Sweet yet not overly indulgent, tender yet with a hint of bite, cookies hold a special place during the holidays. New York Times Cooking's annual Cookie Week is the perfect time to celebrate these delectable treats. This year, they've crafted seven dazzling and delicious recipes and videos to accompany them. Harnessing all the season's colors and flavors, like boozy almond, spicy ginger, and buttery peppermint, with a few delightful surprises like lemony turmeric crinkles and gumdrop-studded fudge. Make one or all and get baking! (View all the cookies at NYT Cooking.)

Indulge in the Holiday's Cookie Delights with New York Times Cooking

Iced Peppermint Cookies

Melissa Clark's zingy treats are a delightful combination of part black and white cookie and part candy cane. Flavored with peppermint extract, they melt in the mouth and leave a bright, buttery flavor on the tongue. The icing echoes this flavor beautifully. Feel free to experiment with different colors or leave them plain; they still shine. These cookies are a must-try during Cookie Week. 1: The iced peppermint cookies from New York Times Cooking are a true delight. The peppermint extract gives them a refreshing and invigorating flavor that is perfect for the holiday season. The combination of the black and white cookie and candy cane elements makes them visually appealing as well. Whether you choose to decorate them with different colors or keep them simple, these cookies are sure to be a hit. 2: The buttery flavor of the cookies is enhanced by the icing, which adds a touch of sweetness and a smooth texture. These cookies are not overly sweet, making them a great option for those with a sweet tooth. They are also easy to make and can be a fun activity to do with family or friends during the holidays.

Bûche de Noël Cookies

Claire Saffitz's rugelach-inspired Yule logs are a visual treat. They pack a punch with their crunchy cacao nibs and coarse sugar finish on the outside, giving them a little bit of crunch. Despite their small size, these tender treats are easy to share and are sure to be a crowd-pleaser. 1: The Bûche de Noël Cookies from New York Times Cooking are a unique take on the traditional Yule log. The combination of the rugelach-inspired dough and the crunchy toppings makes them a delicious and visually appealing treat. They are perfect for the holiday season and can be a great addition to any dessert table. 2: The ease of sharing these tiny treats makes them a great option for parties or gatherings. Whether you're hosting a holiday party or attending one, these cookies are sure to be a hit. The combination of flavors and textures makes them a memorable dessert that will leave your guests wanting more.

Lemon-Turmeric Crinkle Cookies

Eric Kim's golden crinkled cookies are full of turmeric's warmth and lemon's brightness. They feel (and look) like sunbeams breaking through clouds. These cookies are not limited to a specific time of day and can be paired with a glass of milk or a cup of herbal tea for a refreshing afternoon pick-me-up or a not-too-sweet finish to any meal. 1: The lemon-turmeric crinkle cookies are a unique and flavorful addition to Cookie Week. The combination of turmeric and lemon gives them a distinct and refreshing taste that is sure to surprise your taste buds. The crinkled texture adds an interesting element to the cookies and makes them visually appealing as well. 2: These cookies are versatile and can be enjoyed at any time of the day. Whether you're looking for a pick-me-up in the afternoon or a light dessert after a meal, these cookies are a great choice. The combination of flavors and textures makes them a delicious and satisfying treat.

Holiday Rocky Road

For her Cookie Week contribution, Sohla El-Waylly looked to Australia and Britain for inspiration. Her rocky road is closer to a fudgelike candy than ice cream and is packed with holiday-evoking add-ins like speculoos cookies, spice drops, and pumpkin pie spice. These stunning no-bake treats welcome all sorts of bits and bobs, including gingerbread house leftovers. 1: The Holiday Rocky Road from New York Times Cooking is a unique and indulgent treat. The combination of different textures and flavors makes it a delicious and satisfying dessert. The addition of holiday-evoking ingredients like speculoos cookies and pumpkin pie spice gives it a special touch that is perfect for the holidays. 2: These no-bake treats are easy to make and can be a great option for those who don't have the time or patience to bake. They are also a great way to use up any leftover gingerbread house pieces or other holiday treats. The versatility of this recipe makes it a great addition to any holiday dessert table.

Ginger Cheesecake Cookies

Samantha Seneviratne's humble cookies have a hidden layer of cream cheese and three types of ginger (ground, fresh, and crystallized) that make every bite blissfully sweet-tart. Skipping the crystallized ginger is an option, but it really adds a special sparkle to these cookies. A finishing roll in white sugar enhances their appearance and taste. 1: The ginger cheesecake cookies from New York Times Cooking are a delicious and unique twist on traditional cookies. The combination of ginger and cream cheese gives them a rich and flavorful taste that is sure to satisfy your sweet tooth. The hidden layer of cream cheese adds a creamy and smooth texture to the cookies. 2: The addition of crystallized ginger gives these cookies an extra burst of flavor and a beautiful sparkle. The finishing roll in white sugar adds a touch of sweetness and a beautiful texture to the cookies. These cookies are a must-try during Cookie Week.

Matcha-Black Sesame Shortbreads

Sue Li's impressive and colorful slice-and-bake shortbread combines toasty black sesame and bittersweet matcha doughs. They are easy to prepare ahead and can be made and frozen in advance of the holidays. Simply thaw and bake for effortless hosting. 1: The matcha-black sesame shortbreads from New York Times Cooking are a visually stunning and delicious treat. The combination of the two flavors gives them a unique and complex taste that is sure to impress. The slice-and-bake feature makes them a convenient option for hosting during the holidays. 2: These shortbreads are not only delicious but also easy to make. You can prepare them in advance and freeze them until you're ready to bake. This makes them a great option for those who are short on time during the busy holiday season. The combination of flavors and the ease of preparation make them a must-try.

Rum-Buttered Almond Cookies

Vaughn Vreeland's nutty and lightly boozy treats recall pillowy Italian pignoli cookies but are made even richer with two brushes of buttered rum. Once before baking and another round when they're hot from the oven, this imbues them with even more richness. 1: The rum-buttered almond cookies from New York Times Cooking are a delicious and indulgent treat. The combination of nutty almonds and the hint of rum gives them a rich and flavorful taste that is perfect for the holidays. The two brushes of buttered rum add an extra layer of richness and depth to the cookies. 2: These cookies are easy to make and are sure to be a crowd-pleaser. The combination of flavors and the buttery texture makes them a delicious and satisfying treat. Whether you're serving them at a holiday party or enjoying them at home, these cookies are a must-try.