Your Christmas baking would not be complete with gingerbread, the classic holiday cookie. The holiday spices like nutmeg and cloves used in the recipe mixed with the sweetness make them flavourful and lovable. Plus, they’re fun to make. You can get creative with gingerbread, using cookie cutters of your choice and layering on the icing sugar.
Yield: 18 cookies
2 ¾ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ tsp dried ginger
½ tbsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ cup cannabutter
¼ cup butter
½ cup brown sugar
1 small egg
½ cup molasses
½ tsp vanilla extract
Decorative icing (optional)
In a large bowl, let’s start with the dry ingredients. Mix together your flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
In a separate bowl we can work on the wet stuff. Beat your cannabutter, regular butter, sugar and egg together on medium speed. Once combined, add the molasses and vanilla extract.
Now it’s time to combine the wet with the dry. The key is to beat it in slowly, pouring little amounts at a time.
Once you’ve reached a firm consistency in the dough that isn’t crumbly, flatten the dough on the countertop and wrap it in plastic. From there, transfer to the refrigerator for at least a couple hours.
Once 2 hours is up, lightly flour the countertop and roll the dough. Then you can put your cookie cutters to work.
Transfer all your cookies to a greased baking sheet and bake at 350° F for 10 minutes or until firm to the touch. Once they’ve cooled, you’re free to decorate as you please!