Lemon Crinkle Cookies

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Confession, these are not a healthier cookie option… necessarily. I was seriously craving some lemon cookies and I came up with this recipe after messing around with one I found online. Lets just say my recipe is way better and actually contains real lemons. I understand  using bottled lemon juice and lemon extract, but it’s so much better using fresh squeezed lemon juice and zest.

Ingredients:

  • 1-3/4 cup all purpose flour
  • 1-1/2 tsp baking powder
  • 2 tsp lemon zest (about two lemons)
  • 1 stick of butter at room temperature
  • 1 cup of sugar
  • 2 eggs at room temperature
  • 3/4 tsp pure vanilla extract
  • 1/4 cup of fresh squeezed lemon juice (about 2 lemons)
  • 1/2 cup of powdered sugar

Directions:

  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Mix dry ingredients together. Add in lemon zest and mix.
  • Cream together butter and sugar using stand mixer.
  • Add eggs, vanilla, and lemon juice to creamed butter and sugar.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Place powdered sugar in a small bowl.
  • Scoop dough into small balls (really it’s up to you how small or large you would like your cookies to be) place cookie dough into powdered sugar and roll.
  • Place cookie dough on to cookie sheet and bake 12-14 minutes or until cookies are puffed and the bottoms are just golden.

 

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This entry was posted in Cookies.

Double Chocolate Fudge Cookies

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Double chocolate is way better than just chocolate. Hope you enjoy these seriously moist and delicious cookies.

Ingredients:

  • 1/2 cup unsweetened organic applesauce
  • 1/4 cup unsalted organic butter
  • 1/4 cup coconut oil
  • 3/4 cup dark brown sugar
  • 2 tsp pure vanilla
  • 2 eggs
  • 2-2/3 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions: 

  • Preheat oven to 350F. Line a baking sheet with parchment paper.
  • Cream butter, coconut oil, and sugar.
  • Add applesauce, eggs, and vanilla to creamed butter mixture.
  • Combine dry ingredients together in a large bowl.
  • Add dry ingredients to wet and mix until just combined. Then add in chocolate chips.
  • Refrigerate cookie dough for 1 hour if would like a thicker cookie.
  • Using a 1/4 cup cookie scoop or measuring cup, scoop cookies and place on cookie sheet. Push down slightly and bake for 8 minutes.
  • Let cookies cool slightly on cookie sheet before transferring.

 

This entry was posted in Cookies.

Blueberry Lemon Bundt Cake

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This might just be my new favorite flavor combination and it’s perfect for summer.

Ingredients: 

  • 2-1/2 cups All Purpose Flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened organic applesauce
  • 1/2 cup unsalted organic butter
  • 1 cup dark brown sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1 cup plain greek yogurt
  • 2 cups blueberries
  • 2 tbsp lemon zest
  • 1 tbsp fresh squeezed lemon juice

Directions: 

  • Preheat oven to 350F. Grease your bundt pan (I used butter) and set aside.
  • Whisk together flour, baking powder, and salt.
  • Cream butter and sugar until fluffy. Add in applesauce, vanilla, and eggs.
  • Add flour in three additions alternating with yogurt.
  • Toss blueberries and zest with 1 tsp of flour.
  • Add blueberries to mixture and fill bundt pan.
  • Bake for 60-70 minutes or until a toothpick inserted comes out clean.
  • Cool and flip out cake on to a plate.
  • If you want to add a more finished look, dust top of cake with powdered sugar once it has completely cooled.

 

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This entry was posted in Cake.