Nothing says winter holidays like frosted sugar cookies. The holidays just don’t feel complete without these edible pieces of art that are as fun to make as they are delicious to eat!
To honor the season, our culinary wizards were inspired to create a delicious Frosted Sugar Cookie recipe infused with canna-butter for an adult version of our favorite childhood holiday treat. These cookies are far too delicious to hang around the house as decorations. But for the kiddos, you’ll want to make a non-infused batch or two. Be sure to keep the adult version safe or you’ll have a modern-day, canna-fueled twist on Home Alone for Christmas.
“Who doesn’t like decorating cookies?! Edible artistic expression. Sturdy cookies for the heaviest of frosting applications, yet delicate enough to not require much icing to be delicious.” — Kevin
- Standing or handheld mixer with large mixing bowl
- Extra mixing bowls for dry ingredients
- Measuring cups
- Measuring spoons
- Rolling pin
- Sheet pan
- Wire rack
- Your favorite cookie cutters
- Cooking spray
- Sifter or sieve
- Pastry bag and tip or Ziploc bag with notched corner
- 3/4 CUP + 2TBSP unsalted butter, at room temperature
- 2 TBSP canna-butter
- 1 CUP granulated sugar
- 1 1/2 TSP vanilla extract
- 1 egg
- 2 TSP baking powder
- 1/2 TSP salt
- 3 CUPS all-purpose flour
- 1/2 CUP unsalted butter, at room temperature
- 1 TSP vanilla extract
- 4 CUPS powdered sugar
- 1/4 CUP heavy whipping cream
- A few drops of peppermint extract (if desired)
- Food coloring (if desired)
Makes: 32 cookies with 2.81mg THC/cookie
Make the Cookies
- Preheat oven to 350° F.
- In a large mixing bowl, cream together (room temperature) unsalted butter, canna-butter, and sugar.
- Blend until smooth.
- Beat together egg and vanilla in a small bowl. With your mixer on low speed, add egg/vanilla mixture to creamed sugar and butter and blend to incorporate.
- In a separate bowl, mix together flour, baking powder, and salt to fully and evenly combine.
- Add dry mix to wet ingredients in thirds. Be sure to fully incorporate dry ingredients before adding the next third.
- The dough will start to become stiff. Turn out dough onto a floured surface and knead until fully incorporated.
- Cut dough into 3 equal portions for ease of rolling. Each dough ball should make roughly 12 cookies.
- If not baking all dough portions, tightly wrap in plastic wrap and place in refrigerator or freezer, depending on when you’ll be baking next.
- With your dough at room temperature, roll dough on a floured surface with a floured rolling pin until you have an evenly rolled sheet that’s about 1/4″ thick. Add flour as needed to keep the dough from sticking to your surfaces.
- Using your favorite cookie cutter shapes, cut your rolled dough into cookies, reincorporating the fragments of dough back into a ball for rolling and cutting until all dough is used.
- Bake at 350° F on your greased cooking sheet for 6-8 minutes until your cookies are a light golden brown. Smaller and/or more intricate shapes will require less cooking time. Pay attention to your cookies so they don’t burn!
- Let cookies cool then transfer with a spatula to wire rack for frosting.
Make the Icing
- Combine butter (room temperature) and extracts together in a mixing bowl and blend with your mixer until smooth and evenly combined.
- Sift and add powdered sugar 1 CUP at a time to your butter mixture. After each addition of powdered sugar, add 1 TBSP cream, until all powdered sugar and cream have been added. Mix until smooth and fully combined. Feel free to adjust the amount of cream to achieve your desired consistency.
- If you are planning to use food coloring, split frosting into batches, and add food coloring a drop at a time to achieve your desired colors.
- Put frosting into a piping bag or Ziploc with one corner cut out and let your creative juices and the frosting flow to create delicious, edible art pieces!