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December 6, 2025 
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Good morning. I’m off this week, so my colleague Emily Weinstein is filling in to tell you about the return of NYT Cooking’s holiday cookie extravaganza. —Melissa Kirsch
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| Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth. |
Sweet season
 | By Emily Weinstein I’m the editor in chief of New York Times Cooking and Food. |
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I’ve always had a sweet tooth; I have memories of stirring heaps of extra powder into my chocolate milk when I was a child, until it was lumpy and stunningly sugary. But my love of desserts didn’t actually extend to making them, even as I got older. I found baking in particular to be a frustrating and messy exercise, and unsatisfying too — after the haphazard measuring and beating, with my counters a crime scene of spilled cocoa powder and splattered egg, the recipe rudely wouldn’t turn out right. (Even back then I understood the problem wasn’t the recipe. It was the baker.)
At one point, I told Dorie Greenspan, the cookbook author and queen of home baking, that I found baking to be more difficult than cooking. No, she said, sage and kind, baking is easier than cooking! In baking, you just have to follow the directions.
In that spirit — and in honor of Cookie Week, New York Times Cooking’s annual holiday baking spree, with seven new recipes and videos to match — I have some directions and advice for you. Try them and I promise that you’ll be happier in the kitchen. These days, I bake a lot, and I’ve found a kind of bliss in the process, and the same childhood euphoria that comes from that first sweet bite (or in the case of that chocolate milk, the first sweet sip).
- Read the recipe all the way through before you start baking. I know this is boring, an assignment in English class when you’re ready for recess. Do it so you’re not caught off guard when, for instance, a recipe calls for you to chill the dough for three hours, but the party starts in 20 minutes.
- Measure and prepare all your ingredients first. This is also a little dull. But once you start moving through the recipe, you’ll find how amazing it is to have everything you need at hand so you can glide through the steps, no pausing to frantically search for the salt. And, if your cookie recipe calls for room temperature butter (many do), take it out of the fridge to soften as soon as you’ve decided to bake.
- Cookie dough generally freezes well; make extra. Freeze the dough in individual portions if you want to be able to bake a single cookie on a whim. (You can easily double recipes using our new scaling feature. You’ll need to be in the Cooking app on Android or iOS; click on the little icon at the top right of the ingredients list.)
- It’s better to underbake than to overbake. You can’t unbake a cookie any more than you can unsalt a soup. So take the pan out of the oven when the cookies look just done; they’ll firm up as they cool. (And if you take them out of the oven and they’re still raw, just put them back in for a minute.)
- Really, follow the directions, especially if you’re making a recipe for the first time. If the recipe says to leave two inches between the cookies on the baking sheet, do it. If it says not to move the baked cookies until they are completely cool, listen.
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And now, the cookies. Here are three from this year’s delicious batch.
Mint chocolate cool
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| Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth. |
My favorite ice cream flavor, reborn as a cookie. Eric Kim’s recipe is easy to make and has such a fun and striking appearance, with its green angles and chocolate curls. You don’t even need an electric mixer, though it’s helpful to have an offset spatula to spread the melted white chocolate (tinted green with food coloring) that coats the shortbread base. If you don’t have an offset spatula, a regular rubber one or even the back of a spoon works fine.
Coffee and spice
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| Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth. |
Melissa Clark funnels the signature flavors of Vietnamese coffee — espresso and condensed milk — into the hypnotic swirls of a marbled brownie. I learned something new from this recipe, which is that the neatest way to cut brownies once you’ve baked them is to chill them in the pan for at least an hour, flip the whole slab out upside down, and then slice them that way.
Ginger, lime and a bit of a buzz
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| Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne. Prop Stylist: Megan Hedgpeth. |
Dan Pelosi’s Dark ’n’ Stormy Cookies have dark rum in the dough and the glaze, inspired as they are by the cocktail made with ginger beer, rum and a bright slash of lime. This is a festive cookie for an excellent party (but maybe not one for the school volleyball team’s bake sale).
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| Frank Gehry at his studio in Los Angeles in 2021. Erik Carter for The New York Times |
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