Sweet Cause, Serious Cookies: The Cookie Kindness Project Returns to Raise Funds for Safe Shores DC

Back for its third year, the Cookie Kindness Project is uniting over 25 of the DMV’s top pastry chefs, bakers, chefs, and food writers for a deliciously meaningful cause. This limited-edition spring cookie box aims to raise over $10,000 for Safe Shores DC, a nonprofit dedicated to supporting child abuse survivors and working to end abuse and neglect in the District. Spearheaded by pastry pros Tiffany MacIsaac (Harmony Group, formerly Buttercream Bakeshop) and Yesenia Jarquin (The Hamilton DC), each box includes 25+ handcrafted cookies—one from each participating contributor. Think: Key Lime-Poppy Scottish Shorties, Salted Caramel Tahini Mac Cookies, Pandan Latte Cookies, Vegan Chocolate Blackout Cookies, and so many more—every bite is a show of community and kindness.

-Tiffany MacIsaac of Harmony Group (Key Lime-Poppy Scottish Shorties)
-Yesenia Jarquin of The Hamilton DC (Spring Chip Cookies)
-Rochelle Cooper, Pastry Chef of The Duck and the Peach, La Collina, The Wells (Gluten-Free Neapolitan Cookies)
-Zoë Ezrailson, Pastry Chef of Sugar High (Yabba dabba doo!)
-Jen Lin-Liu, Author of On the Noodle Road (Black Sesame Chocolate Chip Cookies)
-Elizabeth Kaehler, Pastry Chef (Chocolate Mint Sandwich Cookies)
-Alex Reponen, Owner of Dapper Fox Bakery (Carrot Cake Cookie)
-Audrey Valerio, Owner of Frost and Flourish DMV (Rebel Cookie)
-Jenna Huntsberger of Whisked DC (Vegan Chocolate Blackout Cookies) 
-Caitlyn Dysart, Pastry Chef (Sesame Halva Chew)
-Joy Razo of Long Shot Hospitality (Pandan Latte Cookies)
-Shannon Boyle of Uncle Chip’s Cookies (Cherry Blossom Shortbread)
-Doron Peterson of Sticky Fingers Sweets & Eats (Chocolate Chip Cookies)
-Devyn Kiszeewski of Tango Pastry (Pepas Argentinas)
-Vanesa Jarquin of Cordelia Fishbar (Blueberry Thyme Cookies)
-Alison Friedman of Liberty Baking Co. (Snickerdoodle)
-Michelle Brown of Teaism (Salty Oat Cookies)
-Alicia Wang and YJ Choi of Yellow (Chocolate Sandwich Cookies)
-John Bagwell of Paste and Rind (Salty Dark Chocolate and Easter Candy Cookie)
-Chelsea Tan of Chiboo Bakery (Salted Caramel Tahini Mac Cookie)
-Susan Bae of Moon Rabbit (Green Thai Tea and Passionfruit Sandwich Cookie)
-Evan Sanderson of Sweets by E (Monster Cookie)
-Kaity Mitchell of L’Ardente and Unconventional Diner (Miso-Brown Butter Chocolate Chip Cookies)
-Emily Zimmerman of BakeItFeminist (Salted Chocolate PB Chip Levain-Style Cookie)
-Joseph Allen of Old Ebbitt Grill (Chocolate Espresso Cookie)
Micayla Brown of Cranes and Arrels (Pistachio Double Chip Cookies)
-Lisa Francis of The Federal Lunch (Brown Butter + Pistachio Bars)
-Wendy Wicker, Cookie Fanatic (Rhubarb Baci di Dama)

Boxes are $105 each and available for pickup on Sunday, April 27th from 12–2PM at The Hamilton DC. Supplies are limited, and this event sells out fast, so don't wait.  Pickup Location, The Hamilton DC, 600 14th St NW, Order Here