Eat and Drink Celebrate the holiday season with cookies By HILARY SHEINBAUM December 8, 2015 5:40 PM Print Share fbShare Tweet Email There’s no better way to celebrate the holiday season than with cookies. And this year, New York City restaurants and bakeries are rolling out special confections fit for the season, with flavors like peppermint and ginger and a candy cane and plenty of sugar Santas. Here are some treats to get you into the holiday spirit -- milk optional. Eleni’s New York’s December 25th gift set Photo Credit: Eleni's New York Prancing reindeer, candy canes, smiling snowmen, presents, Christmas trees and jolly Santas make up this best-selling gift set. The 20 hand-iced sugar cookies are completely nut-free, too. $65; Chelsea Market, 75 Ninth Ave., 888-435-3647 Schmackary’s Dirty Peppermint cookie Photo Credit: Schmackary's A special just for December, this seasonal highlight features a dark chocolate cookie filled with white chocolate and peppermint that's topped with a peppermint cream cheese frosting and peppermint bits. $2.75/each; 362 W. 45th St., 193 Bedford Ave., Williamsburg, 646-801-9866 Dana’s Bakery’s holiday macarons Photo Credit: Dana's Bakery The macaron maker is marking December with not just one flavor of the month but three -- gingerbread, which has hints of cinnamon and sweet molasses; hot chocolate, which consists of a macaron made with real hot chocolate, a tiny marshmallow in the middle and red, white, and green nonpareils on top; and cannoli. $2.50/each, $30/box of 12; Gansevoort Market, 52 Gansevoort St., 800-477-1816 Dylan’s Candy Bar’s Signature 3-Piece Christmas Oreos Photo Credit: Dylan’s Candy Bar Beyond the candy shop's candies, lollipops and gummies, find these stocking stuffer-ready treats, which feature milk chocolate-covered Oreos decorated with colorful reindeers and Santas, now through the end of the year. $10; 1011 Third Ave., 646-735-0078, 33 Union Square W., 646-419-2000 Carla Hall’s almond ginger cherry shortbread Photo Credit: Carla Hall The "Top Chef" and "The Chew" star's comfort-food concoctions include sweets, too. Her snackable shortbread bites contain almonds, tart dried cherries and crystallized ginger. Good luck eating just one. $6.50/6-oz. bag; Gansevoort Market, 52 Gansevoort St. Num Pang’s salted ginger and peanut cookie Photo Credit: Num Pang Fans of both ginger and peanut butter no longer have to choose. The Cambodian sandwich shop started serving this sweet and salty house-made treat among its dessert options earlier this fall. $1.85/each; various locations Market Table’s Donato’s cookies Photo Credit: Market Table Market Table maïtre d' Amy Donato's homemade cookies were such a hit with the staff, the restaurant decided to add them to the dessert menu. The current plate of banana cream pie, salted caramel snickerdoodle and dark chocolate potato chip cookies will be available until Jan. 1, at which point they'll be replaced with a new selection of seasonal sweets by Donato. $9; 54 Carmine St., 212-255-2100 Make Kat & Theo's cranberry crunch bars For a festive treat to make for your next holiday party, try these cranberry crunch bar cookies, courtesy of Kat & Theo executive pastry chef Serena Chow. Cranberry crunch bars Crust 1/2 cup butter 1/2 cup light brown sugar 1 cup all-purpose flour Cream butter and light brown sugar together until smooth. Add flour and mix until incorporated. Press into the bottom of an 11"x7" pan. Bake at 350 degrees for 10 minutes. Filling 2 eggs 1 tbsp. flour 1 tsp. vanilla 1/2 tsp. salt 1 cup light brown sugar Zest of 1 orange 1 cup chopped walnuts 1 cup dried cranberries 1/2 cup coconut flakes Mix eggs, flour, vanilla, salt, light brown sugar and zest together in a bowl. Fold in walnuts, cranberries and coconut flakes. Pour over crust and spread evenly. Bake 350 degrees for 20 minutes. Glaze 2 tbsp. cookie butter 1 cup confectioner's sugar 1/4-1/2 cup milk Melt cookie butter. Place confectioner's sugar in a bowl. Stream milk in, whisking vigorously, and add milk until icing reaches your desired consistency. Fold in melted cookie butter. Glaze bars after they have cooled for 20 minutes. By HILARY SHEINBAUM Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.