Weed Cookie Recipes

Around the holidays, making delicious sweets is a serious business. The oven is essentially a revolving door with trays of stacked cookies flying in and out. We aren’t complaining.

Whether you’re a purist with a family recipe that still shines or a new baker searching for something unique, there’s a certain batch to consider. Yes, we’re talking cannabis cookies.

We’ve put up a list of fantastic edible cannabis dishes that you may bring to any holiday gathering (with appropriate caution).

The flavor of cannabis will be hidden by the creaminess of a coconut almond macaroon or the zing of a gingersnap, allowing your straight-laced uncle to wonder if there’s even weed in here before snatching his third and discovering a lot of purple or something.

That’s excellent baking. These are the best cannabis cookie recipes available, and they’ll have you in a jolly holiday in no time.

Gingersnap Cookies with Medicated Caramel Frosting

It’s National Cookie Day, and I almost missed it! Fortunately, I kept logs of my own gingerbread cookie dough in the freezer and medicated dulce de leche on hand. Now I may commemorate this occasion like a boss!

Gingersnap Cookies with Medicated Caramel Frosting

Cookie Ingredients

  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2-1/4 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp baking soda
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp sea salt

Medicated Frosting Ingredients

  • 2 Tbsp butter, softened (you can use canna-butter for extra potency)
  • 1/4 cup heavy cream
  • 1/4 cup medicated dulce de leche
  • 2 cups confectioner’s sugar
  • 1/2 tsp vanilla extract
  • Crunchy finishing salt, like Maldon


  1. Preheat oven to 350ºF
  2. In a large mixing basin, combine the butter and sugar until light and fluffy. In a separate bowl, beat one egg and molasses together.
  3. Combine the all-purpose flour, ground ginger, baking soda, cinnamon, cloves and salt in a mixing bowl. Add to the creamed mixture gradually and thoroughly mix.
  4. Make a batch of cheddar scones with a pinch of coconut sugar. Bake for approximately 10 minutes, or until lightly browned.
  5. Remove to wire racks to cool. 
  6. Combine softened butter, confectioner’s sugar, medicated dulce de leche, vanilla, and heavy cream in a mixing bowl while the cookies are cooling. Beat on low speed of an electric mixer until smooth.
  7. Cookies may then be decorated with the medicated caramel icing and topped with a crunchy finishing salt or holiday sprinkles.

Vegan Edibles: Cannabis Infused Almond Laced Cookies

To me, the holiday season is all about making cookies with your family, placing them in napkins, concealing cookies in your top desk drawer, and eating cookies late at night (ohhh… fat kid food hoarding memories).

These cannabis infused florentines (or almond lace cookies) are tipping the cookie v. pie argument in my favor. Light, crispy and not too sweet, they are surprisingly simple to make, and extremely delicate and fancy.

Almond Laced Cookies


  • 2 cups sliced almonds
  • 3 tbsp gluten-free all-purpose flour or white flour
  • 1 tbsp powdered or fresh orange zest
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/8 cup coconut oil
  • 1/8 cup cannabis infused coconut oil
  • 2 tbsp brown rice syrup
  • 2 tbsp full-fat canned coconut milk
  • 1 tsp vanilla
  • 1/4-1/3 cup dark chocolate chips
  • 1/2 tsp thc coconut oil
  • powdered sugar (optional)


  1. Preheat the oven to 275°F. Line 2 baking sheets with parchment paper. In a mixing bowl, combine the chopped almonds, flour, orange zest, salt, and sugar.
  2. In a small saucepan, combine Green Oil, Coconut Oil, Brown Rice Syrup, and Coconut Milk over medium-high heat. Stir just until the mixture comes to a low boil. Remove from the heat and add the vanilla as directed on the bottle.
  3. Pour the milk and butter into a large mixing bowl and beat with an electric mixer on high speed until frothy. Add the dry ingredients to the saucepan and combine well. Allow to cool for 10 minutes, or until it’s cool enough to pick up with your fingers.
  4. Place the baking sheets on a rack and allow them to cool for at least 5 minutes before removing them from the oven. With a Tablespoon, spoon out the batter on each prepared baking sheet, leaving about 3-4 inches between cookies. Bake for 15-17 minutes, turning the pan halfway through cooking. Allow at least 5 minutes for them to cool on the sheet before transferring them to a rack to finish cooling.
  5. In a double boiler, melt the chocolate chips. Using a fork, sprinkle powdered sugar over the cookies and drizzle with chocolate.

Oatmeal Canna Cookies

What You Need:

  • baking sheet, greased
  • 2 large eggs
  • ¾ cup Cannabutter
  • 2 cups raw sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoons ground nutmeg
  • 1 tablespoons ground cinnamon
  • 2 cups whole wheat flour
  • ½ teaspoons baking soda
  • 1 teaspoon sea salt
  • 2 tablespoons water
  • 1 ½ cups raisins
  • 2 cups rolled oats
  • 1 cup pecans, chopped


  1. Preheat oven at 350 degrees.
  2. Cream together the eggs, Cannabutter, sugar, and vanilla.
  3. Combine the spices, flour, baking soda, and salt into the creamed mixture.
  4. Add the water, raisins, oats, and pecans. Mix thoroughly.
  5. Chill cookie dough for 20 minutes in refrigerator.
  6. Spoon ping-pong-ball-sized amounts of dough, about two inches apart, onto greased baking sheet.
  7. Bake in preheated 350-degree oven for 12 to 20 minutes, or until tops brown slightly.

Medicated Coconut Almond Macaroons Edible Recipe

Macaroons are a classic British sweet that have been around for hundreds of years. Made with rich butter and egg yolks, they’re moist on the inside and crispy on the outside. These macaroons have a texture like no other….and taste to die for! Coconut and almond combine in perfection to compliment this simple yet delicious cannabis confection! They may look fancy, but this is one of the simplest Cannabis Cookie Recipes imaginable, perfect for those without a lot of time, patience, or ingredients. And hey, they’re Vegan & Gluten-Free! If you don’t care for coconut, try these Medicated Coconut Almond Macaroons; they just might persuade you otherwise.


  • Hand or stand mixer
  • Cookie sheet
  • Parchment
  • Ice cream scoop
  • Wire cooling rack


  • 3/4 cup granulated sugar
  • 2 large egg whites
  • 2 cups shredded coconut
  • 2/3 cup chopped almonds
  • 5 tablespoons plus 1 teaspoon cannabis coconut oil (melted)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • A bit of salt
  • 1 cup dark or white chocolate (melted, optional for dipping or drizzle)


How to make Medicated Coconut Almond Macaroons

  1. Preheat the oven to 340°F.
  2. In a mixing bowl, whisk together the sugar and egg whites until semi-stiff peaks form. This should take around 3 minutes; the mixture should feel marshmallow-like.
  3. Combine the following ingredients in a small bowl and mix well: shredded coconut, chopped almonds, canna coconut oil, vanilla extract, almond extract, pinch of salt.
  4. Using an ice cream scoop, distribute the mix equally on a large baking sheet lined with parchment paper. Form scoops about 2 inches apart on the tray.
  5. Bake for 15 to 17 minutes, or until golden brown.
  6. Let set on wire rack until completely cool.
  7. Set the chocolate chips in a double boiler over warm water, or microwave on high for 30 to 60 seconds. You may also melt 1 cup dark or white chocolate and use it as a coating for cookies.

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