Summer’s here and making something quick and easy is the priority; especially if you’re planning a staycation or a BBQ by the pool. What better way to celebrate than with edibles by the pool? You’ll need something that’s easily transportable, won’t melt, and isn’t perishable. That something is the chewiest lemon crinkle cookie around! They’re so chewy in the center, but crunchy on the outside, with hints of lemon. For this cookie infusion, I used Chronic Health’s THC Glycerin tincture. It’s a simple 1:1 substitution for the sugar in the recipe. Before you begin, head on down to your favorite dispensary and make sure to pick up a bottle. It’s a broad spectrum tincture, so you’ll be sure to have a relaxing time. Now, let’s get baking! Literally and figuratively.
Recipe: Infused Lemon Sugar Cookies
Yield: 10 Cookie Prep Time: 20 Minutes Bake Time: 20-25 Minutes
Tools to make this recipe: Half sheet baking pan, parchment or silicone mat, hand mixer or stand mixer, mixing bowl, piping bag
½ cup unsalted butter, softened
½ oz Chronic Health THC Glycerine Tincture (200mg)
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 ½ cups all-purpose flour
½ cup powdered sugar
1 ¾ cups powdered sugar
¼ cup lemon juice
Zest of one lemon
1 teaspoon butter, salted
Think about how much medication you want to make each cookie. This recipe makes 10 – 20mg portions. Know that if you are making stronger dosage cookies then you’ll need more infused tincture, so you’ll need to reduce the volume of your sugar by how much you increase the infused tincture. Consider what dosage is right for you before you do anything and make a note.
Preheat oven to 350°f. You will have a little potency loss baking at 350°f, but just know that in the back of your mind. If that is a big concern for you, set the temp at 325°f.
Whisk together the flour, baking powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat together butter, infused tincture, and sugar until thoroughly combined. Add in the egg and vanilla extract. Combine, then add lemon juice/zest. Once combined, add your flour mixture to the mixing bowl. Dough is ready to use immediately.
Divide your dough into 10 equal size balls, I used a cookie scoop, and then roll in powdered sugar.
In your preheated oven, bake your lemon sugar cookies for 18-22 minutes. Let cool on the sheet tray for 3 minutes, then place on a wire rack to cool.
Make your glaze if you think that it needs more of a lemon kick. Mix ingredients together in a microwaveable bowl. Microwave for 45 seconds. Mix together and pour into a piping bag.
Drizzle over cookies.
Vegan/dairy free option: Substitute vegan butter for the butter for dairy-free baking. Toaster Series: Bake 2 – 3 cookies at a time in a ¼ sheet tray. Reserve the rest for later. Keep unbaked dough frozen.
Did you make these infused Lemon Sugar Cookies? Post a photo with #CannabisCactusRecipes. We love to see your work!
If you have any questions, send me an email at firstname.lastname@example.org or Instagram or FB @RubyRedConfections