A soft canna-butter cookie recipe
This moist and sweet dessert recipe is perfect for both new and experienced cooks because it boasts a subtle yet elegant flavor that tastes like it’s been made by an expert, but it’s also got a set of instructions that pretty much anyone can follow. It’s fast, easy, and it’s convenient for when you’ve got a crowd to feed, which makes it ideal for a sweet snack on a movie night in or served as a dessert alongside a feast of classier dishes for the show.
What do butter cookies taste like?
Some people are turned off by the idea of a butter-flavored dessert, but fear not my friends, as these butter cookies taste nothing like it. Though the fatty base is a necessity for both a moist result and the infusion of cannabis, most of the taste in these soft cookies comes from a nice, big shot of vanilla extract and the perfect amount of sugar. Their bland nature makes them easy to pair with just about any kind of hot or cold drink that you can think of, but they’ve also got more than enough of a delicious taste to be great on their own.
Butter cookies recipe
Butter cookies aren’t the fanciest desserts out there, but they are one of the simplest to make. They also store or freeze well and taste ten times more amazing if you want to take the time to top them with something like crushed nuts before baking. Though this is a basic butter cookie recipe, it can be tweaked to be a whole lot of fun with a little bit of inspiration to use while experimenting with unique flavor twists. The potency can be adjusted by increasing or decreasing the amount of cannabutter and correcting the difference by adding more or less regular butter.
Preparation time: 15 minutes
Cooking time: 10 minutes
- 1 egg
- 2 ¼ cup all-purpose flour
- ¾ cup golden brown sugar
- ½ cup granulated sugar
- ½ cup cannabutter
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Large bowls
- Electric mixer
- Ice cream scoop (or tablespoon)
Cream the brown sugar and both types of butter together in a large mixing bowl, blending them with an electric mixer on high until the mixture is smooth and lump-free. Ensure to take breaks and scrape the edges along the way.
Now toss the egg and vanilla extract into the mixture, and then blend them in until the freshly added ingredients are thoroughly incorporated.
In a clean mixing bowl, use a whisk to sift together the flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ones, ¼ cup at a time, until all of the dough comes together.
Line a baking sheet with parchment paper, then start scooping out the cookie dough. Now roll each ball in the granulated sugar before placing them onto the tray.
Keep going until they are all complete, and make sure to leave breathing room in between, because the butter cookies will melt and expand in the oven.
Next, we need to chill the butter cookie dough in the fridge for 30-60 minutes. This helps to keep the cookies thick, soft and chewy. Without this step, the dough will still bake, but the treats will be thinner and much harder to eat.
When the dough balls are almost ready, preheat the oven to 350°F.
Once the oven is preheated, bake the butter cookies in the oven for 10 minutes
or until the outsides turn a nice golden-brown colour.
Retrieve the hot treats from the oven and leave them to cool for at least 1 hour before storing, or 30 minutes before serving.
Butter cookies should be stored in airtight containers at all times to maintain the moist chewiness these snacks are so well known for. They also can last up to 3 months in the freezer or 1 week in the fridge, so you can make a few batches well in advance of needing them.