcome to Cookie Week, an annual tradition at the New York Times Cooking celebrating the joy of holiday cookies. I'm your host, Vaughn Vreeland, ready to share our delightful collection that promises to enchant both the eyes and the taste buds.

This year's lineup features seven fabulous cookie recipes curated with help from culinary stars like Sohla El-Waylly, Melissa Clark, and Eric Kim. We’ve strived to breathe new life into classic treats, offering colorful updates on shortbread and inventive flavor combos that showcase creativity beyond the traditional cookie circle. Our recipes are designed not only to taste great but also to look stunning, embodying all the holiday spirit!

As we began planning these holiday goodies back in July, nostalgia played a huge role in our inspiration. Memories of yuletide favorites like yule logs, rocky road, and hot buttered rum inspired our delightful creations. After months filled with recipe testing, filming, and of course, tasting (which is my favorite part!), I’m thrilled to present our final cookie selections.

Among these treats, Sohla’s holiday rocky road stands out. This easy, no-bake dessert combines marshmallows, nuts, and the joys of cookie butter mixed into chocolate, creating a luscious treat that resembles fudge. Adorned with a colorful array of gumdrops and sprinkles, it’s not only a delicious gift but also a fantastic snacking option that comes together in just minutes.

Join us as we embark on this delicious journey through Cookie Week! Fun tutorials and more recipe ideas await, ensuring your holiday season is as sweet and magical as it should be.