The second of our seasonal cannabis recipes takes one of winter’s greatest gifts and turns them into food. Behold, our recipe for “Hey, These Cookies Look Like Snowballs” Cookies. But first, a word of advice…
When it comes to cannabis consumption, no matter the time of year, remember the golden rule: start low and go slow. And just to be clear — our recipes calls for cannabis butter and cannabis-infused oils that you've made on your own.* Start with a strain that contains equal or greater amounts of CBD than THC, note exactly how many grams you add to the recipe, and test it out using just a little bit to see if you’re comfortable with the product before cooking with any sizeable amount. We recommend beginning with no more than the equivalent of 2.5 mg of THC, and always waiting until the next day (at least) before increasing.
Make sure to carefully mark any foods and products which contain any amount of cannabis, and always keep them out of the reach of minors.
1 ½ cups cannabutter, softened (we recommend Penelope-infused)
¾ cup of powdered sugar
1 tablespoon of vanilla extract
3 cups of all-purpose flour
2 cups of chocolate chips
½ cup of chopped nuts (walnuts are nice, but you do you)
First things first: preheat the oven to a sensible 375℉.
Beat the cannabutter, sugar, and vanilla together in a large bowl until you achieve adequate creaminess.
Slowly mix in the flour, then stir in the chocolate chips and nuts.
Take that dough and shape it all into one-inch balls. No judgement if they’re 1.1 inches.
Place the dough balls onto an ungreased cookie sheet and slide it into the oven for 10-12 minutes, or until you simply can’t stand it anymore.
Once they’re ready, but still warm, sift a little more powdered sugar over top, enough so that maybe, just maybe, they look like snowballs.
Aaaand you’re welcome.
*Disclaimer: If you're new to this whole cooking-with-cannabis thing and aren’t comfortable making your own butter or oils, we recommend using our Plain Packaging balanced oil instead, and adding just 2.5 mg of precise dosing to the recipe. Remember to start low and go slow, and, if you feel you want to increase the dosage, always wait until at least the next day to do so.