Christmas Cookie Recipes w/ Cannabutter

Date: December 12, 2022

Tis the season to turn the tradition of baking Christmas cookies into an elevated experience! With the help of cannabutter, you can be Martha Stewart meets Snoop Dogg with the assorted ‘baked’ goods at the holiday party this year. After trying these infused cookie recipes, the lights on the house and the Christmas tree won’t be the only things getting lit this season. 


Tips for Dosing with Cannabutter

If you have never made cannabutter before, take a look at the last post on cannabutter (to make your own using your preferred method). Note that if your cannabutter is on the more potent side, it can be cut with regular butter. For example, a recipe may call for ½ cup of cannabutter for 24 cookies and ½ cup of the cannabutter that’s been made has 960 mg of THC. Each cookie will have 40 mg of THC, which can be too much. This means you can cut the amount of cannabutter in half to ¼ cup to get 480 mg THC (which would be 20 mg of THC per cookie) and add ¼ cup of regular butter.

Sugar Cookies 

Servings: 24 cookies 


3 cups flour 

½ tsp baking powder 

½ tsp baking soda 

½ cup cannabutter, softened 

½ cup butter, softened

1 ⅓ cup granulated sugar 

2 tbsp light brown sugar 

1 egg 

2 ½ tsp vanilla extract 

½ tsp almond extract 

decorating icing


  1. Preheat the oven to 340°F. Line cookie sheet with parchment paper or silicone mats.
  2. In a bowl, sift flour, baking powder, and baking soda set aside.
  3. In a mixing bowl or mixer, cream cannabutter, granulated sugar, and light brown sugar, about 2 minutes.
  4. Add egg, vanilla extract, and almond extract to butter/sugar mixture until well mixed. Scrape down the sides of the bowl with a rubber spatula.
  5. Add flour mixture slowly, about ¼ cup at a time until well combined. (chill dough in the refrigerator for at least an hour. (cut the dough mixture in half and have one ready to bake and one half in the fridge. See which has better consistency when baked)
  6. (once chilled) Roll dough to a ¼ inch thickness on a floured surface. Use a cookie cutter to cut dough and place cut cookies on a prepared cookie sheet 2 inches apart. Repeat this process until there is no remaining dough.
  7. Baked for 8-12 minutes (check every 4 minutes to make sure) or until golden brown. The longer they bake, the crispier they will be.
  8. Once taken out of the oven, let cookies cool on a rack before icing.
  9. Frost with decorating icing and enjoy!


Gingerbread Cookies

Servings: 24 cookies 

Ingredients for gingerbread cookies:

3 ½ cups Flour

1 tbsp ground ginger 

1 tbsp ground cinnamon

½ tsp ground allspice 

½ tsp cloves 

5 tbsp butter, softened

5 tbsp cannabutter, softened 

¾ cup light brown sugar

¼ cup granulated sugar

⅔ cup molasses 

1 egg, at room temperature

1 tbsp white vinegar 

1 tsp baking Soda 

½ tsp salt 

1 tsp vanilla extract 


for eggnog frosting (optional):

¼ cup unsalted butter or cannabutter, softened 

2 tbsp eggnog 

2 ½ cup Confectioners sugar

1 tbsp Whole milk 

½ tsp Nutmeg 

⅛ tsp Rum extract 



For cookies:

  1. In a mixing bowl, whisk together flour, ginger, cinnamon, allspice, and cloves. Set aside.
  2. In a separate mixing bowl, beat cannabutter until smooth. Add light brown sugar, granulated sugar, and molasses. Beat until creamy consistency.
  3. Add egg, white vinegar, baking soda, salt, vanilla extract.
  4. Add flour and spice mixture to wet ingredients ¼ cup at a time until dough forms 
  5. Split dough in half and place in plastic wrap. Wrap each half in plastic wrap and flatten to a disc shape. Let dough chill in the refrigerator for at least 3 hours or overnight.
  6. Preheat the oven to 340°F. Line cookie sheet with parchment paper.
  7. On a floured surface, roll dough to ¼ thickness and cut shapes with a cookie cutter. Repeat this process until there is no remaining dough.
  8. Baked for 10-12 minutes. Cool cookies on a rack before frosting


For Eggnog Frosting:

  1. In a small mixing bowl, beat butter or cannabutter until light
  2. Slowly add in powdered sugar. Add in eggnog, nutmeg and rum extract. If frosting is too thick, add whole milk as eggnog flavor may be too strong. Mix until well combined. 

Peanut Butter Blossom Cookies 

Servings: 20 cookies 


¾ cup flour 

½ tsp baking soda 

⅛ tsp or a pinch of salt 

¼`  cup cannabutter, softened  

2 tbsp granulated sugar  

¾ cup light brown sugar

1 cup creamy peanut butter

1 tbsp honey? 

1 ½ tbsp egg 

¾ tsp vanilla extract 

¼ cup sanding sugar, for rolling (optional)

20 hershey’s kisses


  1. Unwrap the Hershey kisses and place them in a small bowl. Place them in the freezer
  2. In a large bowl, sift flour, baking soda and salt. Set aside.
  3. In a separate  large bowl, beat cannabutter until smooth, Scrape down the sides with a rubber spatula
  4. Add granulated sugar and light brown sugar blend together until creamy.
  5. Add peanut butter and honey and mix until well combined 
  6. Add egg and vanilla extract. Beat until combined.
  7. Add flour mixture to wet ingredients ¼ cup at a time. Beat until smooth.
  8. Cover and refrigerate dough for at least 15 minutes.
  9. Preheat the oven to 340°F. Line cookie sheet with parchment paper or silicone baking mat
  10. Put sanding sugar in a separate bowl. Set aside
  11. Take cookie dough of the refrigerator and shape dough into 1 inch balls using a tablespoon
  12. Roll dough ball into sugar to coat and place them on a prepared cookie sheet 1 inch from one another (see if this is necessary since the don’t spread and original author put 15 on a sheet)
  13. Baked for 10-12 minutes (check in 4 minute increments to get the right consistency) Cookies are done when the edges are set.
  14. Immediately remove cookies from the oven when done. Press Hershey’s kisses on top of each cookie and let the cookie cool on the pan for 5 minutes. Transfer to a wire rack to let cookies cool completely.

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