Recipe
Gingersnap Cookies
Recipe by Fumé Cannabis Scientist
Makes: approximately 35 cookies.
Dosage: Each cookie contains 2mg THC 2mg CBD
Equipment
Standing or handheld mixer with large mixing bowl (if available)
Whisk
Extra mixing bowl for dry ingredients
Measuring cups
Measuring spoons
Knife (cutting crystallized ginger, peeling fresh ginger)
Cutting board
Microplane (grating ginger)
Rubber or silicone spatula
Rolling pin
Sheet pan
Parchment paper/Silpat non stick mat
Wire cooling rack
Ingredients:
1 CUP + 1 TBSP all purpose flour
1 TSP ground ginger
½ TSP baking soda
½ TSP salt
4TBSP (½ stick) unsalted butter, at room temperature
4 TBSP canna-butter
¼ CUP granulated sugar
½ CUP (1 jar) Potli Dream Honey
1 large egg
1 TSP fresh ginger, grated
2 TBSP crystallized ginger, finely chopped
3 TBSP unsulfured molasses
Turbinado sugar for dusting
Cooking spray
Directions:
Preheat the oven to 350°F.
Combine flour, ground ginger, baking soda, and salt in a mixing bowl, whisk to combine thoroughly.
In a large mixing bowl, whisk to combine sugar and Potli Play Honey. Add room temperature butter and cannabutter and cream together for a few minutes with a hand mixer or whisk until smooth.
Add egg, grated and crystallized ginger to your sugar, honey, buttermixture and mix or whisk to combine.
Alternate adding the dry ingredients and molasses to your wet ingredients in thirds. Be sure to fully incorporate each ⅓ of your dry ingredients before adding and fully incorporating ⅓ of the molasses. Repeat until all ingredients are fully combined and you have an evendough.
Chill your dough in the refrigerator for at least 30 minutes.
Line a baking sheet with parchment paper or a nonstick baking mat, grease with your preferred cooking spray, butter or oil.
Using a spoon and spatula, divide your dough into 1 inch balls and drop and roll in Turbinado sugar. Place on your greased baking sheet at least 2 inches apart on all sides as the batter will spread as it bakes. You might want to do a test cookie to assess the degree of spreading for your batter as your results may vary.
Bake for 8-10 minutes on the middle rack of your oven until the outer edges begin to brown. Let rest in the pan for a few minutes before transferring to a wire rack to cool.
Once fully cooled, you can store in airtight bin
Dec 24, 2023
Mental Health Matters —
Stay in the loop
Join our community of mental health specialists with our monthly newsletter.
Recipe
Gingersnap Cookies
Recipe by Fumé Cannabis Scientist
Makes: approximately 35 cookies.
Dosage: Each cookie contains 2mg THC 2mg CBD
Equipment
Standing or handheld mixer with large mixing bowl (if available)
Whisk
Extra mixing bowl for dry ingredients
Measuring cups
Measuring spoons
Knife (cutting crystallized ginger, peeling fresh ginger)
Cutting board
Microplane (grating ginger)
Rubber or silicone spatula
Rolling pin
Sheet pan
Parchment paper/Silpat non stick mat
Wire cooling rack
Ingredients:
1 CUP + 1 TBSP all purpose flour
1 TSP ground ginger
½ TSP baking soda
½ TSP salt
4TBSP (½ stick) unsalted butter, at room temperature
4 TBSP canna-butter
¼ CUP granulated sugar
½ CUP (1 jar) Potli Dream Honey
1 large egg
1 TSP fresh ginger, grated
2 TBSP crystallized ginger, finely chopped
3 TBSP unsulfured molasses
Turbinado sugar for dusting
Cooking spray
Directions:
Preheat the oven to 350°F.
Combine flour, ground ginger, baking soda, and salt in a mixing bowl, whisk to combine thoroughly.
In a large mixing bowl, whisk to combine sugar and Potli Play Honey. Add room temperature butter and cannabutter and cream together for a few minutes with a hand mixer or whisk until smooth.
Add egg, grated and crystallized ginger to your sugar, honey, buttermixture and mix or whisk to combine.
Alternate adding the dry ingredients and molasses to your wet ingredients in thirds. Be sure to fully incorporate each ⅓ of your dry ingredients before adding and fully incorporating ⅓ of the molasses. Repeat until all ingredients are fully combined and you have an evendough.
Chill your dough in the refrigerator for at least 30 minutes.
Line a baking sheet with parchment paper or a nonstick baking mat, grease with your preferred cooking spray, butter or oil.
Using a spoon and spatula, divide your dough into 1 inch balls and drop and roll in Turbinado sugar. Place on your greased baking sheet at least 2 inches apart on all sides as the batter will spread as it bakes. You might want to do a test cookie to assess the degree of spreading for your batter as your results may vary.
Bake for 8-10 minutes on the middle rack of your oven until the outer edges begin to brown. Let rest in the pan for a few minutes before transferring to a wire rack to cool.
Once fully cooled, you can store in airtight bin
Dec 24, 2023
Mental Health Matters —
Stay in the loop
Join our community of mental health specialists with our monthly newsletter.
Recipe
Gingersnap Cookies
Recipe by Fumé Cannabis Scientist
Makes: approximately 35 cookies.
Dosage: Each cookie contains 2mg THC 2mg CBD
Equipment
Standing or handheld mixer with large mixing bowl (if available)
Whisk
Extra mixing bowl for dry ingredients
Measuring cups
Measuring spoons
Knife (cutting crystallized ginger, peeling fresh ginger)
Cutting board
Microplane (grating ginger)
Rubber or silicone spatula
Rolling pin
Sheet pan
Parchment paper/Silpat non stick mat
Wire cooling rack
Ingredients:
1 CUP + 1 TBSP all purpose flour
1 TSP ground ginger
½ TSP baking soda
½ TSP salt
4TBSP (½ stick) unsalted butter, at room temperature
4 TBSP canna-butter
¼ CUP granulated sugar
½ CUP (1 jar) Potli Dream Honey
1 large egg
1 TSP fresh ginger, grated
2 TBSP crystallized ginger, finely chopped
3 TBSP unsulfured molasses
Turbinado sugar for dusting
Cooking spray
Directions:
Preheat the oven to 350°F.
Combine flour, ground ginger, baking soda, and salt in a mixing bowl, whisk to combine thoroughly.
In a large mixing bowl, whisk to combine sugar and Potli Play Honey. Add room temperature butter and cannabutter and cream together for a few minutes with a hand mixer or whisk until smooth.
Add egg, grated and crystallized ginger to your sugar, honey, buttermixture and mix or whisk to combine.
Alternate adding the dry ingredients and molasses to your wet ingredients in thirds. Be sure to fully incorporate each ⅓ of your dry ingredients before adding and fully incorporating ⅓ of the molasses. Repeat until all ingredients are fully combined and you have an evendough.
Chill your dough in the refrigerator for at least 30 minutes.
Line a baking sheet with parchment paper or a nonstick baking mat, grease with your preferred cooking spray, butter or oil.
Using a spoon and spatula, divide your dough into 1 inch balls and drop and roll in Turbinado sugar. Place on your greased baking sheet at least 2 inches apart on all sides as the batter will spread as it bakes. You might want to do a test cookie to assess the degree of spreading for your batter as your results may vary.
Bake for 8-10 minutes on the middle rack of your oven until the outer edges begin to brown. Let rest in the pan for a few minutes before transferring to a wire rack to cool.
Once fully cooled, you can store in airtight bin
Dec 24, 2023
Mental Health Matters —
Stay in the loop
Join our community of mental health specialists with our monthly newsletter.
Guiding you to a high functioning state of mind.
We adore a great partnership! Drop us a line
2250 Jerrold Ave San Francisco CA 94124
Guiding you to a high functioning state of mind.
We adore a great partnership! Drop us a line
2250 Jerrold Ave San Francisco CA 94124
Guiding you to a high functioning state of mind.
We adore a great partnership! Drop us a line
2250 Jerrold Ave San Francisco CA 94124