Gingerbud Man Cookies

 

Ingredients:

  • ¾ cup cannabutter, (softened not melted!)
  • ¾ cup brown sugar, packed
  • ¾ cup molasses
  • 1 teaspoon salt
  • 2¼ teaspoons cinnamon
  • 2¼ teaspoons ground ginger
  • ¼ teaspoon ground cloves
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3½ cups all-purpose flour

Directions:

  1. In a large saucepan, stir together sugar, molasses, water, ginger, cinnamon and cloves. Bring the mixture to a boil and stir until sugar dissolves. Remove from the heat and add butter. Stir occasionally until the butter is melted and incorporated. Let cool for 15 minutes.
  2. In a medium bowl, sift together flour, baking soda and salt. Stir the flour mixture into the molasses mixture (after it’s cooled) with a wooden spoon. Mix until combined.
  3. Place dough into a gallon sized Ziploc bag and flatten the dough evenly into one sheet. Refrigerate overnight.
  4. The next day, preheat oven to 375F and line two cookie sheets with parchment paper. Prepare a clean, flat surface with a light dusting of flour. Working with 1/4 of the dough at a time, roll dough to a 1/4 inch thickness, adding flour as need.
  5. With a floured cookie cutter, cut dough into desired shapes. Bake cookies for 8-10 minutes, until set and lightly browned. Remove from oven and let cool on cooling racks before icing.

Icing:

  • 1 Tbs meringue powder
  • 2 cups powdered sugar
  • 4-5 Tbs of water
  • red & green food coloring, if desired

Place ingredients in the bowl of a stand mixer. Using the paddle attachment, beat until icing is smooth and matte, about 8 minutes. Color and pipe icing as desired.

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