Infused Ginger Cookies
If a hungry little infüsiast shows up on your doorstep, you might want to give them an infused ginger cookie. And if you give them an infused ginger cookie, they'll ask for a glass of infused milk. They'll want to look in a mirror to make sure they don't have a milk mustache, and then they'll ask for a pair of scissors to give themselves a trim.... If You Give A Mouse A Cookie Anyone?
Jokes aside, this #LEVOmade infused ginger cookie recipe is the real deal. Dunk it in your morning latte, oof! Chef's kiss.
- 3/4 cup LĒVO infused butter
- 1 cup sugar
- 1 egg
- 4 tbsp molasses
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp cloves
- 1 tsp salt
- 1/4 cup sugar, for rolling
Fill LĒVO herb pod with cannabis flower.
Set your LĒVO to the Activate cycle and relax. (Remember, this is a dry cycle, no oil or butter should be added until you begin infusing!)
Once complete, fill the LĒVO reservoir with butter. Set your LĒVO to infuse for 2.5+ hours at 160-175°F.
Relax! Once it's complete, dispense and set aside.
Preheat oven to 350°F.
Line baking sheets with parchment or grease.
Cream together butter and sugar.
Add egg and mix well.
Add molasses and mix well.
In a separate medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, cloves and salt.
Add dry ingredients to wet ingredients gradually, adding a little at a time until fully incorporated.
Roll dough into 2.5 cm balls then roll in sugar.
Place on parchment-lined cookie sheets about 6 cm apart.
Bake 10 to 12 minutes until the bottoms are golden.
Let sit on sheet for 2 minutes before transferring to cool on baking racks.
Yield: 48 cookies
Recipe by Kim Brochu @canna.mountain.momma.