White Chocolate Cranberry Cookies With Cannabutter
Soft, chewy, and made with cannabis butter and white chocolate chips. Loaded with cranberries and the perfect holiday cookie!
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.