When it comes to cookies, my husband is decidedly “Basic Boy.”
Meaning, he likes his chocolate chip, peanut butter, and snickerdoodle. And doesn’t like to veer to far from them.
So, “Ras El Hanout Snickerdoodles” satisfied both of our appetites. His for the classic. And mine for something a little more adventurous.
This wonderfully chewy and warmly spiced cookie recipe is from “Love Is A Pink Cake” (W.W. Norton & Co.), of which I received a review copy.
It’s by Claire Ptak, a Californian who moved to London to open her Violet Bakery. Of course, you may also know her as a former pastry chef at Chez Panisse in Berkeley. Or you may recognize her as the baker commissioned in 2018 to make the wedding cake for none other than Prince Harry and Meghan Markle.
Think of these as your favorite snickerdoodles — only taken up a big notch.
They’re crisp on the edges, and wonderfully chewy in the center. And they boast that old-fashioned cinnamon-sugar flavor we all love. What’s more, they get an unexpected punch of star anise, which lends warm, balanced licorice, tarragon and fennel notes.
My husband said they tasted exotic. I think they taste irresistible. Especially with coffee, chai tea or hot chocolate.
The cookbook is by Cooking Light recipe developer Deb Wise. The recipes use moderate amounts of sugar and fat without sacrificing texture or flavor. Wise is a fan of whole grains, reduced fat cream cheese, fat-free Greek yogurt, and even Cool Whip.