Lemon Crinkle Cookies


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.


  • 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


  • 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.







This entry was posted in Cookies.

Double Chocolate Fudge Cookies


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


  • 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


  • 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


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


  • 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


  • 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.





This entry was posted in Cake.