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Vanilla Shamrock Cookies With Weed

shamrock-cookies-with-weed

Vanilla Shamrock Cookies With Weed

If you love St.Patrick’s Day and all things green, then these Vanilla Shamrock Cookies With Weed are going to be a huge ‘hit’!

Maybe the world needs a little more celebration and joy, amongst all of the turmoil and troubles we see just about everywhere?

And yes, cookies can’t make it better – but just for a few hours, weed edibles can help alleviate some stress, worry and provide a whole lot of fun!

That’s why St.Patrick’s Day is the best opportunity to spend time with your friends and family, cheers to good health and life, and devour some weed cookies.


You can use any cookie cutters you like, but the best are shamrock-shaped ones to make this a festive cookie-baking situation!

The cookies are semi-sweet, and taste perfect with coffee or tea – and if you want to add the vanilla bean buttercream on top, with some sprinkles or decorations you’ll have a great time baking, and getting baked.

These Vanilla Shamrock Cookies Are:

  • easy to make and fun to decorate
  • festive for St.Patrick’s Day
  • soft & thick
  • buttery and beautiful
  • flavoured with real vanilla bean
  • tasty and addictive
  • made with cannabutter

Even without the frosting, they’re so buttery and delicious!

So may the luck of the Irish be with you as you bake these beauties – and enjoy them for weeks if you double up the batch or freeze them. YUM!

st-patricks-day

For Today’s Cookie Recipe:

  • Vanilla Bean – add the seeds scraped from 1 whole vanilla bean. If you can’t find it in your local grocers, just go online!
  • Sugar or Cannabis Sugar – your choice! This is how we’ll sweeten them up a little.
  • Cookie Cutters – go out to the store and around this time of year, you’ll see St.Patrick’s Day decorations everywhere. Guaranteed, you’ll find some great cookie cutters in the shape of shamrocks. Try to get a 3-inch size cutter for today’s recipe unless you already have one!

The Recipe

shamrock-cookies-with-weed
Made with real vanilla bean and cannabutter for a creamy, thick, delicious weed edible cookie just in time for St.Patrick's Day!
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Prep Time: 2 hours
Cook Time: 12 minutes
Course: Dessert
Keyword: st patricks day, weed cookies
Servings: 4 people
Author: Steph Van De Ven
Cost: 20 +/-

Equipment

  • Cookie Sheets – 2-3
  • Parchment Paper
  • Piping bags and tips or a plastic bag and scissors
  • Mixing Bowls
  • Stand Mixer or hand mixer
  • Spatula
  • Whisk
  • measuring cups and spoons
  • Shamrock cookie cutters – about 3-inch in size

Ingredients

  • 2 1/4 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup cannabutter softened
  • 3/4 cup granulated sugar or cannabis sugar
  • 1 whole vanilla bean scrape the seeds from it
  • 1 large egg room temp
  • 2 tsp pure vanilla extract

Vanilla Bean Buttercream

  • 3/4 cup cannabutter softened
  • 1/2 seeds from the vanilla bean
  • 3 cups confectioners sugar
  • 3 tbsp heavy cream
  • 1 1/2 tsp pure vanilla extract
  • 1 pinch salt to taste
  • 1-2 drops green food colouring or gel optional
  • 1 sprinkle of sprinkles optional

Instructions

  • Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cannabutter and sugar together on high speed for 1 minute. Add the vanilla bean seeds and beat again until combined and butter is creamy, about 1-2 more minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute.
  • Add the dry ingredients to the wet ingredients and beat on low speed until combined. Dough will be a little soft.
  • Divide the dough into 2 equal portions. Place each portion on a piece of lightly floured parchment paper.
    With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness.
  • Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil and then refrigerate for at least 1-2 hours.
  • Once chilled, preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator.
    Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used.
  • Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges.
    Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.

FROSTING

  • With a handheld or stand mixer fitted with a paddle attachment, beat the cannabis butter and vanilla bean seeds together on medium speed until butter is creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, and vanilla extract. Beat on low speed for 30 seconds and then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet.
    Stir in 1-2 tiny drops of gel food coloring – optional – and mix well.
  • You can decorate the cookies with a knife, icing spatula, or use a piping bag and piping tip. Top with sprinkles, if desired. Enjoy!
Tried this recipe?Mention @cannadish or tag #cannadish!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

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.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking and enjoy baking to get baked!

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