SAM SENEVIRATNE: I think people really do eat with their eyes as much as they do with their mouths. They're bright with psychedelic stripes and spiced up with cardamom and ginger. KLEIN: The Technicolor cookies, developed by New York Times contributor Sam Seneviratne, are the most striking-looking cookies of the seven recipes. KLEIN: That's 'cause you can't handle spicy. UNIDENTIFIED PERSON #2: I got a little tingling sensation. UNIDENTIFIED PERSON #1: Oh, this is good. They're a chewy, spiced chocolate treat stuffed with marshmallows. Next up, we made Vaughn Vreeland's Mexican hot chocolate cookies. KLEIN: He eventually ended up with a matcha latte cookie, a combo of the popular green tea flavor baked into a cookie and topped with a creamy milk frosting. KIM: These cookies started off as matcha blossom cookies because I was sort of playing around with - you know those, like, really old peanut butter blossom cookies that you had at your friend's house, maybe? KLEIN: Kim's recipe this year was the result of a bit of experimentation. My parents came downstairs and saw maybe 30 bowls of different batches, and they were kind of like, wait, you're still working on the cookies? And I was like, go away. KIM: If people knew how much work went into each cookie - I mean, the first year, I almost lost it. They start prepping for cookie week in the summer. KLEIN: Kim and the rest of the team spent months trying to perfect their recipes. We were kind of, like, selling out gochujang in stores. That's the most viral I've ever had a recipe go. New York Times food writer Eric Kim felt like he had a lot to live up to with his 2023 cookie offering.ĮRIC KIM: I had a lot of pressure on myself this year 'cause my cookie last year was a gochujang caramel cookie, which truly went bonkers. After our baking party, I called up the people who actually created this year's cookies to hear how they come up with their recipes. We made the matcha latte, Mexican hot chocolate and the Technicolor cookies, and I'll get into why they're called that later. So this year, I had some friends over to bake some of The New York Times holiday cookies. Now, years later, I love to find new cookie recipes to try. But every December as a kid, my mom and I would spend hours crafting cookies to fill festive tins for family and friends. Sometimes it's pies, cakes or bread, both sweet and salty. So this year, armed with a stand mixer and a microphone, NPR producer Emma Klein set out to discover what it takes to make a knockout cookie recipe.ĮMMA KLEIN, BYLINE: I love baking. It's undeniable December is all about cookies, and that is especially true for the team of food writers that puts together the lineup of new recipes featured in The New York Times' annual cookie week. In kitchens across the country, bakers are cranking out batches of treats for holiday parties, cookie swaps or just to eat off the cooling rack.
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