White Chocolate Cranberry Cookies With Cannabutter

Hello Christmas, and hello White Chocolate Cranberry Cookies With Cannabutter.

Really nothing is better than the holidays to create the tastiest weed infusions and edibles you’ve ever had.

Time seems to stand still, and your kitchen probably looks like a bomb went off!

Today’s recipe is a beautiful-looking and elegant Christmas-vibing cookie that is melt-in-your-mouth yummy.

Let’s bake and get baked!

Key Ingredients For These Cookies

• Room Temperature Weed Butter – if you’re looking for extra buttery, then room temp is the magical little secret most people don’t know about! Softened butter is cool to the touch, and not melted or greasy.
• Brown Sugar – sugar does more than just sweeten up a recipe! Brown sugar gives your treats a softer, chewier and more moist texture.
• Pure Vanilla Extract – use the real stuff – it just pulls in all of the flavours with a real taste, instead of a sometimes-bitter and imitation taste.
• Cornstarch – this adds softness to any cookie!
• Dried Cranberries and White Chocolate Chips – the icing on the cake! They add sweetness, texture and a little tart to bring the cookies altogether.

How Do I Make Cannabutter?

This is the best part – it’s simple and easy, and once you’ve mastered the process, because it IS a process, then you’ll notice it just becomes second nature.

Please don’t skip this part, and decarb your weed first. It will make for the best, most activated weed cookies.

A recipe on how to make cannabis butter at home. After many cannabutter recipes, we find that this is by far the best way to infuse weed with butter.

4.67 from 33 votes

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 45 minutes minutes

Cuisine: European

Keyword: (Cannabutter), Butter, Cannabis

Servings: 1 Cup

Calories: 1628kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis 
• 1 cup Butter

Instructions

• Decarboxylate your weed by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C for 25 till 45 minutes, and then let it cool.
• Grind your dry cannabis or chop it till fine.
• Place the cannabis in a strong mason jar, add butter and (1 tsp of sunflower lecithin)(optional)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• Strain your butter through a cheesecloth.
• Cool down
• Now you can use the Cannabis Butter (Cannabutter)

Video

Notes

If using a mason jar, be sure to start with cold water. Furthermore, it is imperative to let the water cool gradually so that your glass will not shatter.

The video guide might be slightly different than the blog recipe. The blog recipe is the most updated and accurate.

Nutrition

Calories: 1628kcal | Carbohydrates: 1g | Protein: 2g | Fat: 184g | Saturated Fat: 117g | Cholesterol: 488mg | Sodium: 1621mg | Potassium: 54mg | Sugar: 1g | Vitamin A: 5673IU | Calcium: 54mg

Tried this recipe?Mention @cannadish or tag #cannadish!

The Recipe

Here’s the recipe for these fantastic holiday-style cookies that everyone is going to fight over!

Soft, chewy, and made with cannabis butter and white chocolate chips. Loaded with cranberries and the perfect holiday cookie!

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Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 11 minutes minutes

Course: Dessert

Keyword: (Cannabutter), Cookies

Author: Steph Van De Ven

Cost: 20 +/-

Equipment

• Parchment Paper
• Cookie Sheet
• Mixing Bowl
• Hand held mixer OR standing mixer – you choose
• Spatula

Ingredients

• 3/4 cup cannabutter softened, not melted
• 3/4 cup dark brown sugar
• 1/4 cup granulated white sugar
• 1 large egg room temp
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup white chocolate chips
• 1 cup dried cranberries plus a little extra for after

Instructions

• In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour 
• Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes. This makes the firm cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. 
• Scoop and roll dough, about 1.5 Tablespoons of dough each, into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
• Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft.
• Press some dried cranberries on top and then let the cookies cool.

Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

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As always, happy canna-cooking!