Weed-infused Gingersnaps
Gingersnaps are an underrated classic for holiday baking, in our opinion. Don’t get us wrong, weed brownies are amazing, but gingersnaps completely mask the taste of weed, especially if that’s not your favorite flavor. Plus, these edibles make for a wonderful gift or addition to a cookie swap with your buddies!
The tasty blend of bold spices will take over your mouth, and you’ll end up eating several if you aren’t careful. This recipe makes about 30 cookies and calls for one full package (3 vials) of topi-go. If you use the full amount, then your cookies will be approximately 10mg each. If you are the type of person who isn’t going to want just one, or if you prefer lower dose edibles, then consider using only one vial of topi-go. Keep in mind that edibles can take up to 2 hrs to kick in, so wait it out before eating more if you are unsure of your tolerance.
Ingredients & Method
Combine all of the ingredients below in the same bowl and mix it around so the spices are evenly distributed.
- 1.5 cups flour
- 1/4 tsp salt
- 1 1/4 tsp baking soda
- 1 1/4 tsp cinnamon (ground)
- 1 tsp ginger (ground)
- 3/4 tsp black pepper (ground)
- 1/4 tsp cloves (ground)
In a separate bowl, beat together the next 3 ingredients until smooth. You can either do this by hand or use an electric mixer if you have one.
- 1/2 cup butter (room temp)
- 1 package of THC Topi-go (all 3 vials) – or 1:1 Topi-go if you prefer!
- 1 1/2 cups sugar
Add the next three ingredients to the bowl with the wet ingredients and continue to beat until everything is uniform.
- 1 egg (room temp)
- 2 tbsp molasses
- 1/2 tsp vanilla
Now combine the ingredients from both bowls and stir until the mix has a dough-like consistency.
Technique hint: The trick to making sure your cookies don’t turn out too bread-like is to not over-mixing. The mixing action riles up the proteins in the flour and makes them want to bond with each other. This is key to do if you are making bread, because you want that structure to hold air bubbles within the bread, but with pastries, mixing a lot just makes them kind of tough.
Sprinkle flour on a clean surface so the dough doesn’t stick and divide it into two portions. Roll each into a log shape that is about 1 1/2 -2 inches wide and about 10 inches long. Cover the rolls in plastic wrap and place in the fridge until firm enough to slice (about the length of a couple episodes of your favorite Netflix show). You can prep a few things in between episodes:
- a little extra sugar for pressing into the tops before baking (coarse sugar is the classic move here, but if you don’t have it, regular sugar will do)
- a parchment lined baking sheet
- preheat the oven to 350 F
Once the dough is firm, place it back on the flowered surface and slice it into 1/2 – 3/4 inch rounds. Press the sugar into the top of your cookie and put on the prepared pan about 2 inches from each other. They’ll begin to spread once exposed to heat. When the cookie sheet is filled, pop in the oven for 10 mins until golden. They’ll crisp up a little bit as they cool. If you have a wire rack, it’s a good idea to transfer them to it. If not, don’t sweat it, they’ll still turn out just fine!
Voila! These crunchy little cookies are amazing for dipping or eating as is! Give them a try!
