I love regular baking, so how could I not love holiday baking? It fills the house with the most amazing smells and sharing baked goods over the holidays is such a great way to spread love and joy. Gingerbread cookies are probably my favorite type of Christmas cookie, so when my friend, Katherine, wanted to bake something “gingerbready,” these cookies were a no-brainer. They’re full of all the cinnamon and spice flavors you love and they’re great plain or decorated with frosting. Sorry I don’t have better pictures. Our decorating skills were really subpar…
Cannabis Gingerbread Cookies
For the cookies
- 8 tablespoons unsalted butter softened
- 4 tablespoons cannabis butter softened
- ¾ cup brown sugar packed
- ¾ cup molasses
- 1 egg
- 1 teaspoon vanilla extract
- 3¾ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
For the icing
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon vanilla extract
For the cookies
- In a large bowl with a hand mixer or an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses and vanilla extract, and beat on medium speed until combined.
- In a separate mixing bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Gradually add to the butter mixture and beat until just combined.
- Divide the dough into two equal portions, and form them each into a ball. Then, gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 2 hours. This dough can even be made ahead and chilled for up to 48 hours!
- When you’re ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
- Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/4-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
- Bake for 8 to 10 minutes, or until the cookies start to brown around the edges and are matte on top. Remove from oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
- Once the cookies are room temperature, feel free to decorate them as desired. (Or just eat them warm straight off the cookie sheet…)
For the icing
- Whisk all ingredients together in a bowl until smooth. If your icing is too thin, add in a little more powdered sugar. If your icing is too thick, add in a tiny bit of milk.
- Use a piping bag or a ziplock bag with the corner cut off to decorate your cookies.