December 1, 2023

Yields: 30 – 32 cookies
Total Time: ~2 hours

2¼ cups flour
1½ tsp. baking soda
2 tsp. ground ginger
1½ tsp. ground cinnamon
¼ tsp. ground cloves
¼ tsp. nutmeg
¼ tsp. salt
1 stick plus 3½ tbsp soft butter
½ tbsp. soft cannabutter
½ cup packed brown sugar
¼ cup sugar
1/3 cup dark molasses
1 egg
2 tsp vanilla

1) In a large bowl combine flour, baking soda,
ginger, cinnamon, nutmeg and salt.
2) In a separate bowl, cream together butter and
cannabutter.
3) In the second bowl, add in both sugars until
combined, followed by molasses, egg, and vanilla.
Don’t forget to scrape your sides.
4) Combine wet and dry ingredients slowly until
they form a wet dough.
5) Cover dough in cling film and chill for 1 hour.
6) Preheat oven to 350º F. Roll chilled dough into
1 tbsp. balls. Roll balls in granulated sugar and
place on a lined baking tray, roughly
3 inches apart.
7) Bake for 11–12 minutes or until edges are set.
Remove from oven, let cool and enjoy!

We recommend ½ tbsp. of
cannabis-infused butter* to
achieve roughly 0.5 mg per
cookie, but this can be adjusted
more or less. When adjusting the
amount of cannabutter remember
to adjust the normal butter to
match. There should be ¾ cup
total of both butters.
*Our dosage is based on a 29mg/teaspoon
cannabis butter. This dosage may vary with
homemade recipes and it is recommended
that you adjust the dosage for your
cannabutter and comfortability.