Holiday Canna-Cookies

With the holidays approaching, look no further for a gift for your cannabis enthusiast friends. A package of assorted cannabis cookies will surely bring them joy! Be sure to have some homemade cannabutter on hand, or pick some up at your local dispensary.

Peppermint Crinkle Cookies

Makes 20 cookies

Ingredients:

1/2 cup unsalted cannabutter, softened to room temperature

1/2 cup sugar

1/2 cup packed light brown sugar

1 large egg

1 tsp vanilla extract

½ tsp peppermint extract

1 cup all-purpose flour

1/2 cup + 2 Tbsp unsweetened cocoa powder

1 tsp baking soda

1/8 tsp salt

1 cup confectioners sugar

Directions:

1. In a mixer, beat cannabutter and sugars on medium speed until creamy.
2. Add egg, peppermint and vanilla extracts, combine on high speed.
3. In a separate bowl, whisk together dry ingredients (except confectioners sugar).
4. On low speed, slowly incorporate dry ingredients into wet ingredients. Cover with plastic wrap and chill for at least 3 hours.
5. Preheat oven to 275*.
6. Remove dough from refrigerator and leave out for 20 minutes.
7. Line two baking sheets with parchment paper.
8. Scoop dough into balls, approximately 1.5 tablespoons each. Roll each ball of dough in confectioners sugar before placing on the baking sheet.
9. Bake 13 – 14 minutes. Cookies will look slightly underdone when you take them out.

Thumbprints

Makes 24 cookies

Ingredients:

1 cup unsalted cannabutter, softened to room temperature

2/3 cup sugar

1 tsp vanilla extract

1/2 tsp almond extract

2 cups + 2 Tbsp all-purpose flour

1/2 cup raspberry jam

Directions:

1. In a mixer, cream cannabutter, sugar and vanilla and almond extracts on medium speed until creamy.
2. Reduce to low speed and add flour slowly.
3. Tightly cover the dough with plastic wrap and chill 4 hours until firm.
4. Preheat oven to 275*.
5. Shape dough into balls, approximately 1 tablespoon per cookie.
6. Make an indentation in each cookie, and fill with ½ teaspoon raspberry jam.
7. Bake 17 – 18 minutes, or until just browned on the edges.

Gingerbread Men

Makes 24 4-inch cookies

Ingredients:

10 Tbsp unsalted cannabutter, softened to room temperature

3/4 cup packed light brown sugar

2/3 cup molasses

1 large egg

1 tsp vanilla extract

3 and 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 Tbsp ground ginger

1 Tbsp ground cinnamon

1/2 tsp allspice

1/2 tsp ground cloves

Royal icing

Directions:

1. In a mixer, beat cannabutter, brown sugar and molasses on high until creamy. Add egg and vanilla, mix 2 minutes.
2. In a separate bowl, whisk remaining dry ingredients. With the mixer on low, slowly incorporate dry mixture into the wet ingredients until combined. The dough will be thick and sticky.
3. Divide the dough in half and wrap in plastic wrap. Chill for at least 3 hours (and up to 3 days).
4. Preheat oven to 275*.
5. Flour your work surface, hands and rolling pin.
6. Remove dough from refrigerator and roll to ¼” thickness.
7. Cut out cookies with 4” cutter, re-rolling scraps as you get to the end.
8. Place cookies 1” apart on a cookie sheet with parchment paper.
9. Bake 12 – 13 minutes, cool.
10. Decorate with royal icing.