THE COOKIE TIN / BROWN SUGAR & VANILLA
Chill the dough before you reach for the cutter.
Two flat discs chill more evenly and are easier to roll than one large ball. Work with one disc at a time so the other stays cold.
Cannabis Sugar Cookies
The cutter determines how many cookies you get. Count the finished cookies and use an even dough thickness for a more useful portion estimate.
Ingredients
Instructions
Cream the butter and sugars
Beat the softened cannabutter until fluffy. Add both sugars gradually and beat until evenly combined, then mix in the egg and vanilla.
Whisk the flour, baking powder and salt in a separate bowl. Mix the dry ingredients into the butter mixture just until the dough comes together.
Wrap and chill overnight
Divide the dough in half, flatten each half into a disc, wrap both discs and refrigerate overnight.
Roll and cut the chilled dough
Heat the oven to 325°F (163°C) and line a baking sheet with parchment. Roll one disc on a lightly floured surface to about ¼ inch thick. Cut the shapes and place them at least 1 inch apart on the sheet.
Bake a test cookie, then the batch
Bake one cookie first to check spread and doneness. Start checking at 10 minutes and bake until the edges are lightly golden and the center is set. Repeat with the remaining dough and let the cookies cool.
KITCHEN NOTES
Keep the cutouts cold.
- Roll one disc at a time
- If the dough sticks or softens, return it to the refrigerator before cutting more.
- Watch the edges
- Check the first cookie at 10 minutes. Cutter size, thickness and oven temperature affect how quickly it bakes.
Storage and portions
The dough contains raw flour and egg. Bake it before tasting. Cool and label the finished cookies, then store them in a locked container away from children and pets.
King Arthur Baking’s roll-out cookie method · FDA flour safety · CDC edible cannabis safety