YULE LOVE IT

The good fluff

Umber Ahmad worked as a financial adviser to Tom Colicchio for years, but when he tasted some of her cookies and cakes, he convinced her to go into the baking biz. For Christmas, her new bakery, Mah-Ze-Dahr, is offering an upscale take on Nabisco’s Mallomars cookies. Ahmad’s version features a spiced speculoos cookie topped with a vanilla bean-marshmallow, all covered in chocolate and flecked with 22-karat edible gold .“[We wanted] to reimagine and elevate an iconic taste combination,” says Ahmad. “We have been making marshmallows for some time, and the idea of marrying them with a speculoos cookie felt authentically like the right thing to do as we approach winter.”

6 for $18 at Mah-Ze-Dahr, 28 Greenwich Ave.; 212-498-9810

Ginger spice

The iconic gingerbread man cops an attitude in It’ Sugar’s giant versions — nearly 1 foot tall — which feature sassy messages like “Bite me” and “Totally baked.”

$9.99 at It’ Sugar, locations throughout NYC; ItSugar.com

Oh, holy bite

The Internet went crazy in November when Doughnut Plant unveiled the Ripple — a cake featuring a doughnut within a doughnut within a doughnut — and, starting Thursday at its Chelsea location, it will offer a special one for Christmas. It features a gingerbread doughnut, a doughnut with a festive mint-green glaze and chocolate-mint filling, and a third doughnut glazed with white chocolate and topped with red-velvet cake crumbs. “There’s really nothing like it,” says owner Mark Isreal. “We actually had to make the machine to make the Ripple.”

$24 at Doughnut Plant in the Chelsea Hotel, 220 W. 23rd St.; 212-505-3700

French twist

Since opening seven months ago, Union Fare has become known for its inventive croissant flavors, and its Christmas creation doesn’t disappoint. The festive candy cane croissant is filled with sweet and minty cream cheese, drizzled with white chocolate, and sprinkled with crushed candy cane. “Candy canes were always one of my favorite parts of the holiday,” says Union Fare executive chef Yvan Lemoine.

$7 at Union Fare, 7 E. 17th St.; 212-633-6003

Layer up

The city’s favorite whimsical pastry chef, Christina Tosi, has come up with a new version of her popular layer cake for the season. It features layers of chocolate chip and chocolate malt cakes, mint cheesecake, rich chocolate crumbs, and a cookies-and-cream frosting. Need something more bite-size? It’s also available in cake-truffle form. Cakes from $42, truffles are $16 a dozen, both at Milk Bar, locations throughout NYC; MilkBarStore.com