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Sugar cookies are the classic cookie that has better tasting dough than cookie, in my opinion! I could eat the dough all day, living my life on the edge while I stuff my face with dough staring the dangers of eating raw eggs in the face. not only are these cookies great raw but they are easy to decorate with sprinkles before baking or taste amazing with a simple cookie glaze or frosting after the cookies have completely cooled. These cannabis infused sugar cookies are also easy to burn, especially around the edges, so it is advised to watch these cookies closely while they are baking.
Prep Time: 10 minutes
Cook Time: 10 minutes
Makes about 2 dozen cookies
Ingredients:
2 cups cold cannabutter, sliced by the tablespoon
2 cups granulated sugar - try substituting with cannasugar
2 eggs, room temperature
2 tablespoons vanilla
1 tablespoon baking powder
½ teaspoon salt
6 cups all-purpose flour - try substituting some or all of the flour with cannaflour!
Directions:
Preheat the oven to 340F/170C.
Grease a cookie sheet generously with crisco.
In a medium bowl add the cannabutter, sugar, eggs, and vanilla and blend well.
Next, add the flour, baking powder, and salt. Mix well.
Cover and refrigerate the cookie dough for 15 minutes.
On a floured surface roll out the dough to cut with cookie cutters or drop a teaspoon of cookie dough 1-1/2 inches apart from each other onto the cookie sheet. Bake on the middle rack in the preheated oven for 10 minutes or until the edges are golden brown and the centers have cooked through.
Allow to cool for 5 minutes before removing the cookies from the pan.
Enjoy the cookies plain or decorate with icing!