What’s good Greenies and welcome to another tasty Tainted Tuesday from me, ThisBuds4You. This week I’m bringing you guys an awesome, super soft Snickerdoodle recipe. Soft cookies are the best, aren’t they? And check out all the cannabutter that goes into these bad boys, a whole entire cup! Be careful when consuming these, depending on how strong your cannabutter is chances are 1-2 cookies will be PLENTY! Also, think about turbocharging these cookies…add some lecithin. Remember to store these cookies in an air-tight container so they will retain their chewy texture.
What We’ll Need:
- 1 cup cannabutter (2 sticks, 226 grams)
- 1 ½ cups sugar
- 2 large eggs
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons cinnamon
RECIPE for CANNABUTTER
Makes 24 stoney snickerdoodles
Preheat oven to 300°F.
Mix cannabutter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into cannabutter mixture.
Chill dough and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch balls of dough into the sugar/ cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet and bake 12-15 minutes
Remove from pan immediately.
Keep it green and OVERGROW THE WORLD!!!
Got weed questions? Ask me for help and we will feature your questions in the weekly “Wisdom Wednesdays: Q & A” segment. Hit me up at ThisBuds4You@HailMaryJane.com
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