Nosh Pit

Macrina: Swedish Overnights

The Verdict: Even with the liberal topping of sprinkles, several pined for the cookie itself to be sweeter. Given the scone-like texture the rounds would pair well with tea or coffee.

Dahlia Bakery: Gingerbread People

The Verdict: Though we like our ginger folk brittle, these were tooth-cracking crunchy. A splash of color wouldn’t have hurt either.

THIRD PLACE WINNER!

Belle Epicurean: Almond Sandies

The Verdict: Buttery and light wonders, exactly the way sandies should be. Delightful nutty flavor.

Fresh Flours: Snowmen

The Verdict: Best presentation of the bunch. Simple and classic—“tastes like all my childhood Christmases,” commented one—but in need of more butter. A close runner-up.

Belle Epicurean: Hazelnut Snowstorms

The Verdict: The rummy undertone was overwhelming for some, but a handful loved the amaretto aftertaste. Thumbs up for the squishy melty texture.

Dahlia Bakery: Pumpkin Whoopies

The Verdict: The spice on top had us split: some relished the savoriness, others found it distracting. All agreed the mini pies were more of a Fall rather than yuletide treat, and tasty when bites weren’t sprinkled in spice.

SECOND PLACE WINNER!

Parisian Star Desserts: Gingerbread Men

The Verdict: Nailed the texture: the crisp outside and soft chewy middle made for a satisfying snap without being too dry. Big points for the festive (and tasty) frost job.

Nielsen’s Pastries: Gingerbread Stars

The Verdict: A taster aptly summed up these gingerbread bars with “not bad, not exciting.” Those who like treats less sweet gave their stamp of approval.

FIRST PLACE WINNER!

DeLaurenti Specialty Food and Wine: Nutella Pizzelle

The Verdict: “What’s not to like?” cracked an eater smitten with the generous spread of Nutella. “Looks like a little Belgian waffle sandwich!” said another of the slightly crispy cakes dressed in sugar.

Three Girls Bakery: Rum Balls

The Verdict: Lots of great ingredients—dark chocolate, orange zest, espresso—but the rum dominated. “It’s like spring break in a ball.”

Nielsen’s Pastries: Finnish Shortbread

The Verdict: For shortbread cookies these guys sure were short on butter (and sandy as a result).

Lilli-Pilli: Caramel

The Verdict: Great ratio of crumb to cream, and downright yummy. Alas the gloppy caramel had us pining for a thinner spread. Points for the just-so touch of salt.

Bakery Nouveau: Chocolate

The Verdict: Dense rather than dainty, this nugget reminded us of a truffle, not a macaron. Intensely flavorful, with a boozy aftertaste.

THIRD PLACE WINNER! (TIE)

Belle Epicurean: Pumpkin

The Verdict: Kudos for the zesty, complex finish. As one taster put it, “There is some rogue flavor. Is it chili? Is it rum? Maybe a little salt?” The filling: pleasant, thanks to its velvet whip, but rather buttery for some. Great texture all around.

Le Panier: Chocolate

The Verdict: With the tooth of a brownie and a tad dry, these didn’t deliver the ethereal texture we sought. Not enough filling.

THIRD PLACE WINNER! (TIE)

Le Panier: Espresso

The Verdict: But Le Panier’s coffee cakes did capture that lightness.

Madeleine Bread and Desserts: Chocolate

The Verdict: The middle maintained an undeniably chocolate flavor, but the meringues were wan. The first morsels gave way nicely: “It almost melts as soon as you bite it.”

SECOND PLACE WINNER!

Lilli-Pilli: Chocolate

The Verdict: Effortlessly delicious, with a smooth cacao tang and masterful balance between meringue and middle. No matter these were the penultimate macs on our list—most noshers went in for seconds.

Marie and Freres: Chocolate

The Verdict: While the ganache is no doubt first-rate (indeed, it’s additive free and sourced from Brazil’s Atlantic Forest), it just didn’t work in this medium. The dark savor imparted sour notes, we wanted something sweeter. But the crusty cakes rocked.

FIRST PLACE WINNER!

Belle Epicurean: Chocolate

The verdict: Truly delectable. As any proper macaron should, the meringues are made with almond. The ganache—“really, really creamy and dark”—proved a delicious complement to the fragrant, nutty undertones. Delicate yet “the right amount of chewiness.”

Le Panier: Lemon

The Verdict: Not as bright in flavor as color but notable nonetheless: “This tastes natural,” enthused one over the citrus savor.

Madeleine Bread and Desserts: Green Tea

The Verdict: Fans of Asian pastries may dig the heavy hints of matcha. This team, however, found it overpowering.

Bakery Nouveau: Margarita

The Verdict: Too much of a novelty for this classic-loving crew.

Bottega Italiana: Chocolate

The Verdict The texture was uneven: at times it was light and perfectly smooth, other licks were chalky. Still, the intensely dark savor won over chocolate buffs.

ViaVita Cafe and Wine Bar: Fennel Pollen

The Verdict Initially put off by the jaundiced tint, the crowd was nonetheless intrigued by the creative flavor combo, and quickly wowed by the natural, fresh tang: “This is nature’s Good & Plenty,” enthused one panelist. “Like licorice without all the fake stuff,” echoed another.

THIRD PLACE WINNER!

Sirena Gelato: Chocolate

The Verdict The finish is just right, but it was the first-rate chocolate that excited taste buds with its vibrant undertones. A favorite in Bellingham, Sirena recently opened a Kirkland storefront.

D’Ambrosio Gelato: Chocolate

The Verdict Lots of potential, with an indulgent chocolate silkiness. Several spoonfuls in, however, and tasters were comparing the mixture to mousse and pudding.

SECOND PLACE WINNER! (TIE)

Fainting Goat: Pistachio

The Verdict Tasters heralded the purity of the pistachio (“dead on,” “the perfect flavor,” and “exactly how pistachio should taste”), made better by evenly distributed flecks of the nut.

Gelatiamo: Hazelnut

The Verdict Gelatiamo nailed this one, the most traditional of gelato flavors. A tad sweet for some, but all relished the spot-on taste—like eating hazelnuts without the crunch, they said. A close runner-up.

SECOND PLACE WINNER! (TIE)

Procopio: Pineapple Basil

The Verdict Though less traditional, tasters took to the icy, almost slushy texture, deeming this the most refreshing of the bunch. Points for the unique (and well-balanced) flavor combo; the lingering and delicate pineapple had us clamoring for rum.

Fainting Goat: Chocolate

The Verdict More of a mild chocolate, it paled in comparison to the richer submissions. Would be a good balance to another, more pronounced scoop.

Sirena Gelato: Sea Salt Caramel

The Verdict Commendable mouthfeel but quite buttery—a lot of caramel, not enough of the promised sea salt.

FIRST PLACE WINNER!

Gelatiamo: Chocolate

The Verdict Owner Maria Coassin brought from the Boot several generations’ worth of culinary study, which she masterfully applies to gelato. (Said one eater: “This tastes European to me.”) The texture—creamy yet dense—coupled with a strikingly complex chocolate (the hints of dark were a nice surprise) made this a top-notch submission. Tasters couldn’t help but go back in for seconds.

D’Ambrosio Gelato: Pistachio

Considering D’Ambrosio’s rabid fan base, we were surprised when the Ballard Ave shop didn’t top our list. But the emphasis on ingredient wasn’t lost on the panel: tasters made note of the nutty zing of the pistachios (a Sicilian variety sourced directly from Italy), and their pleasing, lingering aftertaste. Points were docked for texture.

Bottega Italiana: Salted Caramel Chocolate Chip

The Verdict Too sweet. The caramel overwhelmed and imparted more of a butterscotch or toffee taste. “The flavor is so powerful you don’t really get the refreshing part.”

ViaVita Cafe and Wine Bar: Chocolate

The Verdict We couldn’t get past the consistency. Mudslides, French silk pies, and Jello snack packs all came to mind.

Procopio: Chocolate

The Verdict A muted, barely there milky chocolate. The texture was airy. (Little known fact: Gelato is supposed to have less air content by volume than ice cream.)

Little Rae’s Bakery

Tasters’ note: “Love the crunch.” “But the middle is dry.” “The ratio of chocolate to dough? It seems really uneven.” “I actually don’t like as much chocolate in my chocolate chip cookies, so I like that about these cookies. But it does look like an uneven distribution.” “Really simple.” “It tastes like it has pretty good ingredients—the butter, the chocolate, it tastes classic.” “I would not regret eating an entire one of those.”

Eaters’ info: $1.60/cookie. Little Rae’s Bakery, 309 S Cloverdale St #D47, 206-762-5750; littleraesbakery.com

Dahlia Bakery

Tasters’ notes: “It isn’t as crispy as I thought it was going to be.” “It kind of looks like when a second grader makes cookies for the first time and goes, I like big cookies! and and puts a huge thing of Tollhouse dough on the pan.” "The chocolate is really sweet. It tastes like Cadbury…like Easter chocolate.” “Or like the dough is made with a fake sugar.” “It’s a little too chewy.” “I feel like there are candy shells or M&M’s in it.”

Eaters’ info: $2.50/cookie. Dahlia Bakery, 2001 4th Ave, 206-441-4540; tomdouglas.com

FIRST PLACE WINNER!

Volunteer Park Cafe

Tasters’ notes: “Oh, this one is sweet. It’s very fragrant.” “I like the way that it’s cracked because then you feel like you’re getting a really good crunch.” “The chocolate chunks are so rich. Definitely tastes like high-end chocolate.” “The chocolate is definitely richer in this one.” “Points for the stick-to-your-teeth aspect.” “The cookies are crunchy on the outside and chewy toward the middle—a perfect combo.” “Nice and buttery.” “The chocolate chips are really soft, in a good way.”

Eaters’ info: $2/cookie. Volunteer Park Cafe, 1501 17th Ave E; 206-328-3155; alwaysfreshgoodness.com

Essential Baking Company

Tasters’ notes: “Is it whole wheat or something? It’s not very sweet. It really makes the chocolate pop out.” “I like the chocolate, the level of sweetness.” “The texture is almost mealy, and was very crumby, but I liked the cookie taste.” “It tastes like it’s missing an ingredient.”

Eaters’ info: $2.05/cookie. Essential Baking Company, 5601 1st Ave S, 206-545-3804; essentialbaking.com

Skydottir Epic Cookies (gluten-free, vegan, organic dark chocolate)

Tasters’ notes: “There’s a big essence of vanilla. Like an extra vanilla flavor. It’s maybe a little bit exaggerated for me.” “For a special diet cookie, this is well done.” “It tastes healthy, like a breakfast or protein bar.” “It’s got a really nice texture to it, but a weird aftertaste.” “I don’t mind it, but it’s not the taste I expected out of a chocolate chip cookie.”

Eaters’ info: Skydottir Epic Cookies, sold in markets and cafes across Washington State, 206-265-3195; skydottir.com

SECOND PLACE WINNER!

Specialty’s Café and Bakery

Tasters’ notes: “They’re so thick! They look like scones.” “They look like they pack a lot of chocolate, but I got a fairly large piece with barely any. I actually think they need more chips, they’re pretty inconsistent.” “I love the texture, they’re light.” “I’m impressed because it must require some kind of confection cooking or something like that. I can’t imagine you can cook those in a regular oven.” “I would have no clue how to make a cookie this thick.” “Nice ingredients, really good quality.” “Does it taste like a S’more to anyone else?” “Can you imagine ice cream on that?”

Eaters’ info: $2.19/cookie. Specialty’s Café and Bakery, various locations; specialtys.com

Macrina Bakery

Tasters’ notes: “It’s the first one I finished all of. Every other one, I took a bite and didn’t want the rest.” “Chewy and crunchy. Nice and light. I feel like I could eat this and not feel guilty afterward.” “It’s more of a milk chocolate than a bitter chocolate.” “Nails both the cookie and the chocolate parts.”

Eaters’ info: $1.90/cookie. Macrina Bakery and Cafe, various locations; macrinabakery.com

Sugar Bakery

Tasters’ notes: “Mine is falling apart!” “It reminds me of when you have a brownie, there’s a more cakey taste.” “It’s too doughy in the middle. Look at the plate, they’re all sagging.” “It’s like we’re conducting a cookie dough tasting.” “The chocolate is really nice.” “It made me think of licking a spoon covered in chocolate chip cookie dough.”

Eaters’ info: $1.95/cookie. Sugar Bakery, 1014 Madison St, 206-749-4105; sugarbakerycafe.com

THIRD PLACE WINNER!

Delaurenti

Tasters’ note: “I think it’s the dark chocolate that makes it stand out. It’s not too sweet.” “And there’s lot of it, which is obviously a plus.” “This is the best chocolate we’ve tasted. Almost liquidy.” “It’s pretty evenly distributed.” “Yummy. That’s gotta be one of the best ones.” “The texture is really hard. It’s kind of crispy.”

Eaters’ info: $2.19/cookie. Delaurenti Specialty Food and Wine, 1435 1st Ave, 206-622-0141;
delaurenti.com

Hiroki (made with orange zest and cocoa powder)

Tasters’ notes: “It’s too orange.” “The cookie part isn’t bad.” “I kind of like it, and really would if it had less orange. The zest is just a bit too intense.” “They’re not really chocolate chips, are they? They’re like chunks.” “Certain bites were underbaked in the center.” “The texture reminds me of those Pepperidge Farm Milano cookies.”

Eaters’ info: $2.50/cookie. Hiroki, 2224 N 56th St, 206-547-4128; hiroki.us

Oddfellows Chocolate Ganache Covered with Sprinkles

Tasters’ notes: One taster gushed, “Delicious! Love that the donut has a crispness to it. Very evident it’s made with love. What I picture when I think of doughnuts.” Another said, “As doughnuts go, this is near perfection. Chewy on the inside, crisp on the outside and not overly sweet.”

Ordering info: $1.50 each. Oddfellows is new to the doughnut scene—their baker, Austin, just started making these hand-punched beauts a month ago. Get ‘em early, they’re selling out fast each day. (And yes, he cooks up the holes, they’re for sale as well.) Oddfellows Cafe and Bar, 1525 10th Ave, 206-325-0807; oddfellowscafe.com

Mighty-O Donuts French Toast

Tasters’ notes: “Great flavor, light cake. I normally wouldn’t try this flavor by loved it!” Another said, “Complex and delish,” making reference of the mix of cinnamon, cardamon, coriander, ginger, orange peel, and maple syrup.

Ordering info: $1.50 each. 2100 N 55th St, 206-547-0335; mightyo.com

FIRST PLACE WINNER!

Frost Doughnuts Salted Caramel

Tasters’ notes: This sticky-sweet-salty confection easily earned the rank of top doughnut, despite a few clamors for more salt. One taster said, “Absolute heaven! Perfect combo of sweet and savory.” Another said, “The taste doesn’t overwhelm, but definitely caramel.” Another simply said, “Wowzers.” Indeed.

Ordering info: $1.89 each. 15421 Main Street, Mill Creek, 425-379-2600; frostology.com

Mighty-O Donuts Apple Fritter

Tasters’ notes: Organic and vegan, these got points from several tasters for a spot-on ratio of apple-to-sugar taste. “Not too sweet or sticky,” said one. “Great crunchy outside, doughy inside.”

Ordering info: $1.50 each. 2100 N 55th St, 206-547-0335; mightyo.com

Oddfellows Maple Glazed Old Fashioned

Tasters’ notes: “Really good! Not greasy, great spice. I would order this one.”

Ordering info: $1.50 each. Oddfellows Cafe and Bar, 1525 10th Ave, 206-325-0807; oddfellowscafe.com

SECOND PLACE WINNER!

Frost Doughnuts Smokey Bacon Maple Bar

Tasters’ notes: Big points here for the deft combo of savory and sweet. “Really, improbably good,” said one taster. Another commented, “The saltiness of the bacon offsets the sticky sweetness of the doughnut.” Another summed it up: “Everything is better with bacon.”

Ordering info: $1.89 each. 15421 Main Street, Mill Creek, 425-379-2600; frostology.com

Family Donut Shop Boston Creme

Tasters’ notes: “A classic. Very fresh, well done Boston crème.” Another had this to say: “As sweet as sweet can be. Perfectly evil—and I mean that in a good way.”

Ordering info: $.95 each. Family Donut Shop, 2100 N. Northgate Way, 206-368-9107

THIRD PLACE WINNER!

Oddfellows Cinnamon and Sugar Old Fashioned

Tasters’ notes: The texture, with its slight crunch, garnered big points, as did the just-so trace of sweetness. One said, “Oozes homemade. Not too sweet, but still hits the spot. I could eat two, which rarely happens with me.” Another said, “Just like Grandma made!” Another reviewer summed it up with, “Brilliant! Wonderful crunch, great texture and balance of sweet and savory.” It’s safe to say Oddfellows was wise to venture into the doughnut arena.

Ordering info: $1.50 each. Oddfellows Cafe and Bar, 1525 10th Ave, 206-325-0807; oddfellowscafe.com

Family Donut Shop Maple Bar

Tasters’ notes: One reviewer said, “I am a fan of the chewy texture of the interior.” Tasters were split on the frosting. Some thought it was delicious and just right, others marked it as too heavy.

Ordering info: $.95 each. Family Donut Shop, 2100 N. Northgate Way, 206-368-9107

Krispy Kreme Original Glazed

Tasters’ notes: These classics with the unmistakable machine-cut precision had one taster raving, “Great mouth feel. Good texture.” Another said, “Yummy and sweet! Light and fluffy.”

Ordering info: $.99 each or $8.99 a dozen. Various Seattle locations

Krispy Kreme Glazed Raspberry Filled

Tasters’ notes: "A Jolly Rancher inside a glazed donut. Totally delicious and sugary.” Several tasters applauded Krispy for plumping ’em with just the right amount of filling.

Ordering info: $.99 each or $8.99 a dozen. Various Seattle locations

The Original Bakery Maple Bar

Tasters’ notes: We were divided on this guy. One was effusive in praise: “That maple frosting is delicious! So authentic tasting, like it came straight from the tree.” Others thought it a tad heavy.

Ordering info: $1.05 each. 9253 45th Ave SW, 206-938-5088; theoriginalbakery.com

The Original Bakery Apple Fritter

Tasters’ notes: One of the favorite apple fritters of the bunch. One taster recorded, “The best apple fritter. A good ratio of dough to apple to glaze.” Another noted, “Good texture and ample apple pieces.”

Ordering info: $1.05 each. 9253 45th Ave SW, 206-938-5088; theoriginalbakery.com

Top Pot Classic Glazed Old Fashioned

Tasters’ notes: It’s Obama’s Top Pot favorite, and was for a couple of our noshers as well. “A pretty good example of this genre—much better flavor than most!” enthused one.

Ordering info: $1.89 each. Various Top Pot locations; toppotdoughnuts.com

Punjab Sweets Gulab Jamun

Tasters’ notes: Juicy doughnut holes dipped in syrup, several tasters found them too sweet, while others appreciated the moistness and sweetness. One said, “Texture is of brioche or maybe brioche French toast.”

Ordering info: $6.99/lb. Punjab Sweets, 23617 104th Ave SE, Kent, 253-859-3236; punjabsweetsonline.com

Punjab Sweets Khoya Jamun

Tasters’ notes: Almost all tasters found these cream-filled, oblong pastries too moist.

Ordering info: $6.99/lb. Punjab Sweets, 23617 104th Ave SE, Kent, 253-859-3236; punjabsweetsonline.com

Top Pot Classic Apple Fritter

Tasters’ notes: These ginormous fritters got overall thumbs up and were a close contender for a top spot. “Perfect heft, nice amount of moist fruit, great veins of juiciness. And crispy–yum!”

Ordering info: $1.89 each. Various Top Pot locations; toppotdoughnuts.com


Find more Seattle Met Taste Tests: Cookies, Pies

Three Girls Bakery Oolalas are made with shortbread, pistachios, and dried cranberries.

Tasters’ notes One taster loved the texture that dried fruit and nuts leant to these funky treats.

Ordering information $1 each; call the Pike Place Market location at 206-622-1045. Cookies are available daily; for specific orders call a few days in advance.

Why they’re great holiday cookies “The cranberries are so red, the pistachios are so green. Plus cranberries are a winter holiday tradition,” says Three Girls owner and chef Atarah Levy.

Three Girls Bakery Santa’s Elves

Tasters’ notes Santas Elves got big points for their “charming and whimsical” appearance “crunchy” texture. “Plus: chocolate hats!” wrote one sampler.

Ordering information $1.75 each; call the Pike Place Market location at 206-622-1045. Cookies are available daily; for specific orders call a few days in advance.

Why they’re great holiday cookies “It’s a sugar cookie with the flavors of the holiday, plus they’re delicious when dipped in chocolate. The cookie is divine, but you have to buy them because they’re so cute. I like to make things that look like the holidays. The first thing that hits you is art and beauty, and the second thing is the delicious flavor. The spicy cinnamon buttons add a little extra too," says Levy.

SECOND PLACE WINNER!

Three Girls Bakery Ginger Folks

Tasters’ notes “Classic and artistically done,” one panelist noted. “The cutest of the bunch and tasty too,” wrote another.

Ordering information $1.25 each; call the Pike Place Market location at 206-622-1045. Cookies are available daily; for specific orders call a few days in advance.

Why they’re great holiday cookies “They’re tradition. To me gingerbread is something quintessential to the holiday season, and style-wise they look very European," says Levy.

Columbia City Bakery Almond Raspberry Thumbprints

Tasters’ notes These gorgeous rounds won points for “great almond flavor,” and the moist texture of the jam filling.

Ordering information $.75/each, $9/12-pack; available daily and for sale individually or in boxes of 12. For purchasing three or more boxes, order two days in advance by calling 206-723-6023. For purchases of four or more, pre-payment is required.

Why they’re great holiday cookies “They seem like a traditional thumbprint, but the fancier, almond decoration makes them a little different," says pastry chef Karra Wise.

Columbia City Bakery Cranberry Orange Pistachio Biscotti

Tasters notes One sampler suggested serving these crisp cookies with coffee or tea, since they’re “not too sweet.” Everyone loved the holiday flair of dried fruit.

Ordering information $.75/each, $9/12-pack; available daily and for sale individually or in boxes of 12. For purchasing three or more boxes, order two days in advance by calling 206-723-6023. For purchases of four or more, pre-payment is required.

Why they’re great holiday cookies “They’re Christmas-y looking with an orange twist,” says Wise.

Columbia City Bakery Cardamom Shortbread Cookies

Tasters’ notes Our tasters were divided on these: Some loved the cardamom, others found the texture prohibitively crumbly.

Ordering information $.75/each, $9/12-pack; available daily and for sale individually or in boxes of 12. For purchasing three or more boxes, order two days in advance by calling 206-723-6023. For purchases of four or more, pre-payment is required.

Why they’re great holiday cookies “They fit the simple, no booze, no chocolate shortbread cookie, which is a Christmas tradition. But with the cardamom and brown sugar it’s still rich," says Wise.

Columbia City Bakery Tipsy Rum Cookies

Tasters’ notes “Nothing says holidays like a hit of booze at dessert,” noted a fan of these drunken sweets.

Ordering information $.75/each, $9/12-pack; available daily and for sale individually or in boxes of 12. For purchasing three or more boxes, order two days in advance by calling 206-723-6023. For purchases of four or more, pre-payment is required.

Why they’re great holiday cookies “Dark and rich, they satisfy the boozy need at Christmas.” says Wise.

FIRST PLACE WINNER

Dahlia Bakery Chocolate Truffle

Tasters’ notes “How I would prefer to die,” wrote one hyperbolic tester. “Death by chocolate. I would eat these every day but they’re not very festive. They look like cowpies!” Other tasters loved the gooey, rich consistency.

Ordering information $2.50 each; available on a daily basis, but for special orders, call 206-441-4540 or visit tomdouglas.com to submit an order form online.

Why they’re great holiday cookies “They’re all so delicious and handmade with love,” says marketing manager Robyn Wolfe of the Chocolate Truffles and subsequent Dahlia Bakery submissions.

THIRD PLACE WINNER!

Dahlia Bakery Butter Pecan Sandwich

Tasters’ notes “Salty and sweet, dark and different” wrote one sampler.

Ordering information $2.50 each; available on a daily basis, but for special orders, call 206-441-4540 or visit tomdouglas.com to submit an order form online.

Dahlia Bakery Peanut Butter Sandwich

Tasters notes Everyone loved the filling in Dahlia’s take on a classic Nutter Butter, one person declared it “the perfect peanut butter cookie.”

Ordering information $2.50 each; available on a daily basis, but for special orders, call 206-441-4540 or visit tomdouglas.com to submit an order form online.

Dahlia Bakery Snowflake Sugar Cookie

Tasters’ notes These snowflakes got docked for a consistency some samplers considered too crisp and crunchy, but others liked how the straightforward decoration and thinness recalled the holiday cookies of their youths.

Ordering information $2.50 each; available on a daily basis, but for special orders, call 206-441-4540 or visit tomdouglas.com to submit an order form online.

DeLaurenti Specialty Food and Wine Chocolate Chip

Tasters’ notes “A chocolate chip cookie is always nice,” said one taster, “but it’s not seasonal.” Still, everyone seemed to like the smooth, soft consistency and ample chocolatiness of these thick classics.

Ordering information $2 each; can be bought individually at DeLaurenti, or purchase the dough and make them at home. Special orders are accepted, but must be placed 24–48 hours in advance. Call 206-622-0141.

DeLaurenti Specialty Food and Wine Chocolate Chunk

Tasters’ notes “These are fabulous” noted on sampler. “I love the nuttiness of the hazelnuts.”

Ordering information $2 each; can be bought individually at DeLaurenti, or purchase the dough and make them at home. Special orders are accepted, but must be placed 24–48 hours in advance. Call 206-622-0141.

Why it’s a great holiday cookie “It’s great because it has raw, loosely hand-chopped hazelnuts. The chocolate is a giant bar broken into pieces. It’s my personal favorite,” says chef Garrett Abel.

DeLaurenti Specialty Food and Wine Peanut Butter

Tasters’ notes One taster loved the sweet-and-salty contrast of these peanut butter cookies, another called them “too dry.”

Ordering information $2 each; can be bought individually at DeLaurenti, or purchase the dough and make them at home. Special orders are accepted, but must be placed 24–48 hours in advance. Call 206-622-0141.

Why they’re great holiday cookies “They’re made with organic peanut butter, the best ingredients. Everything we do is about simplicity and quality,” says Abel.

Sugar Bakery and Cafe Holiday Sugar Cookies

Tasters notes “Exactly what I want in a cookie,” exclaimed one person. “Melty, buttery, this is what I would serve at a party.”

Ordering information $2.25 each, $3.50 for three-pack, $22/dozen; most are available daily, but to ensure an order call the bakery in advance at 206-749-4105. Twenty-four hour notice is preferable. These cookies, along with other holiday varieties, are also available on an assorted cookie platter (from 15–20 cookies), priced at $22.

Why they’re great holiday cookies “They’re festive. And religiously neutral,” says owner and chef Stephanie Crocker.

Sugar Bakery and Cafe Mexican Wedding Cookies made with buttery pecan shortbread, cinnamon, rolled in powder sugar

Tasting notes “Nutty and cinnamony,” a sampler described, “almost melts in your mouth.” Another loved the contrast these would add on a platter of various kind of cookies.

Ordering information $3.50/four-pack, $22/dozen; most are available daily, but to ensure an order call the bakery in advance at 206-749-4105. Twenty-four hour notice is preferable. These cookies, along with other holiday varieties, are also available on an assorted cookie platter (from 15–20 cookies), priced at $22.

Why it’s a great holiday cookie “It looks like a snowball,” says Crocker.

Sugar Bakery and Cafe Peppermint Bark Shortbread, chocolate shortbread dipped in white chocolate and crushed candy canes

Tasters’ notes Peppermint divided us. “Love it,” wrote some, but one taster said it conjured toothpaste.

Ordering information $2.25 each; most are available daily, but to ensure an order call the bakery in advance at 206-749-4105. Twenty-four hour notice is preferable. These cookies, along with other holiday varieties, are also available on an assorted cookie platter (from 15–20 cookies), priced at $22.

Why they’re great holiday cookies “Peppermint bark is something you’ll find often, so it’s good to see it in a different form,” says Crocker.

A la Mode Pies: Apple and Ginger Pear Made with sweet and tart apples, Bartlett pears, fresh ginger, and cinnamon.

Tasting notes: “The best thing that’s ever happened to me.” “Perfect crust.”

Ordering information: $25 for a 9-inch pie. No cut off date for Thanksgiving orders. All orders are placed online and delivered to your specified delivery location on the day you request. Deliveries can be made through Thanksgiving Day.

What else: “Pears and apples are in season, so it’s a time to celebrate how great they are while offering the spices we attribute to holidays.” -Chris Porter, A la Mode owner

A la Mode Pies: Blue Hawaiian Made with wild blueberries, rubel blueberries, crushed pineapple, coconut crumble topping.

Tasting notes: “Delicious filling.”

Ordering information: $25 for a 9-inch pie. No cut off date for Thanksgiving orders. All orders are placed online and delivered to your specified delivery location on the day you request. Deliveries can be made through Thanksgiving Day.

What else: “It’s a shout out to tropical flavors and a way to imagine going somewhere warm for Thanksgiving,” says Porter.

A la Mode Pies: Marionberry and Hazelnut Made with marionberries, ground hazelnuts mixed in the crust

Tasting notes: “Wild and woodsy, and I’d eat it again for breakfast.” “Phenomenal crust.”

Ordering information: $25 for a 9-inch pie. No cut off date for Thanksgiving orders. All orders are placed online and delivered to your specified delivery location on the day you request. Deliveries can be made through Thanksgiving Day.

What else: “Marionberries are just awesome, and they should be celebrated all year round,” says Porter.

Columbia City Bakery: Autumn Harvest Made with pear, apple, cranberries, fresh ginger, cinnamon and allspice

Tasting notes: “Love the crispness of the fruit and overall it wasn’t too sweet.” “Tastes like fall.” “Gorgeous.”

Ordering information: $25 for a seven-inch pie, $40 for a 10-inch pie. Thanksgiving orders must be placed by 7pm on Monday, November 22. All pies must be picked up no later than 8pm on Wednesday, November 24. Orders placed by calling 206-723-6023 or in-person.

What else: “Brings harvest fruits together and has the French apple tart feel. It’s a familiar flavor with a formal presentation. It’s fancier than a pie,” says one Columbia City Bakery pastry chef.

Dahlia Bakery: Caramel Apple Made with Granny Smith apples, cardamom, caramel sauce

Tasting notes: “Looks like Grandma’s.”

Ordering information: $19 for a six-inch pie, $35 for a 9-inch pie. Call (206) 441-4540 or visit tomdouglas.com for more information.

WINNER!

Dahlia Bakery: Pumpkin Made with homemade roasted butternut squash with a mix of clove, cinnamon, ginger, allspice, and nutmeg

Tasting notes: “A very pretty pie, and I loved the extra nuance in seasoning.” “It wins the beauty contest.” “Custardy.”

Ordering information: $19 for a six-inch pie, $35 for a 9-inch pie. Call (206) 441-4540 or visit tomdouglas.com for more information.

Hi 5 Pie: Caramel Apple Pecan Made with apples, pecans, caramel, brown sugar, various spices

Tasting notes: Would you serve it for thanksgiving “No, I would keep it for myself.” “Very darling.” “A nice diversion from the usual.”

Ordering information: $12 for a seven-inch pie. Thanksgiving orders must be placed by 3pm on Monday, November 22. Place an order at any Fuel location or via owner Dani Cone’s email: dani@high5pie.com. Pies can be picked up at whichever Fuel location the customer finds most convenient on either Tuesday, November 23 or Wednesday, November 24 after 3pm. If emailing Cone, make sure to specify which Fuel the pie will be picked up at.

What else: “Great for Thanksgiving because it blends a classic apple pie with another holiday classic of pecan pie. And the caramel, that’s an added bonus,” says Cone.

Hi 5 Pie: Cranberry Nut Made with cranberries, orange juice, brown sugar, walnuts, pecans, various spices, spiced oat, and brown sugar crumb top

Tasting notes: “Crunchy and gooey at the same time.” “I expected to pucker but the cranberries had just enough sweetness.”

Ordering information: $12 for a seven-inch pie. Thanksgiving orders must be placed by 3pm on Monday, November 22. Place an order at any Fuel location or via owner Dani Cone’s email: dani@high5pie.com. Pies can be picked up at whichever Fuel location the customer finds most convenient on either Tuesday, November 23 or Wednesday, November 24 after 3pm. If emailing Cone, make sure to specify which Fuel the pie will be picked up at.

What else: “It’s a new holiday tradition for us at High 5 Pie. The cranberries add a perfect amount of color and richness with a bit of tart for a great holiday dessert,” says Cone.

Hi 5 Pie: Sweet Potato Made with yams, vanilla, milk, marshmallows

Tasting note: “Sweet, great for kids.”

Ordering information: $12 for a seven-inch pie. Thanksgiving orders must be placed by 3pm on Monday, November 22. Place an order at any Fuel location or via owner Dani Cone’s email: dani@high5pie.com. Pies can be picked up at whichever Fuel location the customer finds most convenient on either Tuesday, November 23 or Wednesday, November 24 after 3pm. If emailing Cone, make sure to specify which Fuel the pie will be picked up at.

What else: “Sweet potato pie is definitely a tradition in many homes this time of year, and for me it’s a new favorite. Topped with toasted marshmallows you really can’t go wrong. It’s a taste of classic ‘homey’ holidays,” says Cone.

WINNER!

Macrina: Apple Made with apples, maple sugar

Tasting notes: “This is a perfect apple pie.” “This is what apple pie should taste like—crisp crust, ( like the hint of sugar) and apples aren’t too mushy or too tart.” “Perfect amount of buttery flakiness but it still kept its shape.”

Ordering information: $25 for a nine-inch pie. All Thanksgiving pie orders must be made by Monday, November 22 at noon. Orders must be picked up by 6pm on Wednesday, November 24. Phone or walk-in orders accepted.

Macrina: Pumpkin Seasoned with pumpkin pie spices

Tasting notes: One taster nominated it for “best pumpkin” because “the filling was the most interesting and the crust was distinctive.”

Ordering information: $20 for a nine-inch pie. All Thanksgiving pie orders must be made by Monday, November 22 at noon. Orders must be picked up by 6pm on Wednesday, November 24. Phone or walk-in orders accepted.

Shoofly Pie: Pecan Made with pecans, sugar and brown sugar, pure vanilla extract, and bourbon

Tasting notes: “Needs bourbon.” “Soft and gooey in a great way.”

Ordering information: $22 for a nine-inch pie. Place order by Friday, November 19 by 9pm. A limited number of extra pies for both Wednesday and Thursday will be available in person on a first-come, first-served basis. Call the bakery at (206) 938-0680 to place an order, and they request prepayment for all orders. Pies must be picked up by Wednesday, November 24 by 2pm or Thanksgiving Day by noon.

What else: “It’s the perfect proportion of sweet and nutty, and we spike ours with pure vanilla extract and bourbon. It’s a Thanksgiving classic–and grandma would be proud of ours,” says co-owner Kimmy Tomlinson.

WINNER!

Shoofly Pie: Apple Cranberry Crumble Made with Granny Smith apples, cranberries, lemon juice, sugar, spices

Tasting notes: “The crust is perfection.” “Tart, sweet, savory, buttery.” “A game changer.”

Ordering information: $21 for a nine-inch pie. Place order by Friday, November 19 by 9pm. A limited number of extra pies for both Wednesday and Thursday will be available in person on a first-come, first-served basis. Call the bakery at (206) 938-0680 to place an order, and they request prepayment for all orders. Pies must be picked up by Wednesday, November 24 by 2pm or Thanksgiving Day by noon.

What else: “It’s a twist on the traditional apple pie. Tart cranberries are a perfect complement to sweet, tangy apples and our handmade, crunchy oat crumble completes it,” says Tomlinson.

Shoofly Pie: Pumpkin Made with pumpkin, heavy whipping cream, whole milk, brown sugar, eggs, spices

Tasting notes: “Fluffy. The best texture of the pumpkin pies.”

Ordering information: $21 for a nine-inch pie. Place order by Friday, November 19 by 9pm. A limited number of extra pies for both Wednesday and Thursday will be available in person on a first-come, first-served basis. Call the bakery at (206) 938-0680 to place an order, and they request prepayment for all orders. Pies must be picked up by Wednesday, November 24 by 2pm or Thanksgiving Day by noon.

What else: “We roast and puree fresh pumpkin on site. It’s perfectly spiced. Topped with fresh dollops of whipped cream and our own mini pie dough stars that are dusted with cinnamon and sugar, it looks really lovely on the Thanksgiving dessert table,” says Tomlinson.