Pinterest’s Most Popular Holiday Cookie Recipes Will Get You in the Spirit of the Season

Find more ideas to spark your holiday spirit on Pinterest.

When the new cookbook Crumbs: Cookies & Sweets from Around the World by food writer, recipe developer, and self-confessed baking obsessive Ben Mims arrived in my mailbox, I was instantly smitten. Not only because I LOVE fresh-baked cookies in all varieties, but because this book is stunning, from the elegant cover to the beautiful photography by Simon Bajada inside. My mom was visiting and she was obsessed too, but I couldn't bring myself to part with it! It's also a great holiday gift for the baker in your life — or a great gift to give yourself. 😉 Regardless, here's Ben's best baking tips — plus three international cookie recipes you can bake right now!

Swirled Pig's Ears Cookies (Vietnam)

Simon Bajada

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.

Simon Bajada

"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!

Simon Bajada

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.

Simon Bajada

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.

Simon Bajada

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)

Simon Bajada

"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!

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Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

Fans of Fourth Wing are on pins and needles because Rebecca Yarros just announced she's finished writing the third book in the Empyrean series! It's us, we're fans — along with over half of BookTok.

We can't believe we're getting closer to reading more about Violet Sorrengail's journey, but we know you have a ton of burning questions about the release date for Book No. 3.

We may not have all the answers, but we've done a little digging to share as much as we can because who doesn't want to know what Rebecca Yarros has been up to?

I'm new to the Empyrean series. Are "Fourth Wing" and "Iron Flame" really worth reading?

Amazon

I'm not going to lie to you. The editorial team, including myself, are extremely biased about Fourth Wingand Iron Flame. From my perspective, I think these are great books for anyone who had the pleasure of growing up during the great Harry Potter era and moved on to watchingGame of Thrones and House of Dragons.

Did she announce the name of book no. 3?

Rebecca Yarros/Instagram

YES! Book No. 3 is titled Oynx Storm.

Knowing what we do about the manifestation of Violet's powers, I think this could hint she's going to play an even larger role in the series. According to a fan theory shared on TikTok(via Empyrean Riders), it's believed that Violet and Xaden Riorson are actually gods. Stay with me here.

Empyrean Riders noted that Violet's last name means heavenly and that she's able to control time thanks to her connection to the young dragon Andarna (I love her so much!). That sounds pretty god-like to me.

And when asked which two Taylor Swift songs describe Onyx Storm, Rebecca Yarros chose "Who's Afraid of Little Old Me?" from The Tortured Poets Department and "So It Goes..." from Reputation. "Who's Afraid of Little Old Me?" is one of Taylor's most powerful songs and definitely translates the idea that Violet's powers are going to be stronger than ever, while "So It Goes..." is equal parts suspense and seduction, and is TOTALLY about "all the pieces fall right into place" to get together with the right person.

There's so much more to unpack so I suggest grabbing a yummy snack while you fall down the rabbit hole. All I'm sure of is that Onyx Storm is going to leave our emotions in shambles just like Fourth Wing and Iron Flame did.

When did Rebecca Yarros announce she's done writing book no. 3 in the series?

Rebecca Yarros/Instagram

On June 17, Rebecca Yarros shared this image of her laptop to indicate she'd finished the third book in the Empyrean series.

She wrote, "(Pic from one of the very many locations in which this book was written)," towards the end of the caption before adding a few relevant hashtags to it.

When will Onxy Storm be available for purchase?

Rebecca Yarros/Instagram

Rebecca Yarros exclusively told Good Morning America that fans can expect the book to hit shelves January 21, 2025! That gives us a little over six months to prepare our emotions for what's sure to be a storm of a book.

She said, "There will be politics, new adventures, old enemies and of course, dragons." There's no way she could forget the dragons because I'd willingly riot over them. They deserve to have their stories told forever.

As luck would have it, Cosmopolitan received an exciting first look at what's to come in Onyx Storm. The excerpt begins with Violet realizing the Venin have found their way into Basgiath War College and are wreaking havoc. Alongside Rhiannon, Sawyer, and Ridoc, she races to stop the Venin from releasing Jack Barlowe from his prison cell.

However, Violet's shocked when she discovered one of the "dark wielders" has a long silver braid that closely resembles her own. Before she can fully react, the woman disappears. According to Screen Rant, there are possible theories about why Violet saw her and what this means for her growing power.

Towards the end of the excerpt, Violet discovers the Venin want to capture her too. Also, Xaden makes his long-awaited appearance and it's clear their playful banter in the face of danger hasn't changed. That he hasn't fully changed into the Venin Violet's used to seeing.

I officially can't wait to read the rest of the book in January!

Has Rebecca Yarros revealed the cover for Onyx Storm?

Today/Bree Archer, Elizabeth Turner Stokes for Entangled Publishing

Onyx Storm

Yes!

TODAY received an exclusive look at the cover for Onyx Storm and it doesn't disappoint! Unlike its predecessors, it appears Rebecca Yarros is hinting that darker events will take place.

Fans of the Empyrean series aren't the only ones who are excited to see what fate has in store for our favorite characters though. In a statement to TODAY, Rebecca revealed how elated she is to be working on the series again. "It's amazing to be back with these characters again. She also said, ""I can't wait for readers to see what Violet, Xaden, and the rest of the quadrant have in store for them in Onyx Storm!"

Are you excited for the release of Onyx Storm? Follow us on Facebook for more entertainment news!

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

This post has been updated.

For me, fall baking sessions are my Super Bowl – they’re a whole event, swarmed with countless bowls of all sizes, counters cluttered with flour and sugar, and screaming timers reminding me where I need to be and when. When it comes to the fans, my friends and family anxiously await a sweet treat on the sidelines, and I couldn't be happier to deliver!

Among all the seasonal desserts fit for fall, my favorite thing to make is fall cookie recipes of all kinds. Last year, Taylor Swift’s chai cookie recipe had a chokehold on me, but this year, I’m craving all things pumpkin. Luckily, there are so many delicious fall cookie recipes out there to choose from. Here are my 14 favorites that I can’t wait to bake up this fall!

Meredith Holser

Taylor Swift Chai Sugar Cookies

I probably made these 5 times last year, and I can't wait to do it all again this season! These chai cookies, popularized by none other than Taylor Swift herself, are perfectly plump, chewy, crispy, and sweet all at once. The warm chai spice is fall's best flavor match, especially when you enjoy 'em with a hot PSL or spiked coffee. The sweet icing is non-negotiable! (via Brit + Co)

Sarah Anderson

Paleo Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate, what more could you want?! These Paleo-approved cookies are crafted with wholesome ingredients, so you can feel good about indulging any time of day. (via Sarah Anderson for Brit + Co)

Lifestyle of a Foodie

Pumpkin Pie Cookies

Crumbl, who? These copycat cookies are like a tasty hybrid between a pie and a cookie, and they couldn't be yummier. Each one is super dense, so just one will do you in perfectly this fall. (via Chahinez of Lifestyle of a Foodie for Brit + Co)

Brittany Griffin

Gluten-Free Chocolate Chip Cookies

Fear not, gluten-free babes. Here's a fall cookie recipe for you! These GF chocolate chip cookies are just as ooey-gooey as their non-GF counterparts, and they're super easy to whip up. Plus, you can freeze the dough in individual portions to stretch the shelf life of this recipe and have cookies on-deck all fall long! (via Brit + Co)

Lifestyle of a Foodie

Spider Halloween Cookies

If you just can't wait for Halloween, these cute lil' spider cookies will help you dish up all the spooky vibes ahead of time. A Reese's cup spider sits atop an "oh-so tender" snickerdoodle cookie base, which is a total match made in Halloween dessert heaven. (via Chahinez of Lifestyle of a Foodie for Brit + Co)

Completely Delicious

Chocolate Marshmallow Cookies

Forget s'mores – these marshmallow cookies look entirely too appetizing. The chocolate cookie base is chewy and soft, complementing the melty 'mallow seamlessly. Each bite is topped off with a layer of melted chocolate to really seal the deal. Add this fall cookie recipe to your bake list, stat! (via Completely Delicious)

Kathryn's Kitchen

Bakery Style Oatmeal Raisin Cookies

Oatmeal raisin cookies will always hit the spot no matter the time of year, but the warm spices and oatmeal notes they deliver seem especially perfect for eating on a cozy fall evening. This recipe emulates fresh cookies from a bakery, so you can snack on a high-quality sweet treat without ever leaving the house – or paying a premium price for a single cookie! (via Kathryn's Kitchen)

Vanilla and Bean

Vegan Peanut Butter Kisses

These vegan cookies are a total classic. The "tender and moist peanut butter cookie" will have you in a trance, while the "irresistible dark chocolate ganache center" will leave you craving more! (via Vanilla and Bean)

Half Baked Harvest

Brown Butter Pumpkin Oatmeal Latte Cookies

Brown butter is the best (and easiest) way to level up your fall cookie recipes. It adds some nuanced flavor notes that you just don't get from un-browned butter, plus a nice nuttiness that feels super fall-like. These oatmeal-packed cookies also boast pumpkin, so they'll work really well with your morning PSL. (via Half Baked Harvest)

Feel Good Foodie

Thumbprint Cookies

I love making thumbprint cookies because you can customize them based on the jam you have on-hand, or even make a few different varieties depending on your mood. These "buttery" shortbread cookies are complete with whatever you choose! (via Feel Good Foodie)

Bowl of Delicious

Pumpkin Oatmeal Cookies with Cranberries and Chocolate Chunks

Talk about loaded. These fall cookies settle into the season in such a tasty way, thanks to dried cranberries and copious amounts of chocolate chunks. They're made with whole grains and no refined sugar, so they've gotta be healthy, right?! Sweetened with maple syrup and finished with a dash of cinnamon and pumpkin spice, you'll be baking these (and devouring them) every week. (via Bowl of Delicious)

Takes Two Eggs

Five Spice Snickerdoodle Cookies

These cookies boast star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds to form their flavor. Think of them like a more complex snickerdoodle! They come together in just 30 minutes, which is definitely preferred on busy fall evenings. (via Takes Two Eggs)

Rachel Mansfield

One-Bowl Vegan Chocolate Chunk Cookies

One bowl and 15 minutes is all you need to create some seriously good vegan chocolate chunk cookies. The best part about this recipe in particular is it leverages wholesome ingredients, so your cookies come out healthier than most other fall cookie recipes. They're totally snack-worthy, no matter what time of day it is! (via Rachel Mansfield)

Butternut Bakery

Brown Butter & Maple Chewy Pumpkin Cookies

These chewy cookies satisfy every fall craving you could possibly have: brown butter, maple, and pumpkin. Top 'em off with some chunky sea salt, and prepare to be impressed. (via Butternut Bakery)

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Kate Winslet is THE Hollywood actress to me. Not only has she starred in box office smashes like Titanic and Avatar: Way of Water, but she's proven her acting chops in breakout indie flicks and provided mothers and daughters everywhere with eternal Christmas movie nights thanks to The Holiday. But the actress' consistently viral kindness, her dedication to embracing her natural beauty, and her sophistication don't mean she always feels confident. Kate Winslet just spilled on the one movie from her career that had her "sh—ing" herself, and I just had to dive in.

Here's what Kate Winslet had to say about her scariest movie experience ever.

  • Kate Winslet made a name for herself with Titanic, Sense & Sensibility, and The Holiday.
  • However those movies aren't the film she wants fans to ask about!
  • The actress spills on the movies she's proud of, and the one job that had her "sh—ing myself."

Talking to Vanity Fair for her newest film Lee, Kate Winslet revealed one project she wishes fans asked about more is Iris. The 2001 film stars Kate as a young Iris Murdoch against Judi Dench's older counterpart. And for Kate, nothing was more terrifying than working with such a wonderful actress.

"People don’t really ask me about Iris. It’s such a delicate film," she says. "It was the first thing I had done after having my daughter. Going to work with a baby, I’m playing Iris Murdoch, looking to Judi Dench’s older Iris Murdoch — I was sh—ting myself."

Considering how nervous I get when I meet my heroes, I can only imagine what it was like to meet Dame Judi Dench. Talk about a dream! Another film Kate loves is Revolutionary Road, and not just because she got to reunite with Leonardo DiCaprio.

"The thing that people say is, 'You got to work with Leo again.' Then they go off on the whole Leo tangent, which I totally understand," she says of the film, which follows an ambitious couple who find themselves trapped in the reality of 1950s suburbia. "But Revolutionary Road — f—king hell, it just knocked us all sideways. Unbelievably difficult material. I was very proud of that film and what Leo and I were able to create as Frank and April. It was so brutal."

The process for getting Lee into the world sounds equally brutal, considering Kate started working on it over a decade ago. As producer, Kate tells Vanity Fair she doesn't mind the fact she's done more for the film than if she only had an acting credit. "That has felt very necessary for this film. But it’s also just really important to me," she says. "It’s important to me that people know that it’s out there and might feel compelled to go and see it."

Because it turns out, commercial success or stardom on its own doesn't actually help your movie get made! "It doesn’t matter who you are," she says. "No one’s going to go, 'Oh, I’ll just back that pony because she was in Titanic.' It doesn’t happen that way, and I never expected that. That’s really important to say."

"I've gotten older and I’ve learned more and felt more confident in myself about whether or not I could actually do it," she adds. "It’s not something I would’ve done had I not felt so passionately about the subject, and Lee was just—she wouldn’t let me go."

Let us know your favorite Kate Winslet movies in the comments, and since we've officially entered cozy season, check out Why The Holiday Movie Ending Is The Most Important Scene while you're at it!

Marvel movies are known for their heroes and their hopeful outlook on the world. But in 2025, we're getting a brand new team: the Thunderbolts. This team is made up of antiheroes and former villains, and it's sure to be the wackiest and strangest, as well as one of the most memorable, superhero movies we've seen in recent years.

Keep reading for the latest news on Thunderbolts* before it hits theaters in 2025.

Marvel Studios/YouTube

Thunderbolts* comes out this May, and the cast just showed off some brand new footage at the D23 convention — and thanks to the new 'Celebrating 85 Years' spot, we have the first look too!

We get a look at Bucky Barnes, The Red Guardian, John Walker, and Ghost. Plus, Yelena Belova, of course. This heartbreaking detail about Yelena's new look connects Florence Pugh's Yelena to Scarlett Johansson's Natashaand I'm WEEPING.

Marvel Studios/Walt Disney Studios

And at D23 Brazil, we got a brand new look at my new favorite team. "There’s something in this film, in terms of superpowers and superheroes, that shows that our superpowers lie in how ‘broken’ we are," David Harbour said at the event. "As if our superpowers came from our relationships.”

What is the plot of Thunderbolts?

Alberto E. Rodriguez/Getty Images for Disney

Thunderbolts* Plot

Consider Thunderbolts* to be The Avengers' edgy younger sibling. The movie follows Yelena Belova (who we know off the bat is a "depressed assassin" thanks to a Marvel Studios press release). She's joined by Bucky Barnes, The Red Guardian, and John Walker. Based on a leak, it looks like we'll see this group of misfits team up against Valentina Allegra de Fontaine after she sends them on a deadly mission.

Thunderbolts* Release Date

Jesse Grant/Disney

Thunderbolts* Release Date

Thunderbolts* hits theaters May 2, 2025.

Who's on the Thunderbolts team?

Alberto E. Rodriguez/Getty Images for Disney

Thunderbolts* Cast

Thunderbolts* stars Florence Pugh, Geraldine Viswanathan, Lewis Pullman, Hannah John-Kamen, Wyatt Russell, Julia Louis-Dreyfus, Sebastian Stan, and David Harbour.

This is a huge cast, and Viswanathan just revealed how crazy the first day of filming was. “My first day didn’t feel real," she tells Vanity Fair. "I felt this extra pressure of, ‘Know your lines, babe. You can’t really play around like you usually do.’"

Historically, sci-fi fans haven't been kind to actresses in their favorite projects (remember when Star Wars fans bullied Kelly Marie Tran off social media?). But Viswanathan is already thinking ahead. “If it’s overwhelming, I’ll log off. But I like discourse around pop culture,” she says. “[Thunderbolts*] felt a little bit edgier and fresher, more existential and dark.”

Jesse Grant/Disney

The rest of the cast also enjoyed working together. “Everyone is going to f—kin’ love me! It’s really, really, really fun to be with a group of actors that you have a good time with," Wyatt Russell says at Comic Con (via Variety), while David Harbour adds, “Florence Pugh [is] just electric to work with. There’s warmth and humor, but there’s also a lot of pathos.”

“This is why we can't stop laughing together, because we genuinely just had such a wonderful time with each other and we've loved working with one another," Pugh tells People. “I feel like this is something that we've never seen before from Marvel...it's a very open and honest and truthful idea. And I'm just really excited for people to watch it.”

Are you excited for this brand new chapter in the MCU? I really feel like Thunderbolts* will usher in a whole new generation of fans and I, for one, CANNOT WAIT! Let us know your thoughts on Facebook.

Lead images via Alberto E. Rodriguez/Getty Images for Disney

This post has been updated.