Everyone loves cookies—some love baking them, some love eating them while others love making and eating them. They are great to eat at any time and taken with a huge glass of milk satiate you like few other things do. Cookies, no matter how they are—hard, soft, filled or plain– are delicious to eat at any time, day or night, winter or summer. Of course, there are cookies and cookies—oodles of them but today we are going to learn how to make Snickerdoodle Cookies using canna butter. So let’s see what we’ll need for this one.
Snickerdoodle heaven awaits with these chewy, moist edibles. Once you mix all of your ingredients together, your dough will be thick – allowing you to roll each cookie into an individual ball and then roll in a cinnamon and sugar mixture. The hardest part of this recipe will be not eating the entire batch of raw dough. You can cook all of them at once, or you can just bake the ones you’re planning to eat and store the rest of the unbaked cookies in the freezer – to quickly grab and bake the next time you want to get baked. You’ll feel like you’re a kid again when you bite into these delicious, moist cookies. Only you’ll feel better than you did when you were a kid (unless your mom was making you weed cookies). While we prefer this recipe WITH the Cream of Tartar, you can bake them without. To do this, replace the cream of tartar AND the baking soda with 2 teaspoons of baking powder. Go for it! These should store in an airtight container in the freezer for up to 6 months. When you’re ready to eat, just put your desired amount in the fridge overnight to thaw them OR you can zap them in the microwave in 15 second increments. This process will NOT hurt the impact of the marijuana.GET SOME! Chewy, fluffy, soft, crisp, cinammon goodness. Packed with cannabutter, these Cannabis Snickerdoodle cookies are the most chewy, delicious, homemade weed cookies to come from your crop. You will be high and delighted in no time using this cannabis edibles recipe. If you’re new to cooking with cannabis, you’ll want to learn more about getting started. It’s not hard to cook with cannabis, but there are a few things you’ll need to understand first. For this recipe, you’ll need to know:
This is our favorite cannabis cookie hack. Follow the instructions in this recipe, but only bake the cookies you are going to eat immediately. For the rest, place the pre-formed cookies in an airtight container in the freezer. When you’re craving a cannabis snickerdoodle, take out the cookies that you want to eat, and bake them in the oven at 375 degrees F for 10-12 minutes.
Cannabis snickerdoodle cookie recipe
GET SOME! Chewy, fluffy, soft, crisp, cinammon goodness. Packed with cannabutter, these Cannabis Snickerdoodle cookies are the most chewy, delicious, homemade weed cookies to come from your crop. You will be high and delighted in no time using this cannabis edibles recipe.
- Author: Cannabis Spatula
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 24 1x
- Category: Dessert
- Method: Bake
- Cuisine: cookies
- 3 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 cup CannaButter, softened
- 3/4 cup unsalted butter, softened
- 1 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
FOR THE TOPPING
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon
- Preheat oven to 375°F.
- Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.
- Make the cookies: Whisk together the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl.
- In a large bowl, beat the CannaButter, butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes.
- Add the egg and vanilla. Beat on medium-high speed until combined.
- With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. The dough will be thick.
- Roll cookie dough into balls, about 1.5 tablespoons of cookie dough each.
- Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired.
- Bake cookies for 10 minutes.
- Cookies remain soft & fresh for 7 days in an airtight container at room temperature.
Take the butter and cut a huge stick and transfer it to a bowl. The butter is green in color because of the weed. Cut the stick of butter into smaller pieces, add another piece if it is insufficient and stick this into a microwave for a few seconds. The aim is to melt the butter.
Take the Snickerdoodle cookie mix–(this again is the instant stuff-the ready made mix that’s available) and pour the flour into the now melted canna butter. Mix the flour into the butter evenly so that no lumps are visible. Then add another important ingredient—an egg to the mixture. Stir the whole thing so that it becomes a nice, thick green looking dough.
Take a little bit of the dough (enough to make a small ball) roll it between your fingers so that it’s nice and smooth, then roll the ball in cinnamon sugar and put it on to the baking tray (that’s lined with silver paper). Continue making small balls until all the dough is exhausted.
Meanwhile, pre -heat the oven to 375 degrees Fahrenheit (this is important) and keep the baking tray or trays one above the other –i.e one on the lower shelf and the other on the upper one. Bake it for 8-12 minutes and then remove the baking trays from the oven.
Allow the trays to cool before tasting the cookies. If you’ve followed instructions correctly, you should be able to get some nicely browned cookies that give off a lovely, enticing aroma. The top of the cookies should be a golden-yellow with bits of brown in between—an indication that they as good to eat as they are to look at.
Transfer them onto a plate (take how many you want), take them outside, sit under the trees and get set to feast on the Snickerdoodle cookies — have lots of fun. If there are any left, store them in an air-tight cookie jar for those times when you’re really down. These are sure to pep you up and make you spring into action.
Serving Size: 1 cookie
Servings per Recipe: 24
Dosage: Approximately 11-12 mg THC per serving. Dosage determined using marijuana with 10% THC.