Dunking chocolatey and icing stacked cookies into chocolate milk and crumbling them over soft serve is a childhood favorite still rolling today. From icebox cake and cookies and cream ice cream, we worship the humble sandwich cookie and its place in our dessert menus and snacks.
Homemade sandwich cookies aren’t terribly easy to make, but boy do they satisfy. Store bought cookies are super yummy, but you’re not going to find cannabis in those. The chocolatey wafers are smeared with genuine vanilla buttercream with a bit of our friend mixed in.
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You will need to work the dough with a cookie cutter and swapping into the freezer for identical cookie sizes, worth every second when you see how beautiful they look.
Homemade Sandwich Cookies
Adapted from The Little Epicurean
Makes 40 cookies, 4mg THC per cookie
For The Cookie Wafers
- ½ c Cocoa Powder
- 1 ½ c Flour
- ¾ tsp Salt
- ½ tsp Baking powder
- ½ tsp Baking soda
- ¾ c Sugar
- ½ c Coconut oil
- 1 egg
- 2 Tbsp milk
- 2 tsp vanilla extract
For The Icing
- 1 ½ c Powdered sugar
- 1 stick Butter
- ¾ oz Cannabis glycerin tincture*
- ¼ tsp Salt
- 1 tsp Vanilla Bean Paste
- 1 tsp Vanilla extract
Sift or mix together dry ingredients in a bowl. Cream the coconut oil and sugar together. Add the vanilla, milk, and egg and mix well, but not too vigorously.
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Fold into the dry ingredients until combined, again don’t over-mix. Divide into two portions, press into discs, and wrap well in plastic. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees. Roll one round of the dough into a thin layer but use light pressure. Stamp out cookies with a round cookie cutter and place on a silpat or parchment lined cookie sheet.
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Once you have the shapes, pop it in the freezer while you work on the other disc. Now you can rotate the first sheet into the oven and bake for 4 minutes, then turn the pan onto another oven shelf, and add the second pan for 4 minutes. Remove the first pan and allow the cookies to cool on the pan while you bake the second pan for its remaining 4 minutes.
Remove cookie discs from the trays and allow to cool completely on a wire rack. Now you can whip up the delicious icing. Cream together all of the icing ingredients with an electric mixer. You want them well combined but don’t add too much air, its got to have a bit of density. Spoon into a piping bag or ziplock bag and pop in the fridge for a few minutes.
Now, simply pipe your desired amount of icing onto every second cookie, and sandwich together. Using the cookie cutter means you won’t have any errant shapes that don’t match, and the effort will be worth it when you line up those gorgeous uniform cookies. They also cook at the same time if they are the same size, so it’s not strictly vanity.
*Cannabis Glycerin Tincture
In an oven safe container double sealed with foil, decarboxylate 3.5 grams finely ground cannabis at 225 degrees Fahrenheit. Put cannabis in a mason jar or vacuum sealed bag, pour over 2 oz vegetable glycerin and seal tightly. Place in a water bath at just under boiling for 1 hour. Strain and keep contents in a sterilized container. Stores indefinitely in freezer.
Though you could theoretically user these cookies to make a fabulous cake, I feel like dosing one at a time is much more respectful to the labor put forth to make them. It will be hard to eat just one but eating a couple should be fine with this dosing.
Photos: Danielle Guercio