Eating/Drinking

Publican Quality Meats Wins the Holiday Cookie Season

Chocolate snickerdoodles and Scandinavian gingersnaps, anyone?

Spoon and Stable molasses cookies; Photo by Libby Anderson

Step away from the oven and give your snickerdoodle recipe the year off, because the tastiest cookies in the nation (not even an exaggeration) are yours for the snatching at Publican Quality Meats.

It’s an outrageous collaboration spearheaded by Erika Chan (of The Publican, Publican Quality Meats and Anker) being dubbed the “Cross-Country Holiday Cookie Swap,” and it’s as epic as it sounds.

Here’s the deal: through December, stop by PQM, where sugary delights—made on-site with recipes courtesy of chefs from both near and far, including Lisa Ludwinski of Detroit darling Sister Pie; Jessica Koslow of L.A. powerhouse Sqirl; and cookie queen Robin Wehl Martin of Seattle’s Hello Robin—have overtaken the always-tempting pastry case. Stock up, paying $3 to $5 per cookie, and know that you’re supporting Chicago-based nonprofit Deborah’s Place while you indulge.

Credit: John Philip

Without further adieu, here’s the sweet lineup:

Homemade Oreos from Joanne Chang (Flour Bakery + Café, Boston)
Valrhona fleur de sel cookies from Jessica Koslow (Sqirl, Los Angeles)*
Coconut drops from Lisa Ludwinski (Sister Pie, Detroit)
Pistachio spelt shortbreads from Alison Pray (Standard Baking Co., Portland, ME)
Chocolate snickerdoodles from Robin Wehl Martin (Hello Robin, Seattle)
Molasses cookie sandwiches with vanilla marshmallow filling from Diane Yang (Spoon and Stable, Minneapolis)*
Chocolate chip pecan cookies from Dolester Miles (Highlands Bar & Grill, Birmingham, AL)*
Pinenut rosemary cookies from Nancy Silverton (Pizzeria Mozza, Los Angeles)
Scandinavian gingersnaps from Anna Posey (Elske, Chicago)
Frosted sugar cookies with sprinkles from Nicole Guini (Blackbird, Chicago)
Grandma Bertha’s mace cookies from Leigh Omilinsky (Nico Osteria, Chicago)
Santa Claus bars from Natalie Saben (Pacific Standard Time, Chicago)
Frosted animal cookies from Erika Chan (The Publican, Publican Quality Meats and Anker, Chicago)

* We sampled ourselves into a deep sugar coma and proclaim these flavors the most delicious.