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Prep time
4 hours
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Cook time
2 hours
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Serves
50 cookie sandwiches (3 milligrams THC per cookie sandwich)
Author Notes
Tiny food tastes better. Since these cannabis cookies are so small, a microdose means everyone can customize their experience without getting too high. (Also since they’re so small, they bake up quickly, so keep a close eye on the oven and err on the side of underbaking since they crisp up as they cool.)
Each cookie sandwich doses at 3 milligrams of THC, which means each cookie doses at 1½ milligrams of THC. But if you’re making the cookies on their own and are new to edibles, start with one or two cookie sandwiches (that’s two or four cookies), then wait a couple hours to feel the effects.
Any unfrosted leftover cookies can be stored in the freezer, or tossed in a bowl with oat milk for the ideal wake and bake. Technically speaking, the cream cheese frosting could be skipped, but it only takes a few minutes to whip up and tastes like the best whipped cream ever, inspired by this Erin McDowell recipe.
To make cannabutter, just follow my all-in-one guide, where I walk you through each step. Want to plan ahead and break up the recipe? In the fridge, tightly wrapped cannabutter lasts about one to two weeks. In the freezer, that stretches to up to six months.
Click here for the rest of the cannabis dinner party menu. —Vanessa Lavorato
Test Kitchen Notes
If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances where you live. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. —The Editors
Ingredients
- Cannabutter
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1/2 cup
(113 grams) unsalted butter, preferably European-style
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1 gram
high-quality cannabis flower
- Cannabis Oatmeal Cookies & Cream Cheese Frosting
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3/4 cup
(90 grams) all-purpose flour
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1 teaspoon
ground cinnamon, preferably Ceylon
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1/2 teaspoon
baking soda
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1/4 teaspoon
kosher salt, plus more to taste
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Cannabutter (above)
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3/4 cup
(149 grams) granulated sugar
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1 1/2 teaspoons
(11 grams) molasses
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1
large egg
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1 1/2 teaspoons
vanilla extract, divided
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1 2/3 cups
(150 grams) quick-cooking oats
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1 tablespoon
maple syrup
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4 ounces
(113 grams) cream cheese, at room temperature
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1 1/2 teaspoons
freshly squeezed lemon juice
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3/4 cup
(170 grams) cup heavy cream
Directions
- Cannabutter
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Make the cannabutter, following the quantities listed above and my step-by-step guide linked in the Author Notes.
- Cannabis Oatmeal Cookies & Cream Cheese Frosting
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Heat the oven to 350°F.
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In a medium bowl, sift or whisk the flour with the baking soda, cinnamon, and salt.
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Melt the cannabutter on the stove (or simply use after making, before it's had a chance to cool). In a large bowl, whisk the melted butter with the sugar and molasses. Stir in the egg and 1 teaspoon of vanilla until combined.
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Gently stir the flour mixture into the butter mixture, until just a few specks of flour remain. Stir in the oats and refrigerate the dough until firm enough to roll into balls, about 20 minutes.
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Using a scale, weigh out 5-gram portions (about ½ teaspoon) and roll into balls. Place on a parchment- or silicone-lined cookie sheet 1½ inches apart. Bake for 5 to 7 minutes, until the tops look mostly dry and matte (they will crisp as they cool, so lean toward underbaking if you’re unsure). As soon as the cookies come out of the oven, transfer to a wire rack to cool completely.
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In a stand mixer fitted with the whisk attachment, beat the cream cheese, maple syrup, lemon juice, remaining 1/2 teaspoon of vanilla, and a pinch of salt until fluffy and smooth. Add half the cream and beat again until incorporating, scraping down the bowl as needed. Add the rest of the cream and beat until fluffy and spreadable, like frosting.
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Sandwich the cookies with the cream cheese frosting. If you're not serving them all at once, you can also keep the cookies and frosting separate. In an airtight container, the cookies will keep at room temperature for several days or in the freezer for several weeks. In an airtight container, the frosting will keep in the fridge for a few days.
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