By Vaughn Vreeland, The New York Times Sweet but not cloying, tender but not without bite, cookies are the holidays’ greatest gift — and what better time to celebrate them than Cookie Week, New York Times Cooking’s annual tradition, in which we create seven dazzling, delicious recipes. This year’s batch harnesses all of the season’s colors and flavors, like boozy almond, spicy ginger, buttery peppermint, but with a few surprises — lemony turmeric crinkles, gumdrop-studded fudge.