Bring the Holiday Cheer: Recipes for Cannabis Christmas Cookies
Holiday baking is a tradition embraced by many, including those in the 420-friendly community. It’s a festive way to lift your seasonal spirits – literally and figuratively – as well as a fun activity in the kitchen. This year we’re bringing you a twist on the classics with two of our favorite cannabis Christmas cookies. They’re sure to put the merry in Mary Jane.
How to Safely Use Cannabis in Your Holiday Baking
Before we get to the fun stuff, it’s important to be safe when baking with weed and for obvious reasons.
- Weed lovers, keep track of your cannabis Christmas cookies after you’ve baked them! Make sure they don’t get mixed in with other holiday treats and wind up in the hands of children (or anyone else who didn’t consent to eating them).
- Don’t eat cannabis Christmas cookies if you’re drinking alcohol. Edibles hit differently, and you don’t want to wind up getting too crossfaded or sick.
- Only you know your tolerance, and everyone has different limits. So if need be, cut the cannabutter in these recipes with regular butter if you need a milder batch of cookies. And of course, just follow basic safety rules when baking with a hot oven.
Christmas Pinwheels for Adults
[caption id="attachment_1078" align="alignright" width="541"] Why not take red and green pinwheel cookies to the next level with cannabutter?[/caption]
The following christmassy cannabis cookie recipes have been adapted from popular recipes on Delish. They also require a stash of cannabutter. Don't worry, once you make a batch of cannabis infused butter, it stores for ages in the refrigerator. So, you'll have plenty of time to use up the excess.
- 2-1/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp. kosher salt
- 1 c. (2 sticks) cannabutter, softened
- 1 c. granulated sugar
- 1 large egg
- 3/4 tsp almond extract
- Red food coloring
- Whisk the flour, baking powder, and salt in a medium-sized baking bowl and set aside.
- In a big bowl, add the cannabutter and sugar; mix together with a stand mixer or use a hand mixer.
- Once blended, add the egg to the mixture, then beat together. Add extract and do the same.
- Slowly add in the flour, salt, and baking powder and beat until incorporated.
- Separate the mixture into halves; add the red food coloring to one half and stir until evenly distributed and the color is to your liking. Shape both the red dough and the plain dough into 1/2-inch tall squares, wrap in plastic wrap, and place in the refrigerator for half an hour.
- Once the dough is chilled, remove it from the refrigerator. Roll out each batch into large rectangles, roughly 1/2" thick.
- Layer red and plain doughs on top of one another. Use the rolling pin to gently push doughs together.
- Beginning on one of the long edges, roll the dough into a compact log. Trim ends to ensure the first cookie you cut off will be a full size cookie.
- Then, wrap in plastic wrap and place in the fridge for a minimum of one hour and a maximum of overnight.
- When you are ready to bake, preheat the oven to 350 degrees Fahrenheit.
- Cover a plate with sprinkles. Remove the dough from the refrigerator, and roll the dough in the sprinkles. Use your hands to press the sprinkles into the dough to make them stick, if needed.
- With a sharp knife, cut 1/2-inch thick slices of dough and place on baking sheets lined with parchment paper. Leave 2" between each cookie.
- Bake for 10 minutes, until edges are set and cookies begin to turn bronze.
[caption id="attachment_1077" align="alignright" width="484"] A new potent twist on an old Christmas cookie favorite.[/caption]
- 2-1/2 c all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 c (2 sticks) cannabutter, softened
- 1-1/4 c granulated sugar, divided
- 1/2 c packed brown sugar
- 2 large eggs
- 1 tbsp ground cinnamon
- Preheat the oven to 350 degrees. In a medium-sized bowl, add the flour, baking soda, salt, and cream of tartar and stir together. Place parchment paper on a pair of baking sheets.
- In a second bowl, add the cannabutter, a cup of granulated sugar, and brown sugar. Beat with a hand mixer until combined.
- One at a time, crack the eggs and add to the mixture, beating until incorporated. Then, slowly add the flour mixture and beat until combined.
- In a small bowl that’s not too deep, add the rest of the sugar and cinnamon, and stir.
- With a cookie scooper or your hands, roll the dough into balls that are about 1-½ inches in size. Roll in the cinnamon mixture and place on the parchment paper.
- Bake for approximately 12 minutes, until cracks form in the cookies. Remove from the oven and let cool for about five minutes. Then, with a spatula, move to a wire cooling rack.
Enjoy Your Cannabis Christmas Cookies
Once you’ve whipped up these delicious cookies, enjoy them throughout the holiday season. Just remember to start low and go slow, aiming for that festive high that will have you smiling for hours.