Festive bakes: CBD Gingerbread Cookies

Christmas is a magical time of year – but it can also be very stressful. Thankfully, we can’t imagine anything better to keep everyone nice and calm this festive season than a big batch of CBD gingerbread cookies.

Although CBD has such a strong taste, it works well with other strong ingredients like ginger which offset the herbaceousness. CBD also works well in sweet dishes, which mask the naturally bitter flavour of hemp extract – so this recipe is a win-win.

This recipe makes between 30-40 cookies, depending on how big you cut them. You can also alter the concentration of CBD depending on your own tolerance and tastes, adding more or less.

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Use whatever cutters you like for this dough – whether you opt for classic gingerbread men, festive Christmas trees or even basic circles, these cbd edibles are sure to wow your loved ones. Since you’re making the dough from scratch, keep things simple and use icing pens or pre-made royal icing for decoration – you deserve to chill out too.

What you’ll need –

For the Cookies:

• 300 grams plain flour (plus extra on hand for dusting)
  pinch of salt
• 1 teaspoon of CBD
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 100 grams of soft butter
• 100 grams of soft dark brown sugar
• 2 large beaten eggs
• 4 tablespoons honey

For Decorations:

• Icing pens in festive colours
• Edible cake baubles and other decorations

Method:

1. Preheat your oven to 170°C/350ºF, or 150°C if you have a fan oven. Line two oven trays with parchment paper.
2. Whisk together your dry ingredients to get rid of any lumps – flour, baking powder, salt, cinnamon, and cloves.
3. In a food processor (or in a mixing bowl by hand), add the butter and sugar with the motor on. Then, slowly add your beaten eggs until the mixture comes together – you may not need to use all of the egg. Add your honey, making sure it is still runny and not crystalized. Add your CBD last.
4. When your dough comes together, form it into two equal discs. Cover each disc in a sandwich bag or cling film and refrigerate for at least four hours, or overnight.
5. When your dough is chilled, dust your work surface, rolling pin and pastry disc with flour, and roll out the disc until it's about half a centimetre thick.
6. Cut out the dough with your favourite cutters. Don’t throw out the leftover dough – you can roll it back together and cut more shapes until you run out of pastry.
7. Repeat this process with your second disc of dough.
8. Arrange your dough shaped on the lined baking sheets and cook for approximately 20 minutes. If you’re unsure if your dough is cooked, press the underside of your biscuits lightly. If it no longer feels doughy, they’re cooked.
9. When your biscuits are ready, transfer them to a wire rack and leave to cool before icing. If you ice your biscuits when they’re even slightly warm, the icing will run right off.
10. While your cookies are cooking, use a piece of scrap parchment paper to practice designs with your icing pens. Once your biscuits have cooled, ice and decorate them whichever way you like – go wild!

We hope you enjoy this simple but delicious recipe, you may also like our guide to CBD lollipops.