For centuries, people have consumed cannabis-infused products. For example, look at the long tradition of bhang in India or mahjoun in Morocco. Therefore, it is not surprising that as weed becomes legalized gradually, there is a rise in creative weed infusions. Nowadays, thanks to liposomal CBD, water-soluble THC and advanced extraction methods–the sky’s the limit! But sometimes it’s good to return back to basics.
Pot cookies are a fantastic place to start if you’ve yet to discover a store-bought edible you love or simply want to add your favorite strain to baked goods. Here, you’ll find expert suggestions, what you’ll need, and a simple semi-homemade recipe.
Tips for making cannabis cookies
The most crucial stage in any weedy baking project is making sure to decarboxylate your flower, whether you want to get high or not. Baking crumbled weed at a temperature of 200°F will transform non-intoxicating THCA into THC, the THC we all know and love so much. If you skip this step, your cookies may make you feel warm and fuzzy but won’t give you the full-body high that an edible should.
The most essential stage is to dose your edibles accurately. Knowing how powerful your cookies will be starts with knowing how potent your flower is, so double-check the lab results of your herb. To calculate the correct amount for each cookie, you’ll need some arithmetic, but err on the side of caution and opt for a high-CBD flower if you’re concerned about going overboard.
Cannabutter can be made in a few different ways to fit your needs. The traditional stovetop method is one way, or if you would prefer, your butter can be simmered in a slow cooker. If you want to make your own cannabutter, our guide has got you covered.
Oven temperature for cannabis cookies
Try keeping the oven temperature low to retain the cannabinoids in your baked items. If you can, keep the temperature below 350°F and avoid recipes that won’t work above a high cooking temperature.
You can put cannabutter in any dish to make it THC-filled, but if you want it to taste good as well, use some bold flavors. For example, gingerbread or other cookies with intense spices will cover up almost all traces of weed’s flavor. Another favorite is chocolate because its rich taste complements the herbal notes nicely.
What you’ll need
You can easily make weed-infused cookies by substituting cannabutter for some or all of the regular butter in a recipe. If you want to make it even simpler, use a boxed cookie mix. For this project, you will need at least:
- 3.5 grams of ground cannabis
- 2 sticks of butter
- Boxed cookie mix
- Mixing bowl
- Cookie sheet pan
- Small saucepan
How to make pot cookies
- Step 1: Prepare your cannabutter.
- Step 2: Preheat your oven to 350°F.
- Step 3: Determine the ratio of cannabutter to normal butter that you wish to utilize.
- Step 4: In a mixing bowl, combine your dry and wet ingredients as directed in your cookie mix.
- Step 5: Mix the cannabutter thoroughly to ensure that it is equally distributed.
- Step 6: Place small balls of dough onto the baking sheet, leaving enough space between each scoop so they don’t touch while baking.
- Step 7: Place the pan in the oven and bake for 10-15 minutes, or until your cookies are lightly browned around the edges.
- Step 8: Then, after cooling down, eat one cookie and wait two hours before eating another.
Allow the cookies to cool completely before enjoyed. Eat only one cookie and wait two hours before eating any more.
Teeny-Tiny Cannabis Cookies
Because these cannabis cookies are quite small, a microdose means that everyone can adjust their experience without getting too high. (Also,cooking time will be shorter than usual since they’re small, so watch them carefully and take them out of the oven sooner rather than later.)
Each cookie sandwich is infused with 3mg of THC. For first-timers, we recommend starting with 1-2cookie sandwiches (or 2-4 cookies) and waiting a couple hours to gauge the effects.
If you have any leftover unfrosted cookies, store them in the freezer or crumble them into a bowl with oat milk for an amazing wake and bake. The cream cheese frosting is technically optional, but only takes minutes to make and tastes like whipped cream perfection–I was inspired by this Erin McDowell recipe.
To make cannabutter, simply follow my all-in-one instructions. Do you want to schedule ahead and split up the process? Cannabutter kept in the refrigerator for a few weeks becomes hard. Cannabutter that has been tightly wrapped in aluminum foil can last up to one to two months in the fridge. In the freezer, it can last indefinitely.
Test Kitchen Notes
Please check and follow the legal restrictions for controlled substances where you reside before you consume this dish. Because there are so many variables when it comes to making your own edibles, proceed with caution. Begin with a quarter of a serving and see how much you can tolerate and what your ideal dose is from there. And, as always, wait at least a few hours before taking any effects.
Сannabis Cookies Ingredients
- 1/2 cup (113 grams) unsalted butter, preferably European-style
- 1 gram high-quality cannabis flower
- Cannabis Oatmeal Cookies & Cream Cheese Frosting
- 3/4 cup (90 grams) all-purpose flour
- 1 teaspoon ground cinnamon, preferably Ceylon
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt, plus more to taste
Cannabis Oatmeal Cookies & Cream Cheese Frosting
- Cannabutter (above)
- 3/4 cup (149 grams) granulated sugar
- 1 1/2 teaspoons (11 grams) molasses
- 1 large egg
- 1 1/2 teaspoons vanilla extract, divided
- 1 2/3 cups (150 grams) quick-cooking oats
- 1 tablespoon maple syrup
- 4 ounces (113 grams) cream cheese, at room temperature
- 1 1/2 teaspoons freshly squeezed lemon juice
- 3/4 cup (170 grams) cup heavy cream
- Follow the amounts listed above and my step-by-step instructions linked in the Author Notes to make the cannabutter.
- Cannabis Oatmeal Cookies & Cream Cheese Frosting
- Heat the oven to 350°F.
- In a mixing cup or large bowl, combine the flour, baking soda, cinnamon and salt.
- Melt the cannabutter on the stove (or simply use after making, before it’s had a chance to cool). In a large bowl, whisk together the melted butter with the sugar and molasses until combined. Stir in one egg along with 1 teaspoon of vanilla extract until fully mixed in.
- Stir the flour and butter together in a large mixing bowl until just a few little flecks of flour remain. Stir in the oats and refrigerate the dough for 20 minutes before rolling into balls.
- Preheat oven to 375 degrees F (190 degrees C). Scale out 5-gram portions, approximately ½ teaspoon. Roll into balls and place on a cookie sheet lined with parchment paper or silicone 1½ inches apart. Bake for 5 to 7 minutes until the tops look dry and matte. Take note that they will crisp as they cool, so if you’re unsure, underbake them slightly. Immediately transfer cookies to a wire rack after removing from oven to let cool completely.
- Using a stand mixer with the whisk attachment, beat together cream cheese, maple syrup, lemon juice, 1/2 teaspoon of vanilla, and a pinch of salt until it is fluffy and smooth. Add half the cream next and beat again until it is incorporated while scraping down the bowl as needed. Finally, add in the rest of the cream so that the mixture becomes both fluffy and spreadable – like frosting!
- Add the cream cheese frosting to the cookies, sandwiching them together. If you’re not serving all of them at once, you can keep the cookies and frosting separate. The cookies will stay fresh in an airtight container at room temperature for a few days or in the freezer for a few weeks. Similarly, store leftover icing in an airtight container int he fridge where it will last for a few days more.