You Don't Want To Miss This New Sweet Spring Drink From Starbucks

Swirled Pig's Ears Cookies (Vietnam)

Bake your way around the world with Crumbs's 300 irresistible cookie recipes from nearly 100 countries, from classic chocolate chip cookies to date-filled maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.

"Cookies are condensed pieces of excess," says Ben. "They allow everyone to feel extravagant and rich for a second. I think that’s a universal appeal for everyone. They bring joy while eating them, no matter how you feel the rest of the time. And sharing in that joy is what cookies do best; they allow you to physically give out happiness in a few bites."

He's sharing an excerpt of three cookie recipes below!

Chocolate-Glazed Polish Gingerbread (Poland)

Adapted from Crumbsby Ben Mims

Preparation time: 50 minutes, plus cooling and setting time

Cooking time: 20 minutes

Makes: 30 cookies

INGREDIENTS

For the cookies:

• 6 tablespoons (125 g) honey ¼ cup (50 g) white US granulated (UK caster) sugar
• 2½ tablespoons (35 g) unsalted butter
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cardamom
• 2 tablespoons sour cream
• 2¼ cups (315 g) all-purpose (plain) flour, plus more for dusting
• ½ teaspoon baking soda (bicarbonate of soda)
• ¾ teaspoon fine sea salt

For the chocolate glaze:

• 1½ cups (200 g) powdered (icing) sugar
• 1/3 cup (30 g) natural cocoa powder
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk, plus more if needed

DIRECTIONS

1. Make the cookies: Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. Pour the honey into a small frying pan and place over medium-high heat until the honey starts to bubble around the edges and is loose. Remove the pan from the heat and stir in the white US granulated (UK caster) sugar, butter, water, cinnamon, nutmeg, cloves, allspice, and cardamom until the sugar dissolves. Pour the mixture into a medium bowl and let cool for 10 minutes.
3. Stir in the sour cream until smooth, then add the flour and sprinkle over the baking soda (bicarb) and salt. Fold the mixture with a silicone spatula or wooden spoon until the dough just comes together and there are no dry pockets of flour remaining.
4. Scrape the dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough to ½ inch (13 mm) thick. Using a 2½- to 3-inch (6.5 to 7.5 cm) round or heart-shaped cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the scraps to cut out more cookies.
5. Bake until the cookies are risen, golden brown at the edges, and give just slightly when pressed on top, 15-20 minutes, switching racks and rotating the baking sheets front to back halfway through. The cookies will firm up considerably upon cooling so err on the side of underbaking them.
6. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.
7. Make the chocolate glaze: In a small bowl, whisk together the powdered (icing) sugar and cocoa. Add the vanilla and 2 tablespoons of the milk and stir until a thick paste forms. Add another 1 tablespoons milk and stir until the glaze is pourable and smooth but not too runny. Add more milk if needed to reach the consistency you want.
8. Balance a cookie on the tines of a fork and position it over the bowl of glaze. Use a spoon in your other hand to spoon glaze over the cookie, allowing the excess to drip back into the bowl. Once the glaze stops dripping, return the cookies to a rack or a baking sheet. Repeat glazing the remaining cookies. Let the glaze dry until set before serving.

Rainbow Sprinkles-Covered Cookies (Mexico)

Adapted from Crumbsby Ben Mims

Preparation time: 15 minutes, plus 1 hour chilling time

Cooking time: 15 minutes

Makes: About 36 cookies

INGREDIENTS

• 2 cups (280 g) all-purpose (plain) flour
• 1½ teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup (150 g) white US granulated (UK caster) sugar
• ½ cup (115 g) cold-rendered leaf lard or vegetable shortening, softened
• 4 tablespoons (2 oz/55 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract, preferably Mexican
• 2 eggs, 1 whole and 1 separated
• 1 tablespoon water
• ½ cup (120 g) rainbow-colored nonpareils (hundreds & thousands) or small dragées

DIRECTIONS

• Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, with a hand mixer, combine the sugar, lard, butter, and vanilla and beat on medium speed until light and fluffy, 2-3 minutes. Add the whole egg, beat until smooth, then add the egg yolk to the bowl, beating until smooth. Add the flour mixture to the bowl and stir until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for 30 minutes to firm.
• Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten the dough to ¼ inch (6 mm) thick. Using a 2½-inch (6.5 cm) round cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the dough and cut out more cookies. Place the baking sheets in the refrigerator for 30 minutes to firm the dough rounds.
• Meanwhile, make an egg wash by whisking the remaining egg white with the water until smooth. Place the nonpareils in a shallow dish or large plate.
• Using a pastry brush, brush some of the egg wash over the top of a dough round and place the round, brushed-side down, in the nonpareils to completely encrust that side. Invert the cookie and return it to its spot on the baking sheet. Repeat with the remaining dough rounds.
• Bake until light golden brown at the edges and just set in the center, 12-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
• Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

Flower Shaped Butter Cookies (Italy)

Adapted from Crumbsby Ben Mims

Preparation time: 45 minutes

Cooking time: 15 minutes

Makes: About 24 cookies

INGREDIENTS

• 1 cup (140 g) all-purpose (plain) flour
• ¾ cup (105 g) potato starch or cornstarch (cornflour)
• ¾ teaspoon fine sea salt
• 2 hard-boiled egg yolks
• 1 stick (4 oz/115 g) unsalted butter, softened
• ½ cup (65 g) powdered (icing) sugar, plus more for dusting
• 1 teaspoon pure vanilla extract or almond extract
• Finely grated zest of 1 lemon

DIRECTIONS

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with a hand mixer until pale and fluffy, 2-3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
3. Working on a lightly floured work surface, roll out the dough with a rolling pin to ⅜ inch (1 cm) thick. Using a 2½-inch (6.5 cm) flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 1 inch (2.5 cm) apart. Using the end of a narrow-handled wooden spoon or a ½-inch (13 mm) round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
4. Bake until golden brown at the edges and dry to the touch on top, 10-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.

VARIATION

Castagnese

Substitute the same weight of chestnut flour for the potato starch.

Chocolate Chip Cookies (United States)

"Ben's best baking tip? "Be patient. So much of the success of your baking comes down to simply giving things the time they need to set up or cool down. Don’t rush things. Always set a timer. Oh, and use a scale! Using the proper weight of ingredients (versus using volume measurements) will be the single greatest determining factor in the outcome of your cookies and all baked goods."

There's so much inside of Crumbs, including the origin story of each cookie and its region. Try them for breakfast, with afternoon tea, on holidays, or as a late-night snack, they are that good!

Order 'Crumbs' Here!

Crumbs: Cookies and Sweets From Around the World

For Thanksgiving entertaining, we are all in on easy appetizers – AKA finger foods – you can nosh on so you won’t be starving while you wait for the main event. These Thanksgiving finger foods are delicious, easy to make, and are sure to be crowd pleasers. Whether you choose to serve them as side dishes or starters, everyone will want a bite! Here are some Thanksgiving finger food ideas for not getting hangry as those final dishes finish cooking.

Our Favorite Thanksgiving Finger Foods

Crescent-Roll Cornucopia

This board might be full of good eats, but the handmade cornucopia is definitely the main focal point. We're obsessed. (via Brit + Co)

Mediterranean Chicken Skewers

Bring some summer flavor into Thanksgiving Day with these delicious skewers. We'd recommend serving it with tzatziki sauce and fresh veggies. (via Brit + Co)

Bacon Pastry Twists

These savory pastry twists are super easy to make, thanks to the store-bought dough. Extra points if you make them with a coordinating cheese dip! (via Brit + Co)

Easy Fig + Brie Crostini

All you really need for this delicious Thanksgiving finger food is bread + jam + cheese. Not only is it easy and delicious, but it looks way fancier than it truly is, which is always a good idea. (via Brit + Co)

Sweet Potato + Goat Cheese + Honey Bites

The nuttiness of the sweet potatoes, the creamy finish of the goat cheese, and the sweet honey here make for a delicious appetizer you can make no matter the time of year. Add a dash of sea salt for an unexpected touch! (via Brit + Co)

Easy Buffalo Chicken Dip

Because everyone loves a good Buffalo dip – pair it with chips and veggie sticks to make this snack a certified Thanksgiving finger food. (via Brit + Co)

Chocolate-Covered Cheese Bites

Get a head start on dessert with a dish that brings two of our favorite foods together: chocolate and cheese. It doesn't get better than this. (via Brit + Co)

Mini Baked Potatoes

Thanksgiving isn't complete without baked potatoes, but if you're maxxed out on side dishes, add the starch to your appetizers instead! Sour cream, cheese, and bacon are still definitely encouraged. (via Brit + Co)

The Easiest Baked Brie

Baked brie is a fancy addition to any table, but unlike a lot of our favorite upscale dishes, it's easier than you might think to add to your menu. Here's how to hack it. (via Brit + Co)

Beet Hummus

Bright and cheery, this festive dip just needs carrot sticks or pita triangles for the appetizer to truly be one of the best Thanksgiving finger foods. (via The Gourmet RD)

Rosemary Cashew Bar Nuts

Savor these cashews that can be made ahead of time, and then pulled out at the last minute. (via the Healthy Maven)

Baked Brie with Maple, Apples, and Pecans

We're suckers for baked brie, especially one that screams 'holidays' like this one that could easily double as dessert. (via The View from Great Island)

Vegan Pesto Swirl Cream Cheese

This pretty dish is the kind of make-ahead appetizer that will appeal to all kinds of eaters. Swap in store-bought vegan cream cheese to save some time. (via Full of Plants)

Pistachio Crusted Goat Cheese Ball

Fresh herbs and toasted nuts make this goat cheese log an easy make-ahead Thanksgiving appetizer to serve with crackers. (via Chelsea’s Messy Apron)

Pesto Parmesan Spinach Balls

All that these vegetarian balls need to start the party is to be speared with toothpicks. We love Thanksgiving finger foods like this for serving a crowd! (via Host the Toast)

Maple Bacon Cheddar Biscuits

Snack on these sweet and savory biscuits as an appetizer on Thanksgiving. Then, slice them for leftover turkey sandwiches the next day! (via Damn Delicious)

5-Ingredient Buffalo Cauliflower Nuggets

No need to worry about eating too many veggies when you make these savory bites as a starter! (via SweetPhi)

Garlic and Onion Pull-Apart Cheese Bread

We think everyone can get behind bread and cheese before a Thanksgiving feast. (via A Magical Mess)

Warm Turnip Green Dip

Get some extra greens in (with bacon on top, of course) in a dip to scoop up with crackers before starting the big feast! (via Spicy Southern Kitchen)

Keto Sausage Balls

Trying to keep up with keto during the holidays? This is one easy appetizer that will set you up for success. (via Peace, Love, and Low Carb)

Baked Ham & Cheese Mozzarella Sticks

Bake and pull — that’s the idea behind this cheesy winning appetizer. (via The Cookie Rookie)

Pecan and Gouda Cheese Ball with Cranberries

A cheese ball is always a good idea! It'll be gone and scooped all the way up before you know it. (via Completely Delicious)

Candied Bacon

Okay, there's nothing nutritious about candied bacon, but it sure guarantees the meal begins with a bang. (via Garnish with Lemon)

Mushroom Crostini with Whipped Goat Cheese

The savory mushrooms on these crostinis work so well with the lighter, creamier goat cheese spread. (via Vanilla and Bean)

Maple Cream & Apple Butter Brie Cheese

Maple, melty brie, and apple butter? Thanksgiving finger foods don't get more autumnal than that. (via How Sweet Eats)

What is Red Cup Day?

Red Cup Day is Starbucks’ highly-awaited annual event that marks the start of holiday beverage season at the coffee chain. For one day only (and while supplies last), customers who order any of Starbucks’ holiday drinks will receive a reusable red cup that features a bespoke design for the respective year.

Here’s a list of all the drinks rumored to be available on the Starbucks holiday menu starting November 7:

• Peppermint Mocha
• Peppermint White Chocolate Mocha
• Caramel Brûlée Latte
• Sugar Cookie Almondmilk Latte
• Chestnut Praline Latte
• Salted Pecan Crunch Cold Brew
• Iced Gingerbread Oatmilk Chai

What do the red cups look like for 2024?

Starbucks hasn’t officially announced when Red Cup Day will be for 2024, let alone what the famed red cups will look like this go-around. The one obvious point is that the cups will be red! They’ll also likely feature some festive motifs that echo the holiday season. Last year’s red cups boasted playful white and green stars and ornament-like shapes.

Why should I participate in Red Cup Day?

Red Cup Day = freebies, which can feel really rewarding if you’re really into receiving free goodies. Plus, it’s just a fun way to lean into the holiday spirit. The red reusable cup keeps giving beyond Red Cup Day, though! Every time you use the reusable cup for future Starbucks orders, you get a 10-cent discount as well as 25 bonus stars toward your Starbucks Rewards account to save up for more discounts on drinks, food, and merchandise.

When is Starbucks' Red Cup Day 2024?

Again, Starbucks hasn’t alerted us on when Red Cup Day will be for 2024, but based on previous Red Cup Days, we can infer it’ll land on the third Thursday of November. In 2022, Red Cup Day happened on November 17, and for 2023, it was November 16. The third Thursday of November in 2024 hits on November 21, so mark your calendars, everyone!

Additionally, check back here for official info as Red Cup Day approaches.