Top 10 Favorite Cannabis Christmas Recipes
Santa is almost here and we are sharing with you our Top 10 Favorite Cannabis Christmas Recipes.
When you think of weed edibles for Christmas you may be thinking of the same old boring edibles.
Classic Pot Brownies, Chocolate Chip Cannabis Cookies, etc- but you know what? There’s a refreshing surge of new and creative edible recipes and we’ve personally taste-tested them all for you!
Designed to be thoroughly enjoyed whether it’s alone or with your weed-friendly friends – here are the BEST ten recipes ever for the holidays, and in no particular order.
1. Cannabis Cream Cheese Sugar Cookies
You read it right! We’ve added cream cheese into our delicious cannabis sugar cookies for the most beautiful flavour explosion in your mouth.
These cookies are fun, interactive and I bet you can’t just eat one!
Cost: 20 +/-
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup cannabutter unsalted and softened
- 2 oz cream cheese softened to room temp
- 1 cup granulated sugar
- 1 large egg
- 2 tsp pure vanila extract
- 1/2 tsp almond extract
Cream Cheese Frosting
- 4 oz cream cheese softened to room temp
- 1/4 cup unsalted cannabutter room temp
- 2 cups confectioners sugar
- 1/2 cup sprinkles your fav kind!
Whisk the flour, baking powder, and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cannabutter and cream cheese together for 2 minutes on high speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg, vanilla, and almond extract on high speed..
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour.
Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper
Pour the 1/2 cup of granulated sugar into a bowl.Scoop and roll balls of dough, about 1.5 Tablespoons of dough each. Roll each ball into granulated sugar then place on the baking sheets about 3 inches apart. Using the back of measuring cup or drinking glass, gently press down on each .
Bake the cookies for 13-15 minutes, or until very lightly browned on the edges. Let cool cmpletely before frosting.
In a medium bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese and cannabutter together on medium-high speed until creamy and no lumps remain, about 2 minutes. Add the confectioners’ sugar and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on each cooled cookie, then decorate with sprinkles.
2. Italian Fig Cookies with Cannabis Sugar
These are the perfect dessert bites to create for any holiday but especially at Christmas.
Try out our classic traditional cookies with a modern marijuana twist!
- 1/2 cup unsalted cannabutter or regular butter at room temp
- 1/4 cup cannabis sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 3/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup dried figs, stems removed finely chopped
- 1/2 cup dried and pitted dates finely chopped
- 1/2 cup fresh orange juice freshly squeezed if possible2
- 1/3 cup candied orange peel diced up finely
- 2 tbsp cannabis sugar
- 1/4 tsp ground cinnamon
- 1/3 cup blanced almonds
- 2 tbsp Grand Marnier optional
- 1 cup powdered sugar
- 2 tsp fresh lemon juice freshly squeezed
- 1/2 cup sprinkles if desired!
In a large mixing bowl beat the cannabutter (or regular butter) on medium-high speed using an electric mixer until smooth and creamy, about 1 minute. Add the granulated sugar and brown sugar and mix until combined. Add the egg and vanilla and blend just until incorporated. Scrape the sides of the bowl and beat again for a few seconds. Whisk together the flour, baking soda and salt. Add the flour mixture to the dough in three additions, mixing on low to incorporate.
Divide the dough in half and form each into a small rectangle. Wrap the dough in plastic wrap and refrigerate for at least 3 hours or up to overnight.
In a small saucepan, combine the figs, dates, orange juice, candied orange peel, sugar, lemon zest and cinnamon. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 to 8 minutes or until fruit is soft and the mixture is thick. Remove from the heat and add the chopped blanched almonds and 2 tablespoons Grand Marnier, if using. Set aside to cool to room temperature. Cover with plastic wrap once cooled until needed.
To assemble and bake the cookies, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Remove the dough from the refrigerator and allow it to rest for 10-15 minutes before rolling out.
Place a piece of parchment paper on a clean work surface. Generously dust the paper with flour. Roll one portion of the dough into a 10×8-inch rectangle. Cut each rectangle into two 10×4-inch strips. Portion 1/4 of the filling down the center of each strip (in a rounded mound). CHILL the dough and filling as is for 10-15 minutes before rolling into cylinders.
Using the parchment paper as a guide, bring one long side of the dough up and over the filling. Repeat with the opposite side forming a tube and enclosing the filling. The dough should overlap slightly on top of the filling. Gently seal the edges.
Carefully transfer the filled strips to the prepared baking sheet placing them seam side down on the pan. Bake for 12 minutes or until lightly browned. Remove and transfer to a cooling rack.
For The Lemon Icing or Glaze
3. Cookie Christmas Tree
This is a showstopper. Not only is it fun to make (and easy) but it’s a gorgeous display of cannabis-infused cookies especially for the holiday season!
THC: 330mg Per Batch
- 3/4 cup unsalted butter, room temperature
- 1/4 cup Cannabis Butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 1 tsp Pure Vanilla Extract
- 1/2 tsp. almond extract
- 2 tsp. baking powder
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powderBUTTERCREAM
- 1/2 cup unsalted butter, room temperature
- 1/4 cup Cannabis sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Pure Almond Extract
- 3 cups confectioners sugar, sifted
- 1 -2 tablespoons whole milk, you can
- green food color
COOKIESPreheat oven to 350° F.
Add both butters to the bowl of your stand mixer and cream on medium-high for 1-2 minutes, or until butter is smooth.
With the mixer on low, slowly add the sugar and then the egg.
Scrape the bowl with the mixer off.
Turn mixer back on low and add in extracts.
Allow all ingredients to combine fully.
Add the baking powder and then the flour, 1/2 cup at a time, until fully incorporated. Ending with the cocoa powder.
Remove bowl from mixer and drop dough onto a floured countertop. Roll out into a flat disc, about 1/2 inch thick.
Cut cookies into 2-inch, 1 1/2-inch, and 1-inch cookies and bake at 350 for 6-9 minutes.
Let cool on the cookie sheet until firm enough to transfer to a cooling rack.BUTTERCREAM
Beat butter together with cannabis sugar in the bowl of stand mixer with paddle attachment on medium-high speed until light and fluffy. (about 3 minutes)
With the mixer off or on low, add vanilla and almond extract.
With the mixer on low, slowly add in confectioners sugar, cannabis sugar, milk, green food color, and salt; frequently scrape sides and bottom of the bowl.
Once incorporated, whip frosting for at least 3 minutes on medium-high to high.
If frosting is too thick to spread, gradually beat in additional milk.
Store in refrigerator up to 2 weeks. Rewhip before using.
Calories: 200kcal | Fat: 20g
Top 10 Favorite Cannabis Christmas Recipes
As we leave the sweets and head into the next batch of our Top 10 Favorite Cannabis Christmas Recipes it’s important to know that while we love having fun and experimenting with cannabis edibles, we also promote safety and responsibility.
When you’re mixing weed with booze you’ll likely encounter crossfading – and for any beginners out there, make sure that you remember what I like to call the “Marijuana Mantra” which is:
“Always Dose LOW and SLOW”
4. Rudolph’s Cannabis Cocktail
It’s so refreshing and fun! A great way to consume edibles and welcome Christmas into your home.
- 3 cups Cannabis infused vodka
- 1/4 cup Triple sec
- 3 cups Fresh orange juice
- 2 cups lemon lime soda
- 1/2 cup Cherry juice
- 1/4 cup fresh lime juice
5. The Christmas Grinch Cocktail
This is one of our most popular Christmas Cannabis drinks.
It’s packed with a variety of different spirits and alcohol combined with a candy cane (my fav!) to make it truly the best way to celebrate Christmas and New Year.
You won’t be ‘Grinchy’ after this! In fact, the exact opposite.
- 3 oz Peach Schnapps
- 3 oz Cannabis-Infused Rum
- 12 oz Fresh orange juice
- 4 oz Sprite or 7up
- 3 oz Blue Curacao Liquer
- 4 Candy canes to place inside and stir!
- 5-10 Ice Cubes
- 10 tbsp green or red coloured sugar for rimming
- 1 whole lime cut into wedges with a small slit on top, to use for rimming the edge of the glass.
Mix up all of your ingredients together except for Sprite and Candy Canes in a pitcher.
Grab your cocktail glasses and slide a lime wedge around the entire rim a few times, pushing hard.
Place your glass upside down into the sugar ( just pour the sugar on a plate) and rim your glass! If you don't have sugar, you can also crush up candy canes and use them here – make sure they're finely crushed.
Pour your cocktail mixture evenly into all glasses, pop a candy cane inside and voila!
6. The Moscow Mule
Are you looking for a cocktail that is classy and simple to make?
A Moscow Mule in a proper copper cup will do the trick!
Servings: 1 person
- 1 1/2 ounces cannabis infused vodka
- 1/2 ounce fresh lime juice
- 1/2 cup ginger beer
- 3 ice cubes per cocktail
- 1 wedge lime for garnish
7. Weed Christmas Breakfast
They say it’s the most important meal of the day – and especially at Christmas time, ‘they’ are right!
Enjoy a morning of opening presents, and then dig into a weed Christmas breakfast feast.
Servings: 4 people
Muffin Tin ( 12)
- 12 slices bacon
- 10 large eggs
- 3 tbsp Cannabutter
- 1/4 cup sour cream
- 1/2 cup shredded cheddar
- 1/2 cup shredded mozzarella
- 2 jalapenos 1 minced, 1 sliced
- 1 tsp garlic powder
- 1 pinch Himalayan salt & fresh pepper each
- 1 can non stick cooking spray
Spray your muffin tin with non-stick cooking spray making sure to get all of the edges, sides and bottom. Taking one strip of bacon at a time, wrap the bacon into a circle around the sides so it acts like a muffin cup around the edges!
Preheat oven to 350
In a large mixing bowl, mix together eggs,sour cream, cannabutter, cheeses, 1 minced jalapeno, garlic powder, salt and pepper until everything is coated.
Evenly pour your mixture into the 12 muffin tin cups.
Slice up your other jalapeno and place little slices on top of each cup.
If you have any left over cheese or you want to grate some more, feel free to sprinkle on top of every cup as well.
Pop it into the overn for 12-15 minutes – checking it often. When the sides are golden brown, and the tops are completely melted and bubbling, everything is ready and done!
8. Salted Caramel Coffee
If you’re a coffee-lover, then you’re going to really love this treat.
Coffee and cannabis combine with a salty yet sweet coffee beverage that gives you a kick of caffeine and a dose of dope.
Make it an after-dinner dessert drink, or start off your Christmas morning with it.
Servings: 2 People
- 1/4 cup granulated sugar
- 2 Tablespoon water
- 1 Tablespoon Cannabis butter
- 2 Tablespoons heavy cream
- 1/2 Teaspoon Salt
- Drop of Vanilla Extract
- 2 Cups coffee
In a medium heavy-bottomed saucepan stir together the sugar and water.
Bring to a boil over high heat, stirring until the sugar has dissolved.
Once the mixture reaches a boil, stop stirring and allow it to boil until it turns a deep amber color. Keep a watchful eye as it happends quick.
Throughout the boiling time, you can swirl the pan gently occasionally.
As soon as the sauce has turned a dark amber color, add the cannabis butter, keeping your face away from the pan, and whisk vigorously until the butter has melted and fully combined.
Take it off the heat and quikly add the cream and keep whisking till a nice thick sauce. Add a drop of vanilla extract and your Salted Caramel Sauce is ready.
Add a tablespoon to your cup of coffee with hot milk and top off with some foamed milk and drizzle with Salted Caramel Sauce.
Calories: 200kcal | Fat: 20g
9. Sweet Potato Bake with Weed
Whether you’re pulling out all the stops and cooking up a turkey, chicken, ribs, or any delicious meat or main dish – this sweet potato bake elevates and compliments pretty much any main beautifully!
With a pecan crunch and a healthy potato base, everyone will l be coming back for seconds.
Cost: 20 +/-
- 3 cups cold mashed sweet potatoes
- 1 cup sugar
- 3 large eggs room temp
- 1/2 cup milk
- 1/4 cup cannabutter softened to room temp
- 1 tsp salt
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 cup all purpose flour
- 2 tbsp cannabutter COLD.
Peel and boil your sweet potatoes, then let them cool. About 30 minutes.
Preheat oven to 325°. In a large bowl, beat the sweet potatoes, sugar, eggs, milk, cannabutter, salt and vanilla until smooth.
Transfer to a greased 2-qt. baking dish. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle over sweet potato mixture.
Bake, uncovered, for about 45-50 minutes.
10. Gingerbread Grow House
Interactive, fun and yummy to eat when done (all though a shame) you’ll love creating this cannabis grow house, and showing it off to family and friends.
Have a competition this Christmas as to who can create the most creative Gingerbread grow house!
Cost: 40-50 +
- 7 ounces unsalted butter softened
- 3 tbsp cannabutter softened
- 1 1/2 cup dark brown sugar
- 2 eggs beat them lightly
- 1 cup dark molasses
- 2 tsp vanilla extract
- 6 cups all purpose flour
- 1 tbsp ground ginger
- 4 tsp ground cloves
- 3 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp Himalayan salt
- 3 cups powdered sugar
- 2 egg whites
- 1/2 tsp cream of tartar powder
In a mixer, cream the butter until smooth. Add the sugar, and continue mixing until light and fluffy. Add the eggs, molasses and vanilla and mix some more.
In a large bowl combine the flour, ginger, cinnamon, baking soda, cloves and salt. Gradually add the flour mixture to the butter and sugar. Put the dough in the fridge, covered.
In the meatine, heat oven to 340°F. Cover two baking sheets with parchment and paper so you're ready!
Sprinkle flour on your counter, grab the dough, and divide it in half and roll the pieces out to ¼ inch thickness. Cut out evenly-shaped / measured squares and rectangles from the dough- enough to make your house and roof, and transfer to the prepared sheets. Have extra dough? Make a few extra squares and rectangles as back up.
Bake for about 15-18 minutes. The dough should not give when pressed lightly. Allow to cool fully.
In a large mixer, whip the powdered sugar with the egg whites and cream of tartar. The process should take about seven minutes. The mixture should be thick enough to hold its shape.
Using your icing, glue the walls ( your gingerbread squares) of the house together first. After attaching, allow it to set for at least 20 minutes. Propping the sides is helpful. Continue on with the roof and allow it to set completely. When it's fully 'glued' you can start decorating!
If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.
For more recipes like this one, check out our recipe index here.
And if you love how-to-videos, our YouTube channel has everything you need.
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As always, happy canna-cooking!