Medicated Gingerbread Cookies

Medicated Gingerbread Cookies

These infused cookies are nicely spiced and roll out easily for fun, festive cut-out shapes. (Or, keep it simple and make ‘em round—we won’t judge!


For the cookies:

  • 6 tablespoons unsalted butter, at room temperature
  • 6 tablespoons cannabutter, at room temperature
  • 3/4 cup dark brown sugar, packed
  • 2/3 cup molasses (not blackstrap)
  • 1 large egg
  • 3 3/4 cup all-purpose flour + more as needed
  • 2 tablespoons cocoa powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves

For the (optional) glaze:

  • 1 cup sifted confectioners’ sugar
  • 1 1/2 tablespoons water
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon vanilla extract


  • Chilling the dough before cutting will make it less sticky and easier to work with. If your dough becomes warm and sticky, pop the dough back in the fridge for 10 minutes and try again!
  • If you are using cookie stamps (like you see in the photo) it is helpful if they are cold. Pop them in the freezer while you make the cookie dough. Cookie stamps or cutters work best when lightly dusted with flour.
  • After your shapes are cut out, chill them again briefly on the sheet pan to ensure the cookie edges are clean and hold their shape when baked.


  1. Preheat the oven to 340°F—too high of an oven temperature may lower the effectiveness of the THC.
  2. Beat the butters, brown sugar, and molasses (ideally with electric beaters) until light and fluffy. Beat in egg.
  3. In another bowl, whisk the flour, cocoa, cinnamon, ginger, cloves, baking soda, and salt until combined. Slowly add the dry ingredients to the butter mixture. Beat until the dough just comes together.
  4. Tip the dough onto a lightly-floured counter and knead until no flour is visible. Flatten the dough into a disk and divide it into two pieces. Wrap each piece with plastic wrap and chill in the refrigerator for 30 minutes.
  5. Once fully chilled, use a lightly-floured rolling pin to roll one disk until it’s just ¼ inch thick. (If your dough has been resting in the refrigerator for longer than 30 minutes you may need to let the dough warm up a little before rolling!) Use your cookie stamps or cutters to form your cookies. Transfer the cookies to a parchment-lined baking sheet.
  6. Bake the cookies for 9-11 minutes. They should feel slightly soft with just the slightest dark edges. They will firm up more after cooling, so be careful not to overbake these!
  7. Cool the cookies on their baking sheet for several minutes before transferring them to a rack to finish cooling.
  8. Repeat steps 4 through 7 with the remaining disk of dough Re-roll any scraps; don’t forget to chill them first if they become too soft!
  9. If you’re glazing: Whisk the glaze ingredients together in a small bowl until the mixture is smooth and thin, like maple syrup (add more water if needed). Brush the glaze on the baked cookies while they are on the rack (a sheet of wax paper underneath is a good way to catch the drips). The glaze will dry in about 30 minutes. These cookies will keep for up to a week at room temperature.

Words of wisdom: Start low, go slow.

*Before using cannabutter in a recipe, taste ¼ teaspoon of the infusion with a small bite. Wait an hour to let your body digest, then assess how you’re feeling to determine if your ideal dose needs adjusting. While this will provide you with a nice baseline for your recipe, you’ll want to be mindful of your math. Infusing a whole dish requires careful planning!

This recipe comes from Curaleaf.

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