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Weed vanilla butter cookies as a christmas tree
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4.6 from 5 votes

Weed Infused Sugar Cookie Christmas Tree

Prep Time20 mins
Cook Time10 mins
Total Time20 mins
Cuisine: European
Keyword: Christmas, Cookie, Infused, Sugar, Tree, Weed
Calories: 200kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 200kcal | Fat: 20g