Podcast Summary: “How to Make the Best Holiday Cookies with Vaughn Vreeland”

Podcast: All Of It with Alison Stewart, WNYC
Date: December 2, 2025
Guest: Vaughn Vreeland – New York Times Cooking Supervising Video Producer and Author of Cookies: The Best Recipes for the Perfect Anytime Treat

Overview

This episode celebrates the joy, tradition, and creativity of holiday cookies, featuring Vaughn Vreeland, a recipe creator and supervising video producer at The New York Times Cooking. Vaughn shares insights from his new cookbook, discusses what makes a cookie emotionally resonant, answers listener questions, and offers practical baking advice. The conversation covers sentimental cookie stories, baking chemistry, inclusive recipes, and inventive new treats—making it a must-listen for bakers and those seeking holiday inspiration.

Main Topics & Key Insights

1. The Emotional Power of Cookies

• Bonding Across Generations:
  Vaughn bonds with his grandmother over Oreos and General Hospital, emphasizing how even store-bought cookies can create cherished memories.
  Quote (02:49):
  “I think that was like, the first thing that I bonded with my grandma over. We would eat Oreos. I would dunk them. Dunk them. I would have a glass of milk, she would have a glass of chardonnay. We would watch General Hospital. I was far too young to know what Sonny was doing on General Hospital, but I did.” — Vaughn Vreeland

• Cookies as Gifts & Community:
  Vaughn describes the special role of cookies during the holidays as communal treats to share with neighbors, family, and friends (04:20).

2. Defining the Cookie (Bars and Beyond)

• Expanding the Cookie Canon:
  The new cookbook includes not just classic cookies but also bars—like lemon bars and pumpkin blondies—after much debate about what counts as a “cookie.”
  Quote (05:49):
  “At one point we were team no bars... But as I was working on the table of contents...it became clear to me that we really did need to include some bar cookies because, A, they're delicious...a lot of the chapters needed bars.” — Vaughn Vreeland

3. Practical & Pro Tips for Home Bakers

• How to Make Chewier Oatmeal Raisin Cookies (07:42):

  • Use a higher ratio of wet ingredients, especially brown sugar, for moisture and chew.
  • Add an extra egg yolk for a pillowy interior.
  • “Raisins soak up moisture...plump them up with a little hot water for about five minutes before you mix them in.”

• Encouragement for New Bakers (10:53):

  • “Baking is fun.” Set up your kitchen to make it enjoyable with music, comfort, and color.
  • Read the recipe through first and use a sturdy baking sheet and an oven thermometer (“Ovens lie”—12:37).

• Equipment Matters, But You Can Improvise (13:57):

  • Rolling pins are helpful, especially for sugar cookies, but wine bottles can substitute in a pinch.
  • Adjustable rolling pins make achieving even thickness easier.

• Lactose-Free Baking (15:28):

  • Vaughn suggests coconut oil or olive oil for their texture and flavor.
  • Mentions improvements in vegan butters, but favors recipes designed specifically for those fats.

4. Cookie Creativity: Inventive Flavors and Recipes

• Turning Cocktails into Cookies: Salted Margarita Bars (17:39):

  • Inspired by favorite drinks, these bars feature tequila, orange liqueur, and a salty crust made of saltines.
  • “It keeps it nice and custardy when it’s in the freezer.” — Vaughn (18:59)

• Chocolate Chip Cookie Innovations (20:02):

  • The Adobo Chocolate Chip Cookie uses fresh bay leaves, soy sauce, and vinegar to add acidity and tenderness.
  • “I think what's great about a chocolate chip cookie is that everybody has opinions about it...it was fun...to satisfy a wide swath of chocolate chip cookie lovers.”

• Popcorn Bucket Cookies (23:24):

  • Inspired by holiday movie nights, these feature assorted candies and popcorn for a nostalgic, playful bite.
  • “I just really wanted to have fun with it...it reignites that childlike wonder in you.”

5. Listener Calls: Stories and Questions

• Heidi asks about chewier oatmeal raisin cookies (07:23)

  • See Tips above

• Erica shares her love for German Almond Cookies (09:24)

  • The importance of well-loved cookbook traditions and almond paste.

• Rob seeks lactose-free butter alternatives (15:09)

  • See Tips above

• Sarah praises Maida Heatter’s gingersnaps (19:11)

  • Classic family recipes and favorites are cherished for a reason.

• Hope’s Heartfelt Norwegian Cookie Story (21:14)

  • She recalls receiving her surrogate grandmother's family sugar cookie recipe after her passing, highlighting the emotional resonance and intergenerational legacy of cookies.
  • “It is like a full body memory with that first bite every year.” — Hope

6. Cookie Chemistry FAQs

• Baking Soda vs. Baking Powder (13:01):

  • Baking soda requires acid to activate; baking powder is baking soda with an added acid.
  • Both have distinct uses; you can't always substitute one for the other.

• On Eating Cookie Dough (22:41):

  • Vaughn: “Oh, I always eat the dough...I'm less concerned about raw eggs as I am raw flour.”
  • Raw flour can contain bacteria; baking it makes it safer.

Notable Quotes

• “A rushed cookie is often not a great cookie.” — Vaughn (11:02)
• “Ovens lie all the time. Mine is 25 degrees warmer than it should be.” — Vaughn (12:37)
• “The more I bake, the more I love incorporating color into my kitchen.” — Vaughn (11:38)
• On the Popcorn Bucket Cookie: “You brush it in butter, you roll it in crushed popcorn, it bakes, and you top it with little flaky sea salt...” — Vaughn (23:24)

Timestamps for Key Segments

• [02:33] – Vaughn’s favorite cookie and emotional connections
• [04:20] – The special role of cookies at the holidays
• [05:49] – What counts as a cookie? Bars discussion
• [07:42] – Tips for chewier oatmeal raisin cookies
• [09:24] – Call-in: German Christmas cookies
• [10:53] – Pep talk for hesitant bakers
• [12:37] – Importance of good equipment and oven discrepancies
• [13:01] – Baking soda vs. baking powder explained
• [15:28] – Dairy-free baking alternatives
• [17:39] – The origin of Salted Margarita Bars
• [20:02] – Unusual ingredients in chocolate chip cookies
• [21:14] – Listener Hope’s touching story of legacy cookies
• [22:41] – On eating raw cookie dough and food safety
• [23:24] – Popcorn Bucket Cookies described

Final Thoughts

This episode is packed with sentiment, expert guidance, and joyful encouragement for home bakers of any level. Vaughn Vreeland’s emphasis on memories, inclusivity, and playfulness in baking is summed up in his motto, “Baking is fun.” Whether you're forming new traditions or perfecting a classic, the episode (and Vaughn’s cookbook) offer plenty of inspiration to make this cookie season meaningful and delicious.