Spring time is the perfect time to whip up a batch of these simple to make, fun to decorate sugar cookies. Choose any 2 to 3-inch cookie cutters to celebrate the season.
The powdered sugar dough comes together quickly using a stand or hand mixer. After refrigerating an hour, let the dough warm to room temperature for easy rolling and cookie cutting.
As an elevated option, we’ve included our classic recipe for cannabutter, which you can cool and add to your recipe for extra chill.
Infused Easter Sugar Cookie Recipe
Ingredients:
Cookies
1 1/4 cups powdered sugar (also called icing sugar)
1 cup infused cannabutter, softened OR 1 cup unsalted butter, softened
1 teaspoon vanilla
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Glaze
2 cups icing/powdered sugar
2 tablespoons whole milk
1/2 teaspoon vanilla
Decorator Frosting (optional)
1 cup powdered sugar
1 1/2 teaspoons butter or margarine, softened
1 to 2 tablespoons whole milk
Food colouring as desired.
Step 1: Make Cannabutter
As in our ‘No-Bake’ Cannabis-Infused Cheesecake recipe, the first step is to infuse your butter with cannabis. You can make the butter ahead of time, cooling it in the until ready to use.
Start by heating - i.e. “decarbing” your weed. Decarboxylation is a scientific term for heating your cannabis to activate its psychoactive potential. It’s simpler than it sounds.
You will need:
1 cup of cannabis buds
1 cup of butter
Baking tray
Flower Stampede Four-Layer Cannabis Grinder
Cheesecloth
- Preheat your oven to 245ºF
- Remove flowers but don’t discard the stems; they make excellent tea.
- Place the buds on a non-stick tray.
- Set the timer for 35 minutes and leave your cannabis buds to bake. Then let them cool for another hour.
2. Grind the Decarbed Buds
Don’t chuck your baked buds into butter! You need to coarsely grind them to kickstart the release of THC and CBD. Employ our four-layer grinder, which lets you preserve the kief and use it for other recipes.
3. Infuse the Butter
You’re now ready to make the star ingredient of your cookies:
- Melt the butter in a saucepan. Pro-tip: Prevent butter from burning by boiling a cup of water first.
- Add the decarbed cannabis when the butter melts. Stir until the weed spreads evenly.
- Let the mixture simmer on low heat for around two hours, stirring every 15 minutes.
- Let the mixture cool, and then strain, using your cheesecloth, into a glass jar. Refrigerate for several hours before use.
Step 2: Make and Chill Dough
- Using a stand or hand mixer, in a large bowl, beat 1 1/4 cups powdered sugar and 1 cup butter until light and fluffy.
- Add 1 teaspoon vanilla and the egg; blend well.
- Stir in flour, baking soda and cream of tartar; mix well.
- Cover with plastic wrap; refrigerate 1 hour
Step 3: Roll Out & Cut Cookies
- Heat oven to 375°F.
- Remove dough from fridge and let stand 5-10 minutes until workable.
- On lightly floured work surface, roll out dough 1/3 at a time to 1/8-inch thickness.
- Cut with lightly floured 2- to 3-inch cookie cutters.
- Place 1 inch apart on ungreased cookie sheets.
Step 4: Bake and Cool
- Bake 6 to 9 minutes or until edges are light golden brown.
- Immediately remove from cookie sheets.
- Cool completely.
Step 5: Glaze
- In a small bowl, blend glaze ingredients until smooth, adding 2 tablespoons milk for thin spreading consistency.
- Spread glaze on cooled cookies.
- Allow glaze to set before decorating.
Step 6: Decorate
- In another small bowl, mix all decorator frosting ingredients, adding enough milk for desired piping consistency.
- Divide into small bowls, add food colouring as desired
- Place in a decorating bag fitted with a small tip or in a small resealable freezer plastic bag with one corner snipped off to make a very small hole for piping.
- Decorate cookies as desired.
Be sure to keep your infused cookies away from kids. And as always, when ingesting cannabis, watch your dose. Start off slow with a cookie or two, since edibles can take a while to kick in, but often deliver a full body experience.