Canna-Jam Cookies

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Time Required: 2 Hours 30 Minutes

Yields 20 Canna-Jam Cookies

What You Need:

  • electric mixer
  • plastic wrap
  • baking sheet
  • cooling rack
  • 1½ cups CannaFlour
  • ⅓ teaspoon baking powder
  • ⅓ teaspoon kosher salt
  • ½ cup CannaButter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • ⅓ teaspoon pure vanilla extract
  • ½ cup powdered sugar
  • 1 cup Strawberry Canna-Jam


  1. Mix together the CannaFlour, baking powder, and salt. Set aside.
  2. Beat the CannaButter and granulated sugar together with the electric mixer on high until fluffy, about 3 minutes. Beat in the egg and vanilla extract.
  3. Reduce the mixer speed to low and gradually add the flour mixture. Mix just until combined.
  4. Split the dough in half and form each into a log. Wrap each dough log in plastic wrap. Chill dough logs in refrigerator until firm, at least 1 hour.
  5. Preheat oven to 350 degrees.
  6. Remove dough from refrigerator. Use a knife to cut dough in ¼-inch thick slices (Each log should yield about 20 slices).
  7. Place cookie dough on baking sheet. Keep the remaining raw dough chilled until ready to bake.
  8. Bake the cookies in the oven for 10 minutes, or until edges are golden brown.
  9. Remove cookies from oven and transfer to cooling rack. Allow baking pan to cool before baking the next batch. Repeat until all cookies are cool.
  10. Drop a heaping teaspoon of Strawberry Canna-Jam on half the cookies. Sandwich each Canna-Jam cookie with the remaining cookies.
  11. Sprinkle each cookie with powdered sugar.

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