Chocolate Glazed Doughnuts in 10 Minutes {Vegan + Gluten Free}


These doughnuts are so deliciously addictive. A soft, melt-in-your-mouth chocolate doughtnut glazed with creamy chocolate and topped with a rainbow of sprinkles.  


These doughtnuts:

  • are vegan, gluten free and refined sugar free
  • only take 10 minutes to prepare and 15-20 minutes to bake! 
  • are high in fiber and also have protein and healthy fats

They’re perfectly sweet, soft and chocolatey and sure to satisfy any doughnut cravings!


IMG_6942  IMG_6935    

Chocolate Glazed Vanilla Doughnuts {Vegan + Gluten Free}
Prep time
Cook time
Total time
Healthy, vegan and gluten free vanilla doughnuts with a chocolate glaze that can be made in under half an hour.
Serves: ~10 doughnuts
  • ½ cup almond milk or other non-dairy milk
  • 2 tsp apple cider vinegar
  • ½ tsp ground vanilla
  • ⅔ cup maple syrup
  • ¼ cup melted coconut oil
  • 2 cups rolled oats ground into flour
  • 1.5 tsp tapioca starch
  • pinch of salt
  • 2 tsp baking powder
  • ½ cup cocoa powder
  • Glaze:
  • 50 g vegan dark chocolate, chopped
  • 3 tsp maple syrup (adjust depending on how sweet your chocolate is. I used 92% so it was pretty bitter)
  • ⅛ tsp vanilla
  1. Preheat oven to 350F and grease a doughnut pan with coconut oil
  2. Mix almond milk, apple cider vinegar, vanilla, maple syrup and coconut oil in a medium sized bowl.
  3. In another bowl mix the rest of the doughnut ingredients.
  4. Pour wet ingredients into dry and mix until everything is well incorporated.
  5. Spread evenly into the doughnut pan and bake for 15 minutes or until doughnuts are cooked through (test with a skewer)
  6. While the doughnuts are cooking, make the glaze: In a double boiler (or just use a glass placed in a small pot of water) melt the chocolate. Once melted, stir in the maple syrup and vanilla.
  7. Glaze the doughnuts once they're cool and top with sprinkles, nuts, coconut or topping of your choice.


Golden Milk Shake


For the last few weeks this shake has been my go-to post workout snack. It’s refreshing, thirst quenching, and the perfect tide-you-over snack for mid morning or afternoon. Not to mention it’s delicious and full of super healthy ingredients like turmeric, cinnamon, ginger, and hemp seeds.

This shake would make a great addition to your weekly smoothie routine. Whether you enjoy it pre-workout, post workout or with no workout involved, it’s delicious at any time of the day.            IMG_6820



Turmeric and hemp seeds give this smoothie an earthy taste while dates balance it out with just the right amount of sweetness. Ginger and black pepper add some spice, and the flavours go together perfectly. 

It’s easy to make, with only 9 ingredients (most of which are spices) and comes together in just a couple of minutes.




Golden Milk Shake
Prep time
Total time
A delicious, refreshing and super healthy drink that's perfect for breakfast, a snack, or quenching your thirst post workout.
Serves: 2 small glasses
  • 2 cups almond milk
  • 3 tsp ground turmeric
  • ½ tsp ground vanilla
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cinnamon
  • pinch of black pepper
  • 4 soft dates
  • 1 tbsp hemp seeds (optional)
  1. Put all ingredients in a blender and mix until smooth



Caramel Maple Pecan Doughnuts {Vegan + Gluten Free}


These caramel pecan doughnuts are delicious, addictive and so easy to make. They also happen to be vegan and gluten free, made with natural ingredients, and baked instead of fried.

The base is a soft,  vanilla and cinnamon infused doughnut that’s then slathered with homemade caramel and dipped in chopped pecans. The result is a delicious caramel, vanilla, maple and cinnamon infused treat.



The best part about these is that they’re so quick and easy to make! 

2 bowls

10 minutes

Then you just have to put them in the oven for 15 minutes and mix your caramel sauce and chop the pecans while you wait.    


I love having one of these doughnuts with an almond milk  or matcha latte as a mid-morning or afternoon pick-me-up snack.   



Caramel Maple Pecan Doughnuts {Vegan + Gluten Free}
Prep time
Cook time
Total time
Delicious, baked doughnuts slathered in date caramel. These guys are vegan, gluten free, naturally sweetened and perfect for snacking.
Serves: 6-8 doughnuts
  • ½ cup almond milk or other non-dairy milk
  • 2 tsp apple cider vinegar
  • ½ tsp ground vanilla
  • ⅔ cup maple syrup
  • ¼ cup melted coconut oil
  • 2 cups flour (I used ~1.5 cups oat flour, ½ cup buckwheat flour)
  • 1.5 tsp tapioca starch
  • pinch of sea salt
  • 2 tsp baking powder
  • ½ tsp of cinnamon
  • Date Caramel
  • 10 soft dates
  • ⅓ cup maple syrup
  • ¼ cup melted coconut oil
  • ¼ tsp ground vanilla
  • pinch of sea salt
  • 1 cup finely chopped pecans
  1. Preheat oven to 350F and grease a doughnut pan with coconut oil
  2. Mix almond milk, apple cider vinegar, vanilla, maple syrup and coconut oil in a small bowl.
  3. In another bowl mix the flour, tapioca starch, sea salt, baking powder, and cinnamon.
  4. Pour wet ingredients into dry and mix until everything is well incorporated.
  5. Spread evenly into the doughnut pan and bake for 15 minutes
  6. While the doughnuts are cooking, make the date caramel: Use a knife or food processor to finely chop the pecans, and place them in a shallow bowl.
  7. Blend the dates, maple syrup, coconut oil, vanilla and sea salt in a blender or food processor until you have a sticky, caramel like mixture. Make sure you add the melted coconut oil last, and mix right away. Otherwise the coconut oil will cool and harden and the caramel won't be as smooth.
  8. Once the doughnuts are cool, spread on some caramel and then dip them into the chopped pecans.


Cinnamon Raisin Hot Cross Buns {Vegan and Gluten Free }


These hot cross buns are quick and easy to make and are perfect for breakfast or brunch on Easter or at any time of the year.

They’re vegan, gluten free, naturally sweetened, and high in protein thanks to quinoa, almond and buckwheat flour.

Plus they’re soft, fluffy, studded with raisins and swirled with delicious cinnamon and nutmeg flavours.

They’re perfect paired with coffeee, slathered with butter or coconut oil and topped with a heaping spoonful of  blueberry jam

12899810_10100843169534190_1803657141_n  DSC08578

The prep work for these only takes about 20 minutes and is as simple as stirring  the ingredients together in a couple bowls.

The hard part is waiting an hour while they rise. But you can whip them up, go for a spring walk and come back to the delicious smell of rising bread.

I like to eat them sliced and spread with butter and jam, but you could also ice them with a simple glaze. 

              DSC08556         DSC08545     DSC08540               DSC08513

Vegan and Gluten Free Hot Cross Buns
Warmly spiced, perfectly sweet and raisin studded hot cross buns. Easy to make and delicious when slathered with coconut oil or butter and spoonfuls of jam.
Serves: 16 buns
  • 1 cup warm almond milk
  • ½ cup maple syrup
  • 2 packets dry yeast (14g)
  • 4 cups flour (1 cup quinoa flour, 1 cup ground almonds, 1 cup oat flour and 1 cup buckwheat flour)
  • 2 tbsp tapioca starch
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ cup melted coconut oil
  • 1.5 spoons chia seeds + 4.5 spoons water
  • ½ cup raisins (soaked in hot water for at least 10 minutes)
  • 1 tsp lemon zest
  1. Line 2 baking sheets with parchment paper.
  2. In a small cup, mix chia seeds and water, stir and set aside.
  3. In a large bowl, combine almond milk, maple syrup and yeast and let sit for at least 5 minutes to activate the yeast.
  4. In a seperate bowl, mix together the flour, tapioca starch, cinnamon, nutmeg and ginger.
  5. Add the melted coconut oil, chia+water mixture, raisins and lemon zest to the bowl with the yeast. Stir well.
  6. Add the flour mixture to the wet mixture and stir until a dough forms. It should be wet and sticky.
  7. Wet your hands slightly to prevent sticking, grab a handful of dough, roll into a bun shape and place on your baking sheet. I got 16 buns, but it will vary depending on the size you want.
  8. Grease a knife with coconut oil and slice a cross shape in the top of each bun.
  9. Cover with a tea towel and set in a warm location to rise for 1 hour.
  10. Preheat oven to 400 F
  11. Bake the buns for 13-15 minutes or until they start to turn golden brown
  12. Let cool completely. Ice with a simple glaze if desired, or serve sliced with butter and jam


Vegan + Gluten Free Fluffy Blueberry ‘Buttermilk’ Pancakes


These super simple, 9 ingredient, 15 minute blueberry buttermilk pancakes need to be added to your weekend brunch menu.

Light & Fluffy


Generously studded with blueberries

and packed with fiber, antioxidants, and healthy fats, these make the perfect addition to a cozy, lazy Sunday morning brunch spread.

They’re also vegan, gluten free, and naturally sweetened with banana and maple syrup. 


These pancakes are so fast and easy….Simple enough to make during the week and amp-up your week day breakfast routine, but decadent enough to serve with freshly sliced fruit and whipped cream for an indulgent Sunday brunch. 

You only need 9 basic ingredients, a blender, a frying pan and a spoon or ladle. Plus only about 5 minutes of hands-on prep. 





Best served….

with a side of freshly sliced fruit. Strawberries, raspberries or banana work well

with a generous pour of maple syrup.

topped with extra blueberries or a spoonful of homemade blueberry jam

with a  giant dollop of whipped cream

and with a frothy coffee, tea, or freshly squeezed orange juice.



Classic, Fluffy Blueberry 'Buttermilk' Pancakes
Prep time
Cook time
Total time
Light and Fluffy blueberry pancakes, easy enough to make for weekday breakfasts and decadent enough for Sunday brunch.
Serves: 8 large pancakes
  • 1¼ cups almond milk
  • 1 tsp lemon juice
  • 1 tbsp chia seeds or flax seeds
  • 1 large banana
  • 1 tsp ground or liquid vanilla
  • 1 tbsp maple syrup
  • ½ tsp cinnamon
  • 2 cups rolled oats (gluten free if necessary)
  • 1 cup frozen blueberries
  1. Heat 1 tbsp of coconut oil in a large frying pan over medium heat. It's important to do this first so that the pan is really hot when you start to cook the pancakes.
  2. Add all ingredients (except the blueberries) to a blender, and blend until you have a smooth, pourable batter.
  3. Stir in the blueberries.
  4. Ladle the batter into the frying pan to make pancakes of your desired size. Cook for 1-2 minutes on each side, or until they start to brown and bubble around the edges.
  5. Serve with maple syrup and fresh fruit


Easy, Creamy, Vegan Tiramisu Infused with Espresso and Amaretto


Meet my new favourite dessert. This tiramisu isn’t in any way healthy, but it’s a delicious and perfect treat for any occasion where a traditional, sweet and creamy dessert is in order. 

It’s everything you want a tiramisu to be. Light and fluffycakeycreamy, chocolatey, and infused with strong hints of espresso and amaretto.

And that’s not even the best part…it’s so easy to make! Tiramisu may sound like a frighteningly complex dessert to attempt (I always thought so), what with it’s different layers, deciding on the right liquor, and coming up with the perfect ratio of chocolate:espresso:vanilla:liquor to get the right flavour… but this was actually really simple, requiring basic ingredients and easy steps.


It starts with a 10 minute homemade vanilla cookie sheet cake. While the cake is baking you stir together a mixture of espresso and amaretto that will be used to soak the cake when assembling the tiramisu. 

For the cream layer I used this ready-made coconut whipped topping from Soyatoo. It’s thick and delicious and holds together really well. But you could use any ready-made whipped topping or make your own using icing sugar and the cream from coconut milk cans.   


 DSC08246            DSC08214

 This would make a perfect Easter dessert,  or try it as a birthday dessert instead of a traditional cake, take it to a potluck party or make a hearty Italian dinner at home and serve this as dessert.  Whatever the occasion this is sure to go down well with any dessert lover. Serve with coffee or espresso and a big spoonful of whipped cream.        

                      DSC08148                                                 DSC08067DSC08051

Easy, Creamy, Vegan, Tiramisu Infused with Espresso and Amaretto
Prep time
Total time
A light, creamy, espresso and amaretto infused dessert that's simple and delicious!
Serves: 9 pieces
  • Cookie Sheet Cake
  • 1 cup almond milk
  • 2 tsp apple cider vinegar
  • 8 tbsp vegan butter
  • ¾ cup sugar
  • 2 tsp ground vanilla
  • 1¼ cups pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • Soaking Mixture
  • 1 cup espresso or strongly brewed coffee
  • 3 tbsp sugar
  • 4-5 tbsp amaretto
  • Cream
  • 4 cups vegan whipped topping (I used soyatoo coconut whipped topping)
  • 1 tsp vanilla
  • 1 tsp espresso
  • 1 tsp amaretto
  • Toppings
  • ½ cup finely chopped dark or milk chocolate
  • cocoa powder
  1. Preheat oven to 350 F and line a large baking sheet with parchment paper
  2. Mix almond milk and apple cider vinegar in a small cup and set aside
  3. In a medium sized bowl, using the back of a fork, mix butter and sugar until light and fluffy
  4. Add all other ingredients for the sheet cake, including the soy milk + vinegar and whisk until well combined. The batter should be smooth and thick but pourable.
  5. Pour the mixture onto the cookie sheet and use a spoon to evenly spread it into a large, flat rectangle
  6. Bake for 20 minutes or until the edges start to brown and crisp up.
  7. While the cookie sheet is baking, mix all ingredients for the soaking mixture until the sugar is dissolved and pour it into a large, shallow dish (I used a 9 inch pie pan)
  8. In a large bowl, mix your whipped cream and stir in vanilla, espresso and amaretto. Place in the freezer, stirring every 10-15 minutes so it stays nice and firm.
  9. Get out the dish that you want to use for your tiramisu (I used a 9x9 brownie dish). When the cookie sheet is cool, slice it into smaller rectangles, so you can fit 4 on the bottom of your tiramisu pan.
  10. Take a piece of cookie, dip both sides in the soaking mixture and place it on the bottom of your pan. Repeat until the whole pan bottom is covered.
  11. Top with a thick layer of whipped cream, sprinkle with cocoa and chopped chocolate.
  12. Repeat adding two more cookie layers and two more cream layers (the last layer should be cream). Add chocolate and cocoa on top of each cream layer.
  13. Refrigerate until ready to serve.
  14. Note : To make your own coconut cream, chill two regular sized cans of full fat coconut milk or coconut cream in the fridge overnight, so that the liquid and cream separate. The next day, open the cans and scrape the thick cream from the top into a large mixing bowl, being careful not to get any liquid. Beat the cream for 30 seconds-1 minute. Then stir in vanilla and ¾-1 cup icing sugar depending on desired sweetness. Add a spoonful of espresso and amaretto if desired.


15 Minute Coconut Oil Shortbread Sugar Cookies


These oat and almond based sugar cookies are the perfect treat to bake up for Valentines Day or to enjoy at any time of the year. They’re made using simple ingredients like oats, ground almonds and coconut oil and the result is a tender, vanilla flavoured, sweet and buttery cookie.   

These cookies are gluten free and vegan and made using coconut oil and agave instead of the butter and refined sugar in conventional sugar cookie recipes. 

    DSC08003  DSC08023


With only 9 ingredients and one bowl,  they’re really easy to whip up and they can be baked right away….the dough doesn’t even need to chill. In under half an hour the cookies will be ready to eat.

All you have to do is grind your oats into flour and mix all ingredients in a bowl. The batter will be thick and sloppy but it bakes up perfectly. Because of the consistency of the unbaked batter, you have to start with circular cookies and then cut them into shapes half way through baking, if desired.  The leftover bits are great to crumble up on top of muesli or oatmeal.     

I iced these with a basic icing recipe (icing sugar, vanilla and almond milk) and used beet juice for the red colouring.


Coconut Oil Sugar Cookies
Prep time
Cook time
Total time
A sweet, tender, flakey cookie that's vegan and gluten free. They're perfect cut into heart shapes and served on Valentines Day or for any time of the year when you want a healthier treat.
Serves: 16 large circular cookies
  • 1 tbsp ground flaxseeds + 2 tbsp hot water
  • ½ cup agave
  • ½ cup coconut oil
  • 1 tbsp almond milk
  • 1 tsp ground vanilla
  • 1.5 cups rolled oats, ground into flour (gluten free if needed)
  • 1.5 cups almond meal
  • ½ tsp baking powder
  • pinch of salt
  1. Preheat oven to 350 F and line a baking sheet with parchment paper
  2. Mix flaxseeds and water in a small cup and let it sit for 5 minutes
  3. Using beaters or a hand mixer, mix agave and coconut oil until well combined
  4. Add flaxseed mixture, almond milk and vanilla and mix until everything is well incorporated
  5. To the same bowl, add oat flour, almond meal, baking powder and salt and mix.
  6. The dough will be sticky. Spoon heaping tablespoons of dough onto your cookie sheet.
  7. Use the back of a spoon, dipped in hot water to flatten and smooth the tops and edges of the cookies into flat discs.
  8. It's impossible to cut the cookies into shapes before baking since the batter is too sticky. If you want to cut them, take them out of the oven after 7-8 minutes, use cookie cutters to cut the discs into desired shapes and place back in the oven.
  9. Bake for 10-12 minutes or until cookies are brown around the edges.
  10. Let them cool completely before icing. I used a basic icing recipe (1 cup icing sugar, ¼ tsp ground vanilla and 1 tbsp almond milk) plus fresh beat juice to get the red colour.


Caramelized Pecan Pie Thumbprint Cookies {Vegan + Gluten Free}


A tender, flakey, nutty, shortbread style cookie base topped with sweet, crunchy, caramelized pecan pie filling….These pecan pie thumbprint cookies are decadent, quick and easy to make, and perfect to serve to guests or to enjoy on your own. 



If you love pecan pie but don’t want to take the time or effort to fiddle with pie crusts, then these cookies are for you! With only 10 ingredients, they’re fast and simple and so caramelly and delicious. They’re also vegan, gluten free and naturally sweetened with maple syrup.



Pecan Pie Thumbprint Cookies
Prep time
Cook time
Total time
A shortbread style thumbprint cookie topped with a deliciously sweet and caramelly filling reminiscent of pecan pie.
Serves: 12 large cookies
  • Cookie Base
  • 1¼ cups ground almonds
  • 1 cup rolled oats ground into flour
  • ½ tsp ground vanilla
  • ¼ tsp baking soda
  • pinch of sea salt
  • ¼ cup coconut oil
  • 3 tbsp maple syrup
  • 1 tbsp almond milk
  • Pecan Pie Filling
  • 1 cup chopped pecans
  • 10 soft dates
  • ⅓ cup maple syrup
  • ¼ cup melted coconut oil
  • ¼ tsp ground vanilla
  • pinch of sea salt
  1. Preheat your oven to 350 F and line a baking sheet with parchment paper.
  2. Put dates into a bowl and cover with boiling water.
  3. In a bowl, combine almond and oat flour, vanilla, baking soda and salt. Use a fork to cut in the coconut oil until it's evenly distributed and the mixture is slightly crumbly.
  4. Add maple syrup and almond milk and use your hands to mix until well combined.
  5. Take about 2 tbsp of dough, use your hands to flatten it into a thick cookie shaped disc, and place on your baking sheet.
  6. Use your thumb to make an indentation in the middle of each cookie.
  7. To make the filling, take the dates out of the water (they should have softened quite a bit), and put them in a blender with the maple syrup, melted coconut oil, vanilla and sea salt. Blend until you have a thick, sticky, caramel like mixture.
  8. Spoon into a bowl and stir in the pecans.
  9. Place heaping spoonfuls of the filling into the indentations you made in the cookies.
  10. Bake for 15 minutes, or until the edges of the cookies start to brown.


Everything Bagel Cheese Ball {Vegan}


This cashew based cheese ball is an amazing substitute for a cheesy spread that’s healthy, wholesome, flavourful and delicious. It’s creamy and rich and full of oniony, garlicky everything bagel flavour.

Serve this as a perfect snack for game day, Friday night happy hour, wine and cheese nights, or an easy appetizer. It’s super simple to prepare and can be made well ahead of time. Plus it’s fun, delicious, easy to share, and perfect for dipping everything from bread to crackers to veggies.



The cashew cheese itself is mixed with garlic, onions and chopped sun dried tomatoes and then rolled in a mixture of dehydrated onion and garlic, fine sea salt, poppy seeds and sesame seeds.

The base is so easy to make, with only 4 ingredients – cashews, white wine, nutritional yeast and salt. All you have to do is mix it, stir in the mix-ins, and roll in the sesame/poppy seed mixture.

DSC07676  DSC07691  

Dipping Ideas:

– fresh veggies – carrot sticks, celery, cucumber, bell peppers

– crisp fruit like apple or pear slices

– tortilla chips, potato chips or crackers 

– bagel bites

– pretzels

– fresh, sliced baguette

Serve with a side of olives or dried fruit 



Everything Bagel Cheese Ball {Vegan}
Prep time
Total time
This garlic and onion infused cheeseball is rolled in sesame seeds and poppy seeds and has all the flavour of an everything bagel slathered with cream cheese. It's creamy,rich and delicious and would make a great addition to any holiday spread.
Recipe type: appetizer, snack
Serves: 1 cheese ball
  • Cheese Ball
  • 1¼ cup cashews
  • 3.5 tbsp dry white wine (I like chardonnay)
  • 3 heaping tbsp nutritional yeast
  • 1 medium sized red onion, finely chopped
  • 2 large cloves of garlic (you can add more depending how garlicky you like it)
  • ¼ cup finely chopped sun dried tomatoes (in oil)
  • ¼ tsp salt + more to taste
  • Topping
  • ⅛ cup poppy seeds
  • ⅛ cup sesame seeds
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • pinch of sea salt
  1. Soak the cashews in boiling water for 20 minutes to soften. While they're soaking, chop the onion, garlic and sun dried tomatoes,and put them in a frying pan with ~1tbsp olive oil. Fry over medium heat for about 10 minutes or until onions soften and turn golden brown.
  2. Drain the cashews and put them in a blender or food processor with the white wine, nutritional yeast, and salt. Blend until the mixture is very smooth and has the consistency of a thick hummus.
  3. Spoon the mixture into a small bowl and stir in the onion/garlic/tomato mixture. Taste and add more salt if needed.
  4. Freeze for 20-30 minutes to make it easier to roll into a ball.
  5. While the cashew mixture is freezing, mix the topping ingredients in a small cup or bowl and then pour them onto a plate or other flat surface and spread them out evenly.
  6. Take the cashew mixture out of the freezer and use your hands to roll it into a ball (or log!).
  7. Roll the cheese ball in the poppy seed mixture until it's fully coated. You can eat it right away or wrap it in saran wrap and refrigerate it for an hour or more to set (then it will be a bit firmer)


Gluten Free and Naturally Sweetened Gingerbread Cut-out Cookies


These gingerbread cut-out cookies are delicious and also happen to be vegan, gluten free and naturally sweetened.

These cookies are crispy on the edges and chewy in the centre, perfectly sweet, gingery and laced with hints of cinnamon and nutmeg.


I frosted some of the cookies with a simple date caramel ‘icing’ but I actually prefer eating them plain! But if desired, decorate them with any frosting you’d like!


These cookies are perfect for dunking! I love having them with a hot cup of chai tea on the side!

They’re also great broken up over a warm bowl of oatmeal.


Gluten Free and Naturally Sweetened Gingerbread Cut-out Cookies
Prep time
Cook time
Total time
Delicious gingerbread cut-out cookies perfect for holiday gatherings. They're simple to make plus vegan, gluten free and naturally sweetened with maple syrup!
Serves: ~20 small cookies
  • 1.5 cups almond meal
  • ¼ cup arrowroot powder
  • spices - 2 tsp ground ginger + ½ tsp cinnamon + ¼ tsp nutmeg
  • pinch of sea salt
  • ½ tsp baking soda
  • ¼ cup maple syrup
  • 1.5 tbsp melted coconut oil
  • 1.5 tbsp molasses
  1. Preheat oven to 350 F and line two baking sheets with parchment paper
  2. Mix almond meal, arrowroot powder, spices, sea salt and baking soda in a large bowl. Once it's well mixed add the maple syrup, coconut oil and molasses. Use a fork to mix everything together until you have a well mixed, sticky dough.
  3. Place dough in the fridge to firm up for at least an hour (or 20-30 minutes in the freezer will work)
  4. Put the dough in between two sheets of parchment paper to roll out (this helps prevent sticking). Roll the dough into a flat sheet and use cookie cutters to cut into desired shapes. Place the cookies on your baking sheet and bake for 12 minutes.
  5. Ice with your favourite icing if desired.