The first week of December at The New York Times is known as “Cookie Week.” Every day, for seven days, our cooking team highlights a new holiday cookie recipe. This year’s batch features flavors that aren’t necessarily traditional holiday ones — or even, for that matter, flavors. Instead, they draw inspiration from family night at the movies, drinks like Vietnamese Coffee, and perhaps most surprisingly, an Italian deli meat.In this edition of the Sunday Special, Gilbert Cruz talks with Melissa Clark and Vaughn Vreeland from New York Times Cooking about this year’s cookies, and they answer questions from readers about how to navigate cooking and baking during the holidays.Background Reading:<a href="https://cooking.nytimes.com/article/2025-cookie-week-recipes" target="_blank">These 7 Cookies Will Be the Life of Every Party</a><a href="https://www.nytimes.com/by/melissa-clark" target="_blank">Melissa Clark</a> is a food reporter and columnist for The Times.<a href="https://cooking.nytimes.com/author/vaughn-vreeland" target="_blank">Vaughn Vreeland</a> is a supervising video producer for NYT Cooking and writes the “Bake Time” newsletter.Audio produced by Tina Antolini and Alex Barron with Kate LoPresti. Edited by Wendy Dorr. Engineered by Rowan Niemisto. Original music by Daniel Powell and Diane Wong. Photo credit: Rachel Vanni for The New York Times. 
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