Cannabis Ginger Snap Cookies With Molasses
Ginger Snaps – The Infusion
You can use cannamargarine, cannashortening or cannabutter to make infused ginger snap cookies. Use shortening for a crumbly, soft cookie. Alternatively, margarine creates a firmer, snappier ginger snap. Finally, butter gives a similar texture to margarine but adds the dimension of buttery flavour to your cookies. If you are using cannabutter without removing the plant material, reduce flour in recipe by 1 Tablespoon for every 4 grams dried cannabis.
Mixing Things Up
The first step in making cannabis infused ginger snap cookies is to mix together cannabutter, brown sugar, molasses and egg. Do not mix too much air into your batter. Although it looks light and fluffy, it will disappoint you by falling. Watch closely when using a stand mixer or handheld electric mixer*.
Mix dry ingredients together in a separate bowl, then add it to the wet mixture. Again, be careful not to over mix the batter.
Using an ice cream scoop, divide the ginger snap batter into 12 equal portions. Next, roll the dough into balls and press into sugar so the tops are covered. This makes a very attractive and sweeter ginger snap in the end. Give the dough balls lots of room by spreading them out among 2 cookie sheets. Squish down balls slightly- just enough to put them out of their round shape. Use parchment paper to prevent sticking.
Bake each sheet of cookies separately at 375° F for about 12 to 13 minutes. The THC will not degrade by baking at this temperature because the internal temperature of the cookies only rises to about 200° F.
Responsible Edibles Use
You should always store your infused ginger snap cookies in a safe place out of reach of pets and children. Use childproof or lockable containers to prevent accidental ingestion. In addition, you can download label templates from Avery.ca for free. This means that you can make your own warning stickers for containers that you use to store your ginger snaps. Please visit the Edibles Tools page to download the THC Warning symbol.
Some items you will need to make cannabis ginger snap cookies:
- ground ginger*
- non stick parchment paper*
- ground cinnamon*
- light brown sugar*
- ground cloves*
* Links to Amazon
This dough is a bit stiffer then drop-cookie dough. As a result, it is easier to handle. If you are feeling adventurous with spices, you could add cardamom, lemon or other spices to jazz it up even more.
- 1/2 cup canna margarine
- 2/3 cup brown sugar
- 3 tbsp molasses
- 1 x large egg
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 tbsp granulated sugar for rolling
Preheat oven to 375° F.
Cream together canna margarine, brown sugar, molasses and egg until light and fluffy.
Measure flour, baking soda, salt and spices into a bowl stir thoroughly to blend. Stir into creamed mixer until blended. Do not over mix.
Using an ice cream scoop, divide into 12 equal portions. Shape into balls. Roll in granulated sugar and space evenly on 2 parchment lined baking sheets. Squish down ever so slightly.
Bake each sheet separately at 375° F for 12 to 13 minutes. Cool on baking sheet for 5 minutes. Remove cookies from baking sheet onto cooling rack and cool completely.
For softer cookies, you can use shortening instead of margarine. Be sure to add 1 1/2 tbsp water. You may also use cake and pastry flour instead of all purpose flour. This will result in softer, stickier dough, but cookies will be softer.
For lemon ginger snap cookies, add 2 tsp lemon extract to the creamed mixture.
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