Dry Ingredients
- 2 ¾ cup purpose flour
- 1 ½ tsp cream of tarter
- ½ tsp baking soda
- ¾ tsp sale
Wet Ingredients
- ½ cup cannabutter, softened adjust infused-to-non-infused butter ratio depending on potency preference
- ½ cup ½ cup unsalted butter, softened
- 1 ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon-Sugar Coating
- ¼ cup granulated sugar
- 1 ½ tbsp cinnamon
1 baking sheet
hand or electric mixer
parchment paper
2 Mixing bowls
Preheat and prep. Heat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Cream the butters and sugar. Beat the cannabutter, regular butter, and sugar together for 3-5 minutes on medium. This creates the base texture: light, fluffy, and ready to hold that signature cinnamon coating. Add eggs and vanilla. Add the eggs one at a time, then mix in the vanilla. The dough should look silky and pale. Mix dry ingredients separately. In a new bowl, whisk together the flour, cream of tartar, baking soda, and salt. Combine wet and dry. Fold the dry ingredients into the wet mixture until a dough forms. Stop mixing as soon as the flour disappears. Roll and coat. Combine cinnamon and sugar in a small bowl. Scoop dough into 1-1.5 tbsp balls, then roll each ball thoroughly in the coating. Bake. Place on baking sheets with room in between balls. Bake for 8-10 minutes, removing them when the edges look set and the centers still look soft. Cool and serve. Let them cool for at least 10 minutes on the sheet before moving. This also helps the cannabutter redistribute evenly.