A great cookie platter should excite and inspire, from first electric sight to last delicious bite. Every December, New York Times Cooking unveils showstopping cookies and videos for our annual Cookie Week. This year’s class is especially dazzling, with chewy gingerbread blondies, buttery lemon swoops and spicy hot chocolate crinkles, to name a few. Check out these recipes, then make one — or make them all.

Technicolor Cookies

Technicolor Cookies. Food Stylist: Samantha Seneviratne. (Johnny Miller/The New York Times)

Cookies artfully decorated with royal icing are a holiday classic, but their fine details and beautiful colors can take hours to achieve. Not with these gorgeous cookies. Once the icing is made and stained, it takes only a few minutes to decorate. The icing is simply poured over the cookies, a technique inspired by the one used to pour swirly colors of mirror glaze over smooth cakes. (For a quicker alternative to royal icing, simply dip or drizzle the cookies with melted chocolate.) No two cookies will be the same, and that’s a big part of the charm. Underneath the exterior is a crisp, satisfying shortbread flavored with heaps of bright orange zest and quintessential winter spices.

By Samantha Seneviratne

Yield: About 48 cookies

Total time: 1 hour, 30 minutes, plus 7 hours chilling and setting

For the cookies:

INGREDIENTS

2 1/2 cups/320 grams all-purpose flour

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground ginger

3/4 teaspoon ground cardamom or 1 teaspoon freshly crushed cardamom

1/2 teaspoon baking powder

1/2 teaspoon kosher salt (such as Diamond Crystal)

3/4 cup/169 grams unsalted butter, at room temperature

1 cup/200 grams granulated sugar

2 tablespoons freshly grated orange zest (from about 2 large navel oranges)

2 teaspoons vanilla extract

1 large egg, at room temperature

For the royal icing:

6 cups/680 grams powdered sugar (1 1/2 pounds)

6 tablespoons/50 grams meringue powder

4 different colors of gel food coloring

DIRECTIONS

1. Make the cookies: In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, baking powder and salt.

2. In a large bowl using an electric mixer on medium speed, beat together butter, granulated sugar, orange zest, vanilla extract and egg. Add flour mixture to butter mixture, and beat until combined.

3. Set a 12-by-16-inch sheet of parchment paper on a work surface. Set the dough on top and cover with another piece of parchment. Roll dough into an even 1/4-inch-thick rectangle, squaring off the edges. Set the dough, still sandwiched in parchment, on a rimmed baking sheet and refrigerate until very cold and firm, about 30 minutes.

4. Prepare the royal icing: Combine powdered sugar and meringue powder in a large bowl. Add 2/3 cup water and beat with an electric mixer on medium until thick and glossy, about 7 minutes. Check the consistency of the icing: When you drizzle the icing over itself, it should take 10 seconds to reincorporate. Add more water, 1 teaspoon at a time as necessary, to reach that consistency.

5. Separate icing into 5 bowls and tint 4 as desired, leaving one white. Cover and let stand at room temperature for 30 minutes.

6. Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.

7. Pull the dough from the fridge, and, working quickly, cut dough into 1-by-2 1/2-inch rectangles. If dough is still cold, separate rectangles and place on prepared baking sheets 1/4 inch apart. If the dough has gotten warm, chill (or freeze) it until cold before baking.

8. Bake, rotating halfway through, until golden brown, 10 to 12 minutes. Transfer cookies to a rack to cool completely, about 30 minutes. Set the rack over a parchment-lined sheet and line up the cookies, sides touching, in rows of 8.

9. Set another rack over a parchment-lined sheet. Into a small (4-inch-diameter) bowl, spoon some of each color so you have several parallel bands of colored icing. (Cover any unused icing.) Pour icing in thin ribbons over the cookies moving left to right, then right to left and back again, filling in holes, until you run out. Repeat with more icing. Immediately and carefully separate cookies, one by one, with an offset spatula and transfer to the clean rack.

10. Let the cookies stand at room temperature, uncovered, until set, at least 6 hours.

Tips: Make the dough and refrigerate it, well wrapped in plastic wrap, for up to 3 days or freeze it for up to 1 month. Alternatively, you can freeze the baked cookies, without icing, well wrapped for up to 3 months.

Gingerbread Blondies

Gingerbread Blondie. Food Stylist: Samantha Seneviratne. (Johnny Miller/The New York Times)

With the chewy texture of the best fudgy brownie and all the festive flavors of your favorite gingerbread cookies, these spicy bars make a bold statement for the holidays. Browning the butter gives them a deep, caramelized flavor, which rounds out the warming brown sugar and fragrant spices. The white chocolate drizzle on top is purely for looks, so feel free to leave it out if you’re short on time. These bars taste just as good without it.

By Melissa Clark

Yield: 12 to 16 squares

Total time: 45 minutes, plus cooling

INGREDIENTS

1 cup/225 grams unsalted butter, plus more for preparing the pan

1 1/2 packed cups/330 grams dark brown sugar

2 tablespoons molasses

1 tablespoon finely grated fresh ginger

2 large eggs

2 tablespoons vanilla extract (or bourbon or espresso)

2 cups/255 grams all-purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon kosher salt (such as Diamond Crystal)

1/4 teaspoon ground allspice

1/4 teaspoon freshly ground black pepper

Pinch of ground cloves

3/4 cup chopped toasted walnuts or pecans (optional)

2 ounces white or dark chocolate, melted, for decorating (optional)

DIRECTIONS

1. Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper.

2. In a small saucepan, heat the butter over medium until melted and flecked with darker brown bits, 5 to 7 minutes. Pour brown butter into a large bowl and add brown sugar, molasses and grated ginger. Whisk until smooth and let cool for a few minutes.

3. Add eggs and vanilla extract, and whisk until smooth and glossy.

4. Add the flour, baking powder, ginger, cinnamon, salt, allspice, black pepper and cloves. Whisk well to combine. Stir in nuts, if using.

5. Pour batter into prepared pan. Bake until the edges are firm but the center is still slightly damp, 18 to 25 minutes. Do not overbake. Transfer pan to a wire rack to cool. Let blondies cool completely in the pan.

6. Once blondies are completely cool, use a fork, spoon or filled parchment cone to decorate the top of the blondies with melted white or dark chocolate if you like. Let chocolate set for at least 2 hours before cutting into bars.

Tip: Blondies will keep in a closed container for up to 5 days at room temperature.

Lemon Butter Curls

Lemon Butter Curls. Food Stylist: Samantha Seneviratne. (Johnny Miller/The New York Times)

Delicate but sturdy, these lemon butter shortbreads are perfect for a casual afternoon treat or relaxed holiday cookie. A combination of butter, egg yolks and a bit of cornstarch ensures a texture that melts in your mouth. Lemon zest adds a bright sparkle, and a light glaze of lemon juice and powdered sugar lends a tart finish. Make these into curls as shown or pipe them into any shape you prefer; rings, squiggle or pushing the dough through a cookie press can all be fun. You also can roll and shape the dough by hand instead of piping or pressing it.

By Yewande Komolafe

Yield: About 36 cookies

Total time: 1 hour, 15 minutes, plus at least 45 minutes of chilling and setting

INGREDIENTS

For the cookies:

1 cup/225 grams salted butter, softened

3/4 cup/150 grams granulated sugar

2 egg yolks, at room temperature

1 lemon

2 cups/255 grams all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon fine sea salt

1 tablespoon heavy cream

For the glaze:

3 cups/306 grams sifted powdered sugar

6 tablespoons fresh lemon juice

Sanding sugar, for sprinkling (optional)

DIRECTIONS

1. Heat oven to 350 degrees. Line 2 baking sheets with parchment, and set a wire rack inside a third.

2. In the bowl of a stand mixer fitted with the paddle, beat butter and granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the bowl and paddle. Add the egg yolks. Zest the lemon directly into the bowl. Combine on low speed until the yolks are incorporated and scrape down the bowl again.

3. Whisk flour, cornstarch and salt in a medium bowl. Add the flour mixture to the butter mixture all at once. Mix on low until just combined. Pour in the heavy cream and mix until it becomes a dough, about 30 seconds.

4. Fit a sturdy piping bag with a star tip (preferably with a 1/4-inch opening) and fill with just enough dough to comfortably wrap your hand around the bag. (You can always refill it when you run out.) Pipe S-shaped hooks, about 2 inches long, onto the parchment-lined baking sheets, leaving at least 1 inch between them. If the dough feels soft, place the baking sheet of piped cookies in the refrigerator to chill for at least 15 minutes and up to 1 hour before baking.

5. Bake until cookies are a nice golden brown at the edges, turning halfway through, 14 to 16 minutes. Once out of the oven, allow cookies to set on the baking sheet, about 6 minutes. Transfer to a wire rack to cool completely.

6. As the cookies bake, make the glaze: In a small bowl, mix powdered sugar and lemon juice, 1 tablespoon at a time. Add enough lemon juice that the glaze runs steadily off the spoon when lifted.

7. Once the cookies are completely cooled, use a spoon to pour enough glaze to cover the surface of the cookies and drip down the sides. If using sanding sugar, allow the glaze to set slightly before sprinkling the sugar on. Let set completely (at least 30 minutes) before serving. Baked, glazed cookies can be stored in an airtight container at room temperature for up to 5 days.

Neapolitan Checkerboard Cookies

Neapolitan Checkerboard Cookies. Food Stylist: Samantha Seneviratne. (Johnny Miller/The New York Times)

This recipe combines the classic flavors of chocolate, strawberry and vanilla — reminiscent of Neapolitan ice cream — all in one bite. While the assembly may seem daunting at first, it can be a fun project, and the end result is graphic and delicious. In making a perfect checkerboard pattern, you’ll inevitably have some scraps. Roll them into a log, which can then be sliced and baked into marbled shortbreads.

By Sue Li

Yield: About 60 cookies

Total time: 1 hour, 40 minutes, plus overnight chilling

INGREDIENTS

For the vanilla shortbread:

1 1/2 cups/192 grams all-purpose flour

1/2 teaspoon kosher salt (such as Diamond Crystal)

1/2 cup/112 grams unsalted butter, at room temperature

1/2 cup/100 grams granulated sugar

1 large egg, yolk and white separated, at room temperature

2 teaspoons vanilla extract

For the strawberry shortbread:

1 (1.2-ounce/34-gram) package freeze-dried strawberries (about 2 cups slices)

1 1/4 cups/160 grams all-purpose flour

1/2 teaspoon kosher salt (such as Diamond Crystal)

1/2 cup/112 grams unsalted butter, at room temperature

1/2 cup/100 grams granulated sugar

1 large egg, yolk and white separated, at room temperature

For the chocolate shortbread:

1 1/4 cups/160 grams all-purpose flour

1/4 cup/23 grams cocoa powder

1/2 teaspoon kosher salt

1/2 cup/112 grams unsalted butter, at room temperature

1/2 cup/100 grams granulated sugar

1 large egg, yolk and white separated, at room temperature

DIRECTIONS

1. Prepare the vanilla shortbread: Whisk together flour and salt in a medium bowl. In the bowl of a stand mixer fitted with a paddle, combine butter and sugar on medium speed until pale yellow, about 2 minutes, scraping down the sides a few times. Add the egg yolk (reserve egg white) and vanilla extract, and mix until combined, about 30 seconds. Scrape down the sides of the bowl, add the flour mixture all at once and mix on low until it all resembles coarse pea-size crumbs. Transfer to a piece of plastic wrap and scrape the bowl and paddle clean. (No need to wash.)

2. Prepare strawberry shortbread: Pulse freeze-dried strawberries in a food processor until powdered (some crumbs are fine). You should have about 2/3 cup ground strawberries. Transfer to a medium bowl. Add flour and salt, and whisk to combine.

3. Add butter and sugar to the stand mixer bowl, and mix together on medium speed until pale yellow, about 2 minutes, scraping down the sides a few times. Add the egg yolk (reserve egg white) and mix until combined, about 30 seconds. Scrape down the sides of the bowl, add the flour mixture and mix on low until it all resembles coarse pea-size crumbs. Transfer to a second piece of plastic wrap.

4. Prepare the chocolate shortbread: Whisk together flour, cocoa powder and salt in a medium bowl. Add butter and sugar to the stand mixer bowl and mix together on medium speed until pale yellow, about 2 minutes, scraping down the sides a few times. Add the egg yolk (reserve egg white) and mix until combined, about 30 seconds. Scrape down the sides of the bowl, add the flour mixture and mix on low until it all resembles coarse pea-size crumbs. Transfer to a third piece of plastic wrap and scrape the bowl and paddle clean. (No need to wash.)

5. With your hands, pat doughs into rough 5-by-10-inch rectangles and wrap them tightly in the plastic wrap. Using a rolling pin, roll the doughs so they are 1/2 inch tall. (If they’re larger than 5-by-10 inches, they can be trimmed to size later.)

6. To assemble, whisk the reserved egg whites with 1 tablespoon water to break up the whites. Trim any uneven edges from the dough (or if dough is larger, trim down to 5-by-10-inch rectangles).

7. Cut each dough into 9 (1/2-inch-wide, 10-inch-long) pieces. Once sliced, transfer strips to the fridge so they stay firm while you work.

8. To form the checkerboard pattern, lay a strip of each flavor on a cutting board (chocolate, strawberry, vanilla), brush with the egg white mixture and gently press the long sides together so they adhere. Layer another 3 strips (strawberry, vanilla, chocolate), repeat with egg white and pressing. Repeat with the last layer (vanilla, chocolate, strawberry). You should have a long 3-by-3 square. Repeat with the remaining dough strips until you have 3 logs. Wrap with plastic and transfer to the refrigerator to chill overnight.

9. When ready to bake, heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove one log at a time and square up any uneven edges, then slice the dough crosswise into 1/3-inch-thick squares.

10. Space the squares about 1 inch apart on the baking sheets and bake until the edges are lightly golden, 12 to 13 minutes, rotating the pans halfway through. Allow the cookies to cool on the baking sheets for about 5 minutes and then transfer to a wire rack to cool completely.

Tips: The cookies can be stored up to 1 week in an airtight container. The assembled dough logs can be stored in the freezer for up to 3 months, then thawed in the refrigerator until ready to slice and bake.

Mexican Hot Chocolate Cookies

Mexican Hot Chocolate Cookies. Food Stylist: Samantha Seneviratne. (Johnny Miller/The New York Times)

These spiced and spicy cookies, chocolaty and brimming with molten marshmallow, are a terrific treat to keep you warm in the colder months. The dough itself is imbued with cinnamon and a bit of ground cayenne, a combination commonly found in Mexican hot chocolate that also gives these cookies a flavor reminiscent of the holidays — and a slight kick when you least expect it. The marshmallowy interior provides a wonderful chew and maintains a pillowy soft texture, even after a few days in an airtight container. Make sure to freeze the marshmallows fully to give the cookies their hallmark ripple of white peeking through their sparkly chocolate exterior. (Otherwise, the marshmallows will dissolve into the cookies as they bake.)

By Vaughn Vreeland

Yield: 20 to 24 cookies

Total time: 1 1/2 hours, plus 2 hours of chilling

INGREDIENTS

1 1/2 cups/192 grams all-purpose flour

1/2 cup/51 grams cocoa powder, preferably Dutch-processed

1 teaspoon baking soda

1 teaspoon kosher salt (such as Diamond Crystal)

1/2 teaspoon ground cayenne

3 teaspoons ground cinnamon

1/2 cup/113 grams unsalted butter, at room temperature

1 1/2 cups/305 grams light brown sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

Mini marshmallows, frozen solid

1/4 cup/50 grams granulated sugar

DIRECTIONS

1. In a medium bowl, whisk flour, cocoa powder, baking soda, salt, cayenne and 2 teaspoons ground cinnamon.

2. In the bowl of a stand mixer fitted with a paddle, or a large bowl with a hand mixer, beat butter and brown sugar on medium-high until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until creamy, 2 more minutes. Add flour mixture. Beat on low until no dry spots remain, about 1 minute.

3. With a 2-tablespoon (1-ounce) cookie scoop or tablespoon measure, scoop dough into mounds on a baking sheet. Cover and refrigerate for at least 2 hours, or up to overnight. Freeze marshmallows, if you haven’t already.

4. When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper. Add granulated sugar and remaining teaspoon cinnamon to a small bowl.

5. Remove half of the dough from the refrigerator and let sit at room temperature for 5 minutes if the dough is very stiff. Take a mound of dough and flatten slightly in the palm of your hand. Pile 5 frozen mini marshmallows on top of the flattened dough, then bring the outer edges over the marshmallows to envelop them. Roll into a ball and then roll in the cinnamon sugar to coat. Place on the baking sheet, 3 inches apart.

6. Bake for 10 to 12 minutes, rotating halfway through, until cookies puff slightly and bits of molten marshmallow peek through the surface. Cool on the sheet for about 5 minutes, then transfer to a wire rack to cool completely. Cookies will keep for about 3 days in an airtight container at room temperature.

Tips: Balls of dough (not coated in cinnamon sugar) can be frozen for up to 3 months in an airtight container. To bake, thaw for 5 minutes at room temperature, roll in cinnamon sugar and bake for 13 to 15 minutes.

Rainbow Rave Cookies

Rainbow Rave Cookies. Food Stylist: Samantha Seneviratne. (Johnny Miller/The New York Times)

This recipe is adapted from “Start Here: Instructions for Becoming a Better Cook” and is originally titled Lisa Frank Cookies. It earns that name by being a big sucker punch of sugary nostalgia. A trio of extracts (pure vanilla, imitation vanilla and almond) is key to giving these cookies the aura of that prepackaged baked good you might’ve tucked into your lunchbox as a kid, but they’re better because you’re making them fresh. Best of all, they come together in a snap, stirred up in one bowl and baked on the same day. You can throw a rainbow rave for your mouth almost instantly.

By Sohla El-Waylly

Yield: About 24 cookies

Total time: 40 minutes, plus cooling

INGREDIENTS

1/2 cup/113 grams unsalted butter or vegan butter, melted

3/4 cup/150 grams granulated sugar

1/2 packed cup/107 grams light or dark brown sugar

1 1/4 teaspoons kosher salt (such as Diamond Crystal)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 large egg, straight from the fridge

1 1/2 teaspoons pure vanilla extract

1 teaspoon clear (imitation) vanilla extract

1/4 teaspoon almond extract

1 2/3 cups/200 grams all-purpose flour

1/2 cup/115 grams mini M&M’s, plus 1/4 cup/58 grams more for rolling

1/4 cup/50 grams large rainbow sprinkles, plus 1/2 cup/100 grams more for rolling

DIRECTIONS

1. Make the dough: In a medium bowl, using a silicone spatula, stir together the butter, granulated sugar, brown sugar, salt, baking powder and baking soda until the mixture looks like wet sand.

2. Add the egg and the extracts, and stir until smooth and evenly combined. (If you have time, let this mixture sit for 30 minutes, stirring twice. This dissolves some of the sugar and results in a chewier cookie.)

3. Add the flour and stir until the mixture comes together into a soft dough. Add the M&Ms and sprinkles, and stir until evenly distributed.

4. Heat oven to 375 degrees. Line 2 sheet pans with parchment paper.

5. Portion and bake: Using a #40 cookie scoop or 2 spoons, divide the dough into 35-gram portions (about 2 tablespoons each). Roll each portion into a ball and flatten slightly into a 1-inch-thick disk. Mix together some M&Ms and sprinkles, and roll the disks in the mixture. Do not chill the disks before baking — these cookies are best baked the same day the dough is mixed.

6. Arrange disks 2 inches apart on prepared sheet pans. Bake until barely golden at the edges and just set in the center, 14 to 16 minutes. Using a fish spatula, immediately transfer to a wire rack to cool.

Tip: Cookies keep for 3 days in an airtight container at room temperature.

Matcha Latte Cookies

Matcha Latte Cookies. Food Stylist: Samantha Seneviratne. (Johnny Miller/The New York Times)

This is a matcha latte in cookie form. Atop the chewy, Grinch-green cookie sits a cloud of ermine icing, an old-fashioned boiled-milk frosting (like the kind you might find in midcentury American baking and grocery store cupcakes), whose sugared lightness balances out the more intense, bittersweet base. Out of the oven, these cookies might look puffy, but as they cool on their pans, they will continue to cook and deflate, becoming their truest chewiest selves. If you want to skip the frosting, a little powdered sugar is a lovely, snowy finish.

By Eric Kim

Yield: About 20 cookies

Total time: 45 minutes plus cooling

INGREDIENTS

For the cookies:

1 1/2 cups/185 grams all-purpose flour

1/2 teaspoon baking soda

1 1/2 tablespoons matcha powder

1 1/2 tablespoons pure vanilla extract

1/2 cup/113 grams unsalted butter, at room temperature

1 tablespoon creamy peanut butter

3/4 cup/150 grams granulated sugar

1/4 packed cup/50 grams light brown sugar

1/2 teaspoon coarse kosher salt (such as Morton)

1 large egg, at room temperature

Nonpareil sprinkles (optional)

For the frosting (optional):

3/4 cup/150 grams granulated sugar

3 tablespoons all-purpose flour

Small pinch of coarse kosher salt

1 cup/237 milliliters whole milk

1 cup/227 grams unsalted butter, at room temperature

1 teaspoon pure vanilla extract

DIRECTIONS

1. Make the cookies: In a medium bowl, whisk together the flour and baking soda. In a large bowl, stir the matcha and vanilla into a paste using a wooden spoon or flexible spatula. Add the butter, peanut butter, granulated sugar, brown sugar and salt, then beat until pale green and fluffy. Switch to a whisk and beat in the egg until smooth.

2. Add the flour mixture to the wet ingredients and fold until just combined. Refrigerate the dough, uncovered, while the oven heats.

3. Heat oven to 350 degrees. Line a couple of baking sheets with parchment paper.

4. Using a #40 (1 1/2-tablespoon) cookie scoop or two spoons, scoop out 1 1/2-inch rounds and place them a couple of inches apart on the baking sheets. Bake until puffed and no longer wet-looking on top, about 12 minutes. Let the cookies cool completely on the pan. (Unfrosted cookies can be stored in an airtight container for 2 to 3 days.)

5. If you’d like, make the frosting when you’re ready to serve the cookies: In a medium saucepan off the heat, whisk together the granulated sugar, flour and salt. Whisk in the milk until smooth. Cook over medium heat, whisking constantly, until the mixture starts to bubble, about 4 minutes, then continue whisking the mixture as it boils until thick like pudding, about 2 minutes longer. Transfer this hot mixture to the bowl of a stand mixer fitted with the paddle attachment.

6. Beat on high speed until the bowl feels cool to the touch. It may take up to 10 minutes. With the mixer on medium-high speed, add the butter 2 tablespoons at a time, beating until smooth before each addition. When all of the butter has been incorporated, add the vanilla, then raise the speed to high and beat until very fluffy, 3 to 5 minutes.

7. Using a butter knife or spoon, frost each cooled cookie and top with sprinkles if you’d like. Serve immediately.

This article originally appeared in The New York Times.

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