Our 28 Best Christmas Cookies
We put together a list of our favorite holiday treats, including peanut butter blossoms, rugelach and frosted sugar cookies.
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Its been a year. Lets bake some cookies. Make a single batch just for yourself or whip up several and share them with friends and family. Here are 28 of our most-loved Christmas cookie recipes.
These tender cookies are Melissa Clarks version of the classic treats also known as Mexican wedding cookies, polvorones or Russian tea cakes. Melissa calls for toasting the almond flour before stirring it into the batter, which bolsters the nutty flavor. Feel free to substitute pistachios, walnuts and pecans for the almonds.
These fudgy, slightly spicy cookies from Susan Spungen are a big reader favorite, and for good reason: They can be ready in about a half-hour.
These sophisticated cookies from Melissa Clark have a soft cream-cheese crust that is wrapped around a filling of cherry preserves and walnuts. Theyre finished with a dusting of cardamom-flecked sugar.
The name of this chewy, crackly cookie from Susan Spungen is a nod to a coffee drink in which a shot of espresso tops off a cup of masala chai, the Indian spiced tea. A little black pepper adds heat, and browned butter adds toasty warm notes.
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We offer tools on desktop, phone, and all major browsers to help you easily save as you browse recipes across the web. Learn about all of our saving tools on our Tools page .
You can also save third-party recipes within your Recipe Box using the Add a Non-NYT Recipe button in the top-right corner of the page on larger screens, and at the bottom of the page on mobile phones.
Saving recipes from other sites is a subscriber-exclusive feature.
Recipes can be organized into different folders in your Recipe Box. These tools are subscriber-exclusive features.
From the web:
You can organize saved recipes using the organize button on the recipe detail page. You can also drag and drop recipes into folders in the Recipe Box on larger screens. When saving a non-NYT recipe in the Recipe Box, you can also choose to add it to a folder.
From the iOS app:
Tap on any saved button on a recipe card or on the recipe page to place it in a folder in your Recipe Box. Currently, we do not support organizing non-NYT recipes in the app.
New York Times Launches Digital Subscriptions For Cooking Site
By Sheila Dang
3 Min Read
– The New York Times said Wednesday it will start charging users for unlimited access to its NYT Cooking site, which includes recipes from both current and former columnists, such as Melissa Clark and Mark Bittman.
The subscription will cost $5 per month. Currently, the NYT Cooking app offers unlimited free access to all recipes on the site. But with the introduction of the subscription, non-paying users will not be able to access a majority of the sites recipes and will lose access to any previously saved recipes, which will be moved behind a paywall, Amanda Rottier, product director for NYT Cooking, told Reuters.
Newspapers have seen substantial declines in print advertising revenue as readers migrate to the web for content. To offset those losses, The New York Times and other newspapers are looking to leverage their digital presence.
The New York Times last month reported first-quarter print revenue was down 17.9 percent, while digital advertising revenue was up 18.9 percent and digital subscribers also grew.
The paywall is the latest of NYT Cookings efforts to make money from the site, which was launched in 2014 and has about 10 million users per month. In May 2016, it partnered with Chefd, a meal kit company, to create kits for selected NYT Cooking recipes.
Rottier said the Chefd partnership was meeting NYT Cookings expectations, but she declined to discuss the number of meal kit purchases.
Recommended Reading: Whiskey Punch Recipe Ginger Ale
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As a subscriber with NYT Cooking access , you will have unlimited access to all the content and tools NYT Cooking has to offer, as well as to our NYT-Cooking-subscriber-only mobile apps. You will be able to browse the entire NYT Cooking recipe database, including all of our how-to guides and editor-curated collections. You will also unlock all the organization and customization tools in your Recipe Box. This includes the ability to take advantage of our auto-organizing smart folders, create personalized folders to manage your saved recipes, search your Recipe Box, and import recipes from other sites into your NYT Cooking Recipe Box. You will also be able to write private notes on individual recipes to keep track of the ways you make each recipe your own.
You have multiple options to subscribe to NYT Cooking. You can purchase as a standalone subscription, or as part of a broader print or All Access digital New York Times subscription bundle. Most options offer the choice between billing every 4 weeks or billing annually. Please note that the Basic subscription option does not include NYT Cooking.
An NYT Cooking subscription can be purchased at a rate of $5, billed every 4 weeks. You can also choose to purchase a subscription bill annually, at a rate of $40 per year.
Our Favorite Recipes From The Essential New York Times Cookbook
Like Mark Bittmans How To Cook Everything, its almost impossible to choose favorites from The New York Times Essential Cookbook. It contains more than 1,400 recipes the best of the best, in Amanda Hessers view, of all the recipes published in The New York Times in the last 150 years. The cookbook is essentially a deep dive in American cooking over the last century, and a fantastic resource.
Here are a couple favorites from the book.
Read Also: Campbell Soup Chicken Dinner Recipes
How To Make The Perfect Cookie Box
For years, Melissa Clark has been on a quest to make the most delicious cookie box to give to loved ones, logging her triumphs and failures along the way. Heres what shes learned.
Eleven months out of the year, I make what would be considered an above average, but not excessive, number of cookies.
But come December, when I pretend my baking obsession is just an expression of seasonal glee, I give myself free rein. Around the holidays, I can legitimize a baking frenzy that, in June, would seem like the flour-dusted ravings of a gingerbread maniac.
While eating the cookies is part of the appeal, so is giving them away, packed by the dozen into tissue-paper-lined boxes. Off they go, to friends, neighbors, teachers, mail carriers the list is as long as the shortbreads are buttery.
And, pandemic be darned, I plan to continue the tradition this holiday season. Even though I wont throw a big latke party or Christmas Eve dinner, I can still deliver cookie boxes at a safe distance to my loved ones, a tangible way to spread joy when we need it more than ever.
To keep my yearly baking blowouts at least somewhat organized, Ive kept a cookie log over the past two decades, noting substitutions, successes and the occasional cookie box failure.
If youre feeling the urge to make cookie boxes for family and friends, here are my tips for putting them together.
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You must have the NYT Cooking iPhone app and a subscription to NYT Cooking to use NYT Cooking for Apple Watch. We currently support Apple Watches running watchOS 3.0 or later. After pairing your Apple Watch with your iPhone, you should see a red icon with a white “T” on the Watch’s home screen. If the NYT Cooking Watch app is not automatically installed after installing your iPhone app, go to The Watch App on your iPhone and select “Install” from the Available Apps section.
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Plan To Include Something With Crunch
Either a buttery, nubby crunch like a cornmeal lime shortbread, or a nutty crunch, like toasted almond snowballs dusted with lots of powdered sugar, will round out the textures of the mix, making it even more fun to eat. Plus, crunchy cookies are perfect for dunking, which is a necessary cookie box pastime.
A Chocolate Moment Is Nonnegotiable
Whether sprinkled with sea salt, strewn with chopped candy canes, or as Im doing this year crowned with nuggets of white chocolate that caramelize as they bake, brownies are some of the easiest cookies to make, and possibly the most beloved chocolate option. But truffles, chocolate sugar cookies or double chocolate cookies will also get you there. And if you cant make up your mind, no one will be sad to find two different chocolate cookies cozied up in one box.
Also Check: 10 Day Green Smoothie Cleanse Recipes Day 1 10
A Retro Icebox Pie Gets A Vibrant Makeover
Add some refrigerator alchemy to vanilla wafers, fresh strawberries and mounds of whipped cream for a dreamy, creamy late-summer dessert.
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There are few two-ingredient desserts as transcendent as an icebox cake.
When the unassuming combination of whipped cream and crisp wafer cookies is layered together and chilled overnight, each is reborn. The brittle, dry cookies absorb the moisture of the cream, softening into cake, while the whipped cream stiffens up into a plush snowdrift of frosting thats just barely firm enough to slice. Its an everyday miracle thats always a thrill.
Classic recipes call for whipped cream studded with chocolate wafers. But variations abound. Some add fruit and other flavorings to the cream others switch up the cookies. Then there are those that play with the form, plopping the whole thing into a crunchy cookie crust and calling it icebox pie.
This deluxe strawberry iteration, from Morgensterns Finest Ice Cream in Manhattan, does all of this and more.
Given the recipes inspiration, this makes perfect sense. It came from something Nicholas Morgensterns grandmother used to make with whipped topping and a box of red gelatin. Then he and Priyaporn Pichitpongchai, Morgensterns pastry chef, gave it a makeover.
What Your Recipe Box Says About You
Quarantine has given a former New York Times columnist the time to come to grips with a lifetimes worth of clipped and faded recipes.
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This is it. The perfect time. What better distraction as I continue to dodge a deadly virus, mourn those who could not, worry about my countrys soul and find comic relief in links that I obsessively impose on friends and family?
Yes, now is the time to take advantage of virtual house arrest by cleaning out my recipe file files, plural, to be accurate, as old as they are chaotic. There they are on a kitchen bookshelf, in fat loose-leaf binders overflowing with yellowing newspaper clippings, computer printouts, fading photocopies, handwritten recipes on 3-by-5 index cards tangible reminders of a happier era.
What a mess. I have been meaning to bring order to my recipes for years, urged to cull them by my orderly husband, or to digitize them by my equally well-ordered stepdaughter, who has volunteered to help me, and I know she would.
But this is my job. I will do it. Or will I?
Confession: I have tried before. Many times. I start. And I stop. Here is what happens, every time:
I do still have the recipe for my mothers Casserole Dish a concoction of noodles, cheese, mushrooms, onions, olives and then some. From mother, 1961.
Which is the point, of course.
Also Check: Drink Recipes Using Spiced Rum
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NYTimes All Access digital and home delivery subscriptions include access to NYT Cooking. Please note that the Basic subscription option does not include NYT Cooking.
NYT Cooking is a subscription offering from The New York Times. It is a digital, cross-platform cooking service that helps users discover the worlds best recipes, save and organize their cooking life and serve as an approachable guide in the kitchen. The Food section of The New York Times publishes feature stories, food news and restaurant reviews. Any recipe published in the Food section can also be found on NYT Cooking.
In order to access NYT Cooking, we require users to create an account, or log in with an existing New York Times account. Registered users will have access to a limited portion of NYT Cookings content and tools, while full access will require a subscription to NYT Cooking. NYT Cooking access is also included in all New York Times print subscriptions, as well as All Access digital subscriptions. If you have a Basic subscription, to see options for upgrading to get full access to NYT Cooking.
The New York Times Cooking: No
The New York Times Cooking: No-Recipe Recipes
Flavour-focussed meal suggestions from the editor of NYT Cooking
From weeknight pasta dishes to warming casseroles
Designed to encourage your creativity in the kitchen
Who is the author: Sam Sifton, an assistant managing editor of The New York Times and founding editor of NYT Cooking. Sam has inspired millions of home cooks with his informal, improvisational No Recipe Recipes, published in The NYT Cooking newsletter, What to Cook.
What’s it about: The central proposition of The New York Times Cooking: No-Recipe Recipes is simple: you do not need a recipe in order to cook. This might seem like an odd premise for a cookbook, but author Sam Sifton believes that improvisational, intuitive cooking is a skill every home cook can and should learn. Unfussy, recipe-free cooking will improve your confidence, deepen your understanding of how various ingredients work, and liberate you from prescriptive formulas. Perhaps most importantly, it can transform weeknight cooking from a chore into a fun, creative, and dynamic process.
Recipes we love: Taleggio Grilled Cheese with Egg and Honey, Ham and Radicchio Toast, Weeknight Fried Rice, Spicy Caper and Olive Pasta, Quick Roasted Chicken with Tarragon, Oven S’Mores,
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Will You Pay For Nyt Cooking Recipes
The New York Times has added a paywall to NYT Cooking, its online recipe database and companion app. As of Wednesday, June 28, new subscribers to the paper will be asked to pay $5 a month for access to the 18,000 or so recipes on Cooking, not to mention videos, how-tos, and seasonal content. If you’re a subscriber to the full paper, there is no additional charge for access.
The decision, which editor Sam Sifton acknowledged many would find annoying, isnt hard to understandas print journalism loses steam and advertisers bail, the Gray Lady needs other avenues of income to line its coffers. The work we do is expensive, and we want to do more of it, Sifton writes.
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