One of the great things about Bell’s Cookies, a baker of artisan cookies in Seattle, is that no one will mind if their gift is late.

The monthly mix of all-natural flavors offer upgrades on the classics plus new flavor combinations. And the whole line is our Top Pick of The Week.

While there are numerous artisan bakers who make a great chocolate chip, oatmeal, red velvet or snickerdoodle cookie—and yes, Bell’s sells those flavors—we really go out of our way for the flavors with a twist:

 
With our first order in December, we tried the whole shebang: Black Cocoa Crinkle, Chocolate Chunk (sprinkled with Maldon salt), Chocolate Sesame Halva, Christmas Confetti, Colombian Corn, Cookie Butter, Eggnog Snickerdoodle, Ginger Molasses, Peppermint & Cornflake, Pistachio Citrus, Pumpkin Cinnamon Roll, Red Velvet, S’mores, and Vegan Chocolate (which is also gluten-free, made with almond flour).

You can see the current website selection in photo #9 and here: Chocolate Chunk, Chocolate Monster, Columbian Corn, Confetti, Gluten Free & Vegan Chocolate, Lemon Blueberry, Red Velvet, Snickerdoodle, The Bell’s, The Pantry, and Triple Peanut Butter.

We’re waiting to see what next month will bring. We think we’ll be seeing a special Easter cookie.

And we’ve only seen photos of Lemon Crinkle, Sesame Yuzu, and Chocolate-Covered Strawberry on social media. And we want them.

The most popular flavor is, of course, the Chocolate Chunk, followed, not surprisingly, by Red Velvet. The Colombian Corn (photo #4) takes the bronze. That is a surprise, and you should require no arm-twisting to order some.

But if you’re a real foodie, skip the familiar and customize a box that includes the more unusual. Our Christmas box contained Chocolate Halva, Colombian Corn, Eggnog Snickerdooddle, Peppermint Cornflake, and Pumpkin Cinnamon Roll, and we fill out the box with other flavors.

Each cookie is individually wrapped for freshness (photo #2) and has an ingredients label.

Bell’s also sells their cookie dough by the pint—but personally, we’d be afraid that the dough would never get to our oven.

Before we continue, check out:

> The history of cookies.

> The 11 basic cookie styles.

> The different types of cookies: a photo glossary.

> The year’s 44 cookie holidays.

> How to keep cookies fresher for longer (below).
 
 
A BRIEF HISTORY

Bell’s Cookie Co. was founded in 2020 by husband and wife team Tomas and Brooke Perez, after their catering business was interrupted by the pandemic.

While adapting to the times, they remembered how much their catering customers loved their cookies.

They pivoted to focus on those cookies—a treat that always brings a smile to people’s faces, in hard times and good.

The brand was named after their daughter Isabella, and was a success from the get-go.

 
Our hope is that, while going from producing 20,000 cookies a month to 500,000 cookies to accommodate Delta, there’s still enough love to bake into each bite.

And a second hope—not in the least way self-serving—that they open a Bell’s Cookies near us.
 
 
GET YOUR BELL’S COOKIES

Bell’s has done the hard work by packaging five different assortments of 12 cookies.

Or, you can customize your own assortment.

There are subscriptions and gift cards.

> Head to the Bell’s Cookies website.
 
 
TIP: HOW TO KEEP YOUR COOKIES FRESHER FOR LONGER

Let’s say you only like to eat a little at a time. Or that you baked the cookies (or cakes, pies, or breads) more than two days ago.

Here’s how to extend the life of fresh baked goods, made without preservatives, keeping everything good to the last bite.

Cookies can go bad due to:

 
The fridge is not always the solution.

While keeping cookies in the fridge will forestall bacteria and mold for longer, it also can dry them out (make them stale) much faster.

In fact, the cold temperature in the fridge accelerates the crystallization of the starch molecules in the flour, which draws moisture out of all baked goods.

While recipes with custard, cream cheese, or whipped cream should be refrigerated (cheesecake can be frozen), consume them sooner rather than later. But as they have less flour than other cakes, they’ll keep longer.
 
 
HOW GIVE BAKED GOODS A LONGER SHELF LIFE

If they’re home baked, let them cool completely before putting them in a container or wrapping. This will stop condensation from building up inside the container, which can make the stored goods soggy.

Then make them airtight. As soon as they have cooled, store your baked goods in airtight containers. This minimizes their exposure to air, which dries them out.

Use parchment or wax paper between the layers to absorb the moisture from each layer and prevent sogginess.

While cookies can be stored in a high quality airtight container at room temperature for several days, cake and cheesecake should be refrigerated.
 
 
What About Pies?

[1] Yes, please! The cookie on top is The Pantry, a favorite (all photos © Bell’s Cookies).

[2] Each cookie is individually wrapped with an ingredients label. Pop them right into a gift bag.

[3] We love The Pantry, a white chocolate chunk cookie with toffee, espresso, and a pretzel on top.

[4] Don’t overlook Colombian Corn—it may not look glam but it’s the #3 best-seller.

[5] We’re keeping an eye out for Lemon Crinkle to return.

[6] Ditto for Sesame Yuzu.

[7] Bell’s tip: Microwave the cookies 5-15 seconds for gooey, or 3-5 minutes in the toaster oven for chewy. Store leftovers (as if!) in an airtight container for up to 5 days.

[8] Who wouldn’t love to receive a box of Bell’s Cookies?

 
Thanks to Coupon Mister for some of these tips.
 
 

[9] These flavors were available on the publication date of this article. Whatever is available when you get there, you can’t go wrong with any one of them.
 
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*Cream/whipped cream, custard, fresh fruit, and meringue pies shouldn’t be frozen. When thawed, the filling can separate or become watery.