No-bake cannabis-infused turkey cookie recipe

Published Sep 24, 2019 01:18 p.m. ET
iStock / jenifoto

This weed cookies recipe craft is ideal for anyone that is just learning how to make edibles, but it also works in a pinch for the most experienced chefs. There are now so many unique ways to infuse your favorite recipes with cannabis that the options can often feel a tad overwhelming, but this weed cookie recipe calls for one of the easiest marijuana products to make, which is cannabutter.

How to make cannabutter

Makes: ½ cup of cannabutter

Duration: 1 hour 10 minutes


  • ½ cup of unsalted butter
  • 10 grams of dry cannabis


  • Mesh strainer
  • Saucepan
  • Spoon
  • Heat resistant container


  1. Grind up the herb while you wait for the oven to preheat to 375° F.

  2. Sprinkle the weed grind onto a baking sheet and bake it in the oven for 30-35 minutes to decarboxylate (activate) the buds.

  3. Once the cannabis grind has been decarboxylated, add it to a saucepan along with the unsalted butter.

  4. Simmer the mixture for approximately 45 minutes, frequently stirring the liquid to avoid scalding.

  5. After 45 minutes, the delightful cannabinoids will have transferred to the butter, so it is time to remove the unnecessary marijuana plant matter. Use a metal strainer to do so as you pour the cannabutter into a heat resistant container.

  6. Though at this point the cannabutter is a liquid it is ready to use, or if you want to wait to decide what edibles you would like to make then, it can stay fresh in the refrigerator for up to 30 days.

How to makes edibles cookies that look like a turkey

Though you can always make your own icing from scratch, this weed cookie recipe calls for simple store-bought tubes as they are easy to decorate and make designs with. If you do want to use a homemade version, then we highly recommend utilizing a baggie with the tip cut off, or some other squeezable option that will restrict the flow and help you to avoid a giant mess.

Makes: 24 weed cookies

Duration: 30 minutes


  • 3 cups of quick-cooking oats
  • 1 ¾ cups of white granulated sugar
  • 2/3 cup of peanut butter
  • ½ cup of cannabutter
  • ½ cup of white milk
  • 1/3 cup of cocoa powder (unsweetened)
  • 1 teaspoon of vanilla


  • Candy corn
  • Green icing tube (or candy eyeballs)
  • Orange icing tube
  • Black icing tube


  • Parchment paper
  • Baking sheets
  • Large saucepan
  • Large mixing bowl
  • Spoon


  1. Add the cannabutter, milk, sugar and cocoa powder to a saucepan and set the burner to medium heat.

  2. Stir the mixture until it reaches a soft boil for 1 full minute.

  3. Once the 60 seconds has passed, turn off the heat.

  4. Now stir in the peanut butter until it melts then immediately add the oats to the pan.

  5. Thoroughly mix the batter until it reaches an even color and consistency.

  6. Cover the baking sheets with parchment paper and drop spoonfuls of the cookie mix onto the paper leaving one-inch gaps for breathing room.

  7. Cool the cookies in the fridge or at room temperature until solid before decorating.

  8. Once the weed cookies have hardened, it is time to get out the icing tubes and let your imagination run wild. Begin with the eyes and slowly work your way outwards for the best effect by dropping two small dots for eyes.

  9. Next, use the orange icing to make an upside-down triangle that works as a beak.

  10. When you have that step mastered it is time to move on to the feet which can be made with the same shape, add an extra line that runs through the center of the triangle and you will have yourself some cute little turkey feet.

  11. Some people like to get fancy and add in two layers of tail feathers (candy corn), but for the sake of all the beginners out there, one will work just fine. Line up the candy corn pieces so that they form a decorative tail and affix them into place using the black icing.

  12. These weed cookies are perfect for any occasion but ideal for thanksgiving, just be sure to give them a few minutes to harden before serving them to guests.

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