Rose & Bay Leaf Drizzle Heart Cookies

Rose & Bay Leaf Drizzle Heart Cookies

Eat your heart out this Valentine's Day...

by Rose Wilde


1 cup Drizzle 

1 cup sugar, plus 1 cup for rolling 

1 cup lemon juice 

1 tsp baking powder 

1/2 tsp kosher salt 

zest 2 lemons 

2 cups all purpose flour 

2 1/2 cups whole grain sonora flour (we recommend the Techapi Heritage Grain Project)

1 tsp powdered bay leaf, plus more for rolling (we recommend Burlap and Barrel

4 tbsp powdered roses (we recommend Pondicherry Dry Goods)


Active Time: 20 minutes

Full Time: 40 minutes

Serves 24

Preheat the oven to 350 degrees.


Prepare three sheet trays with parchment paper.


Beat together Drizzle, sugar and lemon juice in the bowl of a stand mixer with a paddle attachment on low.


Combine remaining ingredients except zest in a separate bowl, and whisk together.


Add flour mixture into stand mixer bowl a cup at a time, beating till combined.


Add zest and beat one more minute. Dough should be soft and malleable but not sticky. Adjust flour if necessary.


In a medium bowl, combine a pinch more powdered bay leaf, and powdered roses with 1 cup of sugar.


Pinch off quarter sized pieces of dough, roll in your hands into a ball then on the counter into a log. Connect the two ends, pressing together gently. Transfer cookie to the sugar bowl, tossing sugar lightly all over. Transfer cooking onto a prepared sheet tray and shape into a heart. Or X's and O's.


Bake for 15-18 minutes till lightly golden. Cool completely on the sheet tray, transfer to plate. Give them to all your BAEs! Cookies keep for 1 week in an airtight container.