Union Square's 31st Annual Christmas Cookie Tour



Esquire Meals and the Union Square neighborhood invites you to our 31st annual Christmas Cookie Tour. The park and the homes will all be decorated to celebrate the season. We offer you a special afternoon to stroll through our National Register of Historic Places district, and through the many fine 19th century homes opened for your pleasure. If you are new to our tour, you may be surprised to find that while we are very consistent in our views of proper Victorian streetscape, we vary widely in our concepts of interior decor. Our homes run the gamut of style from country to contemporary, with eclectic coexistence as a common rule.

Esquire Estates is no stranger to the theme. Built in 1863, I purchased Esquire Estates in September of 2016. By mid-December of the same year, I was laying on the floor, buried under an avalanche of my own making, crushed by garland and glitter when I decided to be on the following years’ cookie tour.  Deemed Esquire Estates, 1725 has been recently renovated and serves as an incubator for one of Baltimore’s newest health conscious meal prep companies, Esquire Meals. Esquire Meals will be offering their low calorie Carrot Cake Cookie! Try out our recipe and let us know what you think. 




Esquire Estate’s Carrot Cake Cookie

  • 1 cup instant oats
  • ¾ cup whole wheat or gluten-free flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ⅛ tsp salt
  • 2 tbsp coconut butter
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup pure maple syrup
  • ¾ cup grated carrots 
  1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup until thoroughly incorporated. Add in the flour mixture, stirring just until incorporated. Fold in the carrots. Chill the dough for at least 30 minutes.     (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
  3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.) Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Kenneth WatsonComment