Cannabis Cookie Recipe for the Ultimate Holiday Cheer

Festive Cannabis Cookie Recipe

Makes 30 cookies

Get ready for the holidays with the ultimate Cannabis Cookie Recipe, a delightful infusion of festive cheer with this unique twist on seasonal baking. Ann Allchin, the wholesome hockey mom and author of the cookbook Butter and Flower, brings a unique twist to seasonal baking, seamlessly combining her love for weekend activities with cannabis-infused treats that go beyond your roommate’s hash brownies. Whether you’re seeking a new way to enjoy holiday festivities or explore the benefits of baking with cannabis, this recipe promises a delightful journey into the world of flavorful and aromatic cookies. Get ready to add a touch of merriment to your celebrations with these delectable Cannabis Cookies!



½ cup + 2 Tbsp (142 g) cannabutter
2 Tbsp unsalted butter (29 g), melted
¾ cup (150 g) brown sugar
⅓ cup molasses
1 egg
2 cups (284 g) all-purpose flour
¾ cup (117 g) whole wheat flour
2 Tbsp ginger 2 tsp cinnamon
½ tsp allspice
¼ tsp nutmeg
1 tsp baking soda
Dash of salt


2½ cups (283 g) icing (powdered) sugar, sifted
½ tsp vanilla extract
2 Tbsp milk
Pretty little ball decorations and/or sprinkles


  1. To make the cookies: Melt the cannabutter in a double boiler or in a heat-proof bowl over a pot of simmering water. With your favourite mixer, combine the butters and brown sugar. Add the molasses and the egg.
  2. In a separate bowl, mix the flours, spices, baking soda, and salt. Add these to the mixing bowl in a few additions. Split the dough in half, flatten each blob into a disk, cover in plastic wrap, and refrigerate for at least an hour.
  3. Preheat oven to 350°F. Line baking sheet(s) with parchment paper. Roll out one of the dough disks with your rolling pin between two sheets (more) parchment, to about ¼-inch thick. Cut your snowflakes with a 3-inch snowflake cookie cutter or two and place them on the baking sheet(s). Mash the remaining dough bits together and roll the dough again, cutting more flakes. Repeat until there’s no dough left, and do the same with the other doughy disk.
  4. Bake your flakes for about 8 minutes, until they’ve lost their shine and are firm to the touch. After a minute or so out of the oven, remove them to a rack to cool completely.

To decorate:

  1. Whisk the icing sugar, vanilla, and milk together. You know the icing is about right if it has a toothpaste consistency. Go ahead and cover the bowl with a wet tea towel or plastic wrap to keep it from going crispy as you use it.
  2. Cut about an inch off the end of a piping bag and set it up with a small round tip (#1.5). Set the icing bag into a tall glass and fold the wide part of the bag inside-out over the glass. Use a silicone spatula to fill the bag with the outline icing, and then close the top of the bag, forcing the icing down into the tip. Give the consistency a little try (not on a cookie) to make sure it pipes a pretty line.
  3. Decorate the surface of each cookie with pretty lines, curlicues, and dots. If you mess something up, slide a piece of paper under the icing line and lift the mistake away, never to be seen or heard from again. Decorate with little pretty balls (tee-hee), if you like. Continue, until you get a batch of gorgeous buzzy snowflakes. Catch one on your tongue.

Shop Local | Chapters Indigo |

Recipe by Ann Allchin from Butter & Flower: Cannabis-Infused Recipes and Stories for the Cannacurious, text copyright © 2022 by Ann Allchin.