These cookies aren’t the only things getting baked this Christmas.
The holiday season is all about sugar, spice, and everything nice, and our take on the classic sugar cookie hits all three. We’ve taken a classic Christmas Sugar Cookies recipe by Sally’s Baking Addiction and tweaked it to make the perfect 21+ treats. Here’s what you’ll need:
2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted cannabutter, slightly softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg*
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (the key to an amazing flavor)
This recipe requires quite a bit of time – so be warned: these are not your last-minute party treats! You’ll need at least 3 hours for cookie dough to set, so be sure to clear out plenty of fridge and freezer space before attempting this recipe.
To start, you’ll need to make some cannabutter. It’s important you pick a strain with a compatible terpene profile when you’re making cannabutter. For today’s recipe, we recommend strains with the terpene beta-caryophyllene because they often have a lightly spicy, woody aroma. You can choose from classics like GSC, Bubba Kush, and Sour Diesel.
To infuse your cannabutter, just decarb some nicely ground flower at around 200F for 20 minutes. It should be a golden brown color. Then, steep it in some melted butter (try to keep it under 250F) for at least an hour and a half. It’s important not to let the butter get too hot, otherwise, you’ll burn off all the cannabis. If you want to brown the butter, do so before infusing it. While the weed is infusing, you can add a tablespoon of water at a time if it looks like it’s getting too hot, but if you keep the temperature low enough, this usually isn’t necessary.
The amount of weed you use in the infusion will determine the strength. We like to stick with half an ounce for a cup of butter, which is pretty strong and comes in at around 60 mg per tsp. You can always make it weaker or stronger by adjusting the ratios.
Once your cannabutter is infused, strain it and place the butter in a separate container and let it set at room temperature. You’ll need room temperature butter for this recipe, so it’s important to not let it get too cold!
Now it’s time to get to baking.
1: Whisk flour, baking soda, and salt in a medium bowl. Set aside.
2: In a large bowl, using a hand or stand mixer, cream the butter and sugar together until light and fluffy. Then, add the egg, vanilla, and almond extract, beating until combined. Set aside.
3: Add your dry ingredients to the wet ingredients and fold using a spatula. Do not over-mix. The dough will be quite soft.
4: Divide the dough into 2 equal parts and place them onto a lightly floured surface. With a lightly-floured rolling pin, roll the dough until it’s ¼ of an inch thick.
5: Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top, and then stack the second rolled-out dough on it. Cover both and refrigerate for at least an hour (up to 2 days).
6: Once chilled, preheat oven to 350°F (177°C). Line your baking sheets and start cutting your chilled dough into whatever shape you wish; place them three inches apart on the sheet, and bake for 11-12 minutes or until the edges are lightly-browned*.
*Since we’re using cannabutter here, you may notice a color variation in your cookies. This is totally normal and to be expected.
If you wish, you can decorate your cookies with icing (Sally’s Baking Addiction has an amazing recipe here), but personally, we prefer a light dusting of spices and powdered sugar. Some of our faves include nutmeg, allspice, cinnamon, and cloves. Mix them all together with the powdered sugar, dust lightly, and enjoy!