This is a quick and easy go-to cannabis infused sugar cookie recipe that is practically foolproof. Beware - they're so damn delicious that they are hard to stop eating, so you might want to make an un-infused batch for snacking on!
This recipe is easily adapted to a non-infused version by substituting the cannabutter with regular butter, yielding delicious, THC-free cookies that the entire family can enjoy. Otherwise, prepare as directed to receive the benefits of marijuana sugar cookies. 🙂
DOSING AND POTENCY
Makes 18 LARGE cookies at 20 mg THC each. If you'd like a smaller dose, just use a smaller cookie cutter and make smaller cookies. If you'd like them stronger, just use all cannabutter instead of the half that's called for in the recipe and you'll end up with 40 mg cookies.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup CannaButter softened
- 1/2 cup unsalted butter softened
- 1 1/2 cups sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Preheat oven to 375 degrees.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butters and sugar until fluffy, about 2 to 3 minutes on mediums speed of mixer. Beat in egg and vanilla. By hand, gradually add in dry ingredients.
Roll rounded teaspoons of dough into balls, or roll out dough onto a well-floured surface and cut out with cookie cutters. Place onto ungreased cookie sheets.
*TIP: For crisper cookies, roll them thinner. For chewier ones, make them slightly thicker.
Bake 8 to 9 minutes in a preheated oven, or until golden. Let stand on cookie sheet for two minutes before removing to cool on wire racks.