Brown Sugar Butter Cookies Recipe - The Cannabis Cookie
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Brown Sugar Butter Cookies Recipe - The Cannabis Cookie

Status
Made
Chef Notes
These are the perfect cookie for the Cannabis Butter we have been making. 9/19/21 made double batch
Cooking Type
oven
Date Made
Sep 14, 2021
Source
Source Link
Rating /5
⭐️⭐️⭐️⭐️⭐️
 

Tips for Making This Brown Sugar Cookie Recipe:

This is the recipe I have settled on for cannabis edibles. It's not too sweet and the combo of white to brown sugar gives them a shortbread feel. I use one cup of cannabis butter. Which at this point is from a batch of 1 ounce flower to 1 pound butter cooked for 4 hours.
  • Roll into balls, press, then refrigerate. Refrigerating the dough prevents unwanted cookie spread. All it needs is at least 30 minutes. Remember to make fork tine marks in the cookie while the dough is soft. When it comes out of the fridge the dough will be hard.
  • Don’t overbake! We do not let the cookies get brown so that they stay soft. They will look set, but should be still really soft.
I tried the criss-cross of fork tines, but that looked so much like traditional peanut butter cookies I had to change it. You don’t want to confuse people! I went with a single press of the fork, but these could also be pressed down with the bottom of a cup, or even your fingers.

Ingredients

  • 2 1/4 cups all-purpose flour (10 ounces)
  • 1/2 cup light brown sugar (5 ounces)
  • 1/4 cup white sugar
  • 1 large egg
  • 1 cup unsalted butter (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup white granulated sugar for rolling (optional)

Instructions

  • Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment.
  • Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined.
  • In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined.
  • Scoop out dough – approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you'd like.)
  • Place onto a parchment paper or silicone baking mat lined cookie sheet. Press down with the tines of a fork.
  • Refrigerate dough balls for 30-60 minutes.
  • Preheat oven to 350 degrees.
  • Bake for 10-12 minutes or until the centers are set. We do not let the cookies get brown so that they stay soft.
  • Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a baking rack to finish cooling.
  • Store in an airtight container.