Cannabis-Infused Pumpkin Spice Ginger Cookies
Photography by Monica Lo, Sous Weed
I always turn into a ridiculous baking fiend the moment November rolls around. All my favorite winter flavors get dumped into cookies, brittle, pies, cakes… you name it! These holiday "everything but the kitchen sink" cookies are jam-packed with warm winter spices, crunchy hazelnuts, and rich butterscotch. I’m lucky to have friends who grow special, small batch strains that smell oh-so-amazing. This is the second year I’ve gotten my hands on some Kandy Kush trim to infuse into butter. Its fragrance is sweet, citrusy (perfect for baked goods) and I love the uplifting, euphoric effects. I call it my cuddly strain!
Cannabis-Infused Pumpkin Spice Ginger Cookies
Makes about 2 dozen
Ingredients:
• 6 Tbsp butter, room temperature
• 2 Tbsp cannabis-infused butter, room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• 1/2 cup pumpkin puree
• 1/4 cup of molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp ground cloves
• 1/4 tsp finely ground black peppercorn
• 1/2 tsp salt
• 1 tsp fresh ginger, grated
• 1/3 cup hazelnuts, toasted and chopped
• 1/3 cup butterscotch chips, optional
Directions:
1. In a large bowl, beat the both butters and sugar together until smooth. Add the pumpkin puree, molasses, egg, vanilla extract, and beat until well combined.
2. In a medium bowl, whisk together flour, baking soda, all spices, and salt. Add dry ingredients and freshly grated ginger to wet ingredients and mix until combined.
3. With a spatula, gently fold in chopped hazelnuts and butterscotch chips until incorporated. Refrigerate the cookie dough for at least 1 hour or up to 2 days.
4. To bake: Preheat oven to 350° F and line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll 2 tablespoons of cookie dough into a ball and coat in a thin layer of sugar. Place on prepared baking sheet, about 1.5 inches apart. Bake for 10–12 minutes. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
