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Cannabis Honey Cookies

See our new video and recipe for Cannabis Honey Cookies!





Yield: approximately 2 dozen cookies


Celebrate Rosh Hashana with our simple and delicious cannabis-infused honey snap cookie recipe made with cannabis-infused honey. These thin and crispy treats are a great way to incorporate cannabis into your food with minimal-to-no plant flavor by masking it with an aromatic spice blend of ginger, cinnamon, and cardamom. Truly a perfect compliment to your holiday meal. Shana “extra” Tova!




Ingredients for cookies:

2 sticks (8 oz.) Butter or Margarine, room temp.

1½ cups Granulated Sugar

1 Egg

¼ cup Cannabis-Infused Honey (See recipe below)

2 ¼ cups All Purpose Flour

2 teaspoons Baking Soda

¼ teaspoon Salt

1 teaspoon Ground Ginger

½ teaspoon Cinnamon

½ teaspoon Cardamom


For rolling the cookies at the end:

½ cup Granulated Sugar


For cannabis infusion:

Cannabis distillate syringe (pick up at a dispensary)

Jar of Honey

or...

Cannabis flower





Method of Prep:

  1. Preheat your oven to 350°F.

  2. Add room temperature butter and sugar to the bowl of an electric mixer fitted with a paddle.

  3. Cream the butter and sugar on medium speed for about 2 minutes until the two ingredients are fully incorporated.

  4. With the mixer still on medium speed, add the egg and infused honey and incorporate. Using a rubber spatula, scrape the paddle and the bowl really well.

  5. In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cardamom.

  6. With the mixer off, add the dry ingredients to your mixing bowl.

  7. Mix on low speed until all the ingredients are thoroughly mixed in. Make sure to scrape the bowl if need be.

  8. Scoop dough into even portions using either an ice cream scoop or eyeballing it. You should get approximately 24 medium size balls.

  9. Cover scooped dough and refrigerate for at least 1 hour.

  10. Remove from the refrigerator and roll each scoop in granulated sugar. You can also use Sugar in the Raw for this part.

  11. Place the scoops on a parchment-lined baking sheet about 6 inches apart. These cookies spread a lot.

  12. Bake cookies for 10-12 minutes or until they start to turn golden brown.

  13. Remove the tray from the oven and let it cool for at least 15 minutes before enjoying.

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