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DIY Christmas Cookies (The infused version)

What's more fun than your tradition of making Christmas cookies? Making them infused with THC, CBD, or other cannabinoids! Check out this SUPE REASY recipe below!

Why is this receipt the best? There's absolutely no chill time required for this recipe. If you're like us, the dough snacks are a necessary so there's no time for us to wait for it to chill! The dough is easy to handle and can be scrunched up and rolled up again over and over until you’ve used up every scrap.

This recipe is naturally sweet from the vanilla that you may choose to leave off the icing but if you've got a creative bug and want to make these super cute, there's an icing recipe for you below!

This receipe is tailored to bakers who plan on cutting their cookies into shapes. They do a great job at holding their shape in the oven! Remember...skip the CHILL!

Ingredients for cookie dough:

  • ▢225g / 1 cup unsalted soften butter

  • ▢1 cup (220g) white granulated sugar

  • ▢1 1/2 tsp vanilla extract

  • ▢1 large egg

  • ▢3 cups (450g) flour

  • ▢3/4 tsp baking powder

  • ▢3/4 tsp salt

  • ▢1 bottle of MG Royalty tincture (can be CBD, CBG, CBN, or THC)

Instructions for cookie dough:

  • Preheat Oven to 180°C / 350°F

  • Beat butter and sugar in a large bowl until creamy (1 minute on speed 5)

  • Add egg and vanilla, beat until completely combined.

  • Add flour, baking powder, and salt.

  • Start mixing slowly, then beat until the flour is incorporated – it will be clumpy.

  • Add the desired amount of MG Royalty tincture. How do you find out how much is in each cookie? Divide total mg used by how many cookies you've made!

  • Dust work surface with flour, scrape dough out of bowl. Pat together then cut in half, then shape into 2 discs for easier work.

  • Roll out to desired cookie sizes! Because the dough holds well, you're able to create a thicker cookie if desired.

  • Use cookie cutters to press out shapes and use a knife or spatula to transfer shapes to prepared baking sheets with parchment paper.

  • Bake for 10 minutes, swapping trays halfway (Note 2), until the surface is pale golden and the edges are just beginning to turn light golden.

  • Allow cookies to cool completely on trays & put any leftover dough into the fridge.

Ingredients for icing:

  • ▢500g / 1 lb icing sugar / powdered sugar

  • ▢1/4 cup egg white

  • ▢2 tbsp corn syrup

  • ▢1.5 tbsp water

  • ▢Food Dye – liquid or gel

Instructions for icing:

  • Place Icing ingredients in a large bowl and beat for 1 minute on speed 5 until smooth and glossy (start on low then speed up).

  • Divide icing into different bowls for colouring. Add food dye and mix – keep adding colouring until you achieve the colour you are after. If icing gets too thin, add more icing sugar.

  • Should be able to draw a figure 8 on the surface and you can see if for 2 seconds before sinking in and disappearing. Should be thick enough to pipe details but thin enough to spread smoothly on surface of cookie. ADJUST icing – thinner with water (1/2 tsp at a time), thicker with more icing sugar.

PIPING instructions:

  • Transfer icing into disposable piping bags or ziplock bags.

  • Snip the TINIEST bit off the corner. Smaller hole = better detail in icing. Remember: You can cut hole bigger, but not smaller! OR using very thin piping nozzle.

  • Pipe decorations on cookies as desired.

  • Decorate with sprinkles etc while wet (so they stick). Or dry completely before piping on details.

  • To fill a large surface, use toothpick to spread.

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