This year’s Cookie Week recipes are inspired by the flavors of treats we love, like Mint Chocolate Chip Ice Cream, Vietnamese Coffee, and Gingery Dark ‘n’ Stormy Cocktails.
What could be better than a Dark ‘n’ Stormy cocktail packed with ginger, lime and rum? Maybe nothing at all – or maybe a ginger cookie that turns all the flavor of that drink into big, chewable pieces.
Cookie Week, The New York Times Cook’s annual holiday baking tradition is back. This year, we’re cooking up our favorite sweet and salty cravings in seven festive dishes, with accompanying recipes and videos.
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Enjoy brownies that taste like Vietnamese iced coffee, enjoy the flavor of coconut cake in a bright, bite-sized package, or treat yourself to some mint chocolate chip (shortbread, not ice cream). But don’t forget to have fun — the holidays are about having your cookie and eating it, too.
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Channel A Night at the Movies…in a Cookie! My recipe takes all the fun of your favorite concession-stand players and bakes them in and on top of a simple sugar dough. The toffee bits are in a supporting role, never dominating the stars (popcorn and candy, of course). Feel free to play around with the mixture, but make sure your popcorn (microwave or stovetop) is freshly popped for a crispier and 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 “sausage” cookies like the chocolate kolbassa of Eastern Europe or the salami cookie served at Superiority Burgers in New York by Brooks Headley — perfectly mirrors the presence of the cold cut. Freeze-dried strawberries produce the original’s rosy pink color, while pistachios take over the role of pistachio.
Credit…jonathan bang
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Samantha Seneviratne’s Cookie Week entry takes the essentials of a giant coconut cake — buttery crumb and billowy frosting — and transforms them into the cutest little treats. Sweetened shredded coconut and unrefined coconut oil in the dough (for the most coconut essence) are the source of the distinctive flavor, while the glaze and more shredded coconut – tinted whatever color you like – gives the cookies their bright shine.
Credit…jonathan bang
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Eric Kim’s easy, fun-to-make cookies taste and feel like you’re eating mint-chip ice cream, thanks to peppermint extract and its icy cooling effect. A crunchy-tender sugar-cookie base—made without mixers—is topped with a layer of minty white chocolate that’s been drizzled with olive oil. Dark chocolate shavings add bitterness to balance the sweetness.
Credit…jonathan bang
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Inspired by pay-day bars, Sue Lee’s simple recipe mimics the flavor of the candy’s caramel nougat center through a dough laced with brown butter. Once shaped, the dough is generously rolled in salted roasted peanuts for crispness and a unique flavor to the candy.
Credit…jonathan bang
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Melissa Clark took the bitter-sweet elements of Vietnamese coffee – espresso and sweetened condensed milk – and turned them into brownies. The instant espresso in brownie batter gives them a pronounced coffee flavor. But beyond eating them, the joy is in combining the cream cheese topping, speckled with coffee beans, and the chocolate base into a stunning swirl that evokes the image of milk hitting coffee.
Credit…jonathan bang
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The Dark ‘n’ Stormy is a festive, tart cocktail made with spicy ginger beer, warm dark rum and a refreshing hint of lemon – a welcome awakening to your taste buds. Dan Pelosi’s recipe on this is no different. Cayenne comprises the classic spice blend of ginger, cloves and cinnamon, and candied ginger, mixed with dark rum, is added. It’s all finished with a tart, refreshing lemon-and-rum glaze. But perhaps the best part is that, unlike cocktails, there’s no limit to how much you can consume.
Credit…jonathan bang
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