Sugar Cookies

Happy Monday!!!

If you’ve got the Monday blues say ‘I’. IIIIIIII

Hopefully these sugar cookies should SWEETEN up your day ><

They are very easy to make but they take about 2 and a half hours because of refrigerating the dough. So while they’re cooling, you can relax, have a bath, have some wine, maybe go for a jog… The sky is the limit (for two or more hours).

Dough chilling in the refrigerator
Dough chilling in the refrigerator

They are really fluffy, soft and melt in your mouth. Perfect for a night in after work.

Hearts and MIttens 🙂

Here’s the receipe! ENJOY ❤


  • 1 cup butter
  • 1 cup granulated sugar
  • 1/4 cup unsweetened apple sauce
  • 1/2 teaspoon of vanilla
  • 3 cups flour
  • 1/4 teaspoon of salt


  1. Mix the butter and sugar until fluffy. Add the applesauce and vanilla and continue to mix until combined.
  2. Add flour and salt and mix until combined.
  3. Mold and divide the dough into two discs. Wrap each disc in plastic wrap and refrigerate for at least two hours. (I refrigerated mine overnight because I got too lazy—if you do this, give them five minutes to get a little soft outside of the fridge before you go right into rolling if you don’t want sore arms the next day)
  4. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  5. Sprinkle a flat surface with flour to roll the dough. Unwrap one of the discs and sprinkle flour.
  6. Roll the dough to about 1/4 of an inch thickness and cut out shapes using cookie cutters. Place them on a cookie sheet and bake for 15 minutes.

Caramel Nutella Cookie Bombs

Hello hello! Sorry I haven’t posted in a while. It’s been a very hectic two weeks but my life has finally fallen back into place and I think I can relax and bake yummy things now 🙂

Last time I made banana nutella popsicles and I haven’t used the nutella since. So I figured I’d make another nutella recipe!

These have literally goodness oozing from them. Nutella, caramel, chocolate chips, cocoa…literally a dream! These cookies are the bomb! 😉 (see what I did there?)

These are really soft on the inside and more crunchy on the outsides ❤

I’m literally raving over these. They are just so good. LIke????!

Anyways, making this was messy. I’m not gonna lie! You have to get in with your hands but it’s so worth it.

During the preparation, I used a end of a spoon instead of my finger like #4 in the directions suggest. It’s just easier because my nails are long. (I know it’s bad kitchen etiquette but contrary to popular belief, I have a life outside of my kitchen)

This is what they looked like raw:


So essentially, I rolled the dough into a ball, made a hole in the dough, filled the hole with nutella and caramel syrup then covered the top with a flat piece of dough.

The nutella and syrup don’t exactly explode in your mouth but they are a nice surprise every time!

Anyways, here’s the recipe 🙂


1/2 cup butter

1 1/2 cups light brown sugar

2 eggs

1/2 cup cocoa powder

1/4 tsp salt

3/4 tsp baking powder

2 cups all-purpose flour

½ cup chocolate chips

1/2 cup nutella

½ cup of caramel syrup



  1. Line a cookie pan with parchment paper and preheat your oven to 350F (175C)
  2. In a medium saucepan, melt the butter over medium heat. When it’s melted, take the pan off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined.
  3. Pour the mixture into a bowl, add the flour and stir until no even; then stir in the chocolate chips. Note that the mixture will be very thick so you might want to use your hands instead of a spoon or mixer.
  4. Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella and top it up with some caramel syrup. Top with a flattened tablespoon of dough, and seal the edges.
  5. Do this for each cookie and bake for 10 minutes.