Be they stooges, tenors, Bee Gees, or Migos, great things often come in threes. But few trios can match the combined power and influence of butter, sugar, and flour.
The core components of the humble sugar cookie highlight what makes them so great – simplicity and clear, universal flavors. And they’re about as easy to make as you’d imagine.
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Sugar cookies are also one of the easiest and most reliable forms of edibles, and if you have some cannabutter at home then you’re already halfway there.
What makes edibles so sweet
Perfectly dried and cured cannabis rolled up and ready to go? Maybe a joint is one of the few things as perfectly simple and reliable as sugar cookies. But the thing is, not everyone can smoke or likes to smoke, and even if you’re a regular joint smoker, there will be times when you want to try a little something different. That’s where edibles come in.
Edibles don’t have that instant gratification of joints or bong hits. It can take a solid hour or so to feel the effects, and when they do hit, it can be a rolling cascade of physical and mental sensations that lasts well into the night (and may even leave a lingering feeling in the morning.)
Also, what could be a sweeter, more discreet way to get high than a sugar cookie?
A warning: Don’t rush things
Time and time again, one specific edibles cautionary tale raises its head: someone was impatient and decided to eat another dose because they weren’t feeling the first one – and then they started feeling the first one.
While it’s impossible to overdose on edibles, taking too strong a dose could be an unpleasant experience. Make sure to take your time, start out with a modest dose and give it at least an hour.
The other big mistake is to forget to decarboxylate your weed.
Make sure to decarboxylate your weed
To make cannabis sugar cookies, you’ll first need to make some cannabis-infused butter. The first step in making cannabis butter is to decarboxylate the weed you’ll use for the recipe. Decarboxylation may be a tongue-twister but it’s quite simple – it’s the heating up of cannabis in order to activate the cannabinoids in the plant, including THCA, which converts into THC, the cannabinoid that gets you high.
When smoking weed this happens when the flame hits the herb, but when you eat cannabis, you must heat it beforehand. To do so, simply grind the cannabis you’ll be using in the recipe and bake it on an oven sheet for about 30-45 minutes at around 220-245°F (105-120°C). Make sure to crack a window to air out your kitchn, and keep a close eye on things to make sure the weed doesn’t get scorched.
Check out our step-by-step directions: How to decarboxylate cannabis
How to make cannabis butter
Cannabis butter is typically made using one of three different methods:
All of the methods involve heating the melted butter with the decarbed cannabis, before straining it.
To make cannabutter, you’ll need the following ingredients:
If using a crockpot, fill it about halfway with water, and let it heat to 160-190°F (70-90°C). Put the butter in mason jars, add the decarbed cannabis to the jars and cover. Place the jars in the water in the crock pot and seal th epot and cook for at least two hours. Remove the jars and let the mix cool before stringing it through a cheesecloth into a container.
In a saucepan, simmer a cup of water and a cup of butter until the butter melts and then add the cannabis and stir well. Simmer for 2-3 hours at around 160-180°F (70-80°C). Do not let the mixture come to a boil and after 2-3 hours, remove it from the heat and then strain it after it has cooled.
In a slow cooker, simply set the temperature to 160-180°F (70-80°C), add in the butter and cannabis, stir and cover. Let the mix simmer for about three hours, stirring from time to time. Remove from heat, let it cool, and strain into the container of your choice.
Cannabis sugar cookies recipe
Sally’s Baking Addiction has never steered us wrong, and this classic sugar cookie’s recipe seems like the perfect recipe to liven up with some THC. It even calls for adding a little bit of almond extract, which is a nice little touch we love.
- Whisk flour, baking powder and salt in a medium bowl.
- In a separate, large bowl, use a hand mixer and beat the butter and sugar together at high speed for about two minutes, until the mix is smooth and creamy. Add in the egg, almond extract, and vanilla and beat until combined.
- Add dry ingredients to wet ingredients and mix on low just until combined.
- Divide dough in 2 and put each half onto parchment paper or a silicone baking mat. Roll dough out to ¼ inch thickness.
- Dust one of the doughs with flour and place a piece of parchment on top. Repeat and stack the two halves and refrigerate for 1-2 hours.
- Preheat oven to 350°F (177°C) and line 2-3 baking sheets with parchment paper or silicone baking mats. Take the first dough half out of the fridge and use a cookie cutter to make shapes. Repeat with the 2nd piece of dough.
- Arrange all cookies on the baking sheets about 3 inches apart and bake for 11-12 minutes or until lightly browned on the edges.
- Let the cookies cool for about five minutes on the baking sheet before transferring to a wire rack to cool further.
At this point, you can decorate the cookies with royal icing or easy glaze icing. Or, our favorite – eat them as is.
With this particular recipe, you could consider using less cannabis butter and more regular butter if you’d like a less potent batch, but that’s entirely up to you.
How much edibles should I eat?
When it comes to edibles dosing, it’s not an exact science. Your tolerance is a central factor in the equation, as is the potency of the cannabis used to make the edibles. When trying out a new batch of edibles, your best bet is to start with a single dose, perhaps even a half dose, and then wait at least an hour to see how you feel.
With edibles, it can take some trial and error to get your dosing right, and the payoff isn’t immediate like with smoking, which may make it a bit more complicated. Regardless, the old adage still applies – start low and go slow.