The best cannabis-infused snickerdoodle recipe
If you’re looking for simple cookie recipes that can be whipped together at a moment's notice, then this is an excellent place to start. Some people have grown fond of the new aged snickerdoodle cake, which boasts many of the same flavors with a whole lot of mess, but these two-bite snickerdoodle cookies are really great to serve to a crowd or to freeze away for when you’re up for a delightfully infused treat.
What is a snickerdoodle?
The snickerdoodle has been around for a long time, and these delicious cookies are typically made with a combination of flour, cinnamon, butter eggs and cream of tartar. Some prefer them crunchy, but most snickerdoodle recipes are crisp on the outside and super soft on the inside, which makes them perfect for dipping into a hot cup of coffee or cocoa, and ideal for pairing with a cold fresh glass of milk.
A delicious snickerdoodle recipe with a hint of cannabis
This snickerdoodle recipe will melt in your mouth and keep you coming back for more. Though there are many different variations out there, this snickerdoodle combination will result in deliciously sweet and incredible potent edibles. So, if you’re up for a good time, and you’re hungry, then you might want to whip up a batch just to see what you think. You’ll never know, you might have just found your new favourite cookie recipe.
Preparation time: 15 minutes
Cooking time: 10 minutes
- 2 ¾ cups of all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter
- ½ cup cannabutter
- 2 eggs
- 1 ½ teaspoons cream of tartar
- 1 teaspoon salt
- ½ teaspoon baking soda
Cinnamon mixture ingredients
- ¼ cup of sugar
- 1 ½ tablespoons cinnamon
- Large mixing bowl
- Electric mixer
- Small bowl
- Saran wrap
- Parchment paper
- Baking sheet
Preheat the oven to 350°F.
Cream the butter and sugar together in a large mixing bowl with an electric mixer for 4-5 minutes, or until it reaches a light and fluffy consistency.
Now crack both eggs into the bowl followed by the vanilla and stir everything together until the ingredients are well blended.
Next up, add the flour, baking soda, cream of tartar, and salt, which should be followed by a good mixing to ensure they are evenly combined.
Place the large bowl aside for now and grab a small one to combine both the cinnamon and the sugar for the outer layer of your snickerdoodle cookies.
Roll the cookie dough into approximately 24 1-inch balls that are all relatively close in size.
Drop each of the balls one by one into the cinnamon mixture and gently stir them around until they’re evenly coated.
Once all of the balls are coated, repeat to ensure that every single bit is covered in a thin layer of the cinnamon mixture.
Once all of the snickerdoodle balls are completely coated, line a baking sheet with a layer of parchment paper and then spread the cookies out evenly across it.
Use your finger to make a small indent into the middle of each snickerdoodle and then bake the cookies in the oven for 10 minutes, or until just before they begin to turn brown.
Cookies should be left for at least 10 minutes to cool, but then they will be ready to enjoy, freeze for later, or to serve up to your guests for an extra special treat.