Doodle Art Cannabis Cookie Recipe

Unleash Your Confectionary Creativity!

Rundown

  • Website: laurieandmaryjane.com

These artful cookies taste amazing, with hints of vanilla and orange and a perfect texture that melts in your mouth. A simple confectioners’ sugar-and-milk glaze tops the cookies, tinted with your choice of colors. And now, a little confession: I rarely cook or bake while stoned. That said, decorating these cookies while under the influence is a blast. Drizzle, dot, spray or paint — there’s no need to stay in the lines. Staying in the lines is not how we roll. Enjoy and #Don’tFearTheEdible!

Cookie Dough

Ingredients: 

Yields about 30 cookies

¾ cup unsalted butter, softened

¼ cup canna-butter, softened

1 cup granulated sugar

2 teaspoons vanilla extract

1 teaspoon freshly grated orange zest

1 egg, lightly beaten

2 teaspoons baking powder

¼ teaspoon salt

3 cups all-purpose flour

Instructions: 

  1. Heat oven to 340º F.
  2. In an electric mixer, cream the butter and sugar until smooth and fluffy — about five minutes. Beat in the extract, egg and zest.
  3. In another bowl combine the baking powder, salt and flour. Whisk to blend.
  4. Slowly add the dry ingredients to the wet ingredients. The dough will be pretty stiff.
  5. In portions, roll the dough on a floured working surface to somewhere between ¼ and 1/8-inch thickness. Using a spatula, place cookies on a parchment-covered baking sheet.
  6. Bake for five to seven minutes; they should be light golden brown. Allow to cool thoroughly before frosting.

Frosting

Ingredients: 

1½ cups powdered sugar

3-4 tablespoons milk

½ teaspoon vanilla

Food coloring

Instructions: 

  1. Combine the sugar, milk and vanilla and stir until smooth in a small bowl. If too thick, add more milk; too thin, add more sugar. The icing should be free of lumps.
  2. Divide the icing between as many bowls and icing colors you want, leaving enough white to place a light coat on each cookie.
  3. Add a drop or two of color to each of the bowls (except the white).
  4. Using a small spoon, cover each cookie with a teaspoon or two of the white icing. The back of the spoon works well for spreading. Allow to set for 30 minutes, or chill in the fridge.
  5. Drizzle the cookies in whatever style you like. Allow to set before eating.

 

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