In this festive celebration of cut, iced, and sandwiched cookies, we’re introducing a new roster of ten all-star bakers and their crave-worthy recipes. Divided up into mouth-watering categories, we start this issue with a cookie favorite: the Thumbprint Cookie! From Kimberlee Ho’s Figgy Pudding Thumbprint Cookies to Annalise Sandberg’s Peanut Butter Blossom revamp, you’ll find new ways to make the most of these impressionable cookies. Then, we jump into our Retro Revamp Chapter for a look at new and improved classics like Josh Lehenbauer’s red and white take on New York City’s famed Black and White cookie. Up next is Holiday Twists, a dazzling chapter that breathes new life into timeless holiday hits. Try Emma Duckworth’s Tiramisu Bars or Spencer Lawson’s marbled Cream Cheese Gingerbread Cookies for an inventive twist on standard holiday fare. The following chapter digs into the stuffed and filled favorite, the Sandwich Cookie. Offering both classics, like Allie Roomberg’s spiced cranberry Linzers, and gorgeous updates, like Lori Sepp’s Oatmeal and Caramel Cream Pies, this chapter is for bakers looking for twice the cookie and a festive filling. In search of cookies that crunch? Turn to our Cookies that Snap Chapter. Featuring Lauren Newsome’s divine Muscovado Toffee Crunch Cookies and Cheryl Norris’s Star-Shaped Sables, this is the chapter for the texture lover. Our final chapter is a rich finish to the issue, exploring the world of Chocolate Decadence. For the perfect cocoa experience, go for Connie Chong’s peppermint-packed Brookies, a divine cross over of cookie and brownie. We also have our own cookies interspersed throughout, like Speculaas Rum Balls, and our cover star, merry and bright Brown Butter Royally Iced Cookies. So bakers, get your ovens ready, because holiday cookie season is upon us!