Homemade Cannabutter CookiesDifficulty: Easy
Equipment & Ingredients
- large piping bag
- piping tip
- mixing bowl
- hand mixer or stand mixer
- cookie sheet
- parchment paper
1 cup unsalted cannabutter softened to room temp
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 large egg
- 2 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1-2 tbsp milk
- Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20-30 minutes. Without chilling, the piped cookies may over-spread.
- Line 2-3 large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined. On medium speed, beat in 1.5 Tablespoons of milk. You want a dough that’s creamy and pipe-able (but still thick), so you may need up to 2 or 2.5 Tablespoons of milk. The more milk you add, the more the cookies will spread so chilling in step 6 is imperative.
- Add your large piping tip to the piping bag. Spoon a little bit of dough into the piping bag and pipe a 1-2 inch swirl or line on the prepared baking sheet. If it’s too thick, transfer that dough back to the mixing bowl and add another 1/2 Tablespoon of mil
- Chill the shaped cookies on the baking sheet for 20-30 minutes.Meanwhile, preheat oven to 350°F (177°C).
- Bake the chilled cookies for 12-15 minutes or until lightly browned on the sides. The cookies will spread like all cookies do, but not completely lose their shape especially if you chilled the shaped dough. If the cookies are smaller, they will take closer to 12 minutes. Keep your eye on them. They’re done when the edges lightly brown.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional Chocolate: You can melt the chocolate in the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Dip the cookies in chocolate and top with sprinkles, if desired. Allow the chocolate to set completely at room temperature for about 1 hour or in the refrigerator for 20 minutes.
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These Homemade Cannabutter Cookies are the best festive Christmas cookies ever!
Unlike the store-bought version you may be used to, these are soft in the center with irresistible buttery vanilla and almond flavours.
Make these for your favourite 420-friend as a lovely little gift for the holidays, or keep them all to yourself- we won’t tell!
These Weed Butter Cookies Are:
- Not your regular weed cookies – soft and crisp – perfect combo!
- Very flavorful with almond and vanilla – yum.
- Super buttery and smooth.
- Crisp on the edges – precisely what you’ll love.
- Quick– only 30 minutes of chill time – even better.
- Extra festive with toppings you love, like sprinkles.
What Ingredients Do I Need?
- Cannabis Butter: 1 cup of butter adds flavour, structure, and buttery goodness to each bite.
- Sugar: Like many cookie recipes; creamed butter and sugar are the base of today’s dough.
- Vanilla & Almond Extract: Almond extract is a yummy addition.
- Egg: 1 egg adds structure, stability, and flavour.
- All-Purpose Flour: Add the flour directly to the wet ingredients.
- Salt: By offsetting the sugar, salt adds flavour.
- Milk: Just a little goes a long way in this weed cookie recipe.
Interested in more information about how to properly decarboxylate your weed, click here.
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