Baking sweet treats is serious business around the holidays. The oven is basically a revolving door with trays of stacked cookies flying in and out. We ain’t complaining.
And whether you’re a purist with a family recipe that still shines or a new baker looking for something bold to whip up, there’s a special batch you may want to consider. Yep, we’re talking cannabis cookies.
We’ve put together a list of standout edible cannabis recipes you can bring to any holiday party (with due warning).
The creaminess of a coconut almond macaroon or the kick of a gingersnap will mask the taste of cannabis, leaving your strait-laced uncle to ask, “Is there even weed in here?” while reaching for his third and seeing a lot of purple or something.
Now that’s good baking. These 12 cannabis cookie recipes will have you in a Happy Holidaze quicktime.
A warning about edibles
While those used to the effects of edibles may have a simple swell time with these recipes, people who are new to them may find it hard knowing how much to eat.
Due to their delayed effect (you’ll feel their buzz between 30 minutes and 2 hours later), edibles have a high potential for overdose, and their effects can last a long time compared to smoking.
Especially when home baking, the THC content can be hard to track. Take it slow and know your limit.
The “I don’t feel anything, just one more” mentality is fine until it all kicks in simultaneously. Whoever you’re sharing cookies with, provide fair warning of what’s afoot.
Gingersnap Cookies with Medicated Caramel Frosting
Makes approx 30 cookies
• 3/4 cup butter, softened
• 1 cup sugar
• 1 large egg
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp sea salt
Medicated Frosting Ingredients
• 2 Tbsp butter, softened (you can use canna-butter for extra potency)
• 1/4 cup heavy cream
• 1/4 cup medicated dulce de leche
• 2 cups confectioner’s sugar
• 1/2 tsp vanilla extract
• Crunchy finishing salt, like Maldon
- Preheat oven to 350ºF
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in one egg and molasses.
- Combine the all-purpose flour, ground ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well.
- Roll cookie dough into 1-1/2″ balls. Place 2″ apart on a baking sheet. Bake until lightly browned, approximately 10 minutes.
- Remove to wire racks to cool.
- While the cookies are cooling, combine the softened butter, confectioner’s sugar, medicated dulce de leche, vanilla, and heavy cream in a mixing bowl. Beat on low speed of electric mixer until blended.
- Once cookies are cooled, spread the medicated caramel frosting and top with a crunchy finishing salt or holiday sprinkles.
Cannabis Infused Almond Laced Cookie
- 2 cups sliced almonds
- 3 tbsp gluten-free all-purpose flour (I like this one) or white flour
- 1 tbsp powdered or fresh orange zest
- 1/4 tsp salt
- 1/2 cup sugar
- 1/8 cup coconut oil
- 1/8 cup cannabis infused coconut oil
- 2 tbsp brown rice syrup (this one is my fave)
- 2 tbsp full-fat canned coconut milk
- 1 tsp vanilla
- 1/4-1/3 cup dark chocolate chips
- 1/2 tsp coconut oil
- powdered sugar (optional)
- Preheat the oven to 275° and line 2 baking sheets with parchment paper.
- Chop the sliced almonds into small pieces and add them to a bowl with the Flour, Orange Zest, Salt and Sugar.
- In a small saucepan, over medium high heat, combine Green Oil, Coconut Oil, Brown Rice Syrup, and Coconut Milk. Stir just until the mixture comes to a low boil. Remove from heat and add Vanilla.
- Add the dry ingredients to the saucepan and mix until combined. Allow to cool for 10 minutes, or until the mixture is cool enough to handle with your fingers.
- Using a Tablespoon, scoop mixture onto the prepared baking sheets, leaving about 3-4 inches of space in between the cookies.
- Bake 15-17 minutes, rotating the pan once during baking. Cool on sheet for at least 5 minutes before moving them onto a cooling rack.
- In a double boiler, melt chocolate chips. Using a fork, drizzle chocolate over cookies and sprinkle with powdered sugar.
Cannabis Cookie Dough Balls
Isn’t it everyone’s dream to eat raw cookie dough? It doesn’t matter how old you are or how many times your mom told you not to eat raw dough. Licking the spoon when you make a batch of cookies always brings childlike joy. We all know you’re not supposed to eat raw eggs, but did you know raw flour can make you sick too? Truth be told, I’ve never gotten sick from eating raw dough, but this recipe has no eggs, and we cook the flour to make sure it’s safe. The only way you might get sick is by eating too much, which has definitely happened to me.
- 1½ cups flour
- 2 tablespoons cannabis butter melted
- 6 tablespoons unsalted butter melted
- ¼ cup brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 cup chocolate chips
- ¼ cup milk
- Spread flour onto a baking sheet and bake at 350° for five minutes.
- Whisk together cannabis butter, unsalted butter, brown sugar, granulated sugar, vanilla extract, and salt.
- Fold in flour, then the chocolate chips.
- Add milk a tablespoon at a time until you reach the consistency that you want. Keep it dryer if you’re forming balls, or add milk if you want to serve the cookie dough as a spread or dip.
- Roll dough into 1½ tablespoon sized balls and store in the refrigerator.
It turns out cannabis that’s higher in CBD can help alleviate the chronic pain and symptoms of Celiac disease as well as other gut disorders like irritable bowel syndrome. So we teamed up to make some naughty (and nice!) holiday cookies that are gluten-free!
Gluten-Free Hash Cookies
Makes 2 dozen cookies
• 1 Tbsp chia seeds
• 3/4 cup water
• 1 1/2 cup brown rice flour + 1 cup brown rice flour for later
• 2/3 cup garbanzo bean flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup canola oil
• 1/2 cup turbino sugar
• 1 tsp vanilla extract
Ingredients for Medicated Frosting:
• 1 1/2 cup powdered sugar
• 1/2 cup Sous Weed Cannabutter
• pinch of salt
• 1 1/2 tsp vanilla extract
• 1 Tbsp citrus zest (we used Buddha’s hand citron)
• 2 Tbsp maple syrup
• 1 Tbsp boiling water
• 1 drop green food coloring (optional)
Directions for Cookies:
- Combine the chia seeds and water in a bowl and let sit for 15-20 minutes until the chia seeds are gooey.
- Combine the flours, baking powder and soda, and salt together in a large bowl.
- Using a stand mixer, combine canola oil, sugar, and vanilla. Then add the dry ingredients alternating with the plump chia seeds + water.
- If your batter is looking too wet, use the reserved 1 cup brown rice flour and slowly add it to your stand mixer while on low speed. The dough should be able to be molded into a ball shape and be easy to roll out flat.
- Flour your working surface with brown rice flour and dust your rolling pin. Roll out the dough to around 1/8 of an inch thick. If you like thicker cookies, go up to 1/4 inch.
- Bake on parchment paper at 350ºF for 15 minutes! They will be very lightly browned.
- Cool completely before frosting.
Directions for Frosting:
- Sift the powdered sugar in a bowl so it’s really soft.
- Add the sugar and butter to your standing mixer. On low speed, combine the sugar and Cannabutter.
- Add the salt and vanilla while mixing.
- Now on high speed, slowly add the boiling water and maple one tablespoon at a time. Beat until the mixture is fluffy! This can take 5 minutes.
- Add the food coloring only if you want! A white frosting always looks great in my opinion. Green is good for warning they are medicated cookies.
- When cookies are cooled, frost the cookies using a piping bag or a small spatula.