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Cooking With Cannabis – Stoned Sugar Cookies | The Ganja Gazette
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Stoned Sugar Cookies


  • 2 1/2 cups flour, plus more for rolling

  • 1 cup sugar

  • 1 cup cannabutter

  • 1 egg

  • 1 tsp baking powder

  • 1 tsp vanilla

  • 1 tsp salt

  • Optional: Powdered Sugar and Milk, for frosting
  • For less potent cookies, switch out any portion of the cannabutter and replace with standard butter as desired.


  1. Beat cannabutter, sugar, eggs and vanilla in a large bowl on medium speed until thoroughly combined.

  2. In a separate bowl, mix dry ingredients. Add dry ingredients to cannabutter mixture a little at a time, stirring until all ingredients are incorporated.

  3. Cover dough and refrigerate for an hour or longer.
  4. Remove dough from refrigerator and preheat oven to 375°F.

  5. Roll dough on a generously floured surface to approximately ⅓” thick. Cut cookies (see below for thematic cookie cutter suggestions) and transfer to ungreased baking sheets.
  6. Bake for 10-12 minutes or until lightly golden in color.
  7. Remove from oven, transfer to cooling rack and let cool completely before frosting.

Yields 24 Cookies