Soft & Chewy Cheeba Ginger Cookies

AuthorMy Edibles ChefDifficultyBeginner

Soft & chewy ginger molasses cookies. The spices in these cookies are a great way to mask the flavour of the cannabis butter.

Yields24 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1 cup sugar
 ½ cup cannabutter
 ¼ cup regular butter
 1 egg, room temperature
 1 tsp vanilla extract
 ¼ cup molasses
 2 ¼ cups all-purpose flour
 1 tsp baking soda
 2 tsp ground ginger
 1 tsp cinnamon
 ½ tsp ground cloves
 ¼ tsp sea salt
 extra sugar for rolling cookie dough

1

Preheat oven to 350°F/175°C.

2

Cream the sugar & butter together using a stand mixer or hand mixer.

3

Add egg, beat until mixture is a lighter colour & fluffy.

4

Beat in the vanilla extract & molasses.

5

In a separate bowl, mix the flour, baking soda, spices & sea salt together.

6

Add the flour mixture to the creamed mixture & blend well.

7

Scoop cookie dough into the desired size, roll in sugar & pan.

8

Bake for 8 - 12 minutes.

**Under bake for extra chewy cookies, bake longer for crunchy cookies **

 

Ingredients

 1 cup sugar
 ½ cup cannabutter
 ¼ cup regular butter
 1 egg, room temperature
 1 tsp vanilla extract
 ¼ cup molasses
 2 ¼ cups all-purpose flour
 1 tsp baking soda
 2 tsp ground ginger
 1 tsp cinnamon
 ½ tsp ground cloves
 ¼ tsp sea salt
 extra sugar for rolling cookie dough

Directions

1

Preheat oven to 350°F/175°C.

2

Cream the sugar & butter together using a stand mixer or hand mixer.

3

Add egg, beat until mixture is a lighter colour & fluffy.

4

Beat in the vanilla extract & molasses.

5

In a separate bowl, mix the flour, baking soda, spices & sea salt together.

6

Add the flour mixture to the creamed mixture & blend well.

7

Scoop cookie dough into the desired size, roll in sugar & pan.

8

Bake for 8 - 12 minutes.

**Under bake for extra chewy cookies, bake longer for crunchy cookies **

Soft & Chewy Cheeba Ginger Cookies

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