Our 2025 Cookie Week Recipes Are Here

This year’s Cookie Week recipes are inspired by the flavors of treats we love, like mint chocolate chip ice cream, Vietnamese coffee, and ginger Dark ‘n’ Stormy cocktails.

What could be better than a Dark ‘n’ Stormy cocktail filled with ginger, lemon and rum? Maybe it’s nothing—or maybe it’s the gingerbread that packs all the flavors of the drink into big, chewy bites.

New York Times Cooking’s annual holiday baking tradition, Cookie Week, is back. This year, we’re turning our favorite sweet and savory foods into seven holiday treats, with recipes and videos to accompany them.

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Enjoy brownies that taste like Vietnamese iced coffee, savor the flavors of coconut cake in a bright, bite-sized package, or treat yourself to some mint chocolate chips (cookies, not ice cream). But don’t forget to have fun; Holidays are about having your cookie and eating it.

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Turn a night at the movies into… a cookie! My recipe takes all the fun of your favorite buffet players and bakes them in and over a simple fondant. Toffee sprinkles play a supporting role and never overshadow the stars (popcorn and candy, of course). Feel free to play around with the mixture, but make sure your popcorn is freshly popped (microwave or stovetop) for a crisper, more even coating.

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Don’t worry: These cookies just look like slices of mortadella. Claire Saffitz’s recipe—a new twist on classic “hot dog” cookies like the chocolate kolbasa from Eastern Europe or the prosciutto cookie served by Brooks Headley at Superior Burger in New York—absolutely nails the look of cold meat. Freeze-dried strawberries give the original its rosy pink color, while pistachios play up the pistachio roll.

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Samantha Seneviratne’s Cookie Week entry takes the basics of coconut cake—a buttery crumb and squiggly frosting—and shrinks them down into the sweetest little treat. The sweetened shredded coconut and unrefined coconut oil (for the most coconut essence) in the dough are the source of the signature flavor, while a glazed coating and more shredded coconut (tinted any color you like) give the cookies a glossy finish.

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Eric Kim’s easy-to-make, fun cookies taste and feel like you’re eating mint ice cream, thanks to the peppermint extract and ice-cold cooling effect. Made without a mixer, a crunchy, soft sugar cookie base is topped with a layer of mint white chocolate thinned with olive oil. Dark chocolate shavings add bitterness to balance the sweetness.

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Inspired by Payday bars, Sue Li’s simple treat mimics the flavor of the candy’s caramel nougat center through brown butter dough. Once shaped, the dough is generously rolled with salted roasted peanuts for crunch and an irresistible nod to sugar.

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Melissa Clark took the bittersweet elements of Vietnamese coffee (espresso and sweetened condensed milk) and turned them into brownies. Instant espresso in brownie batter gives them a distinct coffee taste. But upon eating them, they combine a cream cheese topping flecked with coffee beans and a chocolate base into a striking swirl, evoking the image of milk hitting coffee.

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The Dark ‘n’ Stormy is a festive, fiery cocktail made with spicy ginger beer, hot dark rum, and refreshing lemon flavor; It is a pleasant awakening that suits your taste. Dan Pelosi’s description on this issue is no different. Cayenne is added to the classic spice mix of ginger, cloves and cinnamon, and candied ginger infused with dark rum is also mixed in. The whole thing is finished off with a tart, refreshing lemon and rum glaze. But perhaps the best part is that, unlike a cocktail, there is no limit to the amount you can consume.

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